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Pickled Beets


10 lbs. (4.5 kg) small fresh beets
4½ cups (1.1L) Cider Vinegar
2 cups (500mL) water
3¾ cups sugar
2½ tsp Salt
1¼ tsp Mustard seed
1¼ tsp Celery seed


  1. Cook beets in boiling water until tender

  2. Rinse in cold water

  3. Peel off skin; cut to size as desired

  4. Fill hot sterilized quart jars to within 1 inch of top.

  5. Combine vinegar, water, sugar and salt in saucepan

  6. Ties mustard and celery seed in cotton bag and add to saucepan

  7. Cook slowly for about 15 minutes, stirring occasionally

  8. Remove bag

  9. Pour vinegar solution over beets to within ½ (1 cm) of the top.

  10. Place sterilized metal lids on jars and screw on metal bands securely

  11. Process in boiling water bath for 30 minutes

  12. Let stand for at least three weeks before using.

Adapted fromCompany's Coming Preserves by Jean Pare. Copyright © 1994 by Company's Coming Publishing Limited. ISBN 1-895455-30-8. Company's Coming Publishing Ltd. 2311 - 96 Street, Edmonton, AB, T6N 1G3

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