This recipe was finally given to me from a neighbor. What a joy it is to have something that tastes so good the whole family clamors for. If you are looking for the best pickled beets recipe, in my opinion, this is it. My husband makes sure to put the jar of pickled beets way in the back of the refrigerator in hopes that he can save more for himself.
*Post contains affiliate links* for more information please read the disclaimer on the About Us page.
Finding the Recipe
Pickles beets are a classic recipe that has so many variations. For years, I tried a lot of pickled beet recipes and they were not that good. Either the beets were soft, the brine had too much spice taste from cinnamon or cloves. It was not the recipe that our family was looking for. When my daughter was in 4-H, they would have a fund-raising auction where families brought in all kinds of things to be auctioned off. One family brought pickled beets that we just loved! It was the recipe we dreamed about. We never did get it. Instead, we paid top price every year at the auction.
My daughter is no longer in 4-H, so no more good tasting pickled beets for us. Then last year, our friend and neighbor had made too many pickled beets and gave us some. Eureka! They were the same pickled beets. She has brought us over some more this year -YUM! We finally got the recipe too. Now that we can make our own, we are happy pickled beet eaters.
We are sharing this recipe with you as it is a family favorite for sure.
Pickled Beets Recipe
Pickling the Beets
Wash the beets. In a large stockpot fill with the beets and enough water to cover.
Bring to a boil; cook until tender. This should take about 15 minutes depending on the size of the beets. When tender, place the beets in cold water, remove the skins and when cool cut into thin slices.
Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and ½ tsp. of salt in each pint.
In a large saucepan, combine the sugar and vinegar. Bring to a boil and stir until the sugar is dissolved. (equal parts sugar and vinegar). If you have more beets, just make more brine and add ½ tsp of salt to each pint.
Pour the hot brine over the beets in the jars, and seal lids.
Sealing the Lids
When canning, it is important to make sure that the lids are sealed down.
Place a rack in the bottom of a large stockpot and fill halfway with hot water. Bring to a simmer, then carefully lower the jars into the pot using a holder or at least a hot pad. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Carefully remove jars from stockpot and lace on a counter that has a towel laid out. Let sit to cool. While the jars cool, they will begin to make a popping sound as the lids begin to seal. When cool, push the center of each lid to make sure that it is sealed. If the lid makes a clicking noise or has any give at all, it is not sealed. The jars that did not seal should be refrigerated and eaten within 3-4 months.
If you loved this post, please share on your fave social media links at the bottom. It helps to show me that these types of posts are helpful – thank you!
You may also like these recipes.