Recipes & Cooking How to Cook Preserving & Canning Homemade Pickled Beets 3.5 (10) 1 Review Enjoy beets from the garden year-round with this pickled beets recipe. By Sarah Martens Sarah Martens Sarah Martens is the Senior Editor overseeing food at Better Homes & Gardens digital. She has been with the BHG brand for more than 10 years. Learn about BHG's Editorial Process Updated on August 22, 2024 Save Rate PRINT Share Close Credit: Andy Lyons Prep Time: 45 mins Cook Time: 30 mins Process Time: 30 mins Total Time: 1 hr 45 mins Servings: 21 Yield: 6 half-pints Jump to Nutrition Facts Jump to recipe Never lose a BHG recipe again. Find a recipe you love on BHG.com? Click the heart icon to save it (and find it later) with MyRecipes.com. Besides roasting beets from the garden, enjoy them with this pickled version. Cinnamon, allspice, and cloves add warm spice that complements the earthy flavor of the beets. Though these are canned, the process is quick, and the recipe makes 6 half-pint jars. If you don't have whole beets that are small, cut larger beets into 1-inch chunks or 1/4-inch-thick slices after removing their skins. Here are the steps to making a batch of this ruby-red condiment. Water Bath Canning Basics to Preserve Your Produce for up to a Year How to Use Pickled Beets With six jars of pickled beets, you're sure to find many ways to use them. Here are some suggestions. They're delicious on their own as a snack or alongside your favorite sandwich. Add them to sandwiches, salads, burgers, wraps, cheese quesadillas, and charcuterie boards. Give the jars as gifts—they're sure to convert any non-beet lovers you know. Use them in recipes in place of roasted beets, like this Black Lentil Salad with Oranges and Beets. Experiment with flavors like the orange zest and peppercorns used in our Orange Pickled Beets recipe. Keep Screen Awake Ingredients 3 pounds small (2-inch diameter) whole beets 2 cups vinegar 1 cup water ½ cup sugar 1 tsp. whole allspice 6 whole cloves 3 inch stick cinnamon Directions Cook the Beets 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. Prepare Pickling Liquid 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 Jars 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. Process Jars Wipe jar rims and adjust lids. Process in boiling-water canner for 30 minutes. Remove jars from canner; cool on racks. Save Rate 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 1% 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.