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Pickled beets

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Ingredients/Components

granulated sugar - 4 c
cider vinegar - 3 c
beets - 7 lb

How to make pickled beets:

Use medium to small beets for best results. Cut stems at approximately 2 inches above beet. Thoroughly wash beets without breaking skin of beets. Put in large enamel pot. Cook beets until tender, approximately 50 minutes. Try not to let beets crack and bleed during cooking. After cooking and while hot, place beets into cold water. While still warm, the peelings will come off easily by squeezing with your hand. Slice peeled beets and put in clean bowl.

Put vinegar and sugar in large enamel pot. Heat until sugar is dissolved and mixture is hot. Put sliced beets into mixture. Have clean, sterile and hot pint or quart jars ready. Pack beets into jars with hot vinegar and sugar mixture to cover beets. Leave about 1/4-inch space at top of jar. Seal immediately with clean, sterile and hot lids. Makes about 6 quarts. Easy to make and delicious with peas.

Recipe categories: Appetizers, Condiments, etc., Salads.

Rating:

3.6

Average rating: 3.6, total votes: 8

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