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The Beet Goes On|Pickled Beets Recipe
Prep Time
1 hr 30 mins
Cook Time
35 mins
Total Time
2 hrs 5 mins
 

A delicious, spiced, pickled beet recipe for even the pickiest eaters!

Course: Canning
Servings: 4 half-pints (4 servings per half pint)
Calories: 74 kcal
Author: Wendy Simon
Ingredients
  • 2 1/2 Pounds Beets -Any variety/varieties
  • 1 Pound Onions
  • 2 Cups Vinegar -White distilled, 5% acidity
  • 1 Cup Water
  • 1/2 Teaspoon Canning and Pickling Salt
  • 1/2 Cup Sugar
  • 7 Whole cloves
  • 1 Stick Cinnamon
  • 1 Teaspoon Allspice
Instructions
  1. Trim beet tops and roots to 1 inch.  Wash the beets thoroughly.
  2. Bring enough water to cover beets in a medium - large saucepan to a boil.  Add beets and cook for 25 minutes.  Drain the beets, let them cool, and discard cooking liquid.
  3. Slide the skins off and trim the tops and roots completely.
  4. Chop beets into small pieces OR slice into 1/4" slices.
  5. Combine and stir vinegar, water, salt, and sugar in a saucepan or kettle.  
  6. Place cloves, cinnamon stick, and allspice into a makeshift cheesecloth bag.  Tie with clean string.  Add this bag to the vinegar mixture.
  7. Bring the vinegar mixture to a boil and simmer for 15 minutes.  Then remove the spice bag.
  8. Pack beets and onions into prepared hot, sterilized jars.  Leave about 1/2 inch headspace at the top.  
  9. Pour pickling liquid over the beets and onions in the jars.  Wipe each jar rim with clean cloth.
  10. Adjust jar lids and process in boiling water bath canner for approximately 35 minutes, or the correct time for your altitude. (see next step)  
  11. Make sure you process for the amount of time appropriate for your altitude.  Up to 1,000' = 30 minutes1,001 - 3,000' = 35 minutes3,001 - 6,000' = 40 minutesOver 6,000' = 45 minutes