Large-Quantity Pickled Beets

Preparation info
  • Approximately

    8 pints

    of pickles
    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About


  • 8 15.25-oz. cans tiny whole or sliced beets
  • 3 cups beet juice (from the cans)


  1. Drain the beet juice from the cans and make a syrup with the juice, vinegar, sugar, allspice, cinnamon sticks, and whole cloves.
  2. Cook the syrup at a slow boil for 20 minutes, uncovered.
  3. Add the beets. Peel the onions, cut in half lengthwise, slice crosswise, and add to the mixture.
  4. Return to a boil and simmer, uncovered, for 10 minutes.