Spiced Pickled Beets

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Spiced Pickled Beets
Photo: Anais & Dax; Styling: Lydia Pursell
What a sweet addition to a summer veggie plate! Any kind of beets will work; we used golden ones for their lovely color. Although we love the softer flavor of white balsamic vinegar, you can also make this using 2 1/2 cups water mixed with 2 1/2 cups cider vinegar.
Serves 24 (serving size: 3 pieces)


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18 (2 1/2-inch-wide) whole beets (about 5 pounds)
5 cups white balsamic vinegar
2 cups sugar
1 tablespoon salt
10 whole cloves
2 (3-inch) cinnamon sticks


Hands-on: 50 Minutes
Total: 336 Hours

1. Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a large Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until almost tender. Drain beets; cover with cool water. When beets are cool enough to handle, drain. Trim off beet roots; rub off skins. Cut beets lengthwise into quarters.

2. Combine vinegar and remaining ingredients in Dutch oven. Bring to a boil; reduce heat, and simmer 10 minutes. Discard spices.

3. Divide beets evenly among 6 (1-pint) hot sterilized jars. Divide hot vinegar mixture evenly among jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.

4. Process in boiling-water bath for 15 minutes. Remove jars from water bath; cool completely, and check for proper seal (see Note below). For best flavor, allow 2 weeks before eating. Store in a cool, dark place up to 1 year.

Note: Remove jars from canner, placing on a towel. Let jars stand at room temperature 12 to 24 hours. Press center of each lid; lids should not flex or "pop." Remove bands; gently try to lift lid with gentle pressure. If lid stays on, you have a good seal.

Created date

June 2014

Nutritional Information

Calories 74
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 2 g
Carbohydrate 17 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 148 mg
Calcium 15 mg