Pickled Beets 2


  • 2 large cans sliced beets
  • 2 large white onions, sliced
  • 4 cups apple cider vinegar
  • 4 cups water
  • 2 cups sugar
  • 2 tablespoons kosher salt
  • 4 tablespoons pickling spice
  • 4 teaspoons black peppercorns
  • 2 teaspoons whole cloves
  • 4 tablespoons minced garlic


  1. Drain the beets, discarding the liquid.
  2. Slice the onion in thin strips.
  3. Combine the rest of the ingredients in a large pan to make a pickling liquid.
  4. Boil then reduce to a simmer for about 5 minutes.
  5. Sterilize 6 pint size canning jars and rings in a pot of boiling water and let cool.
  6. Drain the pickling liquid, discarding solids.
  7. Layer the beets and onions starting with beets and ending with onions.  Pack slightly.
  8. Ladle pickling liquid over the beets and onion, making sure the jars are filled with liquid.
  9. Let jars sit until they are cool.
  10. Screw on the lid and store in the refrigerator.

Source:  Based on https://whatsintheoven.wordpress.com/2014/04/14/pickled-beets/


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