Pickled Beets - Recipe

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PICKLED BEETS
2 cups sugar 2 cups water 2 cups vinegar 1 teaspoon allspice 1 thinly sliced lemon 1 tablespoon cinnamon 1 teaspoon cloves 1/2 teaspoon horseradish (optional) Select about 3-4 lbs of small, tender young beets. Cook until tender. Dip into cold water and peel off skins. Make a syrup with the above ingredients. Pour over the cooked beets and simmer for 15 minutes. Pack into hot jars and adjust seals. Process in a boiling water bath canner for 10 minutes. Submitted by: CM

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recipe reviews
Pickled Beets

· Oct 2 · #110304

Donna (British Columbia) says:

This is the same recipe that I've used for 40 years and my mother used before that - without the horseradish though. I don't simmer the beets in the brine, instead I pack them in jars and pour the brine over them, seal and then process in the boiling bath. Easier and just as tasty.

· Mar 15 · #180660

Patty (Ontario) replies:

Donna, you don't cook the beets before placing them into jars? I'm new to this, and I appreciate all tips!

· May 1 · #181160

Tiffany (Oklahoma) replies:

Me too, I'd love all the details on how to do this!

· Jul 19 · #105219

Jody Amaranto (Oklahoma) says:

I use the same recipe, but don't use the lemon slices or the horseradish. My family LOVES them. I just put up 15 quarts, and have that many more to do TOMORROW.

· Jun 12 · #102628

Sharon (United States) says:

I will definitely use this recipe again. I never canned before in my entire life! But my beets came out so good!

· Jul 26 · #74188

Karen (Wisconsin) says:

I loved this recipe! Excellent! (I didn't use the horseradish) YUMMY, great flavor!

· Nov 7 · #50380

Kevin (Michigan) says:

I tried this recipe and it was a home run! I changed it up a bit by adding fresh horseradish one slice per jar, no lemon and I used the beet juice instead of water to make the syrup. It is awesome!

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