Wine-Pickled Beets

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  • Total Time: 1 hrs 30 mins
  • Hands-on Time: 30 mins
  • Makes: About 2 quarts

Red wine gives pickled products a rich, full-flavored taste. It also enhances the color of the beets nicely in this recipe.


  • 3 pounds beets

  • 1 cup Frontier Co-op Cane Sugar

  • 1/2 cup brown sugar

  • 1 cup red wine

  • 1 1/2 cups red wine vinegar

  • 1 1/2 teaspoons pickling salt

  • 1 Frontier Co-op Cinnamon Sticks

  • 1/2 teaspoon Frontier Co-op  Whole Allspice

  • 1/2 teaspoon Frontier Co-op Whole Cloves


    1. Boil the beets until just tender, about 20 minutes. Drain and plunge in cold water. Slide the skins off the beets. Cut beets into 1/4- to 1/2 inch slices and pack in clean canning jars.

    2. Place sugars, wine, vinegar, and salt in a pot. Place the cinnamon, allspice and cloves in a muslin teabag or a piece of cheesecloth and tie closed. Add to the pot. Bring to a boil and simmer, stirring, about 8 minutes.

    3. Pour the syrup over the beets, leaving 1/2 inch space at the top of the jars.

    4. Cover jars and process for half an hour in boiling water bath.

    5. Place cooled jars in a dark cupboard for about a month before opening.

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