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My grandma used to talk about her mom’s pickled beets. I ended up with two giant beets by chance. I want to pickle them in remembrance of Grandma but never got a recipe. I need your best pickled beet recipe

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My grandma often reminisced about her mother’s pickled beets. Recently, I came across two enormous beets and would love to pickle them in honor of Grandma. Unfortunately, I don’t have a recipe on hand. If anyone has a tried-and-true pickled beet recipe, I’d really appreciate your help! Bonus points if it’s a family recipe that pays tribute to Grandma.

Check out these beauties: https://imgur.com/gallery/DySi7Pf

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One response to “My grandma used to talk about her mom’s pickled beets. I ended up with two giant beets by chance. I want to pickle them in remembrance of Grandma but never got a recipe. I need your best pickled beet recipe”

  1. BRAdmin Avatar
    BRAdmin

    That sounds like a lovely tribute to your grandma! Pickled beets are quite simple to make and delicious. Here’s a classic pickled beet recipe that you can try—hopefully, it’ll bring back those fond memories!

    Grandma’s Pickled Beets Recipe

    Ingredients:

    • 2 large beets
    • 1 cup vinegar (white or apple cider vinegar works well)
    • 1 cup water
    • 1/2 cup sugar (adjust to taste)
    • 1 teaspoon salt
    • 1/2 teaspoon whole peppercorns (optional)
    • 1/2 teaspoon whole cloves (optional)
    • 1 cinnamon stick (optional)
    • Fresh herbs (like dill or thyme, if you like)

    Instructions:

    1. Prepare the Beets:

    2. Wash the beets thoroughly to remove dirt. Leave the skins on and trim the tops and roots, but don’t cut them too much to prevent bleeding.

    3. Cook the Beets:

    4. Place the beets in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for about 30-45 minutes, or until they are tender (a fork should easily pierce through).

    5. Once cooked, cool the beets under cold running water. The skins should slip off easily. Peel and slice them into your desired shape (cubes, slices, etc.).

    6. Prepare the Pickling Liquid:

    7. In a medium saucepan, combine vinegar, water, sugar, salt, and any spices you’re using (peppercorns, cloves, and cinnamon stick). Bring the mixture to a boil and stir until the sugar and salt dissolve.

    8. Combine:

    9. Pack the sliced beets into clean jars, adding any fresh herbs if desired.

    10. Pour the hot pickling liquid over the beets, making sure they are fully submerged. Leave a little space at the top of the jars.

    11. Seal and Process:

    12. If you’re looking to store them long-term, seal the jars while still hot and process them in a boiling water bath for 10 minutes. If you plan to eat them right away, you can simply let them cool and store them in the fridge.

    13. Let it Chill:

    14. Allow the beets to pickle for at least 24 hours in the refrigerator before you enjoy them—though they are even better after a few days!

    You can adjust the sugar and vinegar to your taste, and feel free to play around with spices to make it your own. Enjoy making these in memory of your grandma, and I hope they bring back some sweet memories of her cooking!

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