Spiced Pickled Beets

Spiced pickeled beets on salad

Spiced Pickled Beets

2-3 lbs. about 25 small- medium sized beets, washed and UN-peeled
½ red onion, about 1 cup sliced
½ Tbl. whole cloves
1 long or 2 short cinnamon sticks crushed
¾ tsp. sea salt
1 C organic cane sugar
1 ¾ C apple cider vinegar
¾ C water

We used a pressure cooker and it took literally 15 minutes for the perfectly cooked beets! If you don’t have a pressure cooker, boil and simmer beets for 45 minutes covered until tender when pierced with a fork.

Drain beets, cover with cold water, and skin off peels. Cut into medium cubes or slices.

In a 4-quart pot add the following:
Water, vinegar, cloves, cinnamon sticks, salt, and sugar. Bring to a boil.

Add cubed, sliced or cut beets and simmer for 15 minutes.

Using a slotted spoon, scoop the beets and onions into glass jars. Discard the cinnamon sticks and as many of the cloves. Leave some of the cloves in the jars.

Strain the remaining liquid into a measuring cup with a pour spout. Evenly pour the liquid in to the 3 jars leaving ½” from the top. Cap the jars.

If wishing to can the beets, now would be when you would. (See various water bath canning methods.)

Let cool, and refrigerate.

Serve on top of salads, as a condiment, or a side dish.

Keeps for 1 month refrigerated. Great to give as a gift!

Makes 3 16 oz. glass jars.

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