Pickled Beets

By Booper-2

Ingredients

• 6 to 7 pounds fresh small beets
• 3 cups white vinegar
• 4 cups white sugar
• 1/2 pound onions sliced
• Makes 4 to 5 1 quart jars.
• This was my Moms recipe. I hope you enjoy it as much as my family does.

Details

Servings 10
Preparation time 30mins
Cooking time 50mins
Adapted from allrecipes.com

Preparation

Step 1

Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters after preliminary cooking. Cut the tops off the beets, leaving on about 2 inches of the stem: also leave on the root end of each beet. This will prevent the beets from bleeding into the water and losing their attractive bright color. Wash the beets carefully in in two or three washes, but do not scrub with a brush because this breaks the skin. Place clean beets in a large enamel or agate kettle, cover simmer until the beets are tender, from 30 minutes to one hour, depending on the size and age of the beets. When they are done , drain, plunge into cold water, then slip skins and stems off. While the beets are still warm, put them into a large preserving kettle with vinegar, sugar and sliced onions. Heat just to simmering. Taste and if syrup is to sour add more sugar and bring again to just boiling. Have quart jars sterile and hot. Pack the beets into them and pour the hot syrup over them to cover the beets: but leave 1/4 inch headroom at the top of each jar. Seal immediately. Let rest 2 weeks and enjoy.