READY IN 1 hr

Spiced Pickled Beets

Read Reviews (38)

"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." — 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.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

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!

—BLONDEKAT

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Most Helpful Critical Review

Jan 10, 2006

Soooooo easy! I think I did this in under 10 minutes. BTW - 2 1/2 cups is 2 14.5 oz cans worth of sliced beets.

—DC Girly Girl

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47 Ratings

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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 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.

—starshine57

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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 for a couple of days to make sure it really got that flavor!

—VJHAYES

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Jan 25, 2004

Absolutely delicious! I wouldn't change a thing on this recipe except I continued cooking the mixture about 1 or 2 minutes after adding the onion to soften a bit. I will make this again and share the recipe with pride.

—Leigh Ann

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Aug 07, 2005

I don't think I have ever eaten beets before. My avid gardener Aunt brought me some fresh from her garden and I made this recipe. YUM! I know the recipe calls for canned beets, but I needed to use mine! I found another recipe describing cooking beets (boil for 45 minutes, rinse in cold water so the skins peel right off...which they did!) Be sure to save some of the water from boiling the beets to serve as the beet juice needed in recipe. I had red all over my kitchen...new appreciation for the term "beet red!" but it cleaned up easily and the beets taste surprisingly great. Kind of exotic tasting with the spices. Thanks for opening up my thinking to beets!

—Jane

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Jan 25, 2004

This is an excellent recipe for beet lovers. I added a cinnamon stick to the recipe. I also add hard boiled eggs along with the beets and onions.

—JONATHAN KANE

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Jan 17, 2006

These are delicious! Personally, I double up on the spices, but they definitely get better and more flavorsome the longer you leave them! The onion tastes absolutely fantastic too. Thanks so much, Bea!

—Caroline C

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Nutrition

Calories
44 kcal
2%

Carbohydrates
10 g
3%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
1.2 g
5%

Protein
0.7 g
1%

Sodium
257 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spiced Pickled Beets

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 44
Calories from Fat: < 1

% Daily Value *
Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
Sodium 257mg 10 %
** Potassium 151mg 4 %
Total Carbohydrates 10g 3 %
Dietary Fiber 1.2g 5 %
Protein 0.7g 1 %
** Sugars 8.2g
Vitamin A < 1 %
Vitamin C 5 %
Calcium 3 %
Iron 7 %
** Thiamin 1 %
** Niacin 2 %
** Vitamin B6 3 %
** Magnesium 6 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.