Ingredients Jump to Instructions ↓

  1. 2 cn Small beets (10 oz cans)

  2. 1/2c White vinegar

  3. 3/4c White sugar Pinch of salt Pinch of pepper

Instructions Jump to Ingredients ↑

  1. + Directions : This recipe was handed down from my Grandmother of German extraction. It's origin is unknown. In a small saucepan, bring the vinegar to boil and add the sugar slowly until dissolved - stir constantly. Open the cans of beets and retain the juice from one can. Add the beets (whole) to the boiling vinegar/sugar solution and bring back to a boil. Add the retained beet juice (about 1/4 cup worth). Add salt & pepper. Boil for about 2 minutes and then remove from heat. Sterilize two sealing jars (about 10 - 12 oz capacity). Put beets into sterlized jars, cover with the vinegar/sugar solution and seal with lids. Let stand several days before serving. This is a sweet pickle best served cold. Excellent with beef and pork.


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