These homemade pickled beets are easy to make, keep for many months, and taste absolutely fabulous!
I’ve always been a fan of pickled beets. I’m not sure how or when this love affair started, but even as a little girl I remember eagerly diving into these, whether at the dinner table or as a quick snack.
Beets are healthy and superbly high in a variety of vitamins. I also enjoy them in salads and boiled or steamed as a side vegetable for meat and fish. Oh, and grilled with a simple dab of butter, yum! Or how about in a Red Flannel Hash? Beets are also a great addition to baked goods like chocolate cake and brownies.
How do you like to prepare beets?
But beets lend themselves particularly well to pickling. Stock up on fresh beets while in season, pickle them, and then enjoy them all the year long! Pickled beets are great on their own, as a side, and go great in things like pasta salads, spreads and relishes.
How do you use pickled beets? Share your ideas with us!
Okay, let’s get started on those Homemade Pickled Beets!
Thoroughly scrub and wash the beets. Leave the skins on or they will bleed while boiling and lose their color.
Place the beets in a large pot of water and bring to a boil. Reduce the heat and simmer covered for 35 minutes, depending on the size of the beets, until the beets are soft when pierced with a fork. Drain the beets and remove them from the pot to let cool until you can comfortably handle them.
Meanwhile, add the vinegar, sugar and spices to the pot and bring to a boil.
Peel the skins and slice the beets in 1/4 inch thick slices.
Place the sliced beets back in the pot and simmer for another 5 minutes.
Ladle the sliced beets into the jars, spooning enough liquid over them to completely cover while leaving 1/4 inch head space from the top of the jar rim. Place the canning lids on the jars and process for 30 minutes in a water bath.
I like and recommend Granite Ware’s Enamel-on-Steel Canner.
Store in a dark cool place. The pickled beets are ready to eat in 2 weeks (and get even better with age) and will keep up to a year.
Enjoy!
Did you know? Pickled beets are the traditional side dish for Swedish Kalops, a classic and authentic Swedish beef stew.
For more pickled goodness be sure to also try our:
-
Pickled Banana Peppers
-
Dilly Beans
-
Pickled Turnips
-
Pickled Asparagus
-
Pickled Onions (British Pub Style)
- 6 pounds red beets, washed and scrubbed clean
- 4 cups white vinegar (5% acidity)
- 1¾ cup sugar
- 1 stick cinnamon
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice berries
- 1½ teaspoon salt
- Place the beets in a large pot of water and bring to a boil (do not peel the skins or the beets will bleed and lose their color). Reduce the heat and simmer covered for 35 minutes, depending on the size of the beets, until the beets are soft when pierced with a fork.
- Drain the beets and remove them from the pot to let cool until you can comfortably handle them (discard the beet water). Meanwhile, add the vinegar, sugar and spices to the pot and bring to a boil.
- Peel the skins and slice the beets in ¼ inch thick slices. Place the sliced beets back in the pot with the vinegar solution and simmer for another 5 minutes.
- Ladle the sliced beets into the jars, spooning enough liquid over them to completely cover while leaving ¼ inch head space from the top of the jar rim. Place the canning lids on the jars and process for 30 minutes in a water bath. Store in a dark cool place. The pickled beets are ready to eat in 2 weeks, get even better with age, and will keep up to a year.
Deb Hrushowy says
Hi….I should have tasted the brine before I processed the beets. I found it to be very vinegary. That may be your preference for sure but I like mine a bit sweeter.
Igbudu Blessing says
I love beets it contain a lot of beneficial vitamins. Your article has been enlightening and fun to read and I am grateful so thank you for sharing.
Bruce mccomb says
4 cups of vinegar is not enough liquid to cover the 6 lbs of beets in the jars. You need at least 3 times this amount. Ruined my beets.
Dawne says
You must have measured wrong. There is plenty of liquid. Doesn’t ruin them either. Just make more liquid if you need it.
