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Beet Pickle
Beet Pickle
Course:
Canning and Preserving
Cuisine:
Eastern European
Keyword:
beet pickle
Author
:
Kitchen Nostalgia
Ingredients
4
lb
fresh beets,
sliced
1
lb
onions,
thinly sliced
3
cups
cider vinegar
3
cups
sugar
1/2
tsp
turmeric
1/2
tsp
whole cloves
1
tsp
celery seed
1/2
tsp
yellow mustard seed
1
bay leaf,
crumbled
Instructions
Place beets in a pot with water just to cover. Boil beets until a fork can barely pierce them.
In a large saucepan, mix vinegar, sugar, and spices. Bring to a boil, add beets and onions, and simmer for 4-5 minutes.
Fill hot, sterilized jars with beets and onions. Pour the hot brine over the beets to within half inch of rim, and seal lids.
Process for 15 minutes in boiling water bath.