Pickled Beets


Cook beets in a big pot of water until tender. Remove beets and reserve 1 c. of liquid. Remove skins from beets and slice or quarter them.

Combine cooking liquid, vinegar, sugar and salt in big pot. Add spices. Heat to boiling. Add beets. Let cool and refrigerate if you are not canning them.

To can:
Pack hot beets and juice in hot jars, fishing out cinnamon sticks (and cloves, if you prefer). Process in hot water bath for 20 minutes (pints) or 30 minutes (quarts).

*Be sure to check with your local extension and see if processing times work for your area.

Submitted By: Dellaina
Original Source: Debbie

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