Pickled Beets
Prep time
Cook time
Total time
These pickled beets are great in a sandwich or salad and frankly they're wonderful just off the end of a fork.
Recipe type: Preserves
Cuisine: American
Serves: 8 pints
  • 8 pints beets (beetroot)
  • 2 onions sliced thinly (you can leave these out but seriously, don't)
Preserving Liquid
  • 2 Cups Sugar
  • 2 Cups Water
  • 2 Cups White Vinegar
  • 1 Tablespoon Cinnamon
  • 1 Teaspoon Ground Cloves
  • 1 Teaspoon Allspice
  • ½ Teaspoon Salt
Preserving Liquid
  1. Place all ingredients into a pot and bring to a boil for 5 minutes.
  2. Strain to remove the floaty stuff on top.
  3. Pour into a large measuring cup to make it easier to fill the jars.
Final Step!
  1. When the liquid has cooled just a little, fill the jars to ½ inch from the top.
  2. Wipe rims clean
  3. Place covers and rings on jars
  4. Place in a water bath for 30 minutes
  5. Remove from hot water and place on layers of newspaper and leave for 24 hours to cool
Recipe by Orgasmic Chef at https://orgasmicchef.com/preserves/how-to-make-pickled-beets-or-beetroot/