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Pickled Beets
Pickled Beets
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Quick and easy pickled beets recipe with a sweet and tangy brine for year-round enjoyment.
Ingredients:
  • 10 pounds fresh small beets, stems removed
  • 2 cups white sugar
  • 1 tablespoon pickling salt
  • 1 quart white vinegar
  • 0.25 cup whole cloves, or as needed
Instructions:
  • Prepare all ingredients.
  • In a large stockpot, immerse the beets in water. Bring to a boil and simmer until tender, approximately 15 minutes.
  • Inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse them in simmering water until beets are ready. Wash new lids and rings in warm soapy water.
  • Strain beets, save 2 cups of beet water. Peel and discard beet skins once cooled.
  • Distribute the beets evenly among the sterilized jars, then sprinkle the cloves into each jar.
  • In a large saucepan, mix together sugar, 2 cups of beet water, vinegar, and pickling salt, then bring to a vigorous boil.
  • Drizzle the steaming brine over the beets in the jars, then tightly seal the lids.
  • Fill a large stockpot halfway with water and bring to a boil. Carefully lower the jars onto a rack in the pot, leaving a 2-inch space between them. Add more boiling water if needed until the jars are covered by at least 1 inch of water. Cover the pot, bring to a full boil, and process for 10 minutes.
  • Savor the flavors!

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