Pickled Beets With Red Onion and No Cloves

I didn’t like Pickled Beets until I had them without the clove seasoning.

Now I can’t get enough of them! With just water, sugar and vinegar the sweet beet flavour just shines through!

I have made a couple of batches so far this year. We have had 10 lbs of beets on sale for under $3.00 so I think there will an abundance of beet pickles in our future this winter!

I don’t mind. Besides being good just as a side pickle they are delicious in this substantial Pickled Beet Salad.

Salad with pickled eggs, beets and feta on a bed of greens
Pickled Beet Salad

Chef’s Tips for Pickled Beets With Red Onion and No Cloves!

  • the recipe starts with the assumption you have cooked beets on hand.  Recipe gives instructions to on roasting or pressure cooking beets.  You could also use whole canned beets in a pinch although I have not tried this.
  • The recipe is more of a basic  formula.  If you want to start with a smallish quantity then make it as written.  You could get three 4 oz jars of pickles or a 4 oz and an 8 oz.  If you want more just increase the quantities according to how many beets you have.
  • Note that the exact amount of brine you will need will depend on how tightly your beets are packed in your jars.  If they are loosely packed you may need more brine so keep the brine ingredients handy in case you have to make up more.
Jar of Pickled beets with slices of red onion.

Pickled Beets With Red Onion and NO Cloves

Pickled beets at their best!
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Course: Condiments
Cuisine: American
Prep Time: 35 mins
Resting Time: 8 hrs
Total Time: 8 hrs 35 mins
Servings: 12 oz


  • Mason jars and lids
  • large saucepan
  • Canning funnel (recommended)
  • Canning tongs (recommended)


  • 1 lb cooked peeled beets about 4-5 medium beets (See Recipe Note 1).
  • 1/2 small red onion sliced thinly vertically
  • 1 cup water
  • 1 cup sugar
  • 1 cup white vinegar


  • Wash and rinse canning jars and lids well. Heat oven to 275°. Stand jars on a baking sheet preferably with a silicone pad underneath. Bake in oven for at least 25 minutes. Jars can remain in oven until ready to fill.
  • While jars are in the oven bring water, vinegar and sugar to a boil. Stir until sugar is dissolved.
  • Slice trimmed and peeled beets into 1/4" slices.
  • Soak jar lids in boiling water for 5 minutes just before filling jars.
  • Fill hot jars with beets and onion slices. Using a funnel fill the jar with hot vinegar mixture, leaving 1/2 to 1/4" headspace.
  • Wipe the rim and outer lip of the jars to ensure they are clean. Position the rubber edged lid so it is centered and tight. Screw on band ring until it is finger tight. Wipe jars and lids so they are dry.
  • Allow jars to sit at room temperature 8-12 hours. Remove screw band to check the lid is securely attached to the jar rim. Refrigerate for up to 3 months. (See Recipe Note 3.)


Recipe Note 1:  a) You can wrap beets in foil and roast for about an hour at 350 degrees until beets are fork tender.  Peel and trim ends.  b) trim ends and cook in your pressure cooker according to your appliances instructions.  Mine is 11-13 minutes. c) use canned whole or sliced beets drained.   You can cook the beets a day or two ahead of time if desired.
Recipe Note 2:  The quantities listed will make about one 8 oz jar and one 4 oz jar.  If you want to make more then increase the quantities accordingly.
Recipe Note 3: If you want to make your canned beets shelf stable you can submerge the  hot, sealed jars in a deep stock pot or canning pot filled with boiling water. Ensure the jars are sitting on a rack and not the bottom of the pot and are covered by at least 2 ” of boiling water. (Do not submerge hot jars in cold water).  Bring water back to a boil and boil for 20 minutes.  Remove jars with tongs and transfer to a clean towel to dry and cool.  Check lids are sealed by removing the screw band and checking the lid is secure before storing.  Jars can be stored in a cool dark place up to one year.
Pickled Beets With Red Onion and No Cloves

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