One of my wife’s friends gave her a few beets from the garden, and seeing that it has been years since I have canned pickled beets, I decided to prepare a couple of jars. I used a canning recipe and decreased the ingredients to an amount suitable for the number of beets I had on hand.
I used 3 beets in this recipe about medium size – the amount of brine was just right.
Small and Simple Pickled Beets Recipe
- 3–5 small beets
- A ¼ cup of sugar
- A ¼ cup of water
- ¼ cup white vinegar
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon cinnamon
- ¼ teaspoon whole cloves
- Cover beets with water and cook until fork tender; drain and set aside. After beets have cooled enough to handle peel and slice beets into ¼ inch slices. Place beets into canning jars.
- In a small saucepan mix together the sugar, water, vinegar, and spices. Bring mixture to a boil, reduce heat to simmer, and simmer for ten minutes.
- Pour hot liquid over the beets leaving about a ¾ inch space from the top. Top with sterilized lids, let cool and refrigerate for at least a couple of weeks before serving.
These are not processed so they must be refrigerated. If you wish to process them cook them in a boing water bath for 12 minutes.