Prolong the life of the beets from your garden by pickling them. These preserved beets are great on salad, as a condiment or on their own straight out of the jar.

Yield: Makes 4 pint jars.



  • 4 - 5 lb small beets (40 - 48)
  • 3 cups vinegar
  • 1 1/2 cups sugar
  • 1 cup water
  • 2 tbsp pickling salt
  • 2 tbsp mixed pickling spice, tied in cheesecloth bag


  1. Cook beets until barely tender. Run under cold water until cool enough to handle.
  2. Peel and slice beets into 1/4 inch thick slices.
  3. To prepare pickling liquid, combine vinegar, sugar, water, salt and pickling spice in a nonreactive Dutch oven.
  4. Bring mixture to a boil; reduce heat and simmer 10 minutes. Add beets to liquid; return to a boil.
  5. Remove spice bag. Ladle beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace.
  6. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace.
  7. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 35 minutes in a boiling water bath.
  8. For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.
Nutritional analysis per 1/3 cup serving:

92 calories, 0.2 g fat, 1.6 g protein, 22 g carbohydrate, 2 g fibre, 208 mg sodium