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–+ servings

Grandma's Pickled Beets Recipe

Created by: Sarah Mock
Red Pickled Beets in a mason canning jar
prep time20 minutes
cook time1 minute
Additional Time 1 day
total time1 day 21 minutes
Makes 2 quarts

Ingredients

  • 6-8 medium fresh beets
  • 1 Cup Sugar
  • 1 ½ Cup white vinegar (5% acidity)
  • 1 Cup steamed beet liquid
  • ½ Teaspoon salt
  • 2 cinnamon sticks
  • 1 ½ Teaspoon pickling spice

Instructions
 

  • Thoroughly wash the beets, cutting off the leaves but saving the stems.
  • In a wide-bottomed pot, place the beets and the beet stems in a single layer and add 1 ½ cups of water or until the beets are submerged halfway in the water.
  • Turn the heat to high and bring the water to a boil and steam the beets until knife tender.
  • Remove the beets from the pot and allow them to cool until able to be handled. Reserve the steam liquid to add to the pickling liquid.
  • While the beets are cooling, in a small saucepan combine sugar, vinegar, steamed beet liquid, salt, cinnamon sticks, and pickling spices.
  • Bring to a boil and turn off the heat once a boil is reached.
  • Once the beets are cooled enough to handle, slice off the root and the stem end. TIP: The skin of the beet should peel right of with a bit of rubbing with your thumb or scraping with a butter knife.
  • Slice larger beets to fit into jars and leave smaller ones whole. Fill each jar with sliced beets or whole beets, if they are small.
  • Pour the cooled brine over the beets, tapping the jar to remove any air pockets.
  • Place a clean lid and ring on the jar and finger tighten. Store in the refrigerator overnight and taste the next day for pickling.
  • Use refrigerated beets within 6 weeks.

Notes

Can you reuse pickled beet juice?
After enjoying pickled beets, there is usually leftover pickled beet juice. Steam another batch of beets and pickle them in the leftover brine. BUT only reuse the brine one time. I use any extra pickle juice to make red beet eggs.
How long do pickled beets have to sit before eating?
Pickled beets have to sit and pickle for a minimum of 24 hours but up to a week in the refrigerator for the best flavor. 

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