Pickled beets are easy to make with freshly cooked beets and a brine made with sugar, pickling salt, and vinegar. This recipe is one of my "must-do" yearly canning recipes when I have a bumper crop of fresh beets.
Pickled beets are easy to make with freshly cooked beets and a brine made with sugar, pickling salt, and vinegar. This recipe is one of my "must-do" yearly canning recipes when I have a bumper crop of fresh beets.
Beets were great. I've made them several times. The only change I made was to add some sliced red onion.
Needs more spices. I added cinnamon, ground the cloves and added them both to the hot brine. I also added sliced onions to the beets in the jars.
We made this recipe and it turned out great. Very easy recipe to follow. The beets are delicious. Thanks!
This is an excellent recipe - However....1. the recipe doesn't specify jar size. This is important because the larger the jar, the longer the required processing. 2. The recipe says to cook the beets about 15 minutes: it's more like 30 - 45 minutes. 3. Almost all sources today will say to process pickled beets 30 minutes, rather than the 10 in this recipe. Lastly, to those who would peel the beets before cooking - I would encourage you NOT to do so. Cooking them whole reduces the "bleeding" but they're so easy and quick to peel after cooking, and less waste. It may seem that given my comments above that 4 stars is overrating the recipe but I do like the simple nature of Sharon Howard's farmer's wife's recipe and will continue to use it in future whenever I can beets with the changes I've noted
This recipe is just fine - no cinnamon or other spices - they are not spiced pickled beets, just pickled beets. Some people like to add onion, but not me or Juanita ever add onion.
There is way too much cloves in this recipe. You can hardly taste the beet, and it made my tongue numb.
i was looking for a recipe that would compare to my grandmother's beets and this one comes close. very, very good!
This recipe is super easy and the beets taste great! I added cinnamon to the mixture, and I'm glad I did.
This was a great recipe for a "pickling" beginner. Great taste.
This recipe is similar to mine but a lot more work than mine, with sterilizing, etc. I simply buy a bunch of beets (usually 3 with the leaves). I peel them with potato peeler, cut them into bite size pieces, cover with water in pot, add 1/2 cup each sugar and vinegar, 1/2 to 1 tsp cloves, 1/4 tsp salt and cook over medium heat for half hour. Then I just put them in any container and store in refrigerator for up to 6 months. They are always great. I make them frequently so I don't have to can them. I then use the beet leaves chopped up in any ham soup (discarding stems). The leaves are delicious in soups and very little waste.
Just like Grandma used to make.
I got creative using some modern flair: I used both red & yellow beets. It's very attractive in the jar! And they both have such distinct flavors that when they pickled you can taste the difference! When cooking the beets, I added a few whole cloves & peppercorns, a cinnamon stick, orange and onion slices which flavored the juice that will be used for brining. It's not spicy just complex. Then when I made the brine, I used apple cider vinegar and unrefined cane sugar. Then I used quart jars and placed a single clove, a slice of orange and peppercorns in the bottom. So far, so good!
This recipe is not bad but the acid is way too high, so adding equal parts water and vinegar will be perfect. Also, I added 1 tsp of allspice, 1 tsp of cinnamon and then 1/2 cup pickling spices tied in a cheese cloth to the pot. I bake the small beets in their skins in the oven at 400 f for 1 hour and once cooked, plunge them in cold water and the skins simply slip off. Trust me this is way better than peeling them, which is so tedious, and the flavour..... It doesn't matter the size you choose to cut them, the flavour is wonderful. My husband hated beets until I made them this way, now, he eats them at every meal.
I made these back in September and they turned out really well. I've been eating them for the past few months. I do have to say that the cloves were a bit much. I only added a few cloves per jar and it was quite strong. Still a good recipe though. Very easy for my first time making pickled beets!
