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.
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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
Ingredients
- 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
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.
Processing
Adapted from: Ball Blue Book, The National Center for Home Food Preservation
Last Updated: 4/17/2021
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
Can one water bath can pickled beets without sugar or use honey?
Yes, you can use honey. 🙂 Find specifics on this page: https://www.simplycanning.com/substitute-honey-for-sugar/
-Rachel (Sharon’s Assistant)
I just found this article about a month ago. I canned my homegrown beets using this recipe. We let them sit in the pantry for a couple weeks so the flavors could infuse. OMG we had some with dinner last week and they were amazing! This recipe is very easy to follow & the flavors are outstanding. I actually planted a second round of beets just because these turned out so delicious. Thank you for sharing this wonderful recipe.
Do you recommend adding dill ? I’m having a hard time finding a dill pickles beet recipe that is not just refrigerator pickles!!!! I’m wanting long term canning storage
I have not added dill to this but there is no reason not to. You might want to try leaving out some of the other seasoning. The cloves might overwhelm the dill. The seasonings can be changed with dried seasonings. Just don’t change the vinegar solution or the processing methods. If you try it let me know how it turns out.
Is it safe to can beets harvested after a frost?
Yes, as long as the beets are not frozen then they are still good for canning. If the beet tops are frosted that’s ok. But if you’ve got a hard enough frost that the beets themselves were damaged I would not can those.