Pickled Beets


  • 10 Pounds Fresh Small Beets, Stems Removed
  • 1 1/2 Cups White Sugar
  • 1 Tablespoon Pickling Salt
  • 4 Cups White Vinegar
  • 1 Pinch Ground Cloves
  • 1 Pinch Cinnamon


  1. Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water per recipe, cool and peel.
  2. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with sliced beets.
  3. In a large saucepan, combine the sugar, beet water, vinegar, cinnamon, cloves, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars. Seal the jars.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.