Tested till perfect Pickled Beets

Pickled Beets

These spices are intense enough to stand up to robust beets plus add a touch of the exotic. Use a vinegar with at least 5 per cent acetic acid shown on the label.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2008

Recipe3 out of 5 based on 31 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size four 2-cup (500 mL) jars


  • 3-1/2 lb 3-1/2lbsmall red beets
  • 2-1/2 cups 2-1/2cupscider vinegar
  • 1 cup 1cupwater
  • 1/2 cup 1/2cupgranulated sugar
  • 2-1/2 tsp 2-1/2tsppickling salt
  • 4 tsp 4tspmustard seeds
  • 4 each 4eachwhole star anise
  • 4 each 4eachwhole cloves
  • 2 tsp 2tspeach black peppercornblack peppercorns
  • 2 tsp 2tspcoriander seeds
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In large saucepan of boiling water, cook beets until tender, 30 to 35 minutes. Drain and let cool. Trim ends and roots; peel off skins. If beets are larger than 1-1/2 inches (4 cm), cut in half or quarter. Set aside.

In large saucepan, bring vinegar, water, sugar and salt to boil; boil until sugar and salt are dissolved, about 5 minutes.

Into each of four 2-cup (500 mL) wide-mouth canning jars, place 1 tsp (5 mL) mustard seeds, 1 star anise, 1 clove and 1/2 tsp (2 mL) each black peppercorns and coriander seeds. Tightly pack in beets to within 3/4 inch (2 cm) of rim. Add hot vinegar mixture to cover beets, leaving 1/2-inch (1 cm) headspace.

Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 30 minutes.

Nutritional Information Per beet: about

cal 20 pro 1g total fat 0g sat. fat 0g
carb 5g fibre 1g chol 0mg sodium 105mg

% RDI:

iron 2 vit C 2 folate 11
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