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Pickled Beets

Holidaycooking's picture
  Beets 2 Quart
  Vinegar 2 Cup (32 tbs)
  Sugar 2 1⁄2 Cup (40 tbs)
  Water 3⁄4 Cup (12 tbs)
  Salt 3⁄4 Teaspoon

Boil beets until tender and remove skins.
If you have small beets, no larger than about an inch in diameter, you can leave them whole.
Larger beets should be cut up. (Many of Waterloo County's Pennsylvania Dutch housewives like to cut them in quarters.) Heat vinegar, sugar, water and salt to boiling point.
Add beets and boil for one minute.
Drop beets into sterile jars and fill with hot liquid.
When you eat the beets, instead of throwing vinegar syrup down the drain you can use it for making red beet eggs.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2835 Calories from Fat 27

% Daily Value*

Total Fat 3 g4.9%

Saturated Fat 0.51 g2.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2938.6 mg122.4%

Total Carbohydrates 681 g227%

Dietary Fiber 53 g211.9%

Sugars 627.6 g

Protein 30 g60.9%

Vitamin A 12.5% Vitamin C 154.5%

Calcium 33.7% Iron 85.2%

*Based on a 2000 Calorie diet


Pickled Beets Recipe