Mom Bennetts Pickled Beets

7
Servings
30m
Prep Time
90m
Cook Time
2h
Ready In


"From my ex mother-in-law that canned everything that didn't move (and a few that have). You can use small carrots pickled the same way. Yield 7 pints"

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (842.5 g)
  • Calories 522.8
  • Total Fat - 1.2 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 504.7 mg
  • Total Carbohydrate - 123 g
  • Dietary Fiber - 13.7 g
  • Sugars - 108.7 g
  • Protein - 11 g
  • Calcium - 125.2 mg
  • Iron - 5.3 mg
  • Vitamin C - 23.5 mg
  • Thiamin - 0.2 mg

Step 1

Cook beets in water to cover till tender. Drain into another bowl. Slip skins off (make sure you let beets cool before you try this). You can save the water for beet jelly.

Step 2

In another pan, mix the rest of the ingredients and add the beets which have been skinned and sliced into rounds. Simmer this mixture for 15 minutes.

Step 3

Put into pint jars and lid and process for 45 minutes in hot water bath.

Tips & Variations


No special items needed.

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