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Nutrition Facts
Serving Size 1 pints 776g Recipe makes 7 pints)
Calories 493
Calories from Fat 10		(2%)
Amount Per Serving		%DV
	Total Fat 1.1g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 454mg		18%
Potassium 1834mg		52%
Total Carbohydrate 116.2g		38%
	Dietary Fiber 11.8g	47%
	Sugars 103.8g
Protein 9.8g		19%
how is this calculated?

Pickled Beets

Recipe #31560 | 1¼ hours | 15 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Tara
Jun 20, 2002

My bosses wife gave me this recipe that used to belong to her mother. They are wonderful and easy to make. For my first canning experience she had fresh beets and leftover liquid so she sent me home with them, the recipe, her canner and jarss. I have been canning ever since. (Regarding Pressure canners: I dont have a pressure canner however I checked one of my canning guides and it stated to process pints of pickled beets at 10 lbs for 10 minutes. Thats sounds correct as most things I have seen says a pressure canner cuts the processing time in half compared to a hot water bath.)

7 -8 pints (change servings and units)

Ingredients

6 quarts of fresh beets
1 teaspoon whole cloves
1 teaspoon allspice
2 cinnamon sticks
2 cups sugar
2 cups cider vinegar (white will do)
2 cups water

Directions

1
Wash beets, put in pot of water to cover and boil for about 20 minutes.
2
Drain and cool in cold water, remove ends and peel (skin usually slips off), cut in quarters or more for larger beets.
3
Bring remaining ingredients to a boil with 2 cups water, add beets and simmer 10 minutes, Remove cinnamon sticks.
4
Pack in hot sterile jars, seal and process in a hot water bath for 30 minutes.

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Featured Reviews for This Recipe

From: Chef #1340492

On Oct 15, 2009

I have been looking for a recipe close to mymothers' and this is it. Easy to make and great flavor. Now I can carry on the tradition of pickled eggs and beets for the holidays. Great flavor - definitely will make again.

0 people found this review helpful

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From: haskinsfam

On Sep 26, 2009

I loved the smell of these! We had planted lots of beets this year, so this helped to preserve them (and with Christmas gifts)

0 people found this review helpful

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From: Foxy in Vancouver,

On Sep 18, 2006

Great recipe. My DH saves the juice and adds hard boiled eggs into the brine for a night or two. Says it makes the best pickled eggs.

3 people found this review helpful

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From: Irmgard

On Nov 30, 2003

These are delicious with a very nice spicy-sweet taste. I was looking for a recipe similar to that of my mom's (sadly, she never wrote down any of her recipes) and this one is pretty close.

3 people found this review helpful

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