Side Dish Sauces and Condiments Canning and Preserving Recipes Pickles Canned Spiced Pickled Beets 4.8 (91) 78 Reviews 16 Photos Found this recipe for spiced pickled beets in an old recipe box I bought at a rummage sale years ago. It's easy, and everyone who tries them loves them. Submitted by Lori Manthei Ridlon Updated on July 21, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 16 16 16 16 Prep Time: 1 hr Cook Time: 45 mins Total Time: 1 hr 45 mins Servings: 18 Yield: 6 quarts Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 18 servings 5 ⅓ cups distilled white vinegar 4 cups white sugar 4 cups water 2 tablespoons ground cinnamon 1 ½ tablespoons salt 1 tablespoon ground cloves 12 pounds beets, peeled and sliced 6 (1-quart) canning jars with lids and rings Directions Mix white vinegar, sugar, water, cinnamon, salt, and cloves together in a large pot; bring mixture to a boil and stir until sugar has dissolved. Stir in beets and simmer until tender, 15 to 20 minutes. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. 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 30 minutes. Add more time if you are at high altitude. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. I Made It Print 179 home cooks made it! Nutrition Facts (per serving) 307 Calories 1g Fat 74g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 307 % Daily Value * Total Fat 1g 1% Saturated Fat 0g 1% Sodium 820mg 36% Total Carbohydrate 74g 27% Dietary Fiber 9g 32% Total Sugars 65g Protein 5g 10% Vitamin C 15mg 17% Calcium 61mg 5% Iron 3mg 14% Potassium 993mg 21% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.