Pickled Beets
Cook time
Total time
Recipe type: Preserving
Serves: 7 - 8 litres
  • 20 - 25 large beets
  • 8 cups of vinegar
  • 7 cups of water
  • 5 cups of sugar
  • whole mixed spices tied in cheesecloth
  1. Wash beets thoroughly trimming the stems off.
  2. Place in a large pot and cover with water.
  3. Bring to a boil and simmer to cook beets.
  4. Most medium sized beets take around 30 minutes to cook.
  5. Pierce them with a fork to check for doneness.
  6. When cooked, use a large spoon or ladle and take the beets from the hot water and place them in a large bowl of cold water.
  7. Trim the stem end off and slip the skins off.
  8. Cut into 1 inch cubes and place into a large bowl.
  9. Continue cooking beets topping up the pot with water as needed.
  10. Once all beets are cooked get a large pot filled with the water, vinegar, sugar and the spice bag.
  11. Bring to a boil and boil for 5 minutes.
  12. Remove the spice bag and add the beets,
  13. Bring to a boil and boil for 5 minutes.
  14. Using a large slotted spoon and a canning funnel, fill hot jars 1 litre jars with beets.
  15. Once all jars are filled with beets, fill to within a half inch to the opening with the beet juice pickling liquid.
  16. Wipe the rims of the jars with a clean cloth.
  17. Add the snap lids and rings tightening just until finger tight.
  18. Process in a hot water bath, start timing one the water comes to a boil.
  19. Process for 30 minutes.
  20. Remove and allow to cool fully.
  21. As they cool the lids will snap as the jars seal.
  22. Any jars that do not seal must go into the fridge and be eaten first.
Recipe by Nutmeg Disrupted at http://nutmegdisrupted.com/pickled-beets/