This treasured pickled beet recipe was shared by an elderly farmer’s wife, and it’s been a yearly canning tradition ever since. The combination of earthy, tender beets with a sweet-and-tangy clove-scented brine captures the taste of summer in every jar. Beautiful on the pantry shelf and bursting with deep ruby color, these beets add warmth, flavor, and nostalgia to any meal. If you’re lucky enough to have a bumper crop, just keep repeating the brine until every last beet is preserved—nothing goes to waste!
INGREDIENTS:
10 lbs. fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1-quart white vinegar
1/4 cup whole cloves
10 (1 pint) jars, lids, and rings sterilized
METHOD:
Place beets in a large stockpot and add enough water to cover. Bring to a boil and cook until tender—about 15–20 minutes, depending on size. Test by piercing with a knife; it should slip in easily. If using larger beets, cut them into halves or quarters for even cooking.
Drain the beets, reserving 2 cups of the cooking water. Let them cool slightly, then rub off skins with your hands or a paper towel. Trim any remaining roots or stems.
Immerse clean jars and lids in boiling water for at least 10 minutes to sterilize. Keep warm until ready to fill.
In a large saucepan, combine sugar, pickling salt, vinegar, and the reserved beet water. Bring to a rapid boil, stirring until sugar dissolves.
Place several whole cloves into each sterilized jar. Fill jars with beets, leaving about 1/2 inch of headspace at the top. Pour the hot brine over the beets, covering completely. Remove air bubbles with a nonmetallic utensil, and wipe the rims clean. Seal with lids and rings.
Place a canning rack in a large stockpot and fill halfway with hot water. Bring to a boil, then carefully lower the jars into the pot, leaving at least 1 inch of water above the lids. Boil for 10 minutes to seal. Remove jars carefully and cool on a towel-lined surface. Listen for the “ping” of a perfect seal.
Once cooled, check the seals. Store sealed jars in a cool, dark place for up to one year. Refrigerate any unsealed jars and use within a month.
Serving Suggestions
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Slice and serve with roast meats or poultry.
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Add to green salads or grain bowls for color and tang.
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Pair with goat cheese, walnuts, and arugula.
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Chop into deviled eggs or potato salad for a vibrant twist.
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Enjoy straight from the jar with a sprinkle of sea salt.
YIELD: Makes 10 (1 pint) jars
