Spiced Pickled Beets

38 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

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
44 cal
2%

Fat
0.1 g
< 1%

Carbs
10 g
3%

Based on a 2,000 calorie diet

Reviews (38)

Rate This Recipe

BLONDEKAT

Jan. 25, 2004

"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"

starshine57

Jan. 25, 2004

"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. "

VJHAYES

Jan. 25, 2004

"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..." See more for a couple of days to make sure it really got that flavor!"

More Reviews