Sides · Newfoundland

Pickled Beets, Large Batch

Ten pounds of beets boiled three or four hours, six cups each of sugar, vinegar and their own juice.

A photo of pickled beetroot
Photo: Ivan Radic, CC BY 2.0
Total
4 hr 30 min
Ingredients
  • 10 lbs beet
  • 1 ½ tbsp salt
  • 4 tbsp pickling spices
  • 6 cups sugar
  • 6 cups vinegar
  • 6 cups beet juice
Method
  1. Wash and boil the beets till tender, approximately 3 to 4 hours. Add the salt.
  2. Remove the beets after cooked, peel, and save the juice.
  3. Put in a pot with the spices, sugar, vinegar and juice.
  4. Bring to a boil and simmer for 10 minutes.
  5. Remove and put in jars. Have the jars hot.

Notes

Use the juice the beets are boiled in.

This page has crossed out numbers beside several lines where she scaled the batch. The uncrossed amounts are the ones used here.

Source: Nan's recipe book

beetspicklescanningbig batchnan's book

wolfeats.ca/recipes/pickled-beets-large-batch/