You can’t beat Pickled Beets…another day of canning!

Old Maine Pickled Beet Recipe

4 from 1 reviews

Canning your garden produce gives you great quality, and also is a money saver. Try this pickled beet recipe. Its one of my favorites and you will be able to enjoy your garden through the winter months!


  • 3540 small beets, unpeeled
  • 2 cups sugar
  • 2 cups water (reserved from cooking the beets to remove skins)
  • 2 cups white vinegar
  • whole cloves
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • 1 tablespoon cinnamon


  1. Wash beets.
  2. Cut stems to about 2 inches, and leave on the tap root. This will help keep the color when you boil the beets to loosen the skins.
  3. In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins. Reserve 2 cups of the beet water. The skins are easily removed. Take the beets one at a time and hold them under running water and gently rub the beet to remove the outer layer of skin. Cut off the tops and tap roots.
  4. Slice the beets about 1/4-inch thick or you can cut them into cubes.
  5. Pack the beets snuggly into sterilized canning jars being careful not to bruise them. Add 3-4 whole cloves to each jar.
  6. In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and remaining whole cloves; bring to a boil and simmer for about 10 minutes making sure that the sugar granules dissolve.
  7. Quickly pour brine over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!). Remove air bubbles with a plastic knife or other small tool.
  8. Wipe the jar rims clean, put on lids and hand tighten the bands.
  9. Process in a boiling water bath for 12 minutes. Remove from water and allow to cool on a rack. As with all pickled items, they taste best after a few weeks.