Pickled Beets

Name: Pickled Beets
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 5 pints
Ingredients: 4 cups sugar; 2 cups water; 2 cups vinegar; garden-fresh beet, washed

(13)

Recipe by Paula

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!

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READY IN: 1hr 45mins

YIELD: 5 pints

UNITS: US

INGREDIENTS

Nutrition

4

cups sugar
2

cups water
2

cups vinegar
garden-fresh beet, washed

DIRECTIONS

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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