Beetroots are pickled in a mixture of apple cider vinegar, sugar, cloves, peppercorns, bay leaves, salt and onion. This recipe also works with fresh beetroots, if you have time.
I used this recipe to can over half the beets in my garden. I think the pickling mixture is perfect and wouldn't change a thing! - 23 Jul 2001 (Review from Allrecipes US | Canada)
I used fresh beets from my garden, steamed them until tender, then put them in a large bowl of cold water, and had no pink fingers by peeling them underwater! Otherwise my hands turn beet red! I also used one of those rippled french fry cutters to slice them - a simple hand held tool. I canned some in pint jars (made 4 pints), and will enjoy beets in the dead of winter. This recipe is tasty- just the right spice mix. - 16 Aug 2003 (Review from Allrecipes US | Canada)
This is a wonderful recipe -- it reminds me of my grandmother's homemade pickled beets. I used fresh beets, boiled about 15 min, then peeled, and I added some hardboiled eggs. I marinated everything for a couple of days to make sure it really got that flavor! - 04 Aug 2002 (Review from Allrecipes US | Canada)