I LOVE this recipe, My grandmother ,Dagmar, came to Canada during WW2 from Estonia and when they immigrated here the family got jobs on a beet farm just outside of Lethbridge, Alberta. Her specialty was Sugar Beets she called them and this is the recipe!!! I am so grateful to have found it on this website. I made two 2L jars and it brought back such a wonderful memory Thank You So Much! Lori Brinkworth, Thunder Bay. On Canada
Used this recipe last fall to can pickled beets. It is very similar to the recipe I use to make pickled eggs and beets. I usually just canned beets plain, but decided to try pickling them this year. The only change I made was to use cider vinegar. The beets turned out to be great. Plan on planting more beets this year now that I have a great recipe to use in canning them.
Super easy...even for this canning newbie. I never have 10 pounds of beets at at time, so I pared down the recipe. I also peeled and sliced the beets before cooking. They are very yummy.
soooo good... I used to peel beets before cooking but discovered how easy it is to wash and cook , cool then slip skins off..thanks for a great recipe
I skipped the cloves. The recipe without them is just perfect. Beets are so fun to can.
Ahhhhh LOVE it!!! This is exactly the same as my grandma's recipe!! I got some beets and came hunting for a recipe because I don't have Grandma's anymore. I"m sure this is exactly it. I have made them before but lost the recipe. I will NOT forget this time that 1/4 cup of whole cloves means spread out through all the jars and not 1/4 cup IN EACH JAR....lol. I've learned a lot since then!
when you first boil your beets leave about 2 inches of stem on them... This will prevent them bleeding out so bad
I followed the recipe exactly...I should have listened to other reviews, way to much cloves.
excellent! my daughter loves pickled beets and these are now her favorite.
Thanks for the recipe, Sharon! Absolutely stellar! I use my husband Jim as a litmus test on any pickeling recipes. According to Jim, no one cans quite like Mother Irene & Mother Mae. This one passed with flying colors! The recipe was simple to make and ready to eat the next day! I must say that this recipe made me look pretty doggone good! Thanks again...
Great recipe and I agree with Evelyn, this recipe is for pickled beets, if that is what you are looking for, don't change or add a thing.
This got me to eating beets.. I've made a few adjustments... add a cinnamon stick for each jar and also increase the cloves. I'm not canning them so I just put the whole peeled beets in hot water and then slice after they get soft. I usually am doing about a 26 oz. jar at a time.. tonight I'm making 2 as my produce co-op brought me beets 2 weeks in a row. Been great on a salad w/ goat cheese, pecans and mixed greens and a raspberry vinagrette - yummy!
We loved these! A little on the sweet side for my liking so next time will add less sugar. Skipped the cloves all together and added a 1/2 tsp. of whole peppercorn to the bottom of each jar. 10lbs of beets filled 7 - 1 quart jars packed loosely, but I did have to make extra brine for the last 3 jars. These will be a welcoming treat come the holidays. Thanks for sharing this recipe!
Mostly just added a half cinnamon stick to each jar and it was delicious.
Cook beets, cool until you are able to handle them. The skin will come off easily in your hands (no need for a vegetable peeler). Do not cut beets prior to cooking to ensure full flavour, colour and nutrients. Proceed with recipe after skinning the beets.
Made this recipe for the first time this year. My husband loves them so much, I just finished my third (or was it fourth?) batch a few minutes ago. Thanks so much for a recipe that is sure to become a family staple!
Delicious - just finished canning my second batch.
Took advice of others re the cloves, however still found the cloves were a little overbearing. Next year I will put 2 cloves in each bottle (1 litre canning jars).
Tried this recipe and they came out perfect!!
Used two whole cloves per pint jar...and the results were EXCELLENT! Good job Sharon!
These are so easy and taste just wonderful! I did add a smidge of cardamom, just because I love it. I plan to boil some eggs and pickle them in the beet brine too. Thanks for sharing!
My beets didn't grow very big this year but they were perfect size for pickling. Tried several recipes but this one beet them all. Made 4 quarts in July and they are all gone. I even sliced them thin and put them on a sandwich, yummy yummy.
I just canned fresh beets from the garden this week. The only thing I added was a dash of allspice and cinnamon. It smelled awesome. and I can't wait to open these.
