Spicy Pickled Beets

READY IN: 2hrs
Recipe by Diana Adcock

Posted for a Beet Lover!

Top Review by averybird

I love pickled beets. Don't usually make them with sliced onions but it was nice for a change of pace. NOTE: in my experience you will need twice the number of pints listed (8 not 4) to complete this recipe. Perhaps this was a typo in the book because I can not see any way of fitting the listed amount of beets into only four jars, no matter how tightly packed! Thank you.

Ingredients Nutrition


  1. *Beets should be no larger than 1 and 1/2 inches in diameter.
  2. Wash and drain beets, makin sure to leave 2 inches of stems and the tap root.
  3. Put Beets in a large nonreactive saucepan.
  4. Cover with boiling water and cook until tender-about 12 minutes-ish.
  5. Drain well.
  6. Remove peel and trim ends.
  7. Comvine the remaining ingredients in another large nonreactive saucepot.
  8. Bring to a full boil.
  9. Reduce heat and simmer for 5 minutes, stirring a few times.
  10. Add beets and cook until they are heated through.
  11. Remove cinnamon sticks and pieces.
  12. Pack hot beets into hot sterile jars, leaving 1/4 inch headspace.
  13. Ladle hot liquid over beet, again leaving 1/4 inch headspace.
  14. Remove air bubbles.
  15. Wipe rims and adjust two piece caps.
  16. Process in a boiling water bath canner for 30 minutes.

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