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Easy Pickled Beets

This recipe was passed down through generations of Southern families. If you don't like beets, you'll probably like these.

Course Appetizer, picnic, Salad, Side Dish, Snack
Cuisine American
Keyword beets, pickled, vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings


  • 1 1/2 lbs red, golden or chioga beets
  • 1 cup water
  • 1 1/3 cups sugar
  • 3/4 cup white vinegar
  • 2 cinnamon sticks
  • 3 cloves


  1. Wash beets and remove the stems and greens Reserve the leaves and stems for smoothies or stirfry.

  2. Steam the beets whole in a steamer pan or boil until tender and the skins are easy to remove. Peel and cut off remaining stems and roots. Slice the beets and set aside.

  3. In a saucepan, combine the water, sugar, vinegar, cinnamon and cloves. Bring to a boil. Add the beets and stems, and return to a boil. Remove from the heat and continue with one of the following:

    1. Cool completely, place in jars, and store in the refrigerator.

    2. Add the hot beets and syrup to cleaned, sanitized canning jars and process in a water bath canner (per the times listed here: https://nchfp.uga.edu/how/can_06/pickled_beets.html).

  4. Enjoy as a snack, as a side, paired with crispy prosciutto, or added to a spinach salad with bacon, walnuts and blue cheese dressing.