How To Can Pickled Beets

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Pickled beets have always been one of my favorite pickles. I can remember watching my grandma make her pickled beets every summer when I was a very little girl.

They were a staple in our home, and we enjoyed them with so many meals, alongside a sandwich, a cold plate supper, or right next to a roast dinner.

Do you love beets? Sadly, I’m the only one in my family who loves them. Well, maybe I shouldn’t say sadly, it just means more for me!

Making pickled beets is easy, and I’ve made my Nana’s recipe every year since I was a little girl. I hope you love it as much as I do.

Ingredients

• 7 pounds beets, approximately 30 beets
• 2/3 cup water
• 4 cups sugar
• 4 cups vinegar
• 4 teaspoons pickling salt, 1/2 tsp per jar
• 4 cinnamon sticks, 1/2 a stick per jar
• 32 whole cloves, 4 per jar
• 16 allspice berries, 2 per jar

You’ll also need 8 pint-size canning jars with lids and rings, and a water bath canner.

How To Make Pickled Beets

Wash your beets well to remove any dirt stuck to the roots, then cut off the stems, leaving about an inch of stem on each beet.

If you cut all of the stem off, the beet will bleed its colour out as it cooks. Place your trimmed beets into a large stockpot and cover with water.

Cook The Beets

Bring the water to a boil and cook until the beets are tender, about 25 to 30 minutes.

Another way to cook your beets that’s really easy and makes them super sweet is to roast beets in the oven. Either method works fine for your pickles.

Peel The Beets

Drain the beets and let them sit until cool enough to handle. Then simply pinch the skins and stems off.

Most of the time, these slip off very easily, but once in a while, a larger beet will have some rougher patches. You can scrub these a little harder, or just use a knife to carefully trim them off.

How To Can Pickled Beets

Fill The Jars

In each pint-size jar, place the salt, cloves, allspice berries, and cinnamon.

Then cut larger beets into 1/4 inch slices and pack them into your jars, small beets can be left whole.

Make The Brine

In a large pot, combine the water, vinegar, and sugar and bring it to a boil.

Pour this brine over your beets, making sure to leave 1/2 inch of headspace.

Process The Jars

Run a spatula around the edge of the jar to release any air bubbles, then wipe the jar rims clean. Place the lids on and process them in your water bath canner for 30 minutes for pints or quarts, adjusting for your altitude.

When the time is up, remove the jars from the canner and set them on a towel, then leave them to sit for 24 hours so the seal can set. Any jars that haven’t sealed after 24 hours need to be reprocessed or moved to the fridge.

Let your pickled beets sit for 6 weeks before opening to develop the best flavour.

Processing Time By Altitude

Times above are for altitudes up to 1,000 feet. If you’re above that, you’ll need to process a little longer. Here are the times for both pints and quarts, based on the USDA Complete Guide to Home Canning:

• 0 to 1,000 feet: 30 minutes
• 1,001 to 3,000 feet: 35 minutes
• 3,001 to 6,000 feet: 40 minutes
• Above 6,000 feet: 45 minutes

Don’t miss my step by step video to see just how easy it is to make your own pickled beets!

Substitutions

• Golden beets: Swap in golden beets for a milder flavour and no red staining.
• Apple cider vinegar: White vinegar is classic here, but apple cider vinegar works too and adds a slightly different, slightly sweeter flavour.
• Whole pickling spice: If you don’t have cinnamon sticks, cloves, and allspice on hand separately, a spoonful of store-bought pickling spice per jar works well too.

Variations

• Spiced pickled beets: Add an extra cinnamon stick or a few peppercorns to each jar for a bolder, spicier flavour.
• Pickled beets and onions: Tuck a few thin slices of onion into each jar along with the beets.
• Less sweet: You can reduce the sugar somewhat if you prefer a less sweet pickle. Just keep the vinegar amount the same, since that’s what keeps the beets safe for canning.

FAQ’s