Pickled Beets – from garden to relish tray

     Pickled beets make a nice addition to any relish tray. They can simply be refrigerated or if you are preparing a large batch, I’ve included canning instructions. Canned beets can also be added to the pickling solution for a really fast rendiditon of this recipe.

     Note: Sometimes I omit all spices and just combine sugar, water and vinegar for the pickling solution. The amount of  pickling solution may be adjusted (half, double, etc.) according to the number of avaialble beets.

Pickled Beets

30 to 40 small beets, tops cut off but unpeeled or use an equivalent amount of larger beets

Pickling Solution:

1¼ to 2 cups granulated sugar, depending on whether you prefer tart or sweet taste

2 cups water

2 cups white vinegar

1/4 to 1/2 teaspoon ground cloves

1/2 teaspoon allspice

2 teaspoons ground cinnamon

1/2 teaspoon whole cloves

Cook unpeeled beets until fork-tender (do not overcook) cool and remove the skins.

Really small ones can be left whole. Cut larger ones if half or quarter.

I use a black cutting board as the beets can stain a light colored one.

Pickling Solution: In saucepan combine sugar, water, vinegar, ground cloves, allspice, cinnamon, and whole cloves. Bring to a boil and simmer for 10 minutes—no sugar granules should remain.

Pickling solution before it has been mixed and heated.

Finishing — 2 options:

1. If you plan to refrigerate beets . . . add prepared beets to pickling solution and heat for another 5 or 10 minutes. Cool and then refrigerate in pickling liquid.
   
2. To can: Divide prepared beets and pack into cleaned and sterilized canning jars. Pour hot pickling solution into each  jar leaving 3/4" head space. Add lids; screw on bands. Process in a boiling water bath for 30 minutes. Cool on rack. Click here ro more info on — preparing jars, lids and bands + preparing a water bath canner.
   

Recipe without photos . . .

Pickled Beets

30 to 40 small beets, tops cut off but unpeeled or use an equivalent amount of larger beets

Pickling Solution:

1¼ to 2 cups granulated sugar, depending on whether you prefer tart or sweet taste

2 cups water

2 cups white vinegar

1/4 to 1/2 teaspoon ground cloves

1/2  teaspoon allspice

2 teaspoons ground cinnamon

1/2 teaspoon whole cloves

Cook unpeeled beets until fork-tender (do not overcook) cool and remove the skins.

Really small ones can be left whole. Cut larger ones if half or quarter.

Pickling Solution: In saucepan combine sugar, water, vinegar, ground cloves, allspice, cinnamon, and whole cloves. Bring to a boil and simmer for 10 minutes—no sugar granules should remain.

Finishing — 2 options:

1. If you plan to refrigerate beets . . . add prepared beets to pickling solution and heat for another 5 or 10 minutes. Cool and then refrigerate in pickling liquid.
2. To can: Divide prepared beets and pack into cleaned and sterilized canning jars. Pour hot pickling solution into each  jar leaving 3/4" head space. Add lids; screw on bands. Process in a boiling water bath for 30 minutes. Cool on rack. Click here ro more info on — preparing jars, lids and bands + preparing a water bath canner.