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3 1/2 lbs of beets 2 cups apple cider vinegar 1 cup water 1 tbsp Sweet Pickling Spice 1 teaspoon sea salt 1/2 cup sucanat raw sugar sliced onion (optional)

Scrub beets and trim tops and rootlets. Boil beets whole until tender. Drain and immerse in ice water to cool down. Slip off their skin and slice in 1/4 inch rounds, or quarter/ halve them into approximately the same size pieces. Combine pickling spice, sugar, salt, vinegar and water in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Pack beets and optional onions into a quart jar, pour hot liquid over leaving a 1/2 inch of headspace from the top.

Process by canning if desired or store directly in fridge. Try to wait 1 week before tasting!

Beets on a cutting board

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