Spicy Pickled Beets

Turn the classic beet into a zesty surprise with this recipe from Ball canning.

Yield: about 4 pints


  • 4 pounds beets, 1- to 1 1/2-inch diameter
  • 3 cups thinly sliced onions (about three medium onions)
  • 2 cups sugar
  • 3 sticks cinnamon, broken
  • 1 tablespoon mustard seed
  • 1 teaspoon whole allspice
  • 1 teaspoon whole cloves
  • 1 teaspoon salt
  • 2 1/2 cups cider vinegar
  • 1 1/2 cups water


Wash and drain beets. Leave 2 inches of stems and tap roots. Put beets in a large saucepan. Cover with boiling water and cook until tender. Drain. Remove peel; trim ends.

Combine remaining ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 5 minutes.

Add beets and cook until hot throughout. Remove cinnamon sticks.

Pack hot beets into hot jars, leaving 1/4-inch headspace. Ladle hot liquid over beets, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 30 minutes in a boiling-water canner.

Photo(s) by Courtney Kent