Name: Pickled Beets
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Ingredients: 8 medium fresh beets; 1 cup vinegar; 1/2 cup sugar; 1-1/2 teaspoons whole cloves; 1-1/2 teaspoons whole allspice; 1/2 teaspoon salt

The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South Carolina

Pickled Beets

beets

vinegar

sugar

cloves

allspice

salt

This is my husband‘s favorite pickled beets recipe! I double the batch, and just leave them in the fridge for snacking! Delicious.

The recipe is a good one and I typically increase the liquid just to be sure i&#039;ll have enough.  I just want to point out that in the recipe there is a quote about using canned beets in the winter, these are not canned and i&#039;m thinking they have to be refrigerated and discarded within a few weeks.

The recipe ingredient amounts work out perfectly to fill a quart jar.

*Will adjust depending on taste.*
For one, the liquid is NOT enough for 8 beets. I used only 6 and doubled the recipe and it&#039;s not enough. So definitely make like quadruple the amount. 
I haven&#039;t tasted them yet, so when they&#039;re ready I&#039;ll come back and adjust my stars accordingly.

Best ever. I quadrupled the liquid to make sure it covered.  My husband likes to put hard cooked eggs in with the beets.

Can these be made with small, whole beets instead of sliced?

My mom’s are the best.
PICKLED BEETS 

4 cans of sliced beets for 1/2 recipe OR 7-8 cans for full recipe
The following Measurements are for a full recipe.
2 cups of sugar
2 cups apple cider vinegar
2 cups water Or canned beet juice
1 lemon thinly sliced, no substitutes 
1 tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 tablespoon salt
(1/2 of a tablespoon = 1 1/2 teaspoons)
     If halving the recipe, just use half of the above measurements.  Lemons come in different sizes.  You can use a whole lemon for half a recipe if it’s small.  Do NOT omit the lemon.  Remove lemon slices before storing.It’s the secret ingredient.  Do not cut back on the salt or they won’t pickle properly.
     Combine all ingredients EXCEPT the beets and bring to a boil in the microwave in a glass bowl or on the stove in a non-reactive pan (i.e. stainless steel, not aluminum ).  Add the beets and return to a boil.  Then reduce the heat and simmer for 15 minutes.  (Use a lower power setting on the microwave.). Cool.  They keep in the refrigerator for weeks.  Or you may can them following the appropriate procedure.
     This is an heirloom recipe handed down from my grandmother to mother to me.  It is at least 100 years old.

How do I tell if the beets are medium fresh? I have some fresh beets from my daughter's garden I want to try this recipe with.

Answer to Ann's question on 3/7/17:  Use apple cider vinegar, it gives the best flavor.

Pickled Beets

Prep Time: 35 minutes

Cook Time: 5 minutes

Total: 40 minutes

Servings: 8

Cost: $2.91 /serving

Author : Taste of Home

Ingredients

Instructions

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