Side Dish: Canada – Canadian Prairies (Manitoba) – Manitoba Pickled Beets

Serving Size: 6

Approximate Time

Prep 20 min

Cook 30 min

Additional 24 hrs

Total 25 hrs

Ingredients

- 2 lb (900 g) fresh beets, tops trimmed and scrubbed
- 1 small red onion, thinly sliced (about 6 oz / 170 g)
- 2 cups (475 ml) white vinegar (5% acidity)
- 1 cup (240 ml) water
- 3/4 cup (150 g) packed brown sugar
- 1 tbsp (18 g) pickling salt or kosher salt
- 6 whole cloves (6 pcs, approx. 2 g)
- 2 cinnamon sticks (2 pcs, approx. 5 g)
- 1 bay leaf (1 pc)
- 2 tbsp (30 ml) apple cider vinegar (optional, for depth)
- 2 pint (1 L) clean sterilized canning jars with lids (or equivalent refrigerator containers)

Instructions

Short Description:
Sweet-and-tangy pickled beets preserved in a vinegar-brine scented with whole cloves and cinnamon sticks, served chilled as a classic Manitoba side. Bright, slightly spicy-sweet slices pair well with roasted meats, sandwiches, or a cold buffet.

Regional Notes:
The Manitoba version emphasizes a sweeter, tangy brine with pronounced whole-clove and cinnamon notes, reflecting prairie home-canning traditions. Compared with other regional pickled beet recipes, this one balances brown sugar sweetness with white vinegar tang and warm whole spices for a distinctly Prairie flavor profile.

1. Place beets in a large pot, cover with cold water, bring to a boil, then simmer until tender when pierced with a skewer, about 30–45 minutes depending on size. Drain and cool until safe to handle.
2. Slip the skins off the cooled beets (use gloves if desired) and slice into 1/4-inch (6 mm) rounds or 1/2-inch (1.5 cm) wedges; set aside.
3. Divide sliced onion between the jars, then pack the beets tightly into the jars leaving about 1/2 inch (12 mm) headspace.
4. In a saucepan, combine white vinegar, water, brown sugar, pickling salt, whole cloves, cinnamon sticks, bay leaf, and apple cider vinegar (if using). Bring to a simmer over medium heat, stirring until the sugar and salt dissolve, then simmer gently 2 minutes to bloom the spices.
5. Remove the bay leaf and, using a ladle, pour the hot brine over the packed beets, maintaining 1/2 inch (12 mm) headspace. Tap jars gently to release air bubbles and add more brine if needed. Wipe rims, apply lids and rings finger-tight.
6. For quick refrigerator pickles: cool to room temperature, refrigerate at least 24 hours (best after 48 hours). Keep refrigerated; consume within 3–4 weeks.
7. For shelf-stable jars (optional water-bath canning): place filled jars in a boiling-water canner with at least 1–2 inches (25–50 mm) of water covering jars. Process pint jars 15 minutes (adjust for altitude per local canning guidelines). Remove jars and let cool undisturbed 12–24 hours; check seals before storing in a cool, dark place up to 1 year.
8. Before serving, chill and remove whole cloves and cinnamon sticks if desired. Serve cold as a side dish.