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Spicy Pickled Beets

  Beets 4 Pound, cooked
  Thinly sliced onions 3 Cup (48 tbs)
  Cider vinegar 2 1⁄2 Cup (40 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Sugar 2 Cup (32 tbs)
  Mustard seed 1 Tablespoon
  Whole allspice 1 Teaspoon
  Whole cloves 1 Teaspoon
  Cinnamon stick 3 , broken

To cook beets: Wash and drain beets.
Leave 2 inches of stems and the tap roots.
Cover with boiling water and cook until tender.
Remove peel.
Combine remaining ingredients in a large sauce pot.
Bring to a boil.
Reduce heat and simmer 5 minutes.
Add beets and cook until heated.
Remove cinnamon sticks.
Pack hot beets into hot jars, leaving 1/4 inch head space.
Pour hot pickling liquid over beets, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 30 minutes in boiling water bath.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2689 Calories from Fat 69

% Daily Value*

Total Fat 8 g12.7%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3406.3 mg141.9%

Total Carbohydrates 625 g208.2%

Dietary Fiber 63.3 g253%

Sugars 540.1 g

Protein 37 g74.7%

Vitamin A 13.2% Vitamin C 195%

Calcium 58.8% Iron 104.9%

*Based on a 2000 Calorie diet


Spicy Pickled Beets Recipe