Grandma Jackie's Pickled Beets

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Inspect 5 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beets are ready. Wash new, unused lids and rings in warm soapy water.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place beets in a large pot; add water to cover. Bring to a boil; cook until fork-tender, but not mushy. Drain beets, reserving 2 ½ cups cooking water. Cool beets until easy enough to handle. Peel beets; trim and discard ends. Cut beets into wedges or chunks; pack into hot, sterilized jars.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine vinegar, sugar, pickling salt, lemon juice, and clove oil in a large saucepan or pot; add reserved cooking water and bring brine to a boil.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Pour hot brine over beets, filling to within ¼ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with the lids and screw rings on tightly. Set aside at room temperature for 24 hours.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Store jars in the refrigerator. Wait at least 3 days before eating to allow beets to soak up flavor.'}

📊 Nutrition Facts

Per serving (20 servings total)