Pickled Honey Beets
Most pickled beets recipe uses more sugar than I would like but this is made with honey instead and not much at that. We enjoy fresh beets when they’re in season but pickling them extends the season.
It makes a nice side for sandwiches instead of a pickle once in a while. When you are done with the beets, don’t dump out the liquid, but add some peeled hard-boiled eggs for a few days to soak up the flavor and color for bright sliced eggs on your salad!
- Prep Time: 30
- Cook Time: 1.5 hours
- Total Time: 2 hours
- Yield: 12 pints 1x
- Category: Appetizer / Side
- Method: pickling
Ingredients
Scale
- Red beets, cooked just till done (don’t overcook them – we don’t want them mushy). Peeled and quartered or sliced. Do enough to fill 12 pints.
- 4 cups water
- 4 cups apple cider vinegar
- 1 cup organic honey
- 5 tsp. high quality flake salt
- 1 tsp. organic cinnamon (choice of Saigon, Cassia or Ceylon)
- 1/2 tsp. organic allspice
- 12 whole organic cloves
Instructions
- Add hot beets to jars along with one whole clove per jar
- Bring the rest of the mixed ingredients to a boil
- Pour over the beets in the jars leaving a 1/2 inch head space and add lids/rings
- Process in a boiling water bath or a steam canner about 30 minutes (Technically that is how long Ball says to do it, but I usually do 20 minutes or less since these are high acid due to the vinegar but that’s up to your discretion)