Pickled Beets


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.

Pickled Beets
Photo: Andy Lyons
Prep Time:
45 mins
Cook Time:
30 mins
Process Time:
30 mins
Total Time:
1 hrs 45 mins
6 half-pints


  • 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


  1. 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.

  2. 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.

  3. 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.

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

Nutrition Facts (per serving)

29 Calories
8g Carbs
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.

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