Pickled Beets Recipe

How to make it

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• Cook beets in water in large pot until tender.
• Cool in cooking water until you can comfortably put your hands in the water.
• Slide off beet skins
• Leave tiny beets whole and cut bigger ones into chunks.
• Put in sterilized jars to within 1 inch from top.
• BRINE
• Combine vinegar, water, sugar and salt in a saucepan.
• Heat on medium and stir often until it reaches a boil.
• Pour over beets in jars to within 1/4 inch from top and seal.
• I double the recipe and sometimes triple if I have lots of beets.
• After you put the lids on leave on counter until you hear the lids seal.
• After they are sealed put in a cool place. I keep them in the basement,
• they keep a long tome. We are just finishing last years beets.
• To sterilize the jars wash in hot soapy water and rinse very well.
• Put jars and lids in a 250 degree oven for 1/2 hour.
• Be careful taking them out as they are very hot. Let cool before filling.