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Home » Food » By Type of Dish » Canning & Preserving » Pickled Beets

Pickled Beets

July 5, 2022 by Kimberly Killebrew · 89 Comments

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These homemade pickled beets are easy to make, keep for months, and taste absolutely fabulous!  You can make these to keep in your refrigerator where they’ll keep for several weeks or you can water-bath can them for long-term storage, directions provided below!

pickled beets recipe refrigerator canning

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.

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?

As delicious as beets are they are also healthy superbly high in a variety of vitamins, so it’s a win-win!

Use the freshest beets you can find.  I’m using beets freshly harvested from my garden.  I usually add the beet greens to soups, stews and salads and if I have an overabundance I’ll often blanch and freeze the greens for future use or feed them to our chickens (they love them too!).

beets fresh from garden for pickling

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!

pickled beets recipe refrigerator canning

Pickled Beets Recipe

Let’s get started!

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 20-35 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.

boiling the veggies

Meanwhile, add the vinegar, sugar and spices to the pot and bring to a boil.

making brine

Peel the skins and slice the beets in 1/4 inch thick slices.

slicing

Place the sliced beets back in the pot and simmer for another 5 minutes.

homemade pickled beets recipe canning preserving

Ladle the sliced beets into the jars, spooning enough liquid over them to completely cover while leaving 1/2 inch head space from the top of the jar rim.

If you’re not canning the beets for long-term storage, let the beets cool and then transfer the jars to the refrigerator where they will keep for about 2 months.

If canning for long-term storage:  Place the canning lids on the jars and process for 30 minutes (35 minutes if in 1000-3000 ft elevation) in a water bath.  Carefully remove the jars and let sit undisturbed for 24 hours and then store them in a cool, dark place where they will keep for up to a year.

Whether canning or not, at least 3 days before eating the beets, preferably longer.  The flavor improves with time.

homemade pickled beets recipe canning preserving

I like and recommend Granite Ware’s Enamel-on-Steel Canner.

Pickled-Beets-prep-9

The pickled beets are ready to eat in 2 weeks (and get even better with age) and will keep up to a year.

Enjoy!

pickled beets recipe refrigerator canning

Did you know?  Pickled beets are the traditional side dish for Swedish Kalops, a classic Swedish beef stew.

For more pickled goodness be sure to also try our:

  • Pickled Banana Peppers
  • Bread and Butter Pickles
  • Pickled Carrots
  • Dilly Beans
  • Pickled Turnips
  • Pickled Asparagus
  • Pickled Onions (British Pub Style)

 

pickled beets recipe refrigerator canning

Pickled Beets

Kimberly Killebrew
Pickled Beets are simple to make and are delicious as a side dish, snack, in salads, relishes, on sandwiches, and more!
Print Recipe
4.93 from 13 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course condiment, Side Dish, Snack
Servings 24 servings
Calories 114 kcal

Ingredients
 
 

  • 6 pounds red beets , washed and scrubbed clean
  • 4 cups white vinegar (5% acidity)
  • 1 3/4 cup sugar
  • 1 stick cinnamon
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice berries
  • 1 1/2 teaspoon salt

Instructions
 

  • 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 25-35 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 1/4 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 1/2 inch head space from the top of the jar rim.
  • If you're not canning the beets for long-term storage, let the beets cool and then transfer the jars to the refrigerator where they will keep for about 2 months.
    If canning for long-term storage:  Place the canning lids on the jars and process for 30 minutes (35 minutes if in 1000-3000 ft elevation) in a water bath.  Carefully remove the jars and let sit undisturbed for 24 hours and then store them in a cool, dark place where they will keep for up to a year.
    Whether canning or not, wait at least 3 days before eating the beets, preferably longer.  The flavor improves with time.
    Makes about 6 pints.

Nutrition

Serving: 0.5cup | Calories: 114kcal | Carbohydrates: 26g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 235mg | Potassium: 373mg | Fiber: 3g | Sugar: 22g | Vitamin A: 39IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg
Keyword Pickled Beets
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Originally published on The Daring Gourmet August 19, 2015

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89 Comments →

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89 Responses

  1. Jeff says

    May 19, 2017 at 7:59 am

    Don’t know about the States, but a burger isn’t a burger without beetroot (and pineapple) in Australia!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 21, 2017 at 10:44 pm

      Is that right, Jeff? I’m totally going to try that combo on my next burger!

      Reply
      • Janne says

        August 17, 2017 at 5:08 pm

        You should try a dish called beef a la lindström.

        Capers instead of pineapple.

        Reply
  2. Tyler Wagner says

    August 26, 2016 at 3:23 pm

    Hi. 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!

    Reply
    • Kimberly @ The Daring Gourmet says

      August 26, 2016 at 3:36 pm

      Hi 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!

      Reply
      • Tyler Wagner says

        August 26, 2016 at 3:38 pm

        No 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

        Reply
        • Kimberly @ The Daring Gourmet says

          August 26, 2016 at 3:52 pm

          No 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.

          Reply
          • Tyler Wagner says

            August 28, 2016 at 10:24 pm

            Never 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?

            Reply
            • Kimberly @ The Daring Gourmet says

              August 29, 2016 at 7:49 pm

              That’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!

              Reply
  3. Barbara Macey says

    August 18, 2016 at 8:43 am

    Hey 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!

    Reply
    • Kimberly @ The Daring Gourmet says

      August 21, 2016 at 8:52 pm

      Hi Barbara! I’ve never heard of making candied beets and I’m super intrigued, I’ll have to try them – thanks!

      Reply
    • Mary says

      September 6, 2017 at 11:40 am

      Barbara, would you please send me the recipe for candied beets?
      Thank you.
      Mary Davis
      [email protected]

      Reply
  4. Jessica @ Sprinkle Some Sugar says

    July 2, 2016 at 6:01 am

    I’ve never pickled anything before, but my mother in law LOVES pickled beets so I think I need to try.

    Reply
  5. eat good 4 life says

    July 1, 2016 at 7:44 am

    I have never made picked anything but I need to try it soon. Such a great idea and much better than store bought!

    Reply
  6. Lauren @ Hall Nesting says

    July 1, 2016 at 5:46 am

    I have been wanting to start canning and beets are my favorite!

    Reply
  7. Amanda | The Chunky Chef says

    June 30, 2016 at 6:39 pm

    I definitely need to eat more beets… and this is such a great way to do it!

    Reply
  8. Renee - Kudos Kitchen says

    June 30, 2016 at 4:59 pm

    I’ve only started enjoying beets withing the past 5 years. Now I can’t seem to get enough of their delicious earthy flavor.

    Reply
  9. Sheena says

    June 30, 2016 at 4:57 pm

    I’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!

    Reply
  10. Kacey @ The Cookie Writer says

    June 30, 2016 at 4:15 pm

    I 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!)

    Reply
  11. Anonymous says

    August 28, 2015 at 3:52 am

    When we grew beets, I liked the cooked stem portion better than the beets.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 28, 2015 at 7:25 am

      The stems are great! We also love the leaves when they’re young and tender.

      Reply
  12. Constance Finch says

    August 23, 2015 at 12:40 am

    Thank you Kimberly, I appreciate your reply & advice!!

    Reply
  13. Constance Finch says

    August 22, 2015 at 3:55 am

    Hi 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

    Reply
    • Kimberly @ The Daring Gourmet says

      August 22, 2015 at 10:15 am

      Hi 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!

      Reply
  14. jesusan says

    August 20, 2015 at 6:44 am

    These 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.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 20, 2015 at 7:09 am

      Susan, you can always make half the amount and they keep in the fridge for a couple of months.

      Reply
  15. adina says

    August 20, 2015 at 1:23 am

    Wonderful 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.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 20, 2015 at 7:43 am

      Wonderful, Adina, I’m glad you’ve found another excuse to buy some more! :)

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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