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.
- 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.
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adina says
20 August, 2015 at 1:23 amWonderful recipe, I love beets so much. I definitely have to make these, I have seen such nice beets in the Russian-Turkish store the other day. I only bought one for salad, now I can go and buy some more.
Kimberly @ The Daring Gourmet says
20 August, 2015 at 7:43 amWonderful, Adina, I’m glad you’ve found another excuse to buy some more! :)
jesusan says
20 August, 2015 at 6:44 amThese sound wonderful. I’ve always been a fan of pickled beets. Unfortunately I will probably never make these because I gave up canning at least 30 years ago and our house has no room for storing a canner or the products of canning. Bummer.
Kimberly @ The Daring Gourmet says
20 August, 2015 at 7:09 amSusan, you can always make half the amount and they keep in the fridge for a couple of months.
Constance Finch says
22 August, 2015 at 3:55 amHi Kimberly-I want to make them but don’t do canning, Am I correct in understanding that I can make them without the canning processing and keep them in the fridge? Thanks-a novice cook
Kimberly @ The Daring Gourmet says
22 August, 2015 at 10:15 amHi Constance, absolutely, they’ll keep for at least several weeks, just make sure they remain completely immersed in the liquid otherwise mold will develop on the exposed bits. Happy pickling!
Constance Finch says
23 August, 2015 at 12:40 amThank you Kimberly, I appreciate your reply & advice!!
Anonymous says
28 August, 2015 at 3:52 amWhen we grew beets, I liked the cooked stem portion better than the beets.
Kimberly @ The Daring Gourmet says
28 August, 2015 at 7:25 amThe stems are great! We also love the leaves when they’re young and tender.
Kacey @ The Cookie Writer says
30 June, 2016 at 4:15 pmI am growing beets for the first time so I know pickled beets will be on the menu at some point (and now I have an awesome tutorial!)
Sheena says
30 June, 2016 at 4:57 pmI’ve always been a fan of pickled beets too! Both my Mom and Grandma made them homemade when I was younger! Your beets look wonderful!
Renee - Kudos Kitchen says
30 June, 2016 at 4:59 pmI’ve only started enjoying beets withing the past 5 years. Now I can’t seem to get enough of their delicious earthy flavor.
Amanda | The Chunky Chef says
30 June, 2016 at 6:39 pmI definitely need to eat more beets… and this is such a great way to do it!
Lauren @ Hall Nesting says
1 July, 2016 at 5:46 amI have been wanting to start canning and beets are my favorite!
eat good 4 life says
1 July, 2016 at 7:44 amI have never made picked anything but I need to try it soon. Such a great idea and much better than store bought!
Jessica @ Sprinkle Some Sugar says
2 July, 2016 at 6:01 amI’ve never pickled anything before, but my mother in law LOVES pickled beets so I think I need to try.
Barbara Macey says
18 August, 2016 at 8:43 amHey Everyone,
I too love pickled Beets as well as simple buttered beets. At the Thanksgiving Table I always make the other beets I grew up with–Candied Beets–Simply use Brown Sugar & Butter as you cook the beets. So easy & so good & it brings back memories of my great family members around the Thanksgiving Table.
Thank you for these recipes–I’m trying the Pickled Peppers tomorrow!
Kimberly @ The Daring Gourmet says
21 August, 2016 at 8:52 pmHi Barbara! I’ve never heard of making candied beets and I’m super intrigued, I’ll have to try them – thanks!
Mary says
6 September, 2017 at 11:40 amBarbara, would you please send me the recipe for candied beets?
Thank you.
Mary Davis
md4652@gmail.com
Tyler Wagner says
26 August, 2016 at 3:23 pmHi. I am trying this recipe and the water in the pot? Is it removed or do you then add ingredients after simmering beets? If so how much water do I use then?
Sorry never canned before. First timer!
Kimberly @ The Daring Gourmet says
26 August, 2016 at 3:36 pmHi Tyler, I can see how that’s a bit confusing. After the line that says “drain the beets” I added “discard the beet water.” So dump out all the beet water and then put the vinegar and remaining ingredients back in the pot to make the brine. Happy canning!
Tyler Wagner says
26 August, 2016 at 3:38 pmNo it is my fault. I should read slower. Sorry!
Lastly, how hot should the water bath be?
Thanks and I will let you know how it goes! I do not like beets I am doing this for my partner lol
Tyler
Kimberly @ The Daring Gourmet says
26 August, 2016 at 3:52 pmNo problem, Tyler! The water bath needs to be boiling. So once you add your jars to the water bath you’ll need to wait until it returns to a boil and then start the timer.
Tyler Wagner says
28 August, 2016 at 10:24 pmNever pickled/canned before! I made 8 pints today and it went perfect! FUN!!
My partner Mark got a taste of some of the left overs I had, and said it was delicious.
Thank you!
Tyler
P.S I hate beets and even I even kinda liked it. Acquired taste?
Kimberly @ The Daring Gourmet says
29 August, 2016 at 7:49 pmThat’s awesome, Tyler, and congrats on your first canning/pickling project! You picked a great one to start and I’m happy to hear that both you and Mark enjoyed them – thanks!
Jeff says
19 May, 2017 at 7:59 amDon’t know about the States, but a burger isn’t a burger without beetroot (and pineapple) in Australia!
Kimberly @ The Daring Gourmet says
21 May, 2017 at 10:44 pmIs that right, Jeff? I’m totally going to try that combo on my next burger!
Janne says
17 August, 2017 at 5:08 pmYou should try a dish called beef a la lindström.
Capers instead of pineapple.
Shari says
28 July, 2017 at 4:05 amWhat is canning? I’m growing beets & would like to pickle them but I’m not sure what some of the processes are- ultimate novice lol!!!
Kimberly @ The Daring Gourmet says
28 July, 2017 at 1:01 pmHi Shari, in a nutshell canning refers to a method of food preservation – placing foods in jars and processing them either via what’s known as the water bath method or pressure canning (using a special pot known as a pressure canner) to safeguard the contents of the jars from any pathogens. Which method you use depends on the acidity level of the foods being preserved. These pickled beets can be preserved using the water bath method as discussed. On a side note, most areas of the world, including western Europe, would not bother processing the jars in the water bath for pickling vegetables. American canners tend to take extra precautions and water bathe the jars before storing them long-term.
jim cowdrey says
29 July, 2017 at 7:56 amhi kimberly, when we boiled the beets they lost their color, does this hurt the flavor? should we go ahead and pickle them?
Kimberly @ The Daring Gourmet says
29 July, 2017 at 10:08 amHi Jim, not a problem – it won’t impact their flavor, only their appearance.
J Deary says
2 August, 2017 at 7:25 amI didn’t grow up eating beets. But in my young adulthood, I would go to a restaurant (the Sign of the Beef Carver) for roast beef and they had a station with free pickled beets, among other things. So whenever I was there, I always took a beet slice to eat with my beef. Now I can’t have roast beef without pickled beets. I suspect acquired tastes are as good or even better than the stuff I grew up with. And now I have a bunch of beets — picked yesterday from my father-in-law’s garden. Guess what I will be making today.
Kimberly @ The Daring Gourmet says
2 August, 2017 at 9:40 amPerfect! I have a bunch of beets ready for picking in my garden and this is exactly what I’ll be doing with them also! :)
Carolle says
4 September, 2017 at 8:09 amTrying to find out if I can cook my beets (1 bushel) ahead of time….too tired to do whole process today but thought IF I could start cooking some today then balance of process tomorrow….
Kimberly @ The Daring Gourmet says
4 September, 2017 at 9:42 amHi Carolle, yes, I can totally understand that! :) That’s a good question and I’m not really sure how/if it will impact anything. Generally though, for the sake of preventing any bacterial growth, it’s recommended to can immediately.
Carolle says
4 September, 2017 at 11:06 amAnother thing…cooked and put in cool ice water cutting both ends off and skin doesn’t pop 😩😩…needs to use potato peeler…ehatbin the world did I do wrong???? Could it be I didn’t cook long enough
Kimberly @ The Daring Gourmet says
4 September, 2017 at 12:37 pmHi Carolle, yes, it sounds like they needed to stay in a bit longer.
Mary Colee- Long says
10 October, 2017 at 5:22 pmThank you Kimberly for sharing the pickled beetroot recipe, which I’m making for the first time now (beets are boiling) I only have 3.12 lbs of beet roots before peeling,so I was going to slice 3 lbs of organic onions about 1/4″ thick. I’m new to your sight and I have enjoyed the visit. I’m using apple cider vinegar, I know it will effect the color but the acidity is the same so it should be safe.
Kimberly @ The Daring Gourmet says
12 October, 2017 at 12:43 pmHi Mary, that sounds great. Happy canning and enjoy!
Sharon Leger says
25 October, 2017 at 5:58 amIs it possible to pickle beets and sterize the bottles and lids and seal that way without putting them in a boiling water bath. Years ago I boiled my beets and sterized my bottles and lids then poured the boiling mixture water sugar and vinegar over them and then put the hot lids on. All lids popped and we did not do a water bath.
Kimberly @ The Daring Gourmet says
25 October, 2017 at 9:26 amHi Sharon, that’s the ongoing debate between the U.S. and the rest of the world :) Everyone else has done it the way you describe for centuries, considering it safe to do so because of the high acidity level. The USDA however takes it a step beyond and recommends the water bath method as an added precaution.
Jill says
31 October, 2017 at 9:29 amThe pickled beets are absolutely delicious! Exactly the flavor I was looking for. Organic pickled beets are so expensive and I won’t buy the non organic ones, making these is the perfect solution and taste better! Thank you!!!!😋
Kimberly @ The Daring Gourmet says
31 October, 2017 at 10:17 amWonderful, Jill, I’m so glad you enjoy them as much as we do, thank you!
Margaret M Hand says
30 March, 2018 at 3:44 pmCan you sweeten the beets with a sugar substitute? My husband is a diabetic.
Kimberly @ The Daring Gourmet says
30 March, 2018 at 6:38 pmHi Margaret, yes you can but you will need to do an online search to verify which sugar substitutes are safe for canning because some are not. Also be aware that some sugar substitutes can make the vegetables a bit mushy.
Susan says
11 April, 2018 at 2:57 pmI pickle my homegrown beets without sugar just a little sea salt. They store well in the fridge for a couple of months . I use seasoned rice vinegar. My hubby loves them.
Mj says
17 April, 2018 at 9:27 amI am very interested in pickled and preserved beets without water bath or refrigeration … any guidelines?
Thanx Kimberly
Kimberly @ The Daring Gourmet says
17 April, 2018 at 2:50 pmHi Mj, those are the only methods I’m familiar with for preserving beets.
Scott says
29 September, 2018 at 8:07 pmBeets 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.
Carol A Atherton says
16 June, 2018 at 8:38 amI 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
Elly says
16 August, 2018 at 6:54 amDo 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
16 August, 2018 at 8:38 amHi 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
16 August, 2018 at 6:33 pmThank you so much for that tip! This will be my weekend project
Charlotte says
19 August, 2018 at 5:32 amHi! 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
19 August, 2018 at 9:17 amHi 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.
Charlotte says
19 August, 2018 at 4:04 pmThank 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
Donna Farebrother says
30 August, 2018 at 9:36 amCan u use the same brine for other veggies. I have left over and hate to throw it away
Kimberly @ The Daring Gourmet says
30 August, 2018 at 5:29 pmHi 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.
Nicole says
31 August, 2018 at 7:00 amtry beets on a plate with feta cheese! soooo good!
Marcy Powers says
7 September, 2018 at 5:44 amJust 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
7 September, 2018 at 12:00 pmHi Marcy, that’s correct – no water, only vinegar.
Donna McDonald says
18 September, 2018 at 4:19 pmI 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
1 November, 2018 at 7:05 amHow many beets for the above liquid Donna?
Julie Carty says
24 September, 2018 at 2:11 pmDo I remove the allspice and cloves before bottling?
Kimberly @ The Daring Gourmet says
24 September, 2018 at 3:35 pmHi Julie, I leave them in so the flavors can continue to develop as the beets are stored.
Deborah says
1 October, 2018 at 7:30 amI’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.
Cheryl De Vita says
13 March, 2019 at 7:47 amI 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
13 March, 2019 at 10:03 amHi Cheryl, yes, vinegar with no water is standard for pickled beets. The sugar eliminates the sharpness of the vinegar and the beets taste phenomenal!