Pickled Beets 10 Pickled Beets 10

Author: Canadian Living

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.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: August 2008



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 facts Per beet: about

  • Sodium 105 mg
  • Protein 1 g
  • Calories 20.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 5 g


  • Iron 2.0
  • Folate 11.0
  • Vitamin C 2.0
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Pickled Beets 10