If you're looking for a simple and delicious way to preserve beets, this pickled beets recipe is the perfect solution. With just a few ingredients and easy steps, you can make tangy, vibrant pickled beets you can enjoy all year long. Whether you're a seasoned canner or a beginner, this recipe will guide you through the process to create a pantry staple that's perfect for salads, sandwiches, or as a snack.
Beets are one of those vegetables that tend to spark strong opinions, people either love them or can't stand them. Personally, I absolutely adore them, and this pickled beets recipe is one of my all-time favorite ways to enjoy them. The combination of earthy, tender beets with a sweet, tangy brine is simply irresistible.
Why you will love this pickled beets recipe.
What makes this recipe stand out is the balance of flavors, it's sweet without being overly sugary, with just the right amount of tang and spice to make each bite a perfect burst of flavor. Plus, it's a tried-and-true method that's safe for water bath canning, meaning you can make a big batch and store it to enjoy year-round. Whether you're a beet lover or just looking to try something new, these pickled beets are the ideal recipe to add to your canning routine.
The flavor only improves as they sit, and they're incredibly versatile, perfect for topping salads, pairing with roasted meats, or just snacking straight from the jar. If you've never canned before, this is the perfect introduction, and if you're already a seasoned canner, it's sure to become a staple in your pantry!
Be sure to follow safe canning practices as outlined by the National Center for Home Food Preservation.
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What is water bath canning?
Canning is simply the process of applying adequate heat to high acid food that is sealed in jars for the allotted time necessary to kill off bacteria and micro-organisms that cause food spoilage. During heating, oxygen is driven out of the jars, causing a vacuum seal to form when the jars cool down. This prevents any outside micro-organisms and oxygen from getting back into the food. When done correctly, canning preserves food safely for at least a year, although probably much, much longer.
You can check out my guide on How to Safely Water Bath Can at Home more resources on safe home preserving.
Safe canning resources.
If you are new to canning you can find great resources, recipes and tutorials at Ball Canning and the National Center for Home Food Preservation.
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Equipment
For the Pickled Beets
- Large pot
- Cutting board and knife
- Measuring cups and spoons
For Water Bath Canning
- Mason jars: Make sure the jars are clean and that the lids are brand new. You cannot reuse canning lids.
- Large pot with rack OR Electric Canner: If you only can once in a while using a large pot with a canning rack works just fine. As someone who personally does a lot of canning and I absolutely LOVE my Ball FreshTech Electric Canner.
- Jar lifter: You will need a jar lifter to remove the hot jars from the water bath.
- Funnel: I personally love this canning funnel because it also allows you to measure the headspace easily.
- Ladle: This Prepworks Canning Scoop is my favorite.
Pickled Beets FAQs
Most varieties of beets will work well for this recipe, but red beets are the most commonly used due to their vibrant color and sweet flavor. Golden beets can also be used if you prefer a milder taste and less staining
When properly water bath canned, these pickled beets can last up to 18 months if stored in a cool, dark place. Once opened, they should be refrigerated and consumed within 1-2 months. If you notice any off smell of visible signs of mold or deterioration do not consume.
I personally like using white vinegar for pickling beets, but some people like using apple cider vinegar. You can use any vinegar with an acidity level of 5% or more for safe canning and do not change the ratios of vinegar used.
Yes! Pickled beets are very versatile. Feel free to add onions, garlic, or spices like cinnamon, cloves, mustard seeds, and bay leaves to create unique flavor combinations. Adjust the spice level according to your taste.
After canning, allow the pickled beets to rest for at least 48 hours to allow the flavors to develop. They are best enjoyed after 1-2 weeks of marinating, though they can be eaten sooner if desired.
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Made these pickled beets? Let me know what you think in the comments!
Recipe
Pickled Beets
Ingredients
- 4 lb beets
- 1 cup water
- 2 cups white vinegar at least 5% acidity
- ½ cup white granulated sugar
- 2 tablespoon pickling spice
- 2 teaspoon kosher salt
Instructions
Prepare the beets
- Wash the beets and trim off the beet tops. Then place in a large pot and add water until the beets are just covered. Bring the water to a boil, then reduce heat to a simmer and cook for around 30 minutes until the beets are knife tender. Remove the beets and allow to cool slightly before peeling and cutting into ⅓rd inch slices. Place jars on top of a towel on the counter then tightly pack the beet slices into the jars.
Prepare the brine
- In a sauce pan add water, vinegar, sugar, pickling spice and salt. Bring the mixture to a boil and then turn the heat down to low for 3-5 minutes until the sugar and salt have dissolved. Then remove the pan from the heat.
Fill the jars
- Using a funnel, ladle the brine in the jars leaving ¼ to ½ inch headspace. Then use a knife or chopstick to remove the bubbles. Wipe down the jar rims then add clean lids and rims. At this point you can either place the beets inn the fridge and wait at least one week to allow them to pickle before enjoying. Or you can process them in a water bath and they will be shelf stable for 12-18 months. See instructions below.
