Grandma Jackie's Pickled Beets Recipe

Ingredients

• 20 beets beets
• 6 cups water
• 1 quart white vinegar
• 3 cups white sugar
• 1 tablespoon pickling salt
• 1 tablespoon lemon juice
• 3 drops oil of cloves

Instructions

1. Inspect five pint-sized jars for any cracks or rust on the rings. Discard any defective jars or rings. Keep jars immersed in simmering water until the beets are ready. Wash new, unused lids and rings with warm, soapy water.
2. Place the beets in a large pot and cover with water. Bring to a boil and cook until the beets are fork-tender but not mushy. Drain the beets, reserving 2 1/2 cups of the cooking water. Cool the beets until they are easy to handle. Peel and trim the beets, discarding the ends. Cut the beets into wedges or chunks and pack them tightly into the hot, sterilized jars.
3. In a large saucepan or pot, combine the vinegar, sugar, pickling salt, lemon juice, and clove oil. Add the reserved cooking water and bring the brine to a boil.
4. Pour the hot brine over the beets, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly. Set aside at room temperature for 24 hours.
5. Store the jars of pickled beets in the refrigerator. Allow the beets to soak up the flavor for at least 3 days before eating.

Nutrition

• Calories: 153 kcal
• Fat Content: 0 g
• Fiber Content: 2 g
• Sugar Content: 36 g
• Sodium Content: 413 mg
• Protein Content: 1 g
• Carbohydrate Content: 38 g
• Unsaturated Fat Content: 0 g