Sweet and Spicy Pickled Beets
Recipe type: Preserving
Prep time: 
Cook time: 
Total time: 
  • 4 pounds Medium sized beets
  • 3 cups Onions sliced into thin rounds
  • 2 cups of sugar
  • 2 Sticks of cinnamon broke into 2 pieces each
  • 1Tbsp mustard seed
  • 1tsp allspice whole
  • 1tsp cloves whole
  • 1tsp salt
  • 2½ cups apple cider vinegar
  • 1½ cups of water
  1. Scrub and rinse beets well, leave part of stem and do not cut the root from your beets. Doing this avoids loosing too much of the beet juice before you are ready to can them.
  2. Fill large pot with beets and water and bring to boil, cook beets until fork tender and skin slips off easily.
  3. Drain beets and cool enough to be able to handle them, slip skins off beets, remove root and tops and slice beets ⅛" - ¼".
  4. Add onions, sugar, cinnamon stick, mustard seed, allspice, cloves, salt, vinegar and water to a large pot and bring to a boil. Turn down the heat to low and cook for 6 minutes.
  5. Add beets to the pot and cook until beets are hot.
  6. Pour beets and liquid into the hot sterilized jars, be sure to remove the cinnamon stick before doing so.
  7. Wipe rims of the jar and put lids and rings on the jars snuggly.
  8. Process your pickled beets for 30 minutes in a water bath canner.
  9. Wait at least 2 weeks to open.
Recipe by Old Fashioned Families at https://www.oldfashionedfamilies.com/sweet-and-spicy-pickled-beets/