Sue’s Famous Pickled Beets

This pickled beets recipe has been passed down from many generations in my family. I hope you enjoy making and eating this delicious canning recipe as much as my family does! It is very healthy for you too! Many people who told me they would NEVER eat beets are now pickled beet lovers thanks to this delicious recipe!

Recipe

  • Wash the beets and boil beets for 1 hour. (You want to be able to easier jab with a knife when they are done. You do not want them hard)
  • After they have boiled and are cooked, rinse beets in cold water. ****be sure to save the water the beets were cooked in.
  • Cut the beets and place them in sterile jars.
 

Liquid recipe – this makes 5 pint jars.

Be sure to save all the beet water until jars are filled with beets. We usually triple this liquid recipe so we have enough to cover the beets in the batch.
  • 1 ½ c of beet juice
  • 1 ½ c of vinegar
  • ½ T. salt (coarse pickling salt)
  • 1 c. sugar
Bring liquid to boil and pour over beets. After beets and liquid are in sterile jars, place filled jars in canning bath for 10 minutes. Be sure the water in the canning bath covers the jars lids by 2 inches. After 10 minutes in the canning bath, then sit jars on counter overnight. Be sure all jars have sealed before storing for the season.   Enjoy!facebooktwittergoogle_plusredditpinterestlinkedinmail