Friday, August 2, 2019

Vintage Recipe: Pickled Beets

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 

This recipe for Beets (which appears to be pickled beets) was handwritten on a 3x5 index card. It was found in an old large recipe file box. The age of the recipe card is unknown.

See more recipes from this collection!

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

vintage recipe, side dish, beets, pickled beets, vegetable
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  • 4 cans Whole Beets, drained
  • 1 1/2 cups Vinegar
  • 1 1/2 cups Water
  • 3/4 tsp. Sweetener
  • 1 stick Cinnamon
  • 1 tsp. Cloves, whole
  • 1/2 tsp. Allspice, ground


  1. In pan, combine all the ingredients except the beets.
  2. Boil for 15 minutes.
  3. Strain the liquid and pour over the beets.
  4. Let sit overnight in the refrigerator.
Created using The Recipes Generator

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