How to Make Grandma Jackie's Pickled Beets - A Step-by-Step Guide

Grandma Jackie was known for her amazing pickled beets. They were a favorite at family gatherings and always disappeared quickly. Her recipe was a closely guarded secret, but she eventually passed it down to her grandchildren, who continue to make and enjoy these delicious pickled beets today.

Grandma Jackie's pickled beets are the perfect combination of sweet and tangy, with just the right amount of crunch. The flavors are so well-balanced that they can be enjoyed on their own, paire...

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Ingredients

  • 20 beets
  • 6 cups water, or as needed to cover
  • 3 cups white sugar
  • 1 quart white vinegar
  • 1 tablespoon pickling salt
  • 1 tablespoon lemon juice
  • 3 drops oil of cloves

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Additional Time: 1 day
  • Total Time: 1 day 1 hr
  • Servings: 20
  • Yield: 5 pints

  • Sterilize five 1-pint jars with lids and rings. Keep hot.
  • Place beets into a large pot and add water to cover. Bring to a boil and cook until tender enough to pierce with a fork, but not mushy. Drain and cool, reserving 2 1/2 cups of cooking water. When beets are cool enough to handle, peel and trim off the ends. Cut into wedges or chunks if desired, then pack into hot jars.
  • While the beets are cooking, combine sugar, vinegar, pickling salt, lemon juice, and clove oil in a large saucepan or pot. Add reserved cooking water and bring to a boil. Pour hot brine over beets in the jars to within 1/4 inch of the top. Wipe the rims with a clean towel and seal with the lids and rings. Set at room temperature for 24 hours, then store in the refrigerator. Wait a few days before eating to allow beets to soak up the flavor.
  • Nutrition

    153 cal.

    • Total Fat: 0g
    • Sodium: 413mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 2g
    • Total Sugars: 36g
    • Protein: 1g
    • Vitamin C: 4mg
    • Calcium: 14mg
    • Iron: 1mg
    • Potassium: 268mg