ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pickled Beets

Yield 8 pints


  • 8 pounds small fresh beets
  • 3 cups water
  • 3 cups white vinegar
  • 2 cups sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 4 lemons, sliced

How to Make It

  1. Cook beets in water to cover in a large Dutch oven over medium-high heat 30 to 35 minutes or until tender. Drain and peel. (If beets are too large for jars, cut into pieces.)

  2. Bring 3 cups water and next 6 ingredients to a boil in a large heavy saucepan. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes.

  3. Pack hot beets loosely into jars, filling to 1/2 inch from top. Cover beets with hot syrup. Remove air bubbles; wipe jar rims. Cover at once with metal lids; screw on bands.

  4. Process in boiling-water bath 30 minutes.