Pickled Beets

Preparation info
  • Makes

    4 pints

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Slice beets with corrugated cutter to give them a fancy look


  • 24 small beets
  • 1 c. cooking liquid
  • 1 pt. vinegar


  • Remove beet tops, leaving roots and 1" stems. Cover with boiling water; cook until tender. Drain, reserving 1 c. cooking liquid. Remove skins; slice.
  • Combine cooking liquid, vinegar, sugar and salt. Add spices tied in a cheesecloth bag. Heat to boiling point.
  • Add beets and onions. Simmer 5 minutes. Remove spice bag. Continue simmering while quickly pack