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  • 1 14.5 oz can sliced beets
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/2 tsp ground cloves
  1. Bring vinegar, water, sugar, and cloves to a boil.
  2. Drain the can of beets and place beets in the boiling mixture.
  3. Return to boil, and boil for 2 minutes.
  4. Cool and soak for at least 1 hour before serving.
  5. These beets are even better if they have been prepared in advance and kept in the refrigerator for a day or two before serving, so that the “pickling” has a chance to permeate the beets.


  1. If you are into canning, you can puts up jars of pickled beets, and there is nothing better than the home-canned variety.
  2. You can also, of course, buy pickled beets in the canned vegetables section of your grocery store, but I believe the recipe above gets closer to what we all remember our mothers making. Even so, when I’m in a hurry, a can of pickled beets is better than none at all.

Southern Beans