Grandma's Pickled Beets Recipe - Cooking Index
Grandma's Pickled Beets Recipe - Cooking Index
| 2 | Small beets - (10 oz cans) | |
| 1/2 cup | 118ml | White vinegar |
| 3/4 cup | 148g / 5.2oz | White sugar |
| 1 | Salt | |
| 1 | Pepper |
In a small saucepan, bring the vinegar to boil and add the sugar slowly until dissolved - stir constantly. Open the cans of beets and retain the juice from one can.
Add the beets (whole) to the boiling vinegar/sugar solution and bring back to a boil.
Add the retained beet juice (about 1/4 cup worth).
Add salt & pepper. Boil for about 2 minutes and then remove from heat. Sterilize two sealing jars (about 10 - 12 oz capacity).
Put beets into sterilized jars, cover with the vinegar/sugar solution and seal with lids. Let stand several days before serving.
This is a sweet pickle best served cold. Excellent with beef and pork.
Source:
Carlene Tatro (name on card)
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