Return to Content

Homemade Pickled Beets

Homemade Pickled Beets
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes about 6 pints.

Homemade Pickled Beets provide lively color as well as lively taste to any meal.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • quarts cooked and peeled small beets
  • 2 cups sugar
  • 1-1/2 teaspoons pickling salt
  • 1 tablespoon whole allspice
  • 3-1/2 cups vinegar
  • 1-1/2 cups water
  • 2 whole cinnamon sticks


To cook beets, wash and drain them, leaving 2 inches of stems and the taproots. Cover with boiling water and cook until tender. Set aside. Combine remaining ingredients and simmer for 15 minutes. Pack beets into jars, leaving 1/2-inch headspace, cutting large beets in half if necessary. Remove cinnamon sticks from brine. Bring brine to a boil and pour over beets, leaving 1/2-inch headspace. Cover and process for 30 minutes in a boiling-water bath.

Updated Friday, September 28th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111