Pickled Beets

Pickled Beets

3 quarts small beets (about 30)

2 medium onions sliced thin

3 C. water

3 C. white vinegar

3 C. sugar

3 T. pickling spices

To cook beets, leave about 1 inch of the stem attached. Cover with water and bring to a boil. Cook until they are just tender. Drain and rinse with cold water to stop the cooking. Peel and slice.

Add onions, water, vinegar, sugar and pickling spices to a pan. Bring to a boil. Add sliced beets and simmer for 15 minutes.

Pack beets in hot, sterilized jars, leaving 1/4 inch headspace. make sure all the beets are covered with the liquid.

Process the beets in a hot water bath for 30 minutes.

Yield: 6 pints






  1. Catie says

    I always look to your canning recipes. They are the best and I’ve been using your garlic dill pickle and grandma’s bread and butter pickle recipe for years now.

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