MOM'S PICKLED BEETS

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Mom's Pickled Beets image

This is a recipe I enjoyed growing up. Stews, sheppards pie or turkey dinner was always accompanied by these pickled beets. Later once I moved away, pickled beets was always one of those stocking stuffers I hoped for.

Provided by Kim A. Heaphy

Categories     Vegetable

Time 45m

Yield 6 pint jars

Number Of Ingredients 9

4 cups beets
1 1/2 cups sugar
1 1/2 cups water
1 1/2 cups vinegar
1/2 teaspoon salt
2 teaspoons mustard seeds
1 teaspoon allspice
1/2 teaspoon whole cloves
6 inches cinnamon sticks

Steps:

  • Sterilize jars.
  • Wash well and cook beets just until tender. Let cool and coarsely dice into rough 1 inch cubes or slices.
  • Mix sugar, water, vinegar salt and spices together and bring to a boil. Reduce heat and simmer for five minutes.
  • Place a 1/2 inch piece of cinnamon stick in each jar.
  • Fill with beets, leaving 1/2 inch space at the top. Poor hot brine over beets and seal.
  • Let sit for at least two weeks.
  • Note: Reserve the liquid from the beets and make my Old Fashion Beet Jelly Recipe (Recipe #469171) for a wonderful jelly for toast!

Nutrition Facts : Calories 258.9, Fat 0.5, SaturatedFat 0.1, Sodium 285.3, Carbohydrate 61.8, Fiber 2.5, Sugar 59, Protein 2.1

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