- 3 pounds fresh beets
- 4 cups water
- 2 cups sugar
- 2 cups white vinegar
- 2 tablespoons mixed pickling spices
- 12 whole cloves
- Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool. Peel beets and cut into 1-in. pieces.
- Place beets in a Dutch oven. Add the water, sugar and vinegar. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the beet mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Discard spice bag.
- Divide cloves among six hot pint jars; carefully pack beets into jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 35 minutes in a boiling-water canner. Yield: 6 pints.
Originally published as Best Beet Pickles in Canning & Preserving 2014 Bookazine 2014
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