Grandma's Pickled Beet Recipe
May 16, 2011
Yield: 7 Pints
7 pounds of beets
1 cup granulated white sugar
2 cups water
3 cups white vinegar
Pinch of salt and pepper
Scrub 7 pounds of beets and roast them in a covered roaster at 400 degrees until they can be pierced easily with a fork. This takes at least one hour. I use a brush to scrub the beets.
Then pour cold water on the beets and remove the skins.
Make a brine by boiling together the above listed ingredients
Cut beets in slices or chunks and place in scaled wide mouth pint jars. I scald my jars by putting them in a 215 degree oven for 15minutes. Fill jars with beets but be careful not to overfill.
Pour boiling brine over beets, wipe mouth of jar to make sure it is clean and place a scalded jar lid with a securely tightened ring over the lid.
Process in a boiling water bath canner for 15 minutes.
I made 14 pints of picked beets last summer and they are all gone. This is a delicious recipe.
If you are not an experienced canner please be sure to follow instructions from a reputable source.