Growing up I remember Mom always making pickled beets during the summer. I hadn’t had them since I was a kid. Last year we decided to grow some beets for the first time in our garden. They grew so well and I ended up with quite a few so I went on a search for a good pickled beet recipe. I found this one and it was DELICIOUS! I made them again this Summer and they are a big hit…well, at least to the people that have a taste for beets!
10 Pounds fresh small beets (stems removed)
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
1/4 cup whole cloves
Place beets in large pot with water to cover. Bring to boil and cook until tender, about 15 minutes depending on size of beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
In large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars and seal lids.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
ENJOY!!!
This has been a favorite fruit salad of ours for a while now that Mema Koehn introduced to us. So easy! So yummy! So quick! Perfect for a hot summer day!