Water Bath Canning Instructions
- Place jars on a rack in a large pot and cover with water at least 1-2 inches above the top of the jars. Bring the water to a full rolling boil and boil the jars in the water bath for 20 minutes (adjusting time for altitude).Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.Store sealed jars in a cool dry place for 12-18 months for best quality.*Note* If any of the jars do not seal simply store in the refrigerator and consume within 6 weeks.
Gina
I'm going to try this recipe for the first time but am puzzled as to how many pints I might expect. Did I miss this info or has it not been included anywhere?
jamjarkitchen
Hi Gina- Just updated that in the recipe. I usually get around 5-6 pints depending on how tightly I pack the jars. Hope you enjoy!
George Zirnite
Thanks for this update! I have beets cooking on the stove and needed to know how many jars!
Judith
Gina- Your recipe has a much higher vinegar to sugar ratio. I just want to make sure 2 cups vinegar to 1/2 C sugar is accurate. thanks.
jamjarkitchen
Hi there- yes, it's 2 cups of vinegar to 1/2 cup of sugar. Beets are naturally pretty sweet so I prefer this ratio for a nice sweet and tangy flavor. Let me know what you think!
Megan
Hi there - wondering if it's okay to halve the recipe? I suppose I could make the brine with those then just use whatever I need to fill for the small amount I have. Thoughts?
jamjarkitchen
Hi Megan - Yes, it's absolutely fine to halve the recipe. You just want to be sure to keep the vinegar to water ratio and cover the beets fully. Hope you enjoy!
Melissa
Hi, can I swap out the sugar and replace with honey?
jamjarkitchen
Hi Melissa - From a canning safety perspective that should be fine. I recommend using about 1/4th cup of honey (about half the amount of the sugar), and be sure not to decrease the amount of vinegar. I personally haven't tried this version so I'm not sure about the flavor but if you give it a go let me know how it turns out. Hope you enjoy!
Dee
Can I substitute the sugar? I would prefer to add none. Is that possible? Or for a bit of sweet an I add honey
Joe Reinhart
Having tried more than a few recipes looking for my ma's southern cooking flavor, yours comes up the winner. I admit I add one dried small red chili pepper at canning time, but otherwise, the flavor is just right. Prep...just like I remember. Ma did chunk-style but that's just...knife-work!
I think this is the third ofnyour recipes I have used and they were all great. No-nonsense presentation, and I can skip the peramble if I want.
And I always do! I am always focused on the cooking, not the history or FDA scare-tactics. You make good food, and that is my goal; Good food now.
From Japan,
Thank you.
Jennifer O'Neill
This recipe is so close to the one I use to do with my grandma but have a question. How do I know what altitude to do the beets? I live in Gibbons alberta Canada. What is your altitude compared to ours? We’re at 643 m or 2110 ft?
jamjarkitchen
Hi Jennifer - The general rule of thumb is that you add 1 minute of processing time for every 1,000 feet above 1,000 feet above sea level. So at 2110 feet I'd recommend adding an additional 2 minutes to the boiling time just to be safe. Hope this helps!
Margaret walker
Ahi JJ after removing the air bubbles do I add more of the brine to cover the beets?
jamjarkitchen
Yep! You'll want to make sure the beets are submerged. Hope you enjoy!
LA
This recipe was perfect! I saw gorgeous beets at the farm market and my daughter directed me to this recipe! My grandmother would be proud!
jamjarkitchen
So glad you liked the recipe!
Michael D Gilbertson
I'm guessing they will taste good but over 4 lbs. of beets just filled 5 pints and the prepared liquid barely filled 3 pints.
jamjarkitchen
You’re absolutely right, the amount of pickling liquid can vary quite a bit depending on how tightly the jars are packed and the size of the beet pieces. I tend to pack mine pretty snugly, which means they need less liquid than you might expect. If your jars are more loosely packed, I recommend doubling the brine ingredients to make sure you have plenty to cover everything. Hope they turn out delicious!
Jennifer O'Neill
I love this recipe but have a question. Could you use the brine for other veggies?? I have baby carrots in about to pull and thought this might be good for pickled carrots???
jamjarkitchen
Yes, you can definitely use this brine for other veggies! The flavor will obviously shift a bit depending on what you pickle, but it will still be canning safe. I think baby carrots would be delicious with it. Let me know how they turn out!
Karen
Working on this now! Does anyone reuse the brine?
jamjarkitchen
Hi Karen - I don’t recommend reusing the brine for canning, since the acidity can change once it’s been used. That said, it’s great for quick fridge pickles! you can pour it over sliced onions, cucumbers, or even hard-boiled eggs and keep it in the fridge for a week or two. Hope you enjoy!