Categories:Beet Appetizers Beets Pickles Preserved Foods Index
Pickled Whole Beets recipe is from my mother, Dorothy Hagerman. My mother used to make these pickled beets every year when fresh beets were in the garden. Their tangy flavor is a great complement to foods and are a favorite of my husband. You will be totally amazed at how much better homemade Pickled Whole Beets taste as opposed to those you buy in your local grocery store. Give this recipe a try and taste the difference!
Many beets are sold in bunches with the tops still attached, while others are sold with the tops removed. Look for beets that are firm, round, with a slender tap root (the large main root), a rich, color, and smooth over most of the surface. If beets are bunched, you can judge their freshness fairly accurately by the condition of the tops. Badly wilted or decayed tops indicate a lack of freshness, but the roots may be satisfactory if they are firm. Avoid elongated beets with round, scaly areas around the top surface – these will be tough.
Pickled Whole Beets Recipe: