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–+ servings
A jar of homemade pickled beets sits on a table outside.

Pickled Beets

This pickled beets recipe is sweet, tangy, and full of old-fashioned flavor, perfect for filling your pantry all winter long.
Prep Time 30 minutes
Cook Time 30 minutes
Canning Time 30 minutes
Total Time 1 hour 30 minutes
Serving Size 64 servings (7 pints)

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

Instructions

  • Wash beets and cut tops off, leaving 1 inch of stem on. Place in a large pot, cover with water, and boil until tender, about 25 to 30 minutes.
  • Drain and let cool until comfortable enough to handle. Slip the stems and skins off.
  • Slice into 1/4 inch rounds, or leave whole if small.
  • Add salt, cloves, allspice berries, and cinnamon into each jar, then fill each jar with beets.
  • Combine water, sugar, and vinegar and bring to a boil. Pour over beets, leaving 1/2 inch headspace.
  • Run a spatula around the edge of the jar to release air bubbles, wipe the jar rims clean, add lids, and process in a water bath canner for 30 minutes for pints or for quarts.
  • Let sit for 6 weeks for the flavor to fully develop before opening.

Notes

Processing Time By Altitude

  • 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

Nutrition

Serving: 1serving | Calories: 73kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 185mg | Potassium: 164mg | Fiber: 2g | Sugar: 16g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.4mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.