08/17/2026
🇨🇦 SAVE THIS OLD-FASHIONED NEWFOUNDLAND PICKLED BEETS RECIPE
These colourful sweet-and-sour beets are perfect with cooked dinners, cold plates, sandwiches, salads and holiday meals.
YIELD: About seven 500 ml jars
INGREDIENTS
• 7 lb fresh beets
For plain beets:
• 3 cups vinegar
• 2 cups water
• 2 cups sugar
• 1 tsp salt
• ½ tsp allspice
• Sliced onion, optional
OR, for spiced beets:
• 3 cups vinegar
• 2 cups water
• 2 cups sugar
• 1 tsp salt
• ½ tbsp allspice
• 2 tbsp cinnamon
• 1 tbsp cloves
• Sliced onion, optional
INSTRUCTIONS
🥫 Prepare the jars: Wash seven 500 ml canning jars. Place them on a rack in a large pot, cover them with water and boil gently for 10 minutes. Keep hot. Prepare new lids according to the package directions.
❤️ Cook the beets: Remove the tops but leave the skins on. Wash well, cover completely with water and boil for 30–45 minutes, until tender.
🔪 Peel and cut: Cool until safe to handle. Trim both ends, slip off the skins and slice or cube the beets. Tiny beets may be left whole.
🍯 Make the brine: Combine all ingredients for either the plain or spiced liquid. Simmer gently, stirring until the sugar dissolves.
🫙 Fill the jars: Pack warm beets into hot jars, adding a few onion slices if desired. Pour in the hot brine, leaving ½ inch of headspace.
✨ Remove bubbles: Slide a non-metallic utensil around the inside of each jar. Adjust the liquid level, wipe the rims and apply the lids and bands fingertip-tight.
♨️ Process: Place the jars in a boiling-water canner. Ensure they’re covered by at least 1 inch of water and process for 30 minutes.
⏰ Cool: Turn off the heat and wait 5 minutes before removing the jars. Leave them undisturbed for 24 hours, check the seals, then label and store.
Would these last all winter in your pantry—or disappear after the first cooked dinner? 😂 Share this recipe with someone who still loves traditional Newfoundland preserves!
