Pickled Beets

The first of two pickled beet recipes in the box.

Here’s the other side of the recipe. So I’m guessing somebody had beets in April, 1978?

Table beets (as opposed to sugar beets, cultivated for the production of sugar) are grown across the country, but tend to fare best in colder climates. Wisconsin takes the crown as the top table beet producing state, but table beets don’t form a major part of the agricultural economy of any state, partially because they’re not as universally loved as, say, Iowa’s corn; partially because true beet enthusiasts can grow them at home with little difficulty.

It’s a shame, because beets are really delicious. And beet greens? Even more delicious.

From the box of D.W. from Cedar Falls, Iowa.

Pickled Beets

2 cups vinegar
2 cups beet water (water in which beets have been cooked in)
2 cups sugar
1 tsp. salt
1/2 tsp. celery seed
1/2 tsp. mustard seed
1 medium onion minced fine

Heat together and put in cooked beets. Boil two minutes until scalding hot. Pack in jars and seal tightly. This is enough for several pints.

Eleanor Petersen

Yesterdish reminder: Use modern canning methods, please.


2 Comments

  1. [email protected]

    Can I billing water can these?

    • I just compared this to some boiling water method canning recipes for beets, and it looks like you can, yep–you should be good if you process for 10 minutes!

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