Spicy Pickled Beets

Total Time
8hrs 20mins
Prep
20 mins
Cook
8 hrs

We usually have a bottle of these in the fridge, a very nice pickle! from Canadian Diabetes Association

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Ingredients

Nutrition

Directions

  1. Place beets in a sterilized jar.
  2. Combine vinegar, water, brown sugar, cloves, cinnamon and salt in a saucepan, bring to a boil.
  3. Pour over sliced beets, cover tightly, refrigerate for 8 hours or longer until beets are pickled.
  4. (Remove cloves after 3 days.) Store in refrigerator up to 2 months.
  5. Variation: These are best with fresh beets, but if fresh beets are unavailable, well drained canned beets will work nearly as well.
Most Helpful

5 5

Wow! I tasted these after 12 hours and they already got a 5-star out of me! (I imagine in a few days they'll have a 10-star!) No! Wait! They won't last that long! I did tie my cloves in a piece of cheesecloth so I wouldn't have to sit with a fishing pole and go fishing for them all day in a few days. One yank of the string and they're gone! I just promise not to yank too hard and stain my clothes with beet juice! LOL! Thanks, Dorothy, you've got a real winner here!

5 5

For canning and long term storage, use a small stick of cinnamon rather than ground and reduce the cloves to just two per pint jar. I used red wine vinegar instead of white to play up the red of the beets.

4 5

We grew beets this summer and I learned my husband liked them pickled. Your note about the Canadian Diabetic Assoc. caught my eye and we really like them. I cut down on the vinegar and used the Brown Sugar Blend Splenda. I also placed the spices in a coffee filter to make them easy to remove. Thanks!