Pickled Beets

May 26, 2017


  • 3-4 lbs. Beets
  • 2 cups vinegar
  • 3/4tsp salt
  • 1 cup water
  • 1 cup sugar
  • Cinnamon sticks
  • Whole cloves


  1. Peel beets – place them first into boiling water and then into cold water and then peel off the skins.
  2. Slice the beets.
  3. Put the vinegar, salt, sugar, and water In a large pan and bring to the boil.
  4. Add sliced beets to the liquid and simmer until the beets are tender about 5-10minutes.
  5. Place beets into jars.
  6. Add a cinnamon stick and cloves into the jars and cover with remaining liquid.
  7. Leave to cool.
  8. Seal jars and refrigerate. Keeps up to a month in the fridge.