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Spicy Pickled Beets

Makes about 4 pints


8 cups (4 lbs) beets, peeled, halved and sliced into ¼-inch segments
3 cups thinly sliced onions
3 cinnamon sticks, broken
1 tablespoon mustard seed
1 teaspoon whole allspice
1 teaspoon whole cloves
1 teaspoon Ball salt
2½ cups cider vinegar
1½ cups water


  1. Trim beet stem and tap root to 2 inches. Cover beets with boiling water in a large sauce pot.
  2. Cook until tender. Drain. Peel and trim beets.
  3. Combine remaining ingredients in a large sauce pot. Bring to a boil. Reduce heat and simmer for 5 minutes.
  4. Add beets and cook until hot throughout. Remove cinnamon sticks.
  5. Pack hot beets into hot sterilized pint jars, leaving ½-inch head space. Ladle hot liquid over hot beets, leaving ½-inch head space.
  6. Adjust two-piece caps on each jar. Process 30 minutes in a water-bath canner.
  7. Remove, set on a washcloth on a hard surface and let sit out on the overnight.

Source: Ball Blue Book guide to preserving, 2012