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Spiced Beets


  • 3 pounds small beets
  • 1 pound small white onions
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups water
  • 1 1/2 cups cider vinegar
  • 1/2 teaspoon salt, or to taste
  • 2 teaspoons mustard seed
  • 1 teaspoon whole allspice
  • 1/2 teaspoon whole cloves
  • 2 cinnamon sticks, broken


  1. Wash beets and cut off roots, leaving 2 to 3 inches of stem attached. Cook in boiling water 10 to 15 minutes until barely tender; plunge into cold water, slip off skins and remove stems.
  2. Peel and slice onions.
  3. Combine remaining ingredients in a large pot and simmer 10 minutes.
  4. Add beets and onions; simmer 5 to 10 minutes or until beets are tender.
  5. Pack beets and onions into clean, hot jars; cover with hot spiced brine, leaving 1/2-inch headspace; seal.
  6. Process in boiling water bath 20 minutes.

Yield: 4 to 5 pints

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