This is a recipe that has been passed down in my family from my great-grandmother, to my grandmother, to my mom, and now to me! I am so glad to have this family favorite! I have now become the designated "pickled beets" preparer in our family!
- Ready In:
- 1hr 45mins
- Boil beets in enough fresh water to cover, until tender.
- Allow beets to cool enough to handle, then remove skins (they should slip right off).
- If beets are small, leave whole, otherwise quarter or half as desired.
- Place beets in clean pint jars.
- Boil brine ingredients and pour over beets in pint jars to within 1/2 inch of rim.
- Wipe rims to remove any spills.
- Add lids and rings.
- Process 10 minutes in a hot water canner.
- If any jars do not seal when checked after 24 hours, put in refrigerator and use.
- You may also re-process these.
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Not to detract, but here's a few tricks and tips to embellish this basic beet recipe. Use real/true apple cider vinegar. Cider vineger is sold as 'Apple Cider Vinegar' or "Apple Cider FLAVORED VINEGAR'...stay away from the latter. It is white vinegar with caramel coloring and who knows what. Add a pinch of salt, and a few whole black peppercorns to the liquid you are boiling, and add a few black pepercorns to the jars before sealing. Vundabar!Reply