These are fabulous. Thank you!
easy recipe, and my mom loved them!
Love the 'pickle' flavor of these, but way too much cloves...Beautiful color!! I will still be putting them out for Thanksgiving because they can be eaten with other things to cut down on the "spice" factor. Thanks!!
Wow! I'm not a huge beet fan but we planted a crop and had a ton of beets to use up. I canned a bunch today with this recipe (minus the cloves, I was all out) and it is phenomenal! I will definitely be doing this again!
I've been looking for a good pickled beet recipe and this one is PERFECT. The only thing I do differntly is I peel the beets before I cook them. You never seem to get all the dirt off them. Then I slice them on a mandolin made by Pampered Chef. FAST AND EASY!!!!
You shouldn't cut all of the stem or bottom off of the beets when you cook them because it will bleed all of the color out of the beets. This doesn't look appealing. Leave about 2 inches of stems on the beets and leave the tail, root, on while cooking. Then, drop the cooked beets in cold water and the skin will slip right off. They're easier to cut up and put in the jars after they're cooked too.
The longer these sit, the better they are.
I use a similar recipe but use just a couple of cloves and add a stick of cinnamon to the brine while it's heating. My mother in law (many years ago) put in a sprig of fresh dill in one jar and we never make it without the dill anymore. It's awesome!
Lost my mom's recipe for beets after she passed, and wanted to try canning for the first time solo. These are fantastic!! They are so close to the ones that my mom made, I am hooked. Thanks for the great recipe :)
I love this revipe. I don't can them I freeze them. Fully cooked sliced and brine poured over left to sit overnight in refrigerator and then packed in zip lock bags. I use left over brine to pickle eggs. So good and super easy. Thank you for sharing.
the aroma while cooking the brine smelt amazing and the end result was so yummy my family could hardly wait to eat them they were opened the day after they were canned haha
I made these beets scaling down the recipe. Put them in the fridge and they didn't last a day. Great recipe
This recipe was pretty close to my Nana's recipe, very old fashioned tasting and easy to follow. Thank you!!!!!
1 of the better recipes for beets I've found. The beets have a great sweet and slightly pickely flavour... I made about a dozen and I've got not 1 jar left. The family loved them.
Made these last year and they turned out great and will be making them again tomorrow. Definitely a staple in my pantry.
Cinnamon and clove are great in this recipe. All my kids are truly enjoying these.
We had lots of beets this year. This is a great pickled beet recipe.
Easy, straight forward recipe. Taste just like the ones my grandma used to make. The only change I made was adding half a cinnamon stick to each jar.
Delicious recipee. Everybody loved them. So easy to make.
Too much vinegar. I use 2 cup of Vinegar instead of 4
Absolutely perfect. The whole family loves them.
great basic recipe... Try adding a whole stick of cinnamon to each jar for a great tasting beet.
Holy Cow, these are good! My 3 year old daughter gobbles them up. I'm replanting beets this week just so I can have more to make this recipe.
I'm sorry I "listened" to the review that said too much vinegar - it isn't!!! I cut back and now they're just a bit sweet, but excellent. I will keep this as my go to recipe w/full vinegar. Thanks for sharing :)
Good basic recipe.. To this I always add Sliced onions and cinnamon along with the cloves.. Delicious..
Perfect flavour and crunchy texture. I made several dozen jars and I am looking forward to giving them out at Christmas. I like the combination of sweet and cloves. Thanks for a great recipe!
You know I really love beets. However, I have found that they can be expensive when purchasing them from the store. I found them on sale and decided to can them. I used this recipe and boy did I hit the jackpot. I bought 15 bunches, each bunch had 3 medium to large beets. I would have preferred smaller beets; but, a sale is a sale at a $1.00 a bunch. I follow this recipe with a few differences. I followed the suggestions of others and found that it was the right decision. I used two whole cloves, one slice of onion, one half stick of cinnamon, and 1/8 tsp of whole peppercorns per (16 ounce) pint jars. The amount of beets I had filled 12 pints and 2 quart jars. That is 2 1/2 beets per pint size jar. I had enough beet juice left over to make one quart of pickled eggs. (I had the same spices to make my pickled eggs. It really turned out fantastic.) The cloves were not over powering nor was the 1/2 stick of cinnamon. I did, however, cooked the beets for 30 minutes to 45 minutes (for the larger beets.) I removed them from a boiling pot into a pot filled with cold water. I used a knife to scrape the outer skin off the beets. I had a mandolin slicer and sliced the beets instead of cutting them into chunks or slicing them by hand. Once you cut them they will bled so I used new latex gloves to prevent any staining on my hands or cloths. As long as the beet juice is wet it will wash off except your cloths. I placed the lids on the jars and placed them in a hot water bath for 10 minutes
I love this recipe but i never have time to put up 10lbs at a time. I make this recipe by using 1/8th of all ingredients.. 1 1/4 lbs of beets 1/4 Cup of Sugar 1/2 Cup of Vinegar 1/4 scant tsp. Salt I peel the Beets and then boil for about 15 to 20 minutes depending on how big you cut them. Put the Beets in a quart jar and then pour the Beets juice ,with the other ingredients mixed in, over the Beets. Let cool down then seal with a plastic Mason Jar lid and store in the frig.
2nd year I've made this recipe. It is very good. I do add a few tablespoons of Apple Cider Vinegar, otherwise I follow the recipe. Pretty easy after prepping the beets!
Excellent! I made these for the first time using beets that my husband grew in our garden. They turned out wonderful. I've never had pickled beets before but decided to make them because my husband is so fond of them. (And, what's better than fresh veggies...) The 3 year old would have eaten the whole jar if we let her, and she's a picky eater. I took the advice of other reviewers and peeled the beets before cooking them. I sliced them because I thought it would be easier for the 3 year old to eat. And, I added only 3 cloves to each jar. They don't seem to be overpowering but add just enough of the flavor. We let them sit 2-3 weeks before making another batch to give the flavors time to meld. I will make more as soon as our second round of beets is ready. Thanks for the recipe. We'll use this one again & again.
It had too much clove. The clove taste took over, way too much.
Made these last fall , they turned out great!
Perfect! Simple ingredients and excellent flavour. thanks for sharing! Just remember to wash and peel the beets first so you can use the water in the brine. I don't remember if the instructions specified this but I don't think it did! :) Will be going in my annual rotation for sure. Thanks for sharing.
Love these, thank you!
Tried this and absolutely love it! And I am not a "pickling" beginner by any means.
Wow, amazing flavour. Way better than store bought:) Thx
Oh dear... Last night.we made 12 - 1 liter jars and just read other recipes that say we should have peeled the beets. This recipe didn't mention that so we didn't peel them!!! Are they going to be ok???
absolutely perfect! I made it as stated and didn't change a thing. Best pickled beets I've ever eaten. I used the direction "Add several whole cloves to each jar". I didn't measure out 1/4 cloves and split that equally between 10 pint jars. Maybe the reviewer who said there was way too much cloves did that???
I used demarara sugar instead of white sugar and red wine vinegar instead of white vinegar. 10 lbs. of beets made 12 pint jars. I only used 1 Tbsp. of whole cloves because I prefer to keep the spices light. That way I can use the pickled beets in a variety of recipes without the cloves taking over. I had to make more brine to cover the last two jar's beets. I used 1/4 c. red wine vinegar, 2 Tbsp. demarara sugar, 2 Tbsp. water and 1/4 tsp. salt. With the modifications, the recipe tastes fantastic.
This recipes was easy to follow, however it took a lot longer than 50 minutes. It took 30 minutes for the beets to get nice and tender. It took a total of about an hour and a half to two hours total prep time.
Not impressive. WAY TOO MUCH CLOVE, it numbed our tongues immediately. Unfortunately I've got 5 pts of tongue numbing unimpressive beets.
