Pickled Beets


Sargent’s on 2nd Hours

8- 6 Monday-Friday
9- 4 Saturday
Closed Sundays


Garden Center….(507) 289-6068


8- 6 M – F
9- 4 Saturday
Closed Sunday




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Sargent’s North Hours

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Landscape & Business Office:

Mon. – Fri. 8-4:30
And By Appointment
(507) 289-0022
Closed Thurs-Fri for Thanksgiving.

Pickled Beets

3 quarts beets, peeled and slightly cooked
2 cups sugar
2 sticks cinnamon
1 Tbsp whole cloves
1 ½ tsp salt
3 ½ cups vinegar
1 ½ cups water

Wash and drain beets, leaving 2 inches of stems and the large tap roots on the beets. This helps to reduce the staining. Cover with boiling water and cook until peels come off easily. Drain and peel under cold running water. Cut into pickled beet size pieces or slices. Combine all ingredients and add to the beets in a large pot over low heat. Simmer for 15 minutes. Prepare jars and lids. Pack beets into hot jars, leaving ¼ inch head space. Pour hot liquid in jar to cover beets. Adjust lids and process in boiling water canner for 30 minutes. Yummy!!