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pickled beets

Pickled Beets

I just love pickled beets and they are easy to make. Oh the sweet delight of opening a jar that you made in the summer when beets were plentiful and sweet.
3 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine East European, Polish/Ukranian
Calories

Ingredients
 
 

  • 6 quarts beets, small
  • 1 1/2 cups cider vinegar
  • 1/2 cup water
  • 1 cup brown sugar
  • whole cloves

Instructions
 

  • Cook the beets in boiling salted water until tender. Drain and plunge the beets into cold water.
  • Rub off the skins. If the beets are very tiny, you can pickle them whole. If not slice them or cut into bite size pieces as in the image.
  • Drop the beets into sterile jars. Make the pickling syrup of vinegar, water and brown sugar. Let the syrup simmer for 5 minutes. Add the syrup to the jars to within 1/2 inch of the top. Place 3 whole cloves in each jar and screw down the tops.
  • Ideally do not use for at least a few days as it gives the flavors a chance to meld.
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