Side Dish Sauces and Condiments Canning and Preserving Recipes Pickles Spiced Pickled Beets 4.7 (79) 58 Reviews 5 Photos Sweet and spicy; and the juice makes an excellent marinade for pickled eggs. This recipe is great with freshly cooked beets instead of canned, if you have time. Submitted by Bea Gassman Published on June 18, 2020 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 10 mins Cook Time: 10 mins Additional Time: 40 mins Total Time: 1 hr Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 2 ½ cups sliced canned beets, juice reserved ½ cup apple cider vinegar 2 tablespoons sugar 2 whole cloves 3 black peppercorns 1 bay leaf ½ teaspoon salt 1 small onion, sliced Directions Place the beets into a medium bowl and set aside. In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold. I Made It Print 136 home cooks made it! Nutrition Facts (per serving) 44 Calories 0g Fat 10g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 44 % Daily Value * Total Fat 0g 0% Sodium 257mg 11% Total Carbohydrate 10g 4% Dietary Fiber 1g 4% Total Sugars 8g Protein 1g 1% Vitamin C 3mg 3% Calcium 20mg 2% Iron 1mg 4% Potassium 151mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.