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Pickled Beets

Homemade pickled beets with cider vinegar, cinnamon, allspice, cloves, and nutmeg. Makes delicious canned beets for any occasion.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Servings: 4 quarts

Ingredients

  • 7 pounds of beets with roots and 2 inches of tops well scrubbed
  • 2 four-inch cinnamon sticks broken into pieces
  • 1 tablespoon allspice berries
  • 1 teaspoon whole cloves
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 teaspoons pickling salt
  • 1 quart cider vinegar
  • 2 cups water

Instructions

  • Boil the beets in a large pan for 15-35 minutes depending on size.
  • At the same time, bring a large stock pot to boil. Place jars, lids, and rings into boiling water to sanitize for at least 15 minutes.
  • Drain the beets and cover with cold water.
  • When cool, trim ends and slip off outer skins. Slice into 1/4 inch thick rounds.
  • Tie spices in cheesecloth. Place in non-reactive saucepan with sugars, salt, vinegar and water.
  • Bring to boil, then reduce heat and simmer for 10 minutes.
  • Remove jars from boiling water and pack beets into them.
  • Pour hot liquid over beets leaving 1/2 inch headspace. Close with two piece lids.
  • Process in boiling water bath for 30 minutes.
  • Let jars cool then move to cool, dry, dark place for at least 3 weeks before eating.

Notes

Use cider vinegar instead of distilled white vinegar for a smooth, nice flavor. From The Joy of Pickling.