Pickled Beets

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Sargent’s on 2nd Hours

Monday-Friday 8 am – 7 pm
Saturday 8 am – 5 pm
Sunday  9 am – 5 pm

Sargent’s 2nd Street is OPEN to foot traffic

We are more than happy to offer you curbside delivery and delivery off site for a fee. 

Please call us at 507-289-6068 we will assist you with your purchases or answer any questions that you have. 

 

Sargent’s North Hours

Monday-Friday 8 am – 7 pm
Saturday 8 am – 5 pm
Sunday  9 am – 5 pm


Sargent’s North is OPEN to foot traffic 

We are more than happy to offer you curbside delivery and delivery off site for a fee or meet you in the bulk area to load bulk items.

Please call us at 507-289-0022 we will assist you with your purchases or answer any questions that you have. 

 

Landscape & Business Office:
Monday – Friday 8 am – 4:30 pm
And By Appointment
(507) 289-0022

 

Our Landscape office will be closed Friday, July 3rd

 

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!!