Sweet and spicy; and the juice makes an excellent marinade for pickled eggs. This recipe is great with freshly cooked beets instead of canned, if you have time.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the beets into a medium bowl and set aside.

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  • In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold.

Nutrition Facts

43.6 calories; protein 0.7g 1% DV; carbohydrates 10g 3% DV; fat 0.1g; cholesterolmg; sodium 257.2mg 10% DV. Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
I used this recipe to can over half the beets in my garden. I think the pickling mixture is perfect and wouldn't change a thing! Read More
(111)

Most helpful critical review

Rating: 3 stars
01/10/2006
Soooooo easy! I think I did this in under 10 minutes. BTW - 2 1/2 cups is 2 14.5 oz cans worth of sliced beets. Read More
(44)
77 Ratings
  • 5 star values: 60
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/25/2004
I used this recipe to can over half the beets in my garden. I think the pickling mixture is perfect and wouldn't change a thing! Read More
(111)
Rating: 5 stars
01/25/2004
I used fresh beets from my garden steamed them until tender then put them in a large bowl of cold water and had no pink fingers by peeling them underwater! Otherwise my hands turn beet red! I also used one of those rippled french fry cutters to slice them - a simple hand held tool. I canned some in pint jars (made 4 pints) and will enjoy beets in the dead of winter. This recipe is tasty- just the right spice mix. Read More
(94)
Rating: 5 stars
01/25/2004
This is a wonderful recipe -- it reminds me of my grandmother's homemade pickled beets. I used fresh beets, boiled about 15 min, then peeled, and I added some hardboiled eggs. I marinated everything for a couple of days to make sure it really got that flavor! Read More
(65)
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Rating: 5 stars
01/25/2004
Absolutely delicious! I wouldn't change a thing on this recipe except I continued cooking the mixture about 1 or 2 minutes after adding the onion to soften a bit. I will make this again and share the recipe with pride. Read More
(45)
Rating: 3 stars
01/10/2006
Soooooo easy! I think I did this in under 10 minutes. BTW - 2 1/2 cups is 2 14.5 oz cans worth of sliced beets. Read More
(44)
Rating: 5 stars
08/07/2005
I don't think I have ever eaten beets before. My avid gardener Aunt brought me some fresh from her garden and I made this recipe. YUM! I know the recipe calls for canned beets but I needed to use mine! I found another recipe describing cooking beets (boil for 45 minutes rinse in cold water so the skins peel right off...which they did!) Be sure to save some of the water from boiling the beets to serve as the beet juice needed in recipe. I had red all over my kitchen...new appreciation for the term "beet red!" but it cleaned up easily and the beets taste surprisingly great. Kind of exotic tasting with the spices. Thanks for opening up my thinking to beets! Read More
(37)
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Rating: 5 stars
01/25/2004
This is an excellent recipe for beet lovers. I added a cinnamon stick to the recipe. I also add hard boiled eggs along with the beets and onions. Read More
(36)
Rating: 5 stars
01/17/2006
These are delicious! Personally I double up on the spices but they definitely get better and more flavorsome the longer you leave them! The onion tastes absolutely fantastic too. Thanks so much Bea! Read More
(27)
Rating: 5 stars
01/25/2004
Really easy and great tasting. I ate a whole bowl like it was candy. Read More
(20)