Pickled beets are a favorite of mine and we grow the beets right here in our garden. Pickling beets is relatively easy and makes for a healthy treat to enjoy throughout the winter. After recovering from our June 4th hail storm, our garden is finally starting to produce and the beets are leading the way.
Generally, beets of this variety average around two to three inches in diameter, or a couple pounds. However, the first beet harvested this season was about seven inches in diameter and weighed six and a half pounds! That’s a pretty good-sized beet! And it looks as though we have a few others in the garden that are trying to give that one a run for its money in size.
Pickling beets generally only takes a couple hours and a few additional ingredients, most of which you probably already have in your cupboards. Here on the farm, our single big beet made seven pints of pickled beets. Not bad for one vegetable.
I will share with you my mother’s favorite pickled beet recipe that we still use and enjoy.
½ cup water
½ cup vinegar
1 T brown sugar
½ t cinnamon
¼ t salt
¼ t ground cloves
Heat to boiling then pour over cubed beets and let stand for 6 hours before eating.