Cider Vinegar Pickled Beets

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Different from the usual pickled beets canning recipe, this is a yummy  relish side for a meat entree.



4 lbs. of beets, peeled, halved and sliced (1/4 in. thick)

3 cups sliced yellow onions

2 1/2 cups cider vinegar

1 1/2 cups water

1/4 cup of sugar

1 tbsp. mustard seed

2 whole cloves

2 bay leaves

3 cloves of garlic, quartered

1 1/2 tsp. black peppercorns

2 teaspoons dried thyme

1 teaspoons dried oregano


Combine vinegar, water, onion, sugar, and other herbs and spices in pan.

Bring to a boil, and continue to boil gently for 5 minutes.

Add prepared beets to jars and then pour hot brine with onions and spices over them. Try to divide onions and spices/herbs as evenly as possible, leaving 1/2 inch of head space in each jar.

Release any trapped air by running knife around interior of jar.

Cap with sterilized lids and bands.

Process in a water bath canner for 30 minutes and let set in canner for another 5 minutes.

Remove jars.  Let set for 24 hours.  Check jars for seal.  Will store for 1 year.