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Grandma’s Pickled Beets

Photo Credit
MariaKovaleva/shutterstock
The Editors
Yield
6 pints
Category
Pickles and Preserves
Course
Side Dishes
Credit
Becky Quinn, Springfield, Missouri Ozark Empire Fair, Spring
Sources
Blue Ribbon Recipes
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Grandmother Lida Quinn’s Pickled Beets is a classic recipe, offering the perfect combination of sweet and sour tastes. Don’t take our word for it: Grandma’s Pickled Beets won first place at five different Ozark Empire Fairs!

Pickled beets are very easy to make and are wonderful for a salad, snack, or side. Any type of beet works, from table beets (red beets) to golden beets.

If you wish, you may make easy and quick refrigerator beets that last about a month in the refrigerator. Or, continue to can them by processing the beets in a boiling water bath for storage for up to one year.

Ingredients
35 to 30 beets (medium-size)
2 cups sugar
2 cups water
4 cups white vinegar (5%)
1 teaspoon ground cloves
1 teaspoon whole allspice
1 tablespoon ground cinnamon
1 teaspoon whole cloves
1-1/2 teaspoons canning or pickling salt
Instructions
  1. Trim off beet tops, leaving 1 inch of stem. Wash thoroughly. 
  2. In a kettle, cook the beets in boiling water until tender (about 25 to 30 minutes). Drain.
  3. Dip into a bowl of cool water. Trim off roots and stems and peel off skins. 
  4. Slice into 1/4-inch thick slices or cut into quarters if using smaller beets. Pack tightly (snug but not bruising each other) into canning jars.
  5. Trim off roots and stems and slip off skins. Slice into 1/4-inch slices. 
  6. In a large saucepan, combine the sugar, water, salt, vinegar, ground cloves, allspice, cinnamon, and whole cloves. Boil for 10 minutes.
  7. Fill jars with beets, and pour the vinegar mix at once over the beets, leaving a 1/2-inch headspace (the liquid should go no farther than the shoulder of the jar).
  8. Process in a boiling-water canner for 30 minutes. (If over 1,000 to 3,000 elevation, add 5 more minutes; if 3,000 to 6,000, add 10 more minutes; if above 6,000 feet, add 15 more minutes).
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The Old Farmer’s Almanac Editors

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Comments

Sid (not verified)

7 months 2 weeks ago

“35-30 beets (medium size)”?
“35-30” beets is a lot of beets - even if you used “small” beets, wouldn’t this make more than 6 pints?
I like the recipe below that tells you how many cups. You’re sure to get the right balance of beets to other ingredients that way.

JR (not verified)

2 years 9 months ago

For a quart, I use about 2 1/2 cups cooked sliced beets saving the juice, 1/2 cup apple cider vinegar, 1 small sliced onion, 2 tbsp sugar, 1 tsp pickling spice, 1/2 tsp salt, 1 bay leaf. In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add onion, sugar, pickling spice, salt and bay leaf, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold. Keep refrigerated.

The bay leaf really makes the difference in flavor. I have been making them for some 58 years -- love them. Rest of the spices is personal taste ... personally I love them with LOTS of onions in them, too.

JR minus the spices and bay leaf this is just like my grandmother’s beets! I haven’t had them since my mom passed. Thank you for adding your recipe, I just made some and they are as delicious as I remember.

Terri (not verified)

2 years 9 months ago

Do I have to use so much sugar? Beets are already sweet and I watch my sugar. Any suggestions?

Hi, Terri. The sugar used in pickling is necessary to preserve the vegetables and it also helps to retain texture. But you can see JR’s comment above yours on this page who offers a different recipe with a smaller amount of sugar. We of course have not tried it ourselves, but you may want to.

sam (not verified)

2 years 9 months ago

I LIKE THE SKIN, COULD I LEAVE IT ON AND CUT THEM IN 1 INCH PIECES THEN SIMMMER THEM?

Hi, Sam. If you are going to can and process the pickled beets, it is not recommended to leave the skin on. However, if you are making them to be eaten right away, you do not have to peel them.

Sue (not verified)

2 years 11 months ago

I have a lot of 1L jars, is it ok to use any bigger sized jars if I double the recipe?