Old Fashioned Pickled Beets - A Small Batch Pickled Beets Recipe
Try Grandma's Old Fashioned Pickled Beets Recipe. This is a small batch pickled beets recipe made for the refrigerator. Make these once, and they are sure to be in your summer rotation of garden vegetable recipes.
Servings: 1 quart
- 1 - 2 large beets
- 1-2 Tablespoons white vinegar
- 1 cup water
- 1 cup sugar
- 1 cup white vinegar
How to Make Boiled Beets
Trim leaves 2 inche from beet root.
Place trimmed beets in large saucepan. Cover with water. Add 1-2 T⅞ablespoons of white vinegar.
Boil until tender, approximately 25 minutes to an hour depending on size of beet.
Cool in cold water until easy to handle.
Remove skins using gloved hands or a vegetable peeler, and dice into bite-sized chunks.
How to Make Refrigerator Pickled Beets
Add diced beets to a clean jar or glass bowl.
In a saucepan, boil water, sugar and white vinegar, whisk to mix.
Pour hot brine over diced beets.
Cool, cover and refrigerate for a minimum 18 to 24 hours before eating.
- I typically use red beets but have also used yellow for these quick pickled beets.
- Trim the leaves about 2 inches from the roots to prevent profuse bleeding during cooking.
- When boiling beets, add 1-2 tablespoons lemon juice or vinegar to the water to help prevent the color from bleeding out of the beets.
- The great thing about this recipe is that you can make as little or as much pickled beets as you like. Just boil equal parts water, white vinegar and sugar to make the pickling brine.
- This is a refrigerator pickled beet recipe. There is no pressure cooking or boiling of the jars involved.
- Use the leftover beet juice in the jar to make pickled eggs. Place peeled hard boiled eggs in the leftover pickled beet brine for a minimum of 1 day before eating.
- Love garden recipes? Try Mom's Cucumber and Onions recipe.