Wednesday, August 29, 2012

Pickled Beets

Remember, you are not sick after you have consumed copious amounts of pickled beets.  It's just the aftermath.  Enough said!
   I would like to share my pickled beet recipe.  
I quadrupled this batch and it worked  perfectly, for the amount of beets I had,
(approx 8 to 10 lbs)?

Pickled Beet Brine
2 pints of vinegar
2 cups of sugar
3 tsp allspice
12 cloves

First boil the beets for about 15 minutes.  Once cooked,  slip off their skins.

  Cut beets into 1/4 inch slices and fill sterilized canning jars.

 Pour brine over the beets leaving 1/2  inch of head-space.

 Wipe tops of jar to remove any debris.  Put boiled snap lids on jars and screw on rings.

  Boil the beets in a hot-water bath for ten minutes.

  Remove from bath and place on counter-top to ensure lids snap to seal.  Gaze at the beautiful jars that you have created.  I usually let them sit for a month or so before we crack open the first jar.  Sometimes I hide them so nobody can eat them...just for looking!  Fit for a King!


  1. Oh my goodness I love pickled beets! At the salad bar that's always like half my bowl and my boys freak out because my salad turns purple - cracks me up! Just pinned this and I would love for you to share with my readers if you get the chance. Hope you're having a wonderful week!

  2. I love pickled beets!!!!!!Thank you for sharing your lovely post at the Thursday favorite Things Blog Hop Linky Party xo

  3. My husband LOVES beets... Thanks for the recipe :)

    Shannon @ Sewing Barefoot

  4. I grew up on pickled beets. I have many a memory sitting out on the lawn, with a giant bucket of beets, a scrub brush and the hose, scrubbing the heck out of the beets so my mom could can them. Thanks for sharing at the Café! I love this.

  5. p.s. That was Heather from the Beating Heart stating that. Darn husbands thinking they can check their own emails. :)

  6. Hi Karen - you're being featured at Inspiration Cafe xx Nat

  7. I haven't tried pickled beets, I love regular beets, I guess they must be similar. Great instructions on how to prepared them, and congratulations on the feature!


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