Classic Pickled Beets
Classic pickled beets, infused with cinnamon, allspice, and optional cloves, can be easily prepared in a larger batch.
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Instructions
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Start boiling water in a canner, sterilize pint jars and lids, keeping them in simmering water.
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Trim beets, leaving 1-2 inches of tops and roots. Boil them in water for 15-20 minutes until tender. Drain, rinse, peel the skins, and cut the beets into small chunks.
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Place cinnamon, allspice, and optional cloves into a spice bag.
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In a separate pan, combine sugars, salt, vinegar, and water; add the spice bag. Bring to a boil, stir until the sugar dissolves, then simmer for 10 minutes. Remove and discard the spice bag.
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Pack the prepared beets into the hot sterilized pint jars. Wipe the jar rims, then pour the hot pickling liquid over the beets, leaving 1/2 inch headspace. Secure lids gently.
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Place filled jars in the canner, ensuring water covers them by at least 1 inch. Process in a boiling water bath for 30 minutes, adjusting for altitude. Remove jars, cool to room temperature, re-tighten bands, and store in a cool, dry place for up to one year.