Small and Simple Pickled Beets Recipe

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pickled beets recipe

pickled beets 2

One of my wife’s friends gave her a few beets from the garden, and seeing that it has been years since I have canned pickled beets, I decided to prepare a couple of jars. I used a canning recipe and decreased the ingredients to an amount suitable for the number of beets I had on hand.

I used 3 beets in this recipe about medium size – the amount of brine was just right.

Small and Simple Pickled Beets Recipe
  • 3-5 small beets
  • ¼ cup sugar
  • ¼ cup water
  • ¼ cup white vinegar
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice
  • ¼ teaspoon cinnamon
  • ¼ teaspoon whole cloves
  1. Cover beets with water and cook until fork tender; drain and set aside. After beets have cooled enough to handle peel and slice beets into ¼ inch slices. Place beets into canning jars.
  2. In a small sauce pan mix together the sugar, water, vinegar, and spices. Bring mixture to a boil, reduce heat to simmer, and simmer for ten minutes.
  3. Pour hot liquid over the beets leaving about a ¾ inch space from the top. Top with sterilized lids, let cool and refrigerate for at least a couple of weeks before serving.
  4. Note: these are not processed so they must be refrigerated. If you wish to process them cook them in a boing water bath for 12 minutes.


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