Recipes > Preserves & Pickles > Pickles > Pickled Beets

Pickled Beets

Pickled beets meet with much favor as a relish. Like pickled beans, they must be cooked before they can be pickled; also, unless they are very small, they should be sliced before pickling as the recipe points out.


  • 4 quarts red beets
  • 2 quarts vinegar
  • 2 cups brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon allspice


Cut the tops from the red beets, leaving 1 inch of the stems and the roots attached. Scrub well with a vegetable brush, and put to cook in boiling water. Cook until the beets are tender enough to be pierced with a fork. Pour off the hot water and run cold water over them. Remove the roots and stems, and cut into slices of any desired thickness or into dice, if preferred. Pack into jars or crocks. Then bring the vinegar to a boil, and to it add the sugar, salt, and spices. Pour this hot mixture over the beets. Seal the beets while hot, cool, and store.


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Woman's Institute Library of Cookery, Volume 5.

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