Beet Pickles – a delicious recipe with fresh beets, cloves, cinnamon, bay leaves, dill, cider vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Leave root and 1 inch of stem on beets; scrub well. Place in a large stainless steel saucepan; add water to cover. Bring to a boil. Reduce heat; cover and simmer 35 minutes or until beets are tender. Drain. Cover with cold water; drain again. Let cool. Trim off stems and roots; rub off skins. Cut beets into 1/4- inch-thick slices; pack into hot sterilized jars.
2
Combine spices, vinegar, sugar, and water in saucepan. Bring to a boil; boil 1 minute, stirring constantly. Strain syrup; discard spices.
3
Pour hot syrup over beets, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 30 minutes.
532
kcal
Calories
1
g
Fat
141
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 pounds fresh beets, 12 whole cloves, 2 (3-inch) sticks cinnamon, 2 bay leaves, and more.
Yes, Beet Pickles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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