Pickled Beets

Recipe by Paula
READY IN: 1hr 45mins
YIELD: 5 pints




  • 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.