Classic Pickled Beets

Pickled beets are one of my very favorite pickled vegetables, and they are perfect beside a savory meal (or eaten right out of the jar).

If you’re looking for a tasty and nutritious way to enjoy beets all year round, canning pickled beets is the way to go. Not only are they delicious, but they also provide a host of health benefits, including improved digestion and a boost to your immune system.

These pickled beets are a perfect combination of sweet and tangy flavors, with just the right amount of spice to give them a little kick. They’re great as a side dish or snack on their own, and they make a lovely addition to salads, sandwiches, and wraps.

Here’s how to do it!

Ingredients for Pickled Beets

This recipe for pickled beets is a safe, tested canning recipe adapted from The Complete Book of Pickling by Jennifer MacKenzie (pg. 53).  Most recipes for classic pickled beets are quite similar, and they include warm spices like cloves, allspice, and cinnamon.

To make a canner batch of seven to eight-pint jars (500 ml), you’ll need the following:

• 6 lbs (3 kg) baby beets (approximately 1 to 1 ½” inches in diameter, see note) 
• 3 sticks cinnamon, broken in half (each full-length piece should be about 3″ or 7 cm long)
• 2 cups (500 ml) water
• 4 cups (1 L) apple cider vinegar
• 2 tsp (10 ml) whole allspice
• 1 tsp (5 ml) whole cloves
• 1 ¾ cups (425 ml) packed brown sugar
• 1 tbsp (15 ml) pickling or canning salt 

If you don’t have small baby beets, you can also pickle sliced beets.  For beets over about 1 1/2 inches in diameter, it works best to slice them into even slices or chunks.  You can use beets up to about 4” in diameter this way, but larger than that the beets tend to get too tough and fibrous. 

If you want your spices to have a more pronounced flavor, open the spice bag and divide the whole spices among your jars before you add the pickling liquid.

Simple as that!

Canning Pickled Beets

First, wash and trim your beets and place them in a large pot. If you have two pots, it’s better to cook them in two batches for better control of the heat. Cover the beets with cold water and bring them to a boil over medium-high heat. Once it starts boiling, reduce the heat and let it simmer for around 30 minutes or until tender when pierced with a fork. 

Once they’re done, immediately plunge them into a large bowl filled with cold water and let them chill for at least 30 minutes, or up to an hour. Make sure to change the water regularly to keep them cold. After that, peel off the skins and set the beets aside. 

While your beets are chilling, it’s time to prepare your canner, jars, and lids. Make sure everything is sanitized before you start canning. 

Next, put cinnamon sticks, cloves, and allspice into the center of a square of triple-layered cheesecloth and tie it into a spice bag. In a clean large pot, combine brown sugar, salt, water, vinegar, and your spice bag. Bring it to a boil over medium heat, stirring often until the salt and sugar are dissolved. 

Reduce the heat to a simmer and add your beets into the pot with the vinegar mixture. Let it simmer for around 10 minutes until the beets are heated through. 

Now it’s time to start canning! Fill your jars with the beets and vinegar mixture, making sure to leave a 1/2 inch of headspace. Wipe the rims of the jars and put on the lids, making sure they’re tightened snugly but not too tight. 

Place your jars into the canner and make sure they’re covered by at least 1-2 inches of water. Bring it to a boil and process the jars for 15 minutes, adjusting for altitude (see below).

Once it’s done, remove the jars from the canner and let them cool completely. Check your seals, label, and store. 

Altitude Adjustments for Canning Pickled Beets

When processing jars in a water bath canner below 1,000 feet in elevation, both pint jars and quart jars are processed for 30 minutes.  If you’re above 1,000 feet in elevation, the jars are processed for more time.  The times are the same for both pint and quart jars, see the table below:

• Below 1,000 Feet in Elevation ~ Process pints and quarts for 30 minutes
• 1,001 to 3,000 Feet in Elevation ~ Process pints and quarts for 35 minutes
• 3,001 to 6,000 Feet in Elevation ~ Process pints and quarts for 40 minutes
• Above 6,000 Feet in Elevation ~ Process pints and quarts for 45 minutes

After the processing time, turn off the heat.  Allowing the jars to sit in the canner for an additional 5 minutes to partially cool (optional) will help prevent siphoning or liquid loss when you remove the jars from the canner with a jar lifter.

