STREAMING NOW: No Reservations

And the Winner is Beets

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“My entire family loves pickled beets so last summer I prepared 4 different batches & ran a contest. The slight heat from the chilies made this recipe the unanimous winner - in fact, my daughter hides her jars from the kids. It will be the only recipe that I use from now on!”
1hr 15mins
8 cups

Ingredients Nutrition

  • 6 12 lbs small even-sized beets
  • 2 12 cups granulated sugar
  • 2 12 cups white vinegar
  • 1 12 cups water
  • 1 cup reserved cooking broth
  • 1 teaspoon salt
  • 4 teaspoons whole mixed pickling spices
  • 1 12 teaspoons crushed whole dried chilies


  1. Scrub beets, leaving root end& about 1/2 inch of the stem. Rinse in clean water several times to make sure that all garden dirt has been removed.
  2. In a large pot of boiling, salted water, cook beets just until tender (about 20 minutes).
  3. Drain, reserving 1 cup of the cooking liquid.
  4. Refresh beets under cold water, slip off skins& snip off any root end remains.
  5. Slice beets& set aside.
  6. Meanwhile, in a very large stainless steel or enamel pot, stir together sugar, vinegar, water, reserved cooking liquid& salt.
  7. Tie pickling spice& chilies in a double thickness of cheesecloth& add to pan.
  8. Heat almost to boiling, stirring often until sugar is dissolved.
  9. Add beets, return to boil& boil for 5 minutes, stirring often to distribute the spice flavour.
  10. Remove spice bag.
  11. Pack beets into sterilized canning jars to within 3/4 inch of rim.
  12. Pour in boiling pickling liquid, leaving 1/2 inch of headspace.
  13. Insert a chop stick or long narrow plastic spatula along the sides of the jars to release any air bubbles; add more liquid, if necessary, to re-establish the head space.
  14. Seal with prepared lids& transfer to a boiling water bath.
  15. Pour in enough hot water to come 2 inches above the jars.
  16. Cover, bring to a boil& boil for 30 minutes.
  17. Transfer to a rack to cool.
  18. Check seals, wipe jars, label& store in a cool, dry place.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a