I adore my mother’s pickled beets, but I’m not always interested in creating a batch. The cooking process takes about as long as boiling water! No special tools are required. The wait for the beets to acquire taste is the most difficult step.
| Prep Time: | 10 mins |
| Cook Time: | 3 mins |
| Additional Time: | 2 days 5 mins |
| Total Time: | 2 days 18 mins |
| Servings: | 12 |
| Yield: | 1 small jar |
Ingredients
- 1 (16 ounce) jar pickled beets
- ⅔ cup white sugar
- ⅔ cup white vinegar
- ¼ teaspoon salt
- 2 whole cloves
Instructions
- Drain beet juice from the jar, leaving about 1/2 inch juice in the bottom.
- Combine sugar, vinegar, salt, and cloves in a saucepan over medium-high heat. Cook, stirring occasionally, until sugar dissolves into a syrup, about 3 minutes. Remove from heat and let cool, 5 to 10 minutes.
- Pour syrup over beets in the jar, covering them completely. Seal jar and shake gently.
- Refrigerate beets for 2 to 3 days before serving.
Reviews
I love this recipe! I’ve made it before but somehow lost it… Now my husband is diabetic so I’m going to exchange the sugar for a mixture of Monk Fruit & Allulose. The tastiest sugar substitute in my humble opinion!
After reading other reviews I decided this recipe as is needs a little tweaking. After my tweaks this recipe (as a base) turned out perfect. 1st. I doubled the recipe and doubled the amount of clove. 2nd. I used 3 large fresh beets steamed (used my instant pot), cooled and sliced (the whole reason for the need of a quick recipe). 3rd. I added approximately small white onion thinly sliced. after 2 days I couldn’t wait, had to try and was not disappointed. I can easily add a couple secret ingredients for these to taste just like gramma’s.
First ingredient is “pickled beets”?? I thought I was making pickled beets?? Not a good recipe.
Best beets ever! However I did add a cinnamon stick per jar and mustard seeds….I love cinnamon and it’s a great anti-inflammatory. Also used my own beets from the garden, of course cooked and ready to use. Next time a will cut back on vinegar or add a quarter cup water to each jar…..just a tad bit tart…..
7.18.16 I’ve waited for two days to be fair in giving this recipe a review. I’m a lover of beets, my hubby not so much, so these pickled beets were made for me! I’m trying to watch my sugar intake these days, so I did substitute Truvia® which worked perfectly fine. I did put in the whole cloves, but the potent vinegar overpowered that flavor, so if you’re interested in a subtle clove flavor, definitely add more than the recipe indicates. I really didn’t leave these in the jar, seemed just as easy to put them in a bowl, add the vinegar mixture & cloves and put a lid on them. I did add some sliced onions to the mixture after I took the photo which is something that my mother always did. Maybe there is a typo in this recipe, but one can of beets will not yield 12 servings??? Pickled beets certainly are not rocket science, but these were very good, very easy and. perhaps, just a little too sweet for my palate (personal taste preference), but I still enjoyed them.