Grandma Jackie'S Pickled Beets – a delicious recipe with beets, white sugar, white vinegar, pickling salt, lemon juice, drops oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Sterilize 5 (1 pint) jars with lids and rings. Keep hot.
2
Place beets into a large pot and fill with enough water to cover. Bring to a boil and cook until beets are tender enough to pierce with a fork, but not mushy. Drain and cool, reserving 2 1/2 cups of the water from the beets. When beets are cool enough to handle, peel and trim the ends. Cut into wedges or chunks if desired and pack into hot jars.
3
While the beets are cooking, combine the sugar, vinegar, pickling salt, lemon juice and clove oil in a large saucepan or pot. Bring to a boil. Pour the hot brine over the beets in the jars to within 1/4 inch of the top. Wipe the rims with a clean towel and seal with lids and rings. Set at room temperature for 24 hours, then store in the refrigerator. Wait a few days before eating to allow beets to soak up the flavor.
1249
kcal
Calories
75
g
Fat
150
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 20 beets, 3 cups white sugar, 1 quart white vinegar, 1 tablespoon pickling salt, and more.
Yes, Grandma Jackie'S Pickled Beets falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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