Pickled Beets

  • Yield : 1
  • Servings : 5 pints
  • Prep Time : 30m
  • Cook Time : 1:30 h
  • Ready In : 2:0 h
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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


Step 1

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

Step 2

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.

Step 3

This cook's Momma always left the pickling spices in the jar.

Step 4

Add the beets and onions and bring to another boil

Step 5

Pack in jars - process for 10 minutes in a hot water bath


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Kaplan, Louisiana Louisiana
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