ÃÛÌÒÁµÈË

Grandma’s Pickled Beets

Photo Credit
MariaKovaleva/shutterstock
The Editors
Yield
6 pints
Category
Pickles and Preserves
Course
Side Dishes
Credit
Becky Quinn, Springfield, Missouri Ozark Empire Fair, Spring
Sources
Blue Ribbon Recipes

Grandmother Lida Quinn’s Pickled Beets is a classic recipe, offering the perfect combination of sweet and sour tastes. Don’t take our word for it: Grandma’s Pickled Beets won first place at five different Ozark Empire Fairs!

Pickled beets are very easy to make and are wonderful for a salad, snack, or side. Any type of beet works, from table beets (red beets) to golden beets.

If you wish, you may make easy and quick refrigerator beets that last about a month in the refrigerator. Or, continue to can them by processing the beets in a boiling water bath for storage for up to one year.

Ingredients
35 to 30 beets (medium-size)
2 cups sugar
2 cups water
4 cups white vinegar (5%)
1 teaspoon ground cloves
1 teaspoon whole allspice
1 tablespoon ground cinnamon
1 teaspoon whole cloves
1-1/2 teaspoons canning or pickling salt
Instructions
  1. Trim off beet tops, leaving 1 inch of stem. Wash thoroughly. 
  2. In a kettle, cook the beets in boiling water until tender (about 25 to 30 minutes). Drain.
  3. Dip into a bowl of cool water. Trim off roots and stems and peel off skins. 
  4. Slice into 1/4-inch thick slices or cut into quarters if using smaller beets. Pack tightly (snug but not bruising each other) into canning jars.
  5. Trim off roots and stems and slip off skins. Slice into 1/4-inch slices. 
  6. In a large saucepan, combine the sugar, water, salt, vinegar, ground cloves, allspice, cinnamon, and whole cloves. Boil for 10 minutes.
  7. Fill jars with beets, and pour the vinegar mix at once over the beets, leaving a 1/2-inch headspace (the liquid should go no farther than the shoulder of the jar).
  8. Process in a boiling-water canner for 30 minutes. (If over 1,000 to 3,000 elevation, add 5 more minutes; if 3,000 to 6,000, add 10 more minutes; if above 6,000 feet, add 15 more minutes).
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Comments

Doris (not verified)

3 years 4 months ago

Thank you for answering my question. I did notice the bay leaves in the picture but was not concerned with them. Your method for using the star anise seems to be a really good one to use---and not just for anise. Just looking at that picture makes me want some now and I do plan on making these with and without the anise.

Denise T (not verified)

3 years 4 months ago

Hi Doris. I suggest that if you like the taste of star anise that you add it with the rest of the spices. If you're not sure, I strongly suggest that you simmer some pods alone and smell or taste the resulting liquid before making an entire batch of beets with it as it may not be your cup of 'tea' and it will make a strong impact on their flavor. As for how much to use, that would be a matter of personal preference as it does impart a strong, distinctive flavor. I'm not partial to it myself, even though I love anise flavoring in baked goods and licorice. You might start with one 'star' and proceed from there. Good luck. By the way. I also see some dried bay leaves in the picture but not included in the recipe. I personally wouldn't add them either.

Doris (not verified)

3 years 4 months ago

Beets are one of my favorite vegetables. Love them pickled too. Does the recipe really use ground AND whole cloves? There seems to be a star anise in picture of the beets in the jar but no mention of star anise in the recipe. Please verify so I can try the recipe. Thanks for your help.

lawrence kuzniar (not verified)

4 years 3 months ago

I use only the beet water, brown sugar, white vinegar and sliced onions. Will try adding other spices.