Canned Spiced Pickled Beets
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Canned Spiced Pickled Beets

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Lori in Hibbing, MN 1

"Found this recipe in an old recipe box I bought at a rummage sale years ago. It's easy, and everyone who tries them loves them. I use large mouth quart or pint jars. Makes 6 quarts of beets."
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1 h 45 m servings 307 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 74.2g
  • 24%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 820 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

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  1. In a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes.
  2. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes. Add more time if you are at high altitude.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.


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This is the first time I've ever made pickled beets and I thought these turned out wonderful :) The spices add a really nice warmth to the recipe and the beets are quite addictive! It's also an ...

while pickled beets are not everyone's favorite, this recipe ought to be a pickled-beet-fan's favorite! Very easy and just the right amount of spices.

Being a former bluejacket I knew this couldn't go wrong. We made them, love them and will make them again. Brian B.

I was looking to replicate a recipe from my grandmother-in-law and this worked nearly perfectly! I think the only difference is this one has a bit more cinnamon but I still love it just the same...

I have made this recipe 3 times now, and love it. Have given away several jars, and people keep asking for more. I use 3 cups of sugar, just to try and cut back a little, don't notice a differ...

I cook, peel and slice beets then add to hot liquid, bring to boil then ladle into hot jars.

Absolutely fantastic! I do not can them. After cooling I simply put in very large canning jar in the refrigerator, let the flavors blend for a couple of days, and enjoy. Everyone raves, even t...

This is the BEST beet recipe. I have printed it and made it over and over. This fall I lost the print out and I was panicking that I wouldn't be able to find on thank goodness I d...

I took this recipe of pickled beets to a church potluck tonight and I was over the moon with compliments. More beets are coming out of the garden this week.

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