Spiced Pickled Beets

Spiced Pickled Beets

42
Bea Gassman 40

"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."

Ingredients

1 h {{adjustedServings}} servings 44 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 44 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 10g
  • 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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Directions

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  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

42
  1. 53 Ratings

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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!

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! ...

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 ever...