Tested till perfect Quick Pickled Beets

Quick Pickled Beets

Look for packaged mixed pickling spices in your local supermarket.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2003

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 cups (1 L)


  • 6 large 6largebeets with greens, cooked and peeled
  • 1 cup 1cuppacked brown sugar
  • 1 cup 1cupwhite vinegar or cider vinegar
  • 2 tsp 2tspmixed pickling spices
To change the number of servings, enter the number, then press "calculate". or reset


Cut beets into 1/2-inch (1 cm) cubes. Pack into 4 cup (1 L) jar, leaving 1/2-inch (1 cm) headspace. Set aside.

In large saucepan over medium heat, combine brown sugar, vinegar, 1/2 cup (125 mL) water and pickling spices; bring to boil. Reduce heat and simmer for 5 minutes. Pour over beets, leaving 1/2-inch (1 cm) headspace. Let cool. Screw on lid. (Make-ahead: Store in refrigerator for up to 2 weeks.)

Nutritional Information Per 2 tbsp (25 mL) : about

cal 22 pro 0 total fat 0 sat. fat 0g
carb 6g fibre 0 chol 0mg sodium 14mg

% RDI:

calcium 1 iron 1 vit C 2 folate 6
All rights reserved. TVA Group Inc. 2015