Pickled Beets

We sometimes make pickled beets hot and spicy by cooking them with allspice, garlic, celery seed, dry mustard, or pepper corns. For a sweet spicy flavor, we add sugar, cloves, and cinnamon. Occasionally we pickle beets with onions and green pepper.


For this recipe we first cook the beets and then make the pickling syrup. With five ingredients, the process is moderate in difficulty

Pickled Beets

Yield: 4 servings


  • 1 and 1/2 pounds (2 cups) prepared beets
  • 1 cup beet juice
  • 1/4 cup cider vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon salt


  1. DO-AHEAD STEPS: Boil the beets until tender. Pull the skins off. Chop, slice, or leave them whole.
  2. STEPS: Using a glass or stainless steel saucepan, heat the beet juice, vinegar, sugar, and salt to the boiling point. Add the prepared beets, and bring to a boil. Remove from the stove.

HEALTHY CHOICE COMMENT: This pickled beet recipe is healthy, but to get the benefit you have to cook, serve, and eat the beets! If you are trying to improve your diet, substitute Pickled Beets for pastries and chips. Live in a country style. Snack on beets.

SERVING: Serve hot or cold. Serve as a condiment with Soup Beans or Brunswick Stew. Enjoy Pickled Beets cold as an appetizer or a diet snack, and eat them with cold cuts or as part of a plate salad.

STORING: Pack hot beets into hot canning jars, cover with boiling syrup, cap the jars, and process 30 minutes in a boiling water bath. Alternatively, place the beets in plastic containers, cover them with the syrup, and freeze.