Anonymous says
I did beats about a month ago ….and some bottles have blown….can someone tell me why ?
Faith says
Can you do half apple cider vinegar and half white vinegar or will that combo impact the flavor of the beets? I grew up eating pickled beets at my grandmothers but that was a Bajillion years ago. Now I am deciding to give this canning thing a try. Better late then never. Also, I only have ground allspice. I’ve seen here that it may not work as well or it may leave a discoloration or specs or something like that. Is there any substitute or something that can be done to avoid ruining what appears here to be a great recipe?
Callandra Caufield says
I’m curious why there is no water in this brine?
Sharon says
Thats for dill pickles, I have never heard of water in beets,
But I tried this recipe and they are amazing.
Linda says
Does reducing the amount of sugar i pact the safety of the pickled beets? I tend to like a more tart flavour.
Michael says
I thought I might make a small comment. I been canning for over 50 years. My Grandmother raise me and my brother and we stood by her side for many canning seasons. My wife hates canning she does not participate. She what we called a modern women. She always say you can go to a grocery store and buy it! Why do all that work! Because it taste good, I know where it come from, and somewhat cost effective. That said her a foot note. When boiling beets watch your time and do not over cook. Now for me I like my beets to have a firm “bite”. I do the second approach no water bath or pressure cooker. Processing with this items can sometimes make your beets soft if not mushy! Hot jars, lids, and boiling liquid pickle sauce. You’ve got to move quickly! Small 7 to 8 lb batches depending on help you have. Don’t overwhelm yourself are you can fall out of favor canning! Use clean towels to handle the hot equipment. You can get burn very seriously. Use caution and keep your mop handy to keep slick floors down. I have a air condition house for the last 4 years. I shut the register off and close the doors. My AC puts a draft across the sink and this can cause problems. Hot kitchen is the best. Can go outside and set up a table and a Coleman stove. This method of canning you can use your non Mason jars as long as the canning lid will screw down on it. You don’t have to worry about the jars cracking because you not using traditional method. If any thing gives is when you are boiling your jars to sterilize. Use jar thongs to handle jars. and magnetic stick for lids and rings to get out of hot water. Remember every thing Hot! In this area we have a product called Splenda it will work for substitute for sugar. You measure the same as sugar. I have been a diabetic for 20 years and I have use this for the last 4 years without a problem. If you open a jar of beets and there not sweet enough for you can add more Splenda to it after it chill A teaspoon at a time and shake and taste. Note when you make the hot liquid for the jars you will not taste the sweetness until it really cool off. Don’t start chucking more splendid in the mix are you will through the pickle balance off causing spoil pickle beets. Follow Kimberly recipe to the letter even if you decide to substitute sugar for splenda no shortcuts! And remember you cannot have enough heat. Well thats my 2 cents my beet crop is in I have about 30 lbs this year that will last me about 2 years. So happy canning folks.
Kimberly @ The Daring Gourmet says
Thanks so much for the feedback and for sharing your method, Michael!
Merci says
I did not use a water bath like you. Are the canning lids supposed to seal, ie with no popping sound?
Dorrie Hales says
This is my first time canning/pickling beets. I used this recipe and just opened a jar today. The vinegar taste seems strong. Can we dilute it with water? This is my first garden since I was 12, really enjoying getting into canning my Veggies
Thank you for sharing your recipe.
Kimberly @ The Daring Gourmet says
Hi Dorrie, how long did you let the jars sit before opening them? With pickled things it’s always best to wait at least a couple of weeks to allow the vinegar time to mellow. But yes, once you open the jar you can dilute it at that point, but not before canning it as that will render it unsafe.
Jayne Hofer says
Hi there! sounds like a great recipe, I will be making these later today.
One question, It does not mention anything about sterilizing the pint jars before adding the beets. Is it not needed for this recipe?
Thank you
Kimberly @ The Daring Gourmet says
Hi Jayne, yes, follow proper canning procedure for all canning recipes.
