Pickled Beets

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2 cups of water

2 cups of white vinegar

2 cups of sugar

1 teaspoon of salt



1. Combine and let simmer while you get the beets ready. Clean your beets and cook till tender.

2. After they've cooled some, remove skins. Sterilize jars then fill with beets. If they are small, you can put them in whole. If not, you will have to slice them.

3. Fill your jars with the beets, leaving 1/2 inch headspace. Bring the brine to a boil and fill each jar again leaving 1/2 inch headspace. Wipe the top see it your jars what's a clean cloth.

4. Apply lids and rings tighten but don't force them too tight. Now put your jars into your water bath and make sure the drawers are completely covered over the lids by at least an inch.

5. Boil for 10 minutes. Remove jars from water and let sit on a towel on the counter until each lid is sealed. If a jar doesn't seal, place in refrigerator and eat within a week.

Bon Appetit!

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