Pickled Beets


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 ½-inch headspace, cutting large beets in half if necessary. Remove cinnamon sticks from brine. Bring brine to a boil and pour over beets, leaving ½-inch headspace. Cover and process for 30 minutes in a boiling-water bath.


Makes about 6 pints.

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