Pickled Beets
These Pickled Beets are the perfect combination of sweet, tangy and spice! This recipe is safe for water bath canning and is my favorite way to preserve fresh beets to enjoy year round.
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Canning Time 30 minutes mins
Total Time 55 minutes mins
Course Snack
Cuisine American
- 4 lb beets
- 1 cup water
- 2 cups white vinegar at least 5% acidity
- ½ cup white granulated sugar
- 2 tbsp pickling spice
- 2 tsp kosher salt
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.