And the Winner is Beets

READY IN: 1hr 15mins
Recipe by CountryLady

My entire family loves pickled beets so last summer I prepared 4 different batches & ran a contest. The slight heat from the chilies made this recipe the unanimous winner - in fact, my daughter hides her jars from the kids. It will be the only recipe that I use from now on!

Top Review by Sharon123

I was going to wait for Zaar tag to make these, but I went ahead and made them. These are great! I had a little juice leftover, so I hard boiled 2 eggs and put them in it. Thanks for a yummy recipe!

Ingredients Nutrition

  • 6 12 lbs small even-sized beets
  • 2 12 cups granulated sugar
  • 2 12 cups white vinegar
  • 1 12 cups water
  • 1 cup reserved cooking broth
  • 1 teaspoon salt
  • 4 teaspoons whole mixed pickling spices
  • 1 12 teaspoons crushed whole dried chilies


  1. Scrub beets, leaving root end& about 1/2 inch of the stem. Rinse in clean water several times to make sure that all garden dirt has been removed.
  2. In a large pot of boiling, salted water, cook beets just until tender (about 20 minutes).
  3. Drain, reserving 1 cup of the cooking liquid.
  4. Refresh beets under cold water, slip off skins& snip off any root end remains.
  5. Slice beets& set aside.
  6. Meanwhile, in a very large stainless steel or enamel pot, stir together sugar, vinegar, water, reserved cooking liquid& salt.
  7. Tie pickling spice& chilies in a double thickness of cheesecloth& add to pan.
  8. Heat almost to boiling, stirring often until sugar is dissolved.
  9. Add beets, return to boil& boil for 5 minutes, stirring often to distribute the spice flavour.
  10. Remove spice bag.
  11. Pack beets into sterilized canning jars to within 3/4 inch of rim.
  12. Pour in boiling pickling liquid, leaving 1/2 inch of headspace.
  13. Insert a chop stick or long narrow plastic spatula along the sides of the jars to release any air bubbles; add more liquid, if necessary, to re-establish the head space.
  14. Seal with prepared lids& transfer to a boiling water bath.
  15. Pour in enough hot water to come 2 inches above the jars.
  16. Cover, bring to a boil& boil for 30 minutes.
  17. Transfer to a rack to cool.
  18. Check seals, wipe jars, label& store in a cool, dry place.

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