Take a trip down memory lane with this traditional recipe for Old-Fashioned Pickled Beets. These tangy, sweet, and earthy pickles are just like the ones your grandmother used to make!
Ah, summer is here and my garden is full of fresh vegetables! I have a bumper crop of red beets this year- and my favorite way to preserve beets is to pickle them! Even those who claim they are not a fan of beets love this recipe!
When my daughter was little she used to call these 'candy'. And I don't blame her, they do taste like a treat!
Using a tried-and-true recipe passed down through generations, this is my grandma's pickled beets recipe.
The great thing about this recipe is that it is a super simple recipe that is easy to follow, even if you are new to water bath canning.
Try my Mustard Bean Pickles, Homemade Canned Spaghetti Sauce Recipe With Fresh Tomatoes, and Crabapple Syrup for more easy canning recipes!
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📋 The History of Pickled Beets
Pickled beets have a rich history spanning centuries, with their origins in Eastern Europe.
This traditional method of preserving beets allowed people to enjoy their vibrant flavor long after the harvest season - and the art of pickling beets was passed down from generