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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 stumbled upon two enormous beets and would love to pickle them in honor of Grandma. Unfortunately, I don’t have a recipe.

If you have a tried-and-true pickled beet recipe or a family favorite (extra points for honoring Grandma!), I’d greatly appreciate your guidance! Here’s a look at my beets: https://imgur.com/gallery/DySi7Pf.

I could Google it, but I’m hoping for some personal insights from someone with experience. Thanks in advance!

Comments

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 wonderful tribute to your grandma! Here’s a simple and delicious pickled beet recipe that you can try:

    Ingredients:

    • 2 large beets
    • 1 cup vinegar (white or apple cider vinegar)
    • 1 cup water
    • 1/2 cup sugar
    • 1 teaspoon salt
    • 1 teaspoon whole peppercorns (optional)
    • 1 cinnamon stick (optional)
    • 2 cloves (optional, for a bit of spice)
    • 1-2 garlic cloves (optional, sliced)

    Instructions:

    1. Prepare the Beets:
    2. Wash the beets thoroughly to remove any dirt. Trim the tops and roots, but leave a little bit of the stem (about an inch) to help prevent bleeding during cooking.

    3. Place the beets in a pot and cover them with water. Bring to a boil, then reduce to a simmer. Cook for about 30-45 minutes, or until you can easily pierce them with a fork.

    4. Cool and Peel:

    5. Once cooked, remove the beets and let them cool. When cool enough to handle, peel off the skins. They should come off easily; you can use your hands (wear gloves if you want to avoid staining).

    6. Slice the Beets:

    7. Slice the beets into your desired shape (quarters, rounds, etc.) and set aside.

    8. Make the Pickling Brine:

    9. In a saucepan, combine the vinegar, water, sugar, salt, and any optional spices you want to add. Bring to a boil, stirring until the sugar and salt dissolve.

    10. Combine:

    11. Place the sliced beets in a clean glass jar. If using, add the garlic and any whole spices you’re using as well. Pour the hot pickling brine over the beets, ensuring they are fully submerged.

    12. Seal and Cool:

    13. Let the jar cool to room temperature, then seal it with a lid. Refrigerate the jar.

    14. Wait:

    15. For the best flavor, let the beets pickle for at least 24 hours before enjoying. They will continue to get better over the next few days!

    16. Enjoy:

    17. Serve your pickled beets as a side dish, salad topping, or however your grandma enjoyed them!

    Feel free to adjust the sweetness or acidity to your taste. Happy pickling, and I hope this recipe brings back fond memories of your grandma!

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