Pickled Beets

READY IN: 1hr 20mins
Recipe by Lorrie in Montreal

My own home recipe--yummy.

Top Review by godbreathed01

Hi Lorrie: This is the only way that DH will eat beets. I have been making beets this way for a long time. You and FT are right, the spice does add nice depth. I make it in small batches of about 2 cups at a time. They keep about 2-3 weeks There are only 2 of us in a small apt. No extra space. But this is so easy. I pressure cook the beets for about 10 mins, let cool and slip off the skins. I have a crinkle cutter but never thought to use it FT. Great idea. Thanks Judy in WA

Ingredients Nutrition


  1. Cook the beets until just tender.
  2. Slip off skins.
  3. Combine vinegar, water, sugar, spices and salt.
  4. Bring to a boil and simmer 15 minutes.
  5. Add the beets and simmer 5 minutes longer.
  6. Pack the beets into hot sterilized jars.
  7. Bring the syrup to a boil, then pour over beets.
  8. If not enough to cover add hot vinegar.
  9. Seal immediately.
  10. Allow to *pickle for 3 weeks before testing*.

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