Pickled Beets

Rick Bissell


This recipe comes from great gram-ma and I plant beets every year in our garden just for this recipes!!

Because of nature being either great or good -- the size of beets has a huge range. I have had to either double and even triple this recipe for liquid.

And I must admit for some reason I am now after 8 years of this tradition am in a position of it being a "requirement" to ship to other family members across the country!! If I fail to ship Pickled Beets I get phone calls , letters , e-mails and even text of my reason why the beets did not arrive this year!!



★★★★★ 1 vote

1 Hr 30 Min
50 Min


  • 10 lb
    fresh beets "aprox. 2" diameter"
  • 2 c
  • 2 c
  • 2 c
    white vinegar
  • 1 tsp
    clove, ground
  • 1 tsp
    allspice, ground
  • 1 tsp
    cinnamon, ground

How to Make Pickled Beets


  1. Trim off Beet tops leaving about 1 inch stem and roots to prevent "bleeding".
    Wash thoroughly -- sort sizes to keep cooking process uniform as possible. {Just get close to size}
    Set in pot of boiling water and cook until firm but tender.
  2. Fill sink or large pot with ice water and set "cooked" beets into ice water to cool and take skins and rest of stems and roots.
    Cut beets into quarters or size to fit into jars being used.
  3. Using same pot that you cooked beets in :
    Put in all ingredients and bring to boil.
  4. Add Beets and simmer for 10 min.
  5. Spoon Beets into jars. "DO NOT PACK IN TIGHTLY"
    Ladle spiced mixture into jars to cover beets .. but to insure leaving 1/2 inch head space.
  6. Cover jars and set in boiling water for 5 minutes more.
    Set out to cool. {Listen for lids to "pop" to insure a good seal.

Printable Recipe Card

About Pickled Beets

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #beets #pickled

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