Clove Pickled Beets

"I know there are a "select few" who will say this is NOT how to can beets. This is the recipe my Mother-in-law, her Mother and grandmother, my Great grandmother, my Grandmother, my Mother and I have ALWAYS used. As with any thing we can, the food and the jars and lids have to be BOILING HOT for them to seal properly. I could eat my weight in these things."
photo by a user photo by a user
Ready In:
1hr 15mins
6-8 pint jars




  • Cook beets in water with salt until done.
  • Peel and quarter beets.
  • Have glass jars HOT.
  • Drop HOT beets into jars.
  • Cover with HOT broth.
  • Put HOT lids on to seal.

Questions & Replies

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  1. A few of the comments here are dead wrong and I'm pointing them so someone who doesn't know any better is not led astray. The purpose of the boiling water bath is not to seal the's to destroy any possible pathogens on the beets or inside the jars or lids. Repeat: A hot water bath is not to seal the jars! Luckily, this recipe has enough vinegar in it that that alone is probably what makes it safe. With highly acidic foods likes pickles and often tomatoes, or with foods containing a lot of sugar (like jam), you may get by without making yourself or someone else sick, but don't even think about trying that with non-acidic foods or your "time saving" strategy may just come back to bite you you-know-where.
  2. The (U. S.) National Center for Home Food Preservation recommends that for safety pickled beets in jars be processed in a boiling water bath for 30 to 45 minutes, depending upon your altitude. For more info on iome canning their web site is at
  3. this is a wonderful recipe and very easy to make.i highly recommend this for anyone who likes pickled beets. thanks
  4. This is the most requested gift that I give! Every single person that has eaten them has asked me to gift them with the beets again! What a deal!
  5. As the recipe said to cook the beets unpeeled and whole I was a bit concerned as I had already peeled and chunked the raw beets before deciding what to do with them/look for a recipe, but I decided to forge ahead and follow this recipe from the point of cooking the beets and I AM SO GLAD I DID! Turned out just delicious. This recipe is the PERFECT blend of salty, sweet, and tang with just enough spice -absolutely delicious. Second only to oven-roasted beets, this is my new favorite and this is undoubtedly the only pickled beets recipe I will use. Can't wait for next farmers' market day to get more beets! p.s. Skip the hot water bath. I've never had a problem with unsealed lids. Just make sure you put HOT product in HOT jars topped with HOT lids and rings.


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