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Thread: Pickled Beets

  1. #1
    Administrator Chef's Avatar
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    Pickled Beets

    6 quarts canned beets (2 no. 10 cans), sliced or whole
    2 quarts cider vinegar
    1 pound brown sugar
    8 ounces granulated sugar
    1 teaspoon salt
    1/2 teaspoon black pepper
    2 cinnamon sticks
    1 teaspoon whole cloves
    1 teaspoon whole allspice
    Servings: 50
    1. Drain beets. Reserve 1 cup juice for next step.

    2. Mix vinegar, sugars, spices, and liquid from beets.

    3. Heat to boiling point. Boil 5 minutes.

    4. Pour hot mixture over beets. Chill 24 hours before serving.


    Yield: 2 gallons

    Notes: Sliced onions, separated into rings, may be added.

    Granulated sugar may be substituted for brown sugar.
    Last edited by Chef; February 20th, 2008 at 03:13 PM.

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