• Cooking Time:
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  • 8 cups of vinegar
  • 7 cups of water
  • 5 cups of sugar
  • whole mixed spiced (tied in a cheesecloth bag)
  • salt to taste
  • beets
  • 6-7 1litre canning jars, sterilized.


  • Pick the beets, cut the ends and wash them.
  • Pack them into a canner and cook, approx. 30 minutes until tender.
  • When cooked drain the water and immerse the beets in cold water.
  • Peel the skins off the beats with your fingers. Rinse the beets and place in a large bowl.
  • Cut the larger beets into smaller pieces.
  • In a large pot bring the vinegar, water, sugar, salt and whole mixed spice bag to a boil.
  • Once boiling take out the spice bag and add the beets and bring back up to a boil.
  • Pour in hot jars and add lids and screw bands. Process in a hot water bath for 20 minutes.

Categories: Condiment, Sauce  Garnish 
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