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Spiced Pickled Beets

 Spiced Pickled Beets
With spicy, robust flavor, these pickled beets are so good, they'll convert any naysayers! Edna Hoffman, Hebron, IN
24 ServingsPrep: 1-1/4 hours Process: 35 min.


  • 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


  • 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.
  • 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.
  • 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.
  • Place jars into canner with simmering water, ensuring that they are

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Spiced Pickled Beets (continued)

Directions (continued)

  • completely covered with water. Bring to a boil; process for 35
  • minutes. Remove jars and cool.
  • Yield: 4 pints.
Nutritional Facts: 1/4 cup equals 53 calories, trace fat (trace saturated fat), 0 cholesterol, 44 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.