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Pickled Beets

Mormon.Cook's picture
  Beets 4 Quart, tops removed and scrubbed well (medium size)
  Vinegar 4 Cup (64 tbs)
  Water 2 Cup (32 tbs)
  Sugar 2 1⁄2 Cup (40 tbs)
  Allspice 2 Teaspoon
  Cinnamon stick 3 Inch (1 whole)
  Whole cloves 1⁄2 Teaspoon
  Salt 2 Teaspoon

Cook beets until just tender. Slip off skins. Combine vinegar, water, sugar, spices (tied in a bag), and salt. Simmer 15 minutes. Add beets and simmer 5 minutes longer. Pack beets in hot canning jars. Bring syrup to a boil; remove spice bag, then pour syrup over beets. If you run a little short of syrup, fill jar with hot vinegar. Adjust lids and seal. Process in water bath or steam canner 30 minutes.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 946 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.9%

Saturated Fat 0.33 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1714.3 mg71.4%

Total Carbohydrates 219 g73.1%

Dietary Fiber 28.3 g113%

Sugars 189 g

Protein 15 g31%

Vitamin A 6.6% Vitamin C 79.2%

Calcium 20.7% Iron 44.6%

*Based on a 2000 Calorie diet

Pickled Beets Recipe