Easy Pickled Beets

Makes 12 pints

  • 4 cups light honey
  • 2 cups beet juice from canned beets
  • 2 cups apple cider vinegar
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 Tablespoon ground cinnamon
  • 1/2 cup lemon juice
  • 16 cups fresh or canned beets, whole (small or large), sliced

Bring all ingredients except beets to a boil in a large soup pot. (You may need more than one pot.) Add beets. Simmer 15 minutes. Let cool, then place in covered jars in refrigerator. Refrigerate at least 3 days before using. Keeps 2 to 3 months in refrigerator.

Recipe courtesy of The National Honey Board.

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