Pickled beets make me think of family! I know, what a crazy thing to make me think of family.
My American Grandmother used to garden. I can remember her having a large garden at both of the houses she lived in. She took care of her garden by herself and was always proud to send my Dad a photo and article cut out of her local newspaper that reported the wonderful strawberries she would grow.
As a child, I used to love to go down the creaky stairs to the basement. There was a treasure there! The treasure was hidden in a dark room which was lit by a single light bulb.
I had to pull a string to get the bulb to turn on! When the light finally flickered on, I was rewarded by rows and rows of jewel colored Ball jars! Each one filled with a special treat!
My hand would reach out and grab a jar of the pickled beets first! The color was dark burgundy and I knew the taste would be both sweet and tart! Oh, it was such a treat for me. My mouth would begin to water!
I couldn’t wait to get upstairs and open the jar and eat the beets with my fingers! My Grandmother didn’t mind – that is what Grandmothers are for!
I recently received two large bunches of beets from our CSA. The first thing that popped in my head was to pickle them and have them all during the year! I love canning and, although I had never pickled beets before, I knew I would enjoy the process!
The making of the pickled beets was not hard. The recipe is simple and straight forward and if you have all of the canning supplies handy, you will be enjoying the beets in no time at all! You can find this recipe many places on the internet, but also in the Ball Blue Book.
- 3 pounds small (2 inch diameter) whole beets
- 2 cups vinegar
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon whole allspice
- 6 whole cloves
- 3 inches stick cinnamon
- Canning equipment
- Wash beets. Cut off beet tops, leaving 1 inch of the stem: trim root ends. Do not peel. In a large saucepan, cook beets covered in boiling, lightly salted water for about 25 minutes or until tender; drain. Cool beets slightly' trim off roots and stems. Slip off and discard the skins. Quarter beets.
- For pickling liquid, in a medium stainless-steel, enamel or nonstick heavy saucepan, combine vinegar, the water, and sugar. Place allspice, cloves, and cinnamon in the center of a double -thick, 6 inch square of 100 percent cotton cheesecloth. Bring up corners, tie closed with clean kitchen string. Add spice bag to saucepan. Bring to boiling; reduce heat. Simmer, uncovered for 5 minutes. Remove and discard spice bag.
- Pack beets into hot, sterilized half-pint canning jars, leaving a 1/2 inch headspace. Wipe jar rims; adjust lids.
- Process filed jars in a boiling-water canner for 30 minutes. (Start timer when water returns to a full boil) Remove jars from canner; cool on wire racks.
- I cut my beets smaller. It was a personal preference.
Thanks for stopping by and visiting. I hope you will give this recipe a try. If this recipe is not up your ally, take a few minutes to look around and find one you like. I would love it if you would sign up for my newsletter and follow me on my social medias – it only takes one click on a button!
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