Description
This is my grandmother’s pickled beet recipe—no cloves, no cinnamon, just the pure, sweet-tangy flavor we grew up loving. She’d line up jars on the windowsill, deep ruby-red and glistening in the sun. These beets are a beautiful way to preserve summer’s bounty and share a taste of tradition, one jar at a time.
Ingredients
10 pounds fresh beets
4 cups white distilled vinegar
2 cups sugar
2 cups reserved beet water (from cooking)
1 tablespoon pickling salt
Instructions
Wash and trim beets, leaving 2 inches of stems. Boil until fork-tender (30–40 minutes).
Drain, reserve 2 cups of the beet water, and peel skins once cool. Slice or quarter as desired.
In a large pot, bring vinegar, sugar, beet water, and pickling salt to a boil. Stir to dissolve.
Pack hot, sterilized jars with beets. Pour hot brine over, leaving ½-inch headspace.
Wipe rims, seal with lids and rings. Process in a boiling water bath for 30 minutes (adjust for altitude).
Cool and check seals before storing.
Notes
Simple, clean, and full of old-fashioned flavor—these pickled beets are pantry gold. Make a batch and enjoy a taste of home all year long.
- Prep Time: 1 hour
- Cook Time: 30 minutes
Nutrition
- Calories: 70 per jar
- Sugar: 14g per jar
- Carbohydrates: 16g per jar
- Fiber: 2g per jar
- Protein: 1g per jar