Pickled Beets

★★★★★ 1 Review
ArleneBa avatar
By Arlene Baker
from Imbler, OR

Love these beets,they have been a family favorite for years,the recipe came from my sister-in-law

serves many
prep time 15 Min
cook time 35 Min
method Canning/Preserving


  • 4 c
  • 4 c
    juice from cooked beets or water
  • 2 c
  • 2 Tbsp
    pickling spice
  • 6 qt
    beets, trimmed

How To Make

  • 1
    cut leaves from beets leaving about 2" stem, clean really well
  • 2
    cover with water and boil till fork tender
  • 3
    cool enough to peel
  • 4
    if you have small beets you can leave whole or cut to what ever size you want, for all beets.
  • 5
    while I am getting beets ready I have saved the four cups of beet juice and added that to pan, now add the sugar and the vinegar. I put the 2Tabls. pickling spice in cheese cloth and secure with rubber band and throw in the kettle and boil for about 10 minutes making sure all sugar is dissolved.
  • 6
    by this time you should have all the beets cut to the size you want. I am also getting my pint jars hot in boiling water, and getting the lids boiled also
  • 7
    add your beets to the water solution. remove the bag of spices and start filling your jars,fill to about the rim of jar, add your liquid ,take a knife and carefully go around inside of jar for any air bubbles, put lid on and water bath for 10 minutes
  • 8
    remove from water bath and let set for 24 hours before putting away