Homemade Pickled Beets
Prep time
Cook time
Total time
Serves: About 6 pints
  1. Place the beets in a large pot of water and bring to a boil (do not peel the skins or the beets will bleed and lose their color). Reduce the heat and simmer covered for 35 minutes, depending on the size of the beets, until the beets are soft when pierced with a fork.
  2. Drain the beets and remove them from the pot to let cool until you can comfortably handle them (discard the beet water). Meanwhile, add the vinegar, sugar and spices to the pot and bring to a boil.
  3. Peel the skins and slice the beets in ¼ inch thick slices. Place the sliced beets back in the pot with the vinegar solution and simmer for another 5 minutes.
  4. Ladle the sliced beets into the jars, spooning enough liquid over them to completely cover while leaving ¼ inch head space from the top of the jar rim. Place the canning lids on the jars and process for 30 minutes in a water bath. Store in a dark cool place. The pickled beets are ready to eat in 2 weeks, get even better with age, and will keep up to a year.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/homemade-pickled-beets/