Pickled Beets

Print PrintShare with Friends


Old family recipe. You just can't eat store bought canned beets after tasting these. May also can this recipe, but multiply ingredients. It's not worth canning just one jar. :) Estimated prep time includes cleaning, skinning and cutting.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1/4 bay leaf
  • add   3 peppercorns
  • add   2 cloves
  • add   3 tablespoons sugar
  • add   1/2 cup beet juice
  • add   1/2 teaspoon salt
  • add   2 lbs beets, greens removed (couple inches of greens left on)
  • add   1/2 cup apple cider vinegar


  1. Wash the dirt off the beets.
  2. In a covered pan cook whole beets in boiling salted water until tender (35-50 minutes).
  3. Cool slightly, cut off remaining greens and slip off skins.
  4. Save 1/2 cup of the beet juice (water beets were cooked in).
  5. Cut up beets the way you want them.
  6. Put in a clean, empty jar.
  7. In a small pan bring the beet juice and the remaining ingredients to a boil.
  8. Pour the hot liquid mixture over the beets.
  9. Let come to room temperature and then chill.