Spiced Pickled Beets

Photo: Anais & Dax

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.

Yield: Serves 24 (serving size: 3 pieces)
Recipe from Cooking Light

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Recipe Time

Hands On: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 74
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 2g
  • Carbohydrate: 17g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 148mg
  • Calcium: 15mg

Ingredients

  • 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

Preparation

  1. 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. 2. Combine vinegar and remaining ingredients in Dutch oven. Bring to a boil; reduce heat, and simmer 10 minutes. Discard spices.
  3. 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. 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.
  5. 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.
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