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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pickled Beets

Makes: 21 servings Yield: 6 half-pints
Prep 20 mins Cook 30 mins Process 30 mins
Pickled Beets
  • 3  pounds  small whole beets (about 2-inch diameter)*
  • 2  cups  vinegar
  • 1  cup  water
  • 1/2  cup  sugar
  • 3  inches stick cinnamon
  • 1  teaspoon  whole allspice
  • 6  whole cloves

1. Wash beets. Cut off beet tops, leaving 1 inch of stems; trim root ends. Do not peel. In a large saucepan cook beets in enough boiling, lightly salted water to cover about 25 minutes or until tender; drain. Cool beets slightly; trim off roots and stems. Slip off and discard the skins; quarter beets.

2. In a medium stainless-steel, enamel, or nonstick heavy saucepan combine vinegar, the 1 cup water, and sugar. For a spice bag, place cinnamon, allspice, and cloves in the center of a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean kitchen string. Add spice bag to saucepan. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 5 minutes. Remove and discard spice bag.

3. Pack beets into hot sterilized half-pint canning jars, leaving a 1/2-inch headspace. Pour hot vinegar mixture over beets, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 30 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 half-pints.

From the Test Kitchen*Tip:
  • Although the recipe calls for small whole beets, you can use larger ones. Follow the directions in Step 1, then after cooking and removing skins, cut the beets into 1-inch chunks or 1/4-inch slices.
Nutrition Facts (Pickled Beets)
  • Servings Per Recipe 21,
  • cal. (kcal) 29,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 8,
  • fiber (g) 1,
  • pro. (g) 0,
  • vit. A (RE) 0,
  • vit. C (mg) 1,
  • sodium (mg) 17,
  • calcium (mg) 0,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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