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jars of pickled beets with a bowl of beets in front and text overlay "spiced pickled beets"

Recipe

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Ingredients
 

  • 4 pounds beets
  • 3 cups thinly sliced onions
  • 2 cups sugar
  • 3 sticks cinnamon (broken into large pieces)
  • 1 tablespoon mustard seeds
  • 1 teaspoon whole allspice
  • 1 teaspoon whole cloves
  • 1 teaspoon salt
  • 2 ½ cups cider vinegar
  • 1 ½ cup water

Instructions
 

  • Clean the beets and trim off the tap-root and all but about two inches of the greens (save them for eating later – prepare like any other green).
  • Boil until tender. Drain, slough off the peel and trim ends. Slice into thin slices.
  • In a large sauce pan combine onions, sugar, spices, vinegar and water. Bring to a boil.
  • Reduce heat and simmer 5 minutes. Add beets and cook until hot throughout. Remove cinnamon sticks.
  • Pack hot beets in jars leaving a ¼″ head space. Ladle hot liquid over beets to ¼″ head space. Remove air bubbles by sliding a knife along the inside of the jar.
  • Process for 30 minutes in boiling water canner.

Notes

adapted from Ball Blue Book Guide to Preserving