Mom’s Pickled Beets

Wash the beets thoroughly and trim the tops and roots, leaving about 1 inch of the stems and roots intact. This helps to prevent the beets from bleeding during cooking.
2. Cook the Beets:

Place the beets in a large pot and cover them with water.
Bring the water to a boil, then reduce the heat and simmer until the beets are tender when pierced with a fork, about 30-45 minutes depending on their size.
Drain the beets and allow them to cool until they can be handled. Peel the beets by rubbing off the skins with your hands or using a vegetable peeler. Cut the beets into slices or wedges, as preferred.
3. Make the Pickling Brine:

In a medium saucepan, combine the vinegar, sugar, whole cloves, whole allspice, and salt.
Bring the mixture to a boil, stirring until the sugar is completely dissolved.
4. Pickle the Beets:

Place the sliced or wedged beets into a sterilized glass jar or jars.
Pour the hot pickling brine over the beets, making sure they are completely covered.
Allow the mixture to cool slightly, then seal the jars with lids.
5. Store the Pickled Beets:

Refrigerate the jars for at least 24 hours before serving to allow the flavors to meld. The pickled beets will keep in the refrigerator for several weeks.
Serving Suggestions:

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