Total TimePrep: 35 min. + chilling, Cook: 5 min.
- 8 medium fresh beets
- 1 cup vinegar
- 1/2 cup sugar
- 1-1/2 teaspoons whole cloves
- 1-1/2 teaspoons whole allspice
- 1/2 teaspoon salt
- Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.
- In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
Nutrition Facts1 cup: 71 calories, 0 fat (0 saturated fat), 0 cholesterol, 186mg sodium, 18g carbohydrate (16g sugars, 1g fiber), 1g protein.
Aug 17, 2020
The recipe is a good one and I typically increase the liquid just to be sure i'll have enough. I just want to point out that in the recipe there is a quote about using canned beets in the winter, these are not canned and i'm thinking they have to be refrigerated and discarded within a few weeks.
Jul 13, 2020
The recipe ingredient amounts work out perfectly to fill a quart jar.
Jun 23, 2020
*Will adjust depending on taste.* For one, the liquid is NOT enough for 8 beets. I used only 6 and doubled the recipe and it's not enough. So definitely make like quadruple the amount. I haven't tasted them yet, so when they're ready I'll come back and adjust my stars accordingly.
Apr 11, 2020
Best ever. I quadrupled the liquid to make sure it covered. My husband likes to put hard cooked eggs in with the beets.
Feb 9, 2020
Can these be made with small, whole beets instead of sliced?
Jun 25, 2019
My mom’s are the best. PICKLED BEETS 4 cans of sliced beets for 1/2 recipe OR 7-8 cans for full recipe The following Measurements are for a full recipe. 2 cups of sugar 2 cups apple cider vinegar 2 cups water Or canned beet juice 1 lemon thinly sliced, no substitutes 1 tablespoon cinnamon 1 teaspoon ground cloves 1 teaspoon allspice 1 tablespoon salt (1/2 of a tablespoon = 1 1/2 teaspoons) If halving the recipe, just use half of the above measurements. Lemons come in different sizes. You can use a whole lemon for half a recipe if it’s small. Do NOT omit the lemon. Remove lemon slices before storing.It’s the secret ingredient. Do not cut back on the salt or they won’t pickle properly. Combine all ingredients EXCEPT the beets and bring to a boil in the microwave in a glass bowl or on the stove in a non-reactive pan (i.e. stainless steel, not aluminum ). Add the beets and return to a boil. Then reduce the heat and simmer for 15 minutes. (Use a lower power setting on the microwave.). Cool. They keep in the refrigerator for weeks. Or you may can them following the appropriate procedure. This is an heirloom recipe handed down from my grandmother to mother to me. It is at least 100 years old.
Jun 2, 2019
No comment left
Aug 18, 2017
How do I tell if the beets are medium fresh? I have some fresh beets from my daughter's garden I want to try this recipe with.
Jul 11, 2017
Answer to Ann's question on 3/7/17: Use apple cider vinegar, it gives the best flavor.
Mar 7, 2017
What kind of vinegar do you use; white or apple cider? I want to make this but I don't want to use the wrong ingredient.