Small and Simple Pickled Beets Recipe



  • 35 small beets
  • A ¼ cup of sugar
  • A ¼ cup of 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 saucepan 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.


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.