Pickled Beets Recipe


Difficulty LevelVery EasyHealth IndexJust Enjoy
MethodMain Ingredient


 Small beets4 Quart
 Water2 Cup (32 tbs)
 Whole allspice2 Teaspoon
 Whole cloves1 Teaspoon
 Vinegar3 Cup (48 tbs)
 Brown sugar2 1⁄2 Cup (40 tbs)
 Cinnamon sticks2
 Salt1 1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3671 Calories from Fat 62

% Daily Value*

Total Fat 7 g11.3%

Saturated Fat 1.3 g6.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5885.3 mg245.2%

Total Carbohydrates 873 g291%

Dietary Fiber 110.5 g442%

Sugars 756.1 g

Protein 62 g123.7%

Vitamin A 26.3% Vitamin C 316.8%

Calcium 75.9% Iron 175.6%

*Based on a 2000 Calorie diet


1. Wash beets, and cut off all but 1" of the stems. Leave top root intact.
2. Cover with cold water, bring to a boil and cook until barely tender (20-30 mins. for baby beets).
3. Drain, plunge into cold water, and slip off the skins and stems and roots.
4. Combine sugar, salt, vinegar, water, spices and bring to a boil. Boil 5 minutes.
5. Add beets, and bring just to scalding point.
6. Pack beets into sterile jars, cover with hot syrup, and seal immediately.