Serving Pickled Beets

One of the best things about pickled beets is that they are ready to eat straight out of the jar. Whether you’re looking for a quick and easy snack or a new addition to your lunchtime routine, these beets are perfect for anyone who wants something satisfying without having to put in too much effort.

Of course, if you’re looking to take your pickled beets to the next level, there are a few ways to do so. For example, you might want to try adding some goat cheese or blue cheese to a salad that includes pickled beets. 

Beets also make for a fantastic addition to salads and sandwiches. They provide a tangy, slightly sweet flavor, and add a pop of color that can make any dish look and taste great.

You could also experiment with different dressings and sauces to find the perfect flavor combination.

Yield: Makes 7 to 8 Pints

Classic Pickled Beets

Prep Time: 1 hour

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 1 hour 30 minutes

Pickled beets are a delicious homemade vegetable pickle that's easy to make at home.

Print

Ingredients

• 6 lbs (3 kg) baby beets (approximately 1 to 1 ½"  to 4" diameter) 
• 3 sticks cinnamon, broken in half (each full-length piece should be about 3" or 7 cm long)
• 2 cups (500 ml) water
• 4 cups (1 L) apple cider vinegar
• 2 tsp (10 ml) whole allspice
• 1 tsp (5 ml) whole cloves
• 1 ¾ cups (425 ml) packed brown sugar
• 1 tbsp (15 ml) pickling or canning salt

Instructions

1. Wash and trim your beets and place them in a large pot. Cover the beets with cold water and bring them to a boil over medium-high heat. 
2. Once it starts boiling, reduce the heat and let it simmer for around 30 minutes or until tender when pierced with a fork. 
3. Once they're done, immediately plunge them into a large bowl filled with cold water and let them chill for at least 30 minutes, or up to an hour. Change the water regularly to keep them cold. 
4. Peel off the skins and set the beets aside. 
5. Prepare your canner, jars, and lids. 
6. Put cinnamon sticks, cloves, and allspice into the center of a square of triple-layered cheesecloth and tie it into a spice bag. 
7. In a clean large pot, combine brown sugar, salt, water, vinegar, and your spice bag. Bring it to a boil over medium heat, stirring often until the salt and sugar are dissolved. 
8. Reduce the heat to a simmer and add your beets into the pot with the vinegar mixture. Let it simmer for around 10 minutes until the beets are heated through. 
9. Fill your jars with the beets and vinegar mixture, making sure to leave a 1/2 inch of headspace. Wipe the rims of the jars and put on the lids. 
10. Place your jars into the canner and make sure they're covered by at least one or two inches of water. 
11. Bring it to a boil and process the jars in a water bath canner for 30 minutes below 1,000 feet in elevation (Altitude adjustments below). 
12. Remove the jars from the canner and let them cool completely. 
13. Check your seals, label, and store.  

Notes

Altitude Adjustments for Canning Pickled Beets

When processing jars in a water bath canner below 1,000 feet in elevation, both pint jars and quart jars are processed for 30 minutes.  If you're above 1,000 feet in elevation, the jars are processed for more time.  The times are the same for both pint and quart jars, see the table below:

• Below 1,000 Feet in Elevation ~ Process pints and quarts for 30 minutes
• 1,001 to 3,000 Feet in Elevation ~ Process pints and quarts for 35 minutes
• 3,001 to 6,000 Feet in Elevation ~ Process pints and quarts for 40 minutes
• Above 6,000 Feet in Elevation ~ Process pints and quarts for 45 minutes

After the processing time, turn off the heat.  Allowing the jars to sit in the canner for an additional 5 minutes to partially cool (optional) will help prevent siphoning or liquid loss when you remove the jars from the canner with a jar lifter.

Vegetable Pickling Recipes

Put up a few more veggies with these vegetable-pickling recipes!

• Pickled Corn Salad
• Pickled Three Bean Salad
• Pickled Green Tomatoes
• Pickled Green Beans (Dilly Beans)
• Pickled Jalapenos
• Pickled Fiddleheads
• Old Fashioned Lime Pickles (Cucumber pickles with pickling lime)