To celebrate the Year of the Beet, our good friend and fellow Garden Communicator, Denise Schreiber, aka Mrs. Know It All and author of Eat Your Roses, shared her Pickled Beets recipe. This recipe has won many awards at her local fair. We can’t wait to try it, how about you?
Denise’s Award Winning Pickled Beets
- 3 1/2 pounds 2-2 1/2″ diameter beets
- 3 cups sugar
- 2 1/4 cups vinegar
- 3/4 cup water
- 2-3 onions (if desired)
- salt
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Trim beet tops, leaving just 1″ of the stems. Wash then cover with boiling water and simmer until tender.
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Discard water. Cool beets slightly or until cool enough to handle.
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Remove beet skins then cut in desired size chunks or slices. (Can leave smaller beets whole)
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If using onions, peel and finely slice or chop the onions.
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Dissolve sugar in vinegar and water. Bring to a boil and boil until it is nearly a syrup. (NOTE: Denise says that if you end up with too much pickling liquid, it can be frozen for future use.)
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Pack beets in hot, sterilized glass jars to within 1/2″ of the top. Cover with the boiling pickling syrup leaving 1/2″ head space.
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Add 1/2 tsp. salt to pint jars or 1 tsp. salt to quart jars.
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Wipe the tops of the jars, put on canning lids and process in boiling water bath for 30 minutes.
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Remove jars from water and cool.
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