Oh, Ukraine

My mom has been pickling beets her entire life, she learned how to from my Grandma, who learned from her Mom into infinity. This year we took on the challenge. All I remember from my childhood is being hoodwinked into pickling beets every year. By the end my hands would be pickled pink from the beets and from the beating they take from peeling said scalding beets. Mom still says that peeling while hot is essential. We say that next year we're willing to risk it for the happiness of our poor hands.

Pickled Beets


  • 8 cups white vinegar

  • 12 cups water

  • 1 teaspoon pickling salt

  • 1/2 cup sugar

  • 10lbs beets

  1. Wash the beets and add to a large pot. Fill with water and bring to a boil. Simmer for two hours or until tender.

  2. Peel beets while hot (this is debatable) and cut into bit sized chunks. Avoid adding any remaining beet skin to the jars as it will ruin the taste. Add to canning jars.

  3. Pour pickling juice over the beets and fill to the brim. Remove any excess air. Seal and set aside.

  4. Ready to eat in two weeks.

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It me! 

I'm Car, one half of Frankie Says. I'll be riddling off rambles and keeping an updated account of all the beauty and magic that unfolds on our apiary and homestead.

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