Canning Pickled Beets (Beet Pickles)

A hint of cinnamon makes this pickled beets recipe a winner. If you don’t like cinnamon, just leave it out. The spices can be adjusted safely but not the vinegar ratios. Here’s how to make beet pickles.

This recipe is for pint jars.

Label your jars with pretty printable Canning Labels! Check them out.

This Page Includes:

• Pickled Beets: Extended, Step-By-Step Directions
• Recipe Card
• {FAQ} Why is Water Bath Canning Pickled Beets Safe?
• {FAQ} How Do You Eat Pickled Beets?
• {FAQ} How Long Should Pickled Beets Sit in the Jar Before Eating?

Pickled Beets: Extended, Step-By-Step Directions

Gather your supplies:

• water bath canner
• canning jars
• canning seals and rings
• jar lifter and canning funnel
• large pot
• bowls
• large spoons
• sharp knife
• towels and dish cloths
• ladle

Ingredients:

• Beets – enough to make 3 quarts
• 2 cups sugar
• 1 cinnamon stick
• 1 Tbsp. whole allspice
• 1 1/2 tsp. canning salt
• 4 cups vinegar (standard 5% acidity)
• 2 cups water

Start by preparing jars. Get water in your canner heating.

(See water bath canning for full directions.)

How to Make Pickled Beets

Wash Beets

Cut stems to about 2 inches, and leave on the taproot. This will help keep the color when you boil the beets to loosen the skins.

Cook & Skin Beets

Cook beets in boiling water until they are tender and skins will slip off.

This may take 25 to 35 minutes, depending on the size of your beets. It helps to scrape a spoon against the beets while cooking to see when the skins start to scrape off easily.

I often have a variety of sizes of beets. I try to sort my beets and cook those of similar size together. The larger ones will take a little longer to cook.

Remove from water and cool in very cold water. When cool enough to handle, use your hands to slip the skins off. Use a knife for the stubborn spots. Cut off the tops and taproots at this point. See how to peel beets page for more information.

Slice or Chop Beets to Desired Size

I usually slice or cut into chunks.

Prepare the Pickling Solution

Combine vinegar, water, sugar, cinnamon, allspice, and salt. Bring to a boil. Simmer for 15 minutes. Remove cinnamon stick.

The vinegar you use should be a standard vinegar with 5% acidity. Check your labels. There are many fun vinegar recipes available, and I know some people make homemade vinegar. But the acidity levels matter here. I prefer the apple cider vinegar… but white is fine too. They’ll give a slightly different flavor.

Pack prepared beets into hot canning jars. Cover beets in jars with hot vinegar solution, leaving 1/2″ headspace. Remove air bubbles with a plastic knife or other small tool. (I like to use an orange peeler. )

Wipe rims clean and process according to water bath canning directions.

This makes 6 pints.

How to Can Pickled Beets

Pints – Process for 30 minutes.

Adjust this time according to your altitude on the chart below. For more information on why this is important, see this altitude adjustments page.

Pinnable Recipe Card

Pickled Beets

Sharon Peterson

A hint of cinnamon makes this pickled beets recipe a winner. If you don’t like cinnamon, just leave it out. The spices can be adjusted safely but not the vinegar ratios.

Pin Recipe Print Recipe

Course Side Dish, Snack

Cuisine American

Servings 6 pints

Ingredients

  

1x2x3x

• Beets enough to make 3 quarts
• 2 cups sugar 
• 1 stick cinnamon 
• 1 Tbsp. whole allspice 
• 1 1/2 tsp. canning salt 
• 4 cups vinegar 
• 2 cups water 

Equipment

• Water bath canner  
• Canning jars, seals, and rings 
• Large pot  
• Canning funnel, lid lifter, and jar lifter 
• Ladle and bubble tool 

Instructions

 

Preparing Beets 

• Wash beets, keeping taproot and 2” of stem. 
• Boil the beets until tender, about 25–35 minutes. 
• Transfer beets into very cold water. 
• Remove skins, stems, and taproots.  
• Slice or chop beets to desired size. Keep hot.  

Prepare Brine  

• Combine vinegar, water, sugar, and seasonings in a saucepan. 
• Bring brine to a boil. Simmer for 15 minutes. 
• Remove cinnamon stick.

Canning Procedure 

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.

  See full water bath canning instructions here.  

Hot Pack only

• Pack beets into hot canning jar.  
• Cover beets with hot brine, leaving 1/2” headspace. 
• Remove air bubbles, wipe rim clean, and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process according to chart below.   

Notes

Processing with a Water Bath Canner

Place the jar in the warm canner. Proceed to fill all jars placing them in the canner.

When all the jars are filled, bring the water in the canner to a boil.  When a boil is reached that is when you’ll start your timing.   Process for the length of time on the chart below.  Adjust for your altitude. 

 After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water.  Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely.  Leave them alone for about 12 hours.  

When they are cooled remove the metal bands, check the seals, label the jars and store them away! 

Processing Times for Water Bath Canner (Hot Pack) 

Altitude – Pints  

0-1,000 ft – 30 minutes 

1,001-3,000 ft – 35 minutes 

3,001-6,000 ft – 40 minutes 

Above 6,000 ft – 45 minutes 

Adapted from: Ball Blue Book, The National Center for Home Food Preservation

Last Updated: 4/17/2021

Keyword Home Canning, pickled beets, Waterbath Canning

Pickled Beets Tips & FAQs

Why is Water Bath Canning Pickled Beets Safe?

I wanted to address a common question. Why don’t pickled beets need to be processed in a pressure canner?

I’m so glad you asked! Because that means you are paying attention and being safe!

When canning beets (not pickling) you need to process in a pressure canner.

But with canning pickled beets, vinegar is added and acidifies the beets. This acidity makes them a high-acid food. Therefore, the pickled beets recipe can be processed safely in a water bath canner.

How Do You Eat Pickled Beets?

Pickled beets are lovely just as a side dish with any sort of roasted meat. Also makes a great addition to a summer barbecue, as it is not something more to cook. 🙂 I love to slice it up and cut into small pieces and add it to my salads as well. Try pickled beets with different things and see what you like!

How Long Should Pickled Beets Sit in the Jar Before Eating?

You can actually eat it right away…but you might be disappointed as they won’t be very pickly. The beets do need some time to pick up on the pickling flavors. I’ve never tested it, so I can’t say for sure how long you need to wait for best flavor. I’d advise waiting at least a week though…longer is probably better (i.e., more time to develop deeper flavor).

Related Pages

Canning Beets

The process is fairly simple, but may take a little longer than other vegetables you’re used to canning. Step-by-step guide, with tips and tricks, included here.

Canning Beet (& Other) Greens

Canning greens like spinach, kale, Swiss chard, or beet tops is super easy.

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Source: Ball Blue Book, The National Center for Home Food Preservation

Page last updated: 4/22/2021