Oct 27, 2007 Posted in Preserving, Recipes

Pickled Beets

 

From Marion and Joella Taylor

6 ½ lbs beets
3 c cider vinegar
4 ½ c sugar

Wash the beets and cook, covered with water until tender. Slip the skins, cut into desired shapes or slice. Add warm beets to brine mixture. Heat just to simmering. The syrup should have an oily appearance and just cover the beets. Pack the beets in hot sterile jars, then pour hot liquid over them just to cover. Seal immediately. Best if aged 6+ weeks. Chill before serving.

I have found many differing recipes for pickled beets that had onions or garlic added to the beets or cloves and cinnamon in the brine. This standard recipe has pleased many in the community for a long time.