Large pickled beets recipe

Pickled Beets

My mom has always made these pickled beets every summer and I have carried on the tradition with my family. You can keep them in the refrigerator and add more cooked beets to the liquid when they start to get low.

We also add shelled, hard boiled eggs to the juice, and after 2 to 3 days, they are a beautiful purple all the way down to the yolk (and taste divine!). Slice these eggs, and they are a stunning garnish to salads.

Yield: 3 quarts

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Pickled Beets Recipe

Ingredients
  • 6 medium to large fresh beets, scrubbed and tops cut off
  • 2 cups sugar
  • 2 cups cider vinegar (real--not cider flavored)
  • 2 cups water
  • 1 1/2 teaspoons salt
  • 2 cinnamon sticks
  • 1 Tablespoon whole allspice
  • 3 Tablespoons pickling spice
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Preparation Instructions

Put beets in a large saucepan or stockpot and add enough cold water to cover them with 3 inches over the top. Bring to a boil, then turn heat down to maintain a slow boil. Cook until beets are tender when pierced with a fork, about 40 minutes. Pour water off and let beets cool. Slip skins off once the beets are cool enough to handle. Slice and set aside.

Place the sugar, cider vinegar, water, salt, and spices in a smaller saucpan. Bring to a boil and simmer for 15 minutes. Pour this pickling liquid into a large glass jar (1.5 liter or 1/2 gallon), add the sliced beets, cover with a lid and refrigerate. Let the beets sit at least a week before tasting.

Add shelled hard boiled eggs to the mixture as well. Try to use them in 2 to 3 days. If left in the pickling liquid too long, they turn rubbery.

Keep adding more cooked beets (and eggs) as needed. May keep in the refrigerator up to 6 months.

Yield: 3 quarts
Helpful Hints

These beets make a delicious summer lunch accompanying good cheese and home made bread.

For vegan beets, make sure the sugar you use is vegan. Some white sugar is processed with bone char.

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25 Comments

ALTHEA B

I found this recipe to be very easy to follow. It provided just the right sweetness and tartness to my beets. My children have a hard time eating vegetables, but I couldn't get them to stop eating the beets. They were very delicious!!!!!

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Thomas G

You have the exact recp. as my Mom. Yiu don,t come by that too often.

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Pat H

I will rate this again when I try the beets at Fourth of July. I made one change; I couldn't stand to throw out the water I cooked the beets in with all that great color and nutrition. It smells wonderful and it should be great with my organically grown beets fresh out of the ground.

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Kathy B

I've made pickled beets for over 30 years, but I wanted something a little more spicy that my old time recipe.
This recipe is amazing! Spicy, sweet, and just the right ratio of ingredients. Delicious! It's my new pickled beet recipe! :)

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Joanie L

I love the recipe, I have an "Old Canning " recipe, but wondered about the eggs. Thanks for your hints.n
ideas. Joanie

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Veronica W

Thank you for this recipe! This is the first year I planted beets and using this recipe I can get my 12 year old to
eat them! She says they smell like Christmas. PS I forgot to add the pickling spice and they are wonderful. Next harvest I will try it with. Thanks again!

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Breanna S

Question: How would you alter this recipe for canning the beets? Thank you!

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Darlene W

I like mine better actually so many love my pickled beets.

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Jane S

oops, I just added more beets to my jar and a few of them are not fully submerged (but partially) in the brining liquid. could I add a little water or would diluting the brine be a bad idea?

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Frances G

My daughter-in-law said that she would never eat a beet. When I told her that these didn't taste like 'dirt', she tried a bite. And another! My family loved these beets. Every one went home with a jar, so I'm making another batch. They taste just like the pickled beets I grew up with as a child. this recipe will be repeated many times throughout the year,and plan on giving out for Christmas gifts.

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Major W

This recipe is much like the one I have always used and have had wonderful results.Upon finding this site, I was actually looking for a recipe that called for larger amounts of beets since I have a bushel of small ones. Perfect for making pickle, so I wil double until I have enough juice to cover.
Thank you.

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Mary B

Patty H the basic recipe to make these Beets ( minus spices) is the same one I use to make my homemade clothes dye. It makes a beautiful dark brown red I don't believe the spices would make any difference.

http://www.diynatural.com/natural-fabric-dyes/

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trisha T

I love pickled beets and so does my husband but my kids not so much..till now. I get ask to make them all the time . This is the best recipe in the whole of the universe. Ok so maybe I exaggerate a little but they are awesome..

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Rod R

Don`t find any canning instructions ? for hot-packing in my caner an is the recipe the same ?? Thanks.

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Sharon

Can you use white vinegar instead of cider? I made beets many years ago but I know I used white vinegar...thanks
Haven't made yet so disregard the rating

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Misty from Montana

For those who want to can these. Use the ingredients and amounts as listed and follow this:
In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
Slice into about 1/4-inch thick or cut into cubes.
Pack snuggly into the canning jars (be careful not to bruise).
In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
Process in a boiling water bath for 12 minutes.
Cool on a rack.

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Misty from Montana

For those who want to can these. Use the ingredients and amounts as listed and follow this:
In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
Slice into about 1/4-inch thick or cut into cubes.
Pack snuggly into the canning jars (be careful not to bruise).
In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
Process in a boiling water bath for 12 minutes.
Cool on a rack.

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Tracie

Couldn't wait a week to try them. I tried them their second day in the refrigerator and they are great!! I haven't had a good pickled beet in 20 years and I love them.

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Juli

I've made these several times and they're absolutely wonderful! I am, however, a little leery of reusing the brine once it's had eggs in it. Your thoughts on that?

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Jim S

Add: Sorry about the last comment, the boiling water does not retain the redness I had hoped. A la Roseanne Roseannadana: "Never mind."

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Jim S

Great recipe! So reminiscent of the pickled beets my dearly departed father made. Unfortunately I never got his recipes for many dishes. This recipe helps keep his memory alive. Thank you.

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Jim S

An afterthought: I prepared the brine while the beets boiled. The beets lose quite a bit of color to the water while boiling. Next time I will hold off making the brine until the beets are boiled and cooling, so I can use 2 cups of the reddened boiling water in the brine. Perhaps they will re-absorb some of the color? Just a thought.

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Monica Feeley

Loved this recipe!

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Paula O

I have a question. Do you seperate the liquid from the spices before adding the beets to the liquid? I wouldn't want to have to pick the spices of the beets before eating them but you don't specify whether or not to drain it first.

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Katherine G

@ Paula - I just let the spices freely float with the beets. They tend to float on the surface so I find its easy enough to keep them in the jar and off of the beets you are getting ready to eat! Bon Apetite!

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