- Course: Jams & Jellies
- Yield : 1
- Servings : 5 pints
- Prep Time : 30m
- Cook Time : 1:30 h
- Ready In : 2:0 h
- Add to Recipe Box
This recipe was from the authors grandmother. 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 - sliced or cubed
- 2 cups sugar
- 1 tbsp salt
- 2 tbsp pickling spice
- 3 small onions or 1 large
- 1 quart low acidic white vinegar
Peel beets and boil for 30 to 40 minutes, until tender or cook and then peel the beets. Slice or Cube and Set aside.
In a medium saucepan, combine and boil the vinegar, sugar salt, and pickling spice. For easier removal make your own spice sachet by placing the pickling spice in a cheese cloth and tying with string.
This cook's Momma always left the pickling spices in the jar.
Add the beets and onions and bring to another boil
Pack in jars - process for 10 minutes in a hot water bath