Reviewed: Nov. 9, 2009

I've tried more than a handful of pickled beet recipes, but this is the one to which I always return. Like other reviewers before me, however, I do double the whole spices and tuck a cinnamon stick in for good measure.

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Cinderiel

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Reviewed: Oct. 22, 2009

Wow! These are fantastic! I didn't change a thing. And so easy.

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Susan

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Reviewed: Nov. 26, 2008

I can't say enough about how fabulous these are. By FAR the best pickled beets ever. So much more depth of flavor than plain vinegar/sugar/onion versions, and so easy. I was out of whole cloves, so I used a tiny bit of ground (it goes a long way, so be restrained) and it worked just fine. I deliberately used whole beets that I cut in half, and let it marinade 48 hours, and it was perfect. Wish I could give it 10 stars!

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heeler

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Reviewed: Nov. 23, 2008

Very good and easy to prepare. Not quite enough spice taste so next time I will add more cloves.

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marley102va

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Reviewed: Oct. 9, 2008

A guy at work gave my husband some fresh beets from his garden. I had NO idea what to do with them. But I tried this and another recipe from this site, and both were excellent. I'm not a big fan of pickled beets, but these were delish! Thanks.

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SYDNEY6

Cooking Level: Intermediate

Home Town: Grand Haven, Michigan, USA

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Reviewed: May 17, 2008

These made beets edible, but I think I can find an even better beet recipe out there.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Mar. 25, 2008

I forgot I had saved this recipe because I have memorized it. This is a staple at our house. Love it just the way it is written, except I leave out the onions since my family doesn't care for onions.

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JHIME

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Reviewed: Jan. 14, 2008

Very good. This recipe is as close to my Grandma's pickled beets (home-grown; home-canned) as I have found. I suppose I won't really be able to replicate those beets without putting forth a little more effort...starting a garden, for example! But these are very good.

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Jun. 18, 2006

No one in my family cared for these.

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JAWANDMEE

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Reviewed: May 18, 2006

This was very good. I cooked fresh beets, reserving half a cup of juice, and followed the recipe exactly.

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murphy56

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Reviewed: Jan. 9, 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!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 6, 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.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Nov. 26, 2005

Terrific! I used fresh beets which I cooked for 25 minutes, reserving the liquid for the recipe. Worked great!

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Aug. 15, 2005

this recipe is delicious- I used 4 tsp. pkgd. pickling spice instead of spices in recipe and turned out great. yummy

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coolgrandma

Cooking Level: Expert

Home Town: Whitman, Massachusetts, USA

Living In: Jensen Beach, Florida, USA

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Reviewed: Aug. 7, 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!

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Jane

Cooking Level: Expert

Home Town: Whitefish Bay, Wisconsin, USA

Living In: Mount Vernon, Washington, USA

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Reviewed: Jul. 1, 2005

Yummy! I use a spoonful of packaged "mixed pickling spices" in the vinegar mixture instead of the separate spices, it is the perfect blend for pickled beets. The longer you marinate, the better it gets, so make a double batch! Small whole canned beets work just as well too.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Oct. 29, 2004

Super easy and great tasting salad. Easily change spices to suit your own tastes.

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mineminemine

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Reviewed: Aug. 7, 2004

Delicious and very easy! I cooked beets from my garden and then followed the recipe. My family devoured them!

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HomeAtLastOR

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Reviewed: Dec. 26, 2003

This is as good a recipe as you will find for pickled beets. I too cooked it long enough for the onions to soften as they become part of the beets. I think I will also add a cinnamon stick in the next batch. Thanks.

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claudygirl

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Reviewed: Aug. 16, 2003

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.

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starshine57

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Spiced Pickled Beets

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