Pickled Beets Recipe
Dublin Core
Title
Pickled Beets Recipe
Description
Typeset Pickled Beets recipe. Transcription:
PICKLED BEETS
Yield: approximately 10 pints
1 peck beets
2-1/2 cups vinegar
3-1/2 cups beet broth
1-1/3 teaspoons plain flour
2-1/3 cups sugar
Wash and cut stems from beets. Put in large pan and cover with water. Cook until tender. Remove from heat and peel. Cut into quarters. Save beet broth. Pack beets in pint or quart jars. Strain beet broth, two or three times. Add to beet broth, vinegar, salt and sugar. Boil together and pour over beets in each jar. Seal jars.
Joann Fagerberg
PICKLED BEETS
Yield: approximately 10 pints
1 peck beets
2-1/2 cups vinegar
3-1/2 cups beet broth
1-1/3 teaspoons plain flour
2-1/3 cups sugar
Wash and cut stems from beets. Put in large pan and cover with water. Cook until tender. Remove from heat and peel. Cut into quarters. Save beet broth. Pack beets in pint or quart jars. Strain beet broth, two or three times. Add to beet broth, vinegar, salt and sugar. Boil together and pour over beets in each jar. Seal jars.
Joann Fagerberg
Source
Accessed through the Southern Historical Collection at Wilson Library at UNC-CH.
Collection
Citation
“Pickled Beets Recipe,” Recipes Resurrected: North Carolina Culinary Treasures from the Archive, accessed May 7, 2026, https://recres.sils.unc.edu/items/show/96.