Pickled Beets

Makes 2 QT.


  • 2 Qt. Canned Beets in Juice
  • 1 Qt. Apple Cider Vinegar
  • 8 Cloves
  • 4 Black Peppercorns
  • 2 Cinnamon Sticks
  • 2 C. Sugar


  1. Wash and dry 2 – 1 QT. canning jars, lids, and bands.
  2. Carefully Drain Beets, reserving the liquid, and fill jars.
  3. Fill jars halfway full with Apple Cider Vinegar.
  4. Add cloves, peppercorns, and cinnamon to jars.
  5. Estimate the remaining liquid needed, and add that amount of beet juice into a pot.
  6. Add half as much sugar as beet juice to the pot and cook over medium heat until the sugar is dissolved.
  7. Pour hot liquid into jars, allow to cool, and seal.
  8. Store sealed jars in refrigerator for at least 3 days before eating.


  • Fresh beets can be used, but they will need to be washed, peeled, and chopped, plus additional beet juice will need to be added.
  • Chop or slice the beets for faster pickling.
  • Experiment with different spices and vinegars to achieve different flavors.