Recipe Cheat Sheet

Pickled Beets

3 pints · prep 30 min · total 830 min

Trim beet stems to 1 in and scrub the beets
Sterilize 3 pint jars and keep them hot
3 lb small or medium beetscover with water, simmer 25 to 30 min until fork-tendercool 10 to 15 min until easy to handle, slip off skins, slicepack into hot jarspour over, leaving 1/2-in headspace, sealprocess in a boiling water bath 30 min (35 min at 1,001 to 3,000 ft, 40 min at 3,001 to 6,000 ft, 45 min above 6,000 ft); remove jars, let stand undisturbed 12 to 24 hr, check that each lid has sealed, refrigerate any unsealed jar and use it first
2 cups white or cider vinegarbring to a boil, boil 5 min
1 cup water (or beet cooking water)
1 cup sugar
1 tsp pickling or table salt
1 tsp whole cloves
Recipe Cheat Sheet
Card image

Pickled Beets, written out

Makes 3 pints. Prep 30 min, cook 1 hr 5 min, ready in 13 hr 50 min.

Ingredients

  • 3 lb small or medium beets
  • 2 cups white or cider vinegar
  • 1 cup water (or beet cooking water)
  • 1 cup sugar
  • 1 tsp pickling or table salt
  • 1 tsp whole cloves

Before you start

  • Trim beet stems to 1 in and scrub the beets.
  • Sterilize 3 pint jars and keep them hot.

Directions

  1. Cover with water, simmer 25 to 30 min until fork-tender: small or medium beets.
  2. Cool 10 to 15 min until easy to handle, slip off skins, slice: step 1.
  3. Pack into hot jars: step 2.
  4. Bring to a boil, boil 5 min: white or cider vinegar, water (or beet cooking water), sugar, pickling or table salt, whole cloves.
  5. Pour over, leaving 1/2-in headspace, seal: step 3, step 4.
  6. Process in a boiling water bath 30 min (35 min at 1,001 to 3,000 ft, 40 min at 3,001 to 6,000 ft, 45 min above 6,000 ft); remove jars, let stand undisturbed 12 to 24 hr, check that each lid has sealed, refrigerate any unsealed jar and use it first: step 5.

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