Recipe By Bren
Published Jun 19th
Prep 45m Cook 1h 5m Additional 12h 10m Ready In 13h 60m
Servings 6 16-ounce jars Calories 424.4

Beautifully colored and not overly spicy. This is how my mom always made her pickled beets, and I continue the tradition.

Recipe Ingredients

  • 5 pounds beets, stems removed
  • 4 cups white vinegar
  • 2 cups white sugar
  • 1 ½ teaspoons pickling salt
  • ½ teaspoon ground cloves

Cooking Directions

  1. 1 Place beets into a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, 20 to 25 minutes, depending on size.
  2. 2 Meanwhile, inspect six 16-ounce jars for cracks and rings for rust, discarding any defective ones. Bring a second pot of water to a boil. Immerse jars in simmering water until beets are ready. Wash new, unused lids in warm soapy water.
  3. 3 Drain cooked beets, reserving 1 cup beet water. Let cool until able to handle, 10 to 15 minutes. Peel and slice.
  4. 4 Pack beets into the hot, sterilized jars, filling to within 1/2 inch of the top.
  5. 5 Strain reserved beet water through a fine-mesh strainer into a saucepan. Add vinegar, sugar, pickling salt, and cloves. Bring to a rapid boil over high heat. Pour hot brine over beets in jars, leaving 1/4-inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts

  • Calories 424.4
  • Carbohydrate 102.9 g
  • Fat 0.7 g
  • Fiber 10.7 g
  • Protein 6.1 g
  • Saturated Fat 0.1 g
  • Sodium 876.9 mg
  • Sugar 92.2 g

Chef's Notes

If any cans fail to seal, refrigerate for immediate use; For best flavor, allow pickled beets to sit for 2 weeks before eating.
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