Wine-Pickled Beets

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  • Total Time: 1 hrs 30 mins
  • Hands-on Time: 0 hrs 30 mins
  • Makes: servings

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



    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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