Canned Spiced Pickled Beets
Lori Manthei Ridlon
Ingredients1 h 45 m servings 307 cals
- In a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes.
- Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes. Add more time if you are at high altitude.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Per Serving: 307 calories; 0.6 g fat; 74.2 g carbohydrates; 4.9 g protein; 0 mg cholesterol; 820 mg sodium. Full nutrition
ReviewsRead all reviews 55
This is the first time I've ever made pickled beets and I thought these turned out wonderful :) The spices add a really nice warmth to the recipe and the beets are quite addictive! It's also an ...
while pickled beets are not everyone's favorite, this recipe ought to be a pickled-beet-fan's favorite! Very easy and just the right amount of spices.
Being a former bluejacket I knew this couldn't go wrong. We made them, love them and will make them again. Brian B.
I cook, peel and slice beets then add to hot liquid, bring to boil then ladle into hot jars.
I was looking to replicate a recipe from my grandmother-in-law and this worked nearly perfectly! I think the only difference is this one has a bit more cinnamon but I still love it just the same...
I have made this recipe 3 times now, and love it. Have given away several jars, and people keep asking for more. I use 3 cups of sugar, just to try and cut back a little, don't notice a differ...
This is the BEST beet recipe. I have printed it and made it over and over. This fall I lost the print out and I was panicking that I wouldn't be able to find on Allrecipes.com thank goodness I d...
Absolutely fantastic! I do not can them. After cooling I simply put in very large canning jar in the refrigerator, let the flavors blend for a couple of days, and enjoy. Everyone raves, even t...