Cheryl De Vita says
I have never pickled veg. without a water to vinegar ratio you use only vinegar
is this accurate or was there an error
Kimberly @ The Daring Gourmet says
Hi Cheryl, yes, vinegar with no water is standard for pickled beets. The sugar eliminates the sharpness of the vinegar and the beets taste phenomenal!
Deborah says
I’ve only eaten Pick.ed Beets. My grandmother made them. I can’t remember when I first ate them, but still love them. Thank you so much for the recipe. I’ve only made them from canned beets, but without the spices.
Julie Carty says
Do I remove the allspice and cloves before bottling?
Kimberly @ The Daring Gourmet says
Hi Julie, I leave them in so the flavors can continue to develop as the beets are stored.
Donna McDonald says
I use
2 cups white vinegar, 1 cup water, 1 cup sugar and then pickling salt
everyone I give them to loves them. I cut them in chunks. Been making them for years They have a sweet and sour taste.
Lynne says
How many beets for the above liquid Donna?
Anonymous says
That’s how I do mine 😊
Marcy Powers says
Just want to verify that there is no water used in the brine and that vinegar is the only liquid used. (Not sure I have seen any brine recipe without water and want to double check).
Thanks.
Kimberly @ The Daring Gourmet says
Hi Marcy, that’s correct – no water, only vinegar.
Nicole says
try beets on a plate with feta cheese! soooo good!
Donna Farebrother says
Can u use the same brine for other veggies. I have left over and hate to throw it away
Kimberly @ The Daring Gourmet says
Hi Donna, not if you’re planning on canning the other veggies. The reason is that the brine may have already become a little diluted from the beets and when you simmer other vegetables in that same brine it will become even more diluted, potentially altering the pH level and making it unsafe for long-term storage. You CAN use the leftover brine on other veggies if you’re just planning on refrigerating the pickled veggies and eating them within a few weeks.
Charlotte says
Thank you Kimberley! First time with beets in the garden and first time making pickled beets, so will see how I make out next weekend. Thanks for your help! (And sorry typo in question…’I See it possible’ was supposed to read ‘Is it possible). Lol
Charlotte says
Hi! Wondering about the allspice berries… I see it possible to replace with ground allspice? I could not find the berries version at the local stores. Will it affect the taste.
Kimberly @ The Daring Gourmet says
Hi Charlotte, whole spices are used to prevent the liquid from being murky and to avoid speckled residue on the beets, but aesthetics aside yes, you can use ground or you can simply omit the allspice altogether.
Elly says
Do you need to have all of the canning equiptment in order to can? I don’t have a canning pot but do have a large tall pot. Would that work? I have read that most people prefer to boil beets. I have always roasted them. I keep a bit of the stems on and the little tails. Then, I roast them in the oven at 350 until they are soft. I found I don’t run into problems of the beets losing their colour and they maintain a lot of their juices.
Kimberly @ The Daring Gourmet says
Hi Elly, no you don’t need all the equipment. You can use a large pot but make sure the jars do not make direct contact with the bottom of the pot or they can crack – place a towel on the bottom or some crumpled up aluminum foil.
Elly says
Thank you so much for that tip! This will be my weekend project
Carol A Atherton says
I was given a couple of jars of pickled beets from my sister & they are generally very good. The last two jars she gave me has the pickles with a pink tinge and pink settled on the bottom. I dont know whether this is just sugar settling or perhaps they are too old and shouldnt be consumeed – what do you think? Carol
Mj says
I am very interested in pickled and preserved beets without water bath or refrigeration … any guidelines?
Thanx Kimberly
Kimberly @ The Daring Gourmet says
Hi Mj, those are the only methods I’m familiar with for preserving beets.
Scott says
Beets can be preserved by malolactic fermentation. Here is the method:
https://www.allrecipes.com/recipe/259109/raw-fermented-beets/
If you are interested in fermentation as a technique, I recommend getting a copy of The Art of Fermentation by Sandor Katz.