It is a very good recipe except for one thing…..i had used up all the brine with 3 jars not filled! Sue Marshall
Made this just as the recipe says to and it turned out great! :) gonna keep it and hand it done to my kids
I’ve made this twice, second time dialed back the cloves added bay leaf, cinnamon, allspice, mustard seed and coriander. I would suggest doubling the brine so you don’t come up short.
I grew beets in my garden for the first time this year, specifically for making pickled beets. I followed the advice of another reviewer and adjusted the vinegar to water using equal amounts. I wish I hadn't. Too bland. Next time I will follow the recipe with the exception of the cloves. I put about 5-6 in each pint jar and that was plenty.
Very good recipe but I found the amount of sugar overwhelming as the beets themselves were very sweet. I also don't like cloves, so I made it with half the sugar - still too sweet but it is a preservative - and they turned out well. I'd make it again the same way
Outstanding. I used small quartered fresh beets and was successful with the ice-bath-cooling method immediately after cooking so skins weren't too much of a hassle. Rubber gloves are a beet peeler's best friend. Added a hint of cinnamon to brine. Use of a tied-off cheesecloth ball or a large tea infusion ball for boiling spices in the brine can work very well for these small batches. . Added red onion to each pint jar but not to boiling brine. Tip: Gma's canning wisdom for judging amount of fruit or veggies for recipes involving canning jars: 'a pint is a pound, all way around'. So, one pound of beets roughly equals one pint. An excellent excellent recipe! Many thanks for the present day submission to the world of tech, and kudos to the wisdom of salt of the earth farmers and their families. Previous Next
Yummy! My husband always turned his nose up at beets (I love them!) but he really likes them pickled using this recipe. I made enough to can 3 quart jars so we’re enjoying them into the fall. Thank you for this delicious recipe!
The recipe makes more than it says,i used 12 jars.Does anyone know any easier way to peel these? After i cooked they did'n peel as easy.I added a garlic clove,cinnamon,and a pintch of cloves and red onions.I'll see how they taste in 3 wks.
This recipe turned out great. I put the the beets and brine into jars and then put them in the microwave for five minutes on high. I then put on canning lids (that I had heated in water) and rings on the jars. Every one of them sealed. It's a great way to can without all the hassle of using a canner, and we have enjoyed these beets all winter.
WAY too much cloves!! I only had about 1/8 cup & it was still overpowering. Left my tongue numb. My girlfriend won't eat them & don't know if I will either. Maybe the clove taste will lessen over time but I'm not holding out much hope. What a waste of time & 5 quarts of beets from my garden. I should have read the reviews
We had so much fun making this recipe. It is easy and delicious. Best beets ever.
No changes, yummy. Used golden beets.
needs more brine. there was only enough for 5 jars. the recipe makes 6 quarts. also instead of just cloves I used a handful of pickling spice. can't wait to try it out. the smell ummmm
I am a vendor at a farmers market in Tuscaloosa, Alabama. I made these to sell at my stand using another vendor's beets. I did switch out the sugar for honey, and I can"t keep them on my shelves. People love them! Great Recipe!
Just made this and now I’m waiting for stuff to happen!! Always has been a favorite of mine growing up and I know memories of my childhood will flow in! Highly recommend this recipe
great recipe, we love it & all my neighbors always look forward to a bottle coming their way.
These are my husbands favorite. I use homegrown beets and they are delicious
Careful people. Written recipe says a T of vinegar when video says a quart. Quart is correct!!!
Great recipe! I've been making pickled beets for a long time and could not recall the proportions. I substituted 2 tbls of pickling spice for the cloves. I put them directly in the brine. I put 3 cloves in each quart and processed in a boiling bath for 20 minutes.
I used about 6#'s beets, medium to small size. I yielded 7 pints keeping the beets either whole or in large chunks. I made the full batch of brine and still had very little leftover. I added 2-3 whole cloves to each jar before packing. I also added 3 cinnamon sticks to the brine and removed them just before packing into jars. Came out excellent!!!