10 Ratings
  • 5 Rating Star 3
  • 1 Rating Star 2
  • 4 Rating Star 2
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 0 Rating Star 1

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.

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Ingredients

  • 3 pounds small (2-inch diameter) whole beets

  • 2 cups vinegar

  • 1 cup water

  • ½ cup sugar

  • 1 teaspoon whole allspice

  • 6 whole cloves

  • 3 inchs 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.

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  • 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.

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  • 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.

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  • Wipe jar rims and adjust lids. Process in boiling-water canner for 30 minutes. Remove jars from canner; cool on racks.

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Nutrition Facts

29 calories, 0 g fat (0 g saturated fat, 0 mg cholesterol, 17 mg sodium, 8 g carbohydrates, 1 g fiber, 0 g protein.

Reviews (1)

10 Ratings
  • 5 Rating Star 3
  • 1 Rating Star 2
  • 4 Rating Star 2
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 0 Rating Star 1
09/24/2013
can you freeze beets?