Sweet Pickled Beets

Photo Credit: Grandmother's Kitchen

This sweet pickled beet recipe is a classic version of preserved beets, but so much more flavorful and rich in color. Canning has been a necessity to save large, bountiful crops throughout history, but in recent years, not as many people know the art of canning. It is essential when preserving food that the canning jars are sanitized thoroughly before use. You don’t want any bacteria to remain inside the pickling jars or else your pickle recipe may go bad even if the jars are sealed correctly. Another aspect of safe food storage is to use vinegar that is high in acetic acid. This pickled beet recipe uses pickling vinegar, which is white vinegar with approximately seven percent acetic acid. Any preserves may be saved for up to one year, but possibly longer, although the flavor will deteriorate the longer the pickles sit. Simply check that the brine doesn’t appear murky and that the beets smell as they should before digging in.

Nutrition Facts for: Sweet Pickled Beets From Grandmother's Kitchen
Ingredients: Fresh beets, water, granulated sugar, pickling vinegar, pickling spice.
* Percentages (%) are based on a 2000 calorie diet* The entire recipe has been calculated to make 6 pints. The nutritional information is on each jar.* Per Serving:Calories 433, Calories from Fat 6, Total Fat 0.7g 1%, Saturated Fat 0.1g 1%, Cholesterol 0mg 0%, Sodium 297mg 12%, Potassium 1212mg 35%, Carbohydrates 105.1g 35%, Dietary Fiber 8.7g 35%, Sugars 97.1g, Protein 6.4g, Vitamin A 3%, Vitamin C 23%, Calcium 7%, Iron 18%

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