Spiced Pickled Beets38 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 1 hr
“Sweet and spicy; and the juice makes an excellent marinade for pickled eggs. This recipe is great with freshly cooked beets instead of canned, if you have time.” - by Bea
Original recipe yields 8 servings
- Place the beets into a medium bowl and set aside.
- In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold.
Amount Per Serving (8 total)
- 44 cal
- 0.1 g
- < 1%
- 10 g
Based on a 2,000 calorie diet
Reviews (38)Rate This Recipe
"I used this recipe to can over half the beets in my garden. I think the pickling mixture is perfect and wouldn't change a thing!..." See more"
"I used fresh beets from my garden, steamed them until tender, then put them in a large bowl of cold water, and had no pink fingers by peeling them underwater! Otherwise my hands turn beet red! I als..." See moreo used one of those rippled french fry cutters to slice them - a simple hand held tool. I canned some in pint jars (made 4 pints), and will enjoy beets in the dead of winter. This recipe is tasty- just the right spice mix. "
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