Mark’s Grandmother Pemberton’s Pickled Beets

Mark’s Grandmother Pemberton’s Pickled Beets
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The sweetest pickled beets and a very easy way to make them.

SUBMITTED BY: Steve
SERVINGS PREP TIME
COOK TIME

Why I LOVE THIS RECIPE: These were a recipe that was passed down in my partner, Mark’s family for three generations. I always have jars of them in my refrigerator and enjoy them on salads, with pizza or as a nice snack.

INGREDIENTS AND DIRECTIONS:

3-6 medium-sized beets
2 cups of sugar
2 cups vinegar
2 cups water
2 Tbsp of pickling spices in cheesecloth
Thinly sliced red onions, optional

Cut off stalk and root from beets and cut large beets in half.

Mix sugar, vinegar, water and pickling spices.

Bring to a boil and add the beets.

Cook until the beets are soft. (They are done when a fork easily pushes into them)

Remove beets from liquid, but save the liquid.

Slide the skin off the beets and slice evenly (I use an egg slicer to get even pieces of beets).

I like to mix in some thinly sliced red onion before putting into jars.

Put the beets in jars and pour the liquid over them and seal.

 


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