Pickled beets (for canning)

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 32
Ingredients
3 lbs beets2 Tbsp salt2 cups sugar1/2 cup cider vinegar1 qt water1 tsp pepper (optional)
Directions
Boil beets in water, allow to cool slightly and peel. Cut beets into bite-size pieces. Set aside. Combine salt, sugar, vinegar, and water in large pot and bring to a boil. Add cut up beets and return to a gentle boil. Fill pint or quart jars with beets and add juice to cover beets leaving 1/4" headspace. Place lids on filled jars and process in water bath for 10 minutes. Remove from water bath and allow to cool completely. Label, date and store

Serving Size: 32 1/2 cup servings

Number of Servings: 32

Recipe submitted by SparkPeople user PRNFPN.

Servings Per Recipe: 32
Nutritional Info Amount Per Serving
  • Calories: 114.4
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 556.6 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 4.3 g
  • Protein: 2.5 g

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