Spiced Pickled Beets Recipe
Spiced Pickled Beets Recipe photo by Taste of Home
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Spiced Pickled Beets Recipe

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With spicy, robust flavor, these pickled beets are so good, they'll convert any naysayers! —Edna Hoffman, Hebron, Indiana
TOTAL TIME: Prep: 1-1/4 hours Process: 35 min.
MAKES:24 servings
TOTAL TIME: Prep: 1-1/4 hours Process: 35 min.
MAKES: 24 servings


  • 3 pounds small fresh beets
  • 2 cups sugar
  • 2 cups water
  • 2 cups cider vinegar
  • 2 cinnamon sticks (3 inches)
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice

Nutritional Facts

1/4 cup: 53 calories, 0 fat (0 saturated fat), 0 cholesterol, 44mg sodium, 12g carbohydrate (11g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.


  1. Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer 25-35 minutes or until tender. Remove from water; cool. Peel beets and cut into fourths.
  2. Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag.
  3. Carefully pack beets into four hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool. Yield: 4 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Spiced Pickled Beets in Taste of Home June/July 2010, p66

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dublinlab User ID: 1682119 254843
Reviewed Sep. 30, 2016

"A very nice pickled beet recipe. With a couple more beets there was a enough brine for 5 pints. I'll just cook up extra in my next batch. I used allspice powder because that was what l had. They look lovely. Janet. VFE"

gussymo User ID: 2019388 251916
Reviewed Jul. 27, 2016

"Wonderful recipe! Not too overpowering, but plenty of the traditional pickled beet flavors."

Scrapbooknut User ID: 8830876 246920
Reviewed Apr. 11, 2016

"My 12 year old neice loves these she takes them for lunch at school at least weekly."

catbalue User ID: 6483526 211760
Reviewed Aug. 12, 2014

"This is a great recipe, I didn't change a thing. I highly recommended this recipe it is so easy and tastes great."

maynot User ID: 2542725 173449
Reviewed Aug. 5, 2013

"We love Pickled Beets. But when I make them I add thin lemon slices to the beets as they heat up in the brine. The lemons look beautiful in the jars or you don' have to put the lemons in the jars. gmayk"

Dale2650ford User ID: 2553271 189144
Reviewed Aug. 11, 2012

"This even surpasses the canned pickled beets my parents made. I love the addition of the spices. I have made it twice and will continue without changes. Yummy!"

rudylenak User ID: 3071215 147087
Reviewed Jul. 19, 2010

"add a teaspoon of salt"

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