Spiced Pickled Beets

Spiced Pickled Beets

40 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    1 h
Bea Gassman
Recipe by  Bea Gassman

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Place the beets into a medium bowl and set aside.
  2. 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.

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Reviews (40)

Rate This Recipe
BLONDEKAT
101

BLONDEKAT

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!

starshine57
79

starshine57

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 also 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.

VJHAYES
57

VJHAYES

This is a wonderful recipe -- it reminds me of my grandmother's homemade pickled beets. I used fresh beets, boiled about 15 min, then peeled, and I added some hardboiled eggs. I marinated everything for a couple of days to make sure it really got that flavor!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 44 cal
  • 2%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 10 g
  • 3%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

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