Spicy Pickled Beets

Barbecue.Master's picture

Mar. 13, 2011


Large beets 2 Bunch (200 gm)
Malt vinegar 1 1/4 Quart (5 Cups)
Ground mace 1 Teaspoon
Ground allspice 1 Teaspoon
Ground cloves 1 Teaspoon
Ground cinnamon 1 Teaspoon
Peppercorns 6 , bruised
Salt 2 Teaspoon


Place vinegar in an enamel pan.

Combine mace, allspice, cloves, cinnamon and peppercorns in a double muslin bag, tie securely and lower into the vinegar.

Bring liquid to the boil, lower heat, cover and simmer gently for 3-4 minutes.

Remove pan from heat and allow to stand for 2 hours, then lift out spices.

Meanwhile, wash beets carefully, leave some stalk on each beet, dry, place in a baking pan and cook in a moderate oven for 1 1/2-1 3/4 hours, until tender.

Remove from heat and allow beets to cool, then trim, slip off skins and slice into jars, packing firmly.

Heat spiced vinegar, add salt and dissolve, then pour over beets to cover.

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 78Calories from Fat 4

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 506 mg21.08%

Total Carbohydrates 24 g8%

Dietary Fiber 1 g4%

Sugars 21 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet