Pickled Beets

  • Yield : 4
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 1:30 h
  • Ready In : 2:0 h
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I can remember Momma taking her pickled beet juice and dying our Easter eggs. I even remember the vinegar smell. I always thought they were the prettiest shade of burgundy. What was in your basket?


  • 2 quarts beets, boiled and cubed
  • 2 cups sugar
  • 1 tbsp salt
  • 2 tbsp pickling spice
  • 3 small onions or 1 large
  • 1 quart white vinegar


Step 1

Peel beets and boil for 30 to 40 minutes, until tender or cook and then peel the beets. Set aside.

Step 2

In a medium saucepan, combine and boil the vinegar, sugar salt, and spices. The pickling spice may be put in a cheese cloth for easier removal, although Momma always left the pickling spices in the jar.

Step 3

Add the beets and onions and bring to another boil. Pack in jars.


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Kaplan, Louisiana Louisiana
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