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Beets, Pickled (P, KLP, TNT)
Source: Old Cape Breton/Scottish recipe
Yield: 5 lbs.

5 lbs. beets

1 cup KLP vinegar
1 cup sugar
2 cups water
Handful of pickling spice

Boil beets until tender to a fork. Peel and cool. Cut up (slices or chunks) and put in jars.

Boil together vinegar (use KLP for Passover), sugar, water, and pickling spice tied into cheesecloth bag (my aunt cuts one side of a [not paper] teabag, empties the tea, puts in pickling spice and sews it up again).

I'm not sure how long you boil it; I think until the sugar is completely dissolved.

Pour this liquid over cooled beets. They are a wonderful condiment, and as well may be used in making horseradish.

If you wish to preserve them, be sure to use sterilized bottles and do the necessary preserving steps. They never last long enough here to have to do that.

Posted by Sylvia Allen, Z'L

Nutritional Info Per Serving: N/A