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Pickled Beets

 Pickled Beets
"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
6-8 ServingsPrep: 20 min. + chilling


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 cup) equals 71 calories, trace fat (trace saturated fat), 0 cholesterol, 186 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein.