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michele's super easy sweet & sour pickled beets

(1 rating)
DeLishus avatar
Recipe by
Michele Wallace
@DeLishus
West Bend, WI

I've loved beets since I was a child, and so does my husband. These are his favorite, during the summer when our beets are still growing. Since it's too early to start canning beets, I have an alternative method so you can enjoy pickled beets all summer and all year long! The directions are explained by using one can of beets. I didn't want to make the directions complicated.

(1 rating)
yield 1 can serves 2 or 6 cans serve 12
prep time 15 Min
method No-Cook or Other

Ingredients For michele's super easy sweet & sour pickled beets

  • 6 can
    sliced beets
  • 2 lg
    red onions
  • 1 1/8 c
    sugar
  • 1 bottle
    white vinegar

How To Make michele's super easy sweet & sour pickled beets

  • 1
    For each can of beets, pour liquid in can into a clear glass measuring cup. There should be 1 cup of liquid. Pour 1/2 of this liquid down drain. You won't be saving this or using it.
  • 2
    To the 1/2 cup of liquid that remains in the clear glass measuring cup, add 1/2 cup of white vinegar.
  • 3
    Add 3 Tablespoons of sugar to the 1 cup of liquid in the glass measuring cup. Pour this solution into a clean pint mason jar.
  • 4
    Add the sliced beets from one can and sliced red onion, add as much red onion as you would like. Screw or clamp mason jar closed. Mix well and refrigerate overnight.
  • 5
    Tips:
  • 6
    DO NOT PUT IN PLASTIC CONTAINER, IT WILL STAIN.
  • 7
    DO NOT SAVE LIQUID FOR NEXT CAN. MAKE NEW!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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