Pickled Beets Recipe
Pickled Beets Recipe photo by Taste of Home

Pickled Beets Recipe

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"THE BEETS Mother served with this meal came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. Their tangy flavor is a great complement to the rest of the foods in this meal. —Sara Lindler, Irmo, South Carolina
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6-8 servings


  • 8 medium fresh beets
  • 1 cup vinegar
  • 1/2 cup sugar
  • 1-1/2 teaspoons whole cloves
  • 1-1/2 teaspoons whole allspice
  • 1/2 teaspoon salt

Nutritional Facts

1 cup: 71 calories, trace fat (trace saturated fat), 0mg cholesterol, 186mg sodium, 18g carbohydrate (16g sugars, 1g fiber), 1g protein


  1. Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.
  2. In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving. Yield: 6-8 servings.
Originally published as Pickled Beets in Reminisce Extra February 1995, p47

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Reviewed Apr. 25, 2016

"These are wonderful. I suggest chilling overnight before eating, for best flavor."

Reviewed Mar. 25, 2016

"The Best Ever! I had store bought that I used after this recipe. Never use store bought again!!!!"

Reviewed Jul. 4, 2015

"A friend gave me some beets and I tried this recipe. My husband does not like beets, but liked these so much he asked me to add beets to our garden this year. They keep very nicely in the frig. And so easy."

Reviewed Aug. 18, 2014

"? Can u process these for. Later vicky"

Reviewed Nov. 7, 2011

"these came out perfect! they tasted better than store bought. i will never buy any again."

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