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Pickled Beets

It is difficult to find a pickled beet recipe that does not have sugar in it. This is an old recipe and a great way to store beets for the winter.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 52 mins


  • Beets
  • Vinegar sufficient to cover the beets
  • 2 Ounces Black peppercorns to each gallon of vinegar
  • 2 Ounces Ground allspice to each gallon of vinegar


  • Wash the beets free from dirt, being very careful not to prick the outside skin, or they will lose their beautiful color.
  • Put them into boiling water and gently simmer, cooking until about three quarters done, which will be about 1½ hours, remove and allow to cool.
  • Bring the vinegar to a boil and add the pepper corns and allspice (using the above proportion), cook for 10 minutes, and allow to cool.
  • Place the beets into prepared canning jars and cover with vinegar.
  • Seal the jars and return to a sterile hot water bath for 15 minutes.
  • Allow the beets to sit for a week and they will be ready for use.