Recipes and Cooking Pickled Beets 3.5 (10) 1 Review Although this Pickled Beets recipe calls for small whole beets, you can use larger ones. Simply cut them into 1-inch chunks or 1/4-inch slices after roasting and removing the skins. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Cook Time: 30 mins Process Time: 30 mins Total Time: 1 hrs 45 mins Servings: 21 Yield: 6 half-pints Jump to Nutrition Facts Ingredients 3 pound small (2-inch diameter) whole beets 2 cup vinegar 1 cup water ½ cup sugar 1 teaspoon whole allspice 6 whole cloves 3 inch stick cinnamon Directions Wash beets, leaving on the roots and 1 inch of tops. Place in a 4- to 6-quart Dutch oven or kettle; add water to cover. Bring to boiling; reduce heat. Simmer, uncovered, until tender, about 25 minutes. Drain and discard cooking liquid. Cool beets slightly; trim off roots and stems. Slip off the skins. In the same Dutch oven or kettle combine vinegar, water, and sugar. Place allspice, cloves, and cinnamon in the center of a 7-inch square of 100-percent-cotton cheesecloth; tie into a bag and place in Dutch oven. Heat to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Pack beets in hot, sterilized half-pint canning jars, leaving 1/2-inch headspace. Carefully add the boiling pickling liquid, leaving 1/2-inch headspace. Discard the spice bag. Wipe jar rims and adjust lids. Process in boiling-water canner for 30 minutes. Remove jars from canner; cool on racks. Rate it Print Nutrition Facts (per serving) 29 Calories 8g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 21 Calories 29 % Daily Value * Sodium 17mg 1% Total Carbohydrate 8g 3% Vitamin C 1.2mg 6% Iron 0.4mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.