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!

4.98 from 39 votes

Prep Time 15

Cook Time 1

Total Time 1 15

Course condiment, Side Dish, Snack

Servings servings

Calories 114 kcal

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.

Keyword Pickled Beets

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