Save on Pinterest

Pickled Beets

The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South Carolina
  • Total Time
    Prep: 35 min. + chilling, Cook: 5 min.
  • Makes
    8 servings


  • 8 medium fresh beets
  • 1 cup vinegar
  • 1/2 cup sugar
  • 1-1/2 teaspoons whole cloves
  • 1-1/2 teaspoons whole allspice
  • 1/2 teaspoon salt


  • Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.
  • In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

Tips for Pickled Beets

What goes well with pickled beets?

Once you learn how to pickle beets, you can use them in many ways. Serve them on their own as a cold side dish with summer salads or substitute pickled beets for cooked beets in this delicious Beets and Greens Salad. Pickled beets are also a great addition to your charcuterie board and—paired with sliced hard-boiled eggs—they're an easy healthy lunch or appetizer.

How long do pickled beets last?

Pickled beets will last up to 3 months in the refrigerator, but you and your family will likely gobble them up well before then. (Just be sure to follow these pickling safety tips.)

Are pickled beets good for you?

Containing zero fat, lots of vitamins and only 71 calories per cup, pickled beets check all the boxes in a healthy diet. But if you’re prone to kidney stones or gout, take note: Beets are also high in oxalates, which can contribute to these ailments. (Learn more about the health benefits and risks of beets.)
Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager.
Nutrition Facts
1 cup: 71 calories, 0 fat (0 saturated fat), 0 cholesterol, 186mg sodium, 18g carbohydrate (16g sugars, 1g fiber), 1g protein.


Click stars to rate
Average Rating:
  • musicmom20785
    Nov 8, 2020

    This is my husband‘s favorite pickled beets recipe! I double the batch, and just leave them in the fridge for snacking! Delicious.

  • Joyce
    Aug 17, 2020

    The recipe is a good one and I typically increase the liquid just to be sure i'll have enough. I just want to point out that in the recipe there is a quote about using canned beets in the winter, these are not canned and i'm thinking they have to be refrigerated and discarded within a few weeks.

  • Doug
    Jul 13, 2020

    The recipe ingredient amounts work out perfectly to fill a quart jar.

  • Kylee
    Jun 23, 2020

    *Will adjust depending on taste.* For one, the liquid is NOT enough for 8 beets. I used only 6 and doubled the recipe and it's not enough. So definitely make like quadruple the amount. I haven't tasted them yet, so when they're ready I'll come back and adjust my stars accordingly.

  • Waldo767
    Apr 11, 2020

    Best ever. I quadrupled the liquid to make sure it covered. My husband likes to put hard cooked eggs in with the beets.

  • duckmichelle
    Feb 9, 2020

    Can these be made with small, whole beets instead of sliced?

  • Rebecca
    Jun 25, 2019

    My mom’s are the best. PICKLED BEETS 4 cans of sliced beets for 1/2 recipe OR 7-8 cans for full recipe The following Measurements are for a full recipe. 2 cups of sugar 2 cups apple cider vinegar 2 cups water Or canned beet juice 1 lemon thinly sliced, no substitutes 1 tablespoon cinnamon 1 teaspoon ground cloves 1 teaspoon allspice 1 tablespoon salt (1/2 of a tablespoon = 1 1/2 teaspoons) If halving the recipe, just use half of the above measurements. Lemons come in different sizes. You can use a whole lemon for half a recipe if it’s small. Do NOT omit the lemon. Remove lemon slices before storing.It’s the secret ingredient. Do not cut back on the salt or they won’t pickle properly. Combine all ingredients EXCEPT the beets and bring to a boil in the microwave in a glass bowl or on the stove in a non-reactive pan (i.e. stainless steel, not aluminum ). Add the beets and return to a boil. Then reduce the heat and simmer for 15 minutes. (Use a lower power setting on the microwave.). Cool. They keep in the refrigerator for weeks. Or you may can them following the appropriate procedure. This is an heirloom recipe handed down from my grandmother to mother to me. It is at least 100 years old.

  • Margaret
    Jun 2, 2019

    No comment left

  • James
    Aug 18, 2017

    How do I tell if the beets are medium fresh? I have some fresh beets from my daughter's garden I want to try this recipe with.

  • LegalSec
    Jul 11, 2017

    Answer to Ann's question on 3/7/17: Use apple cider vinegar, it gives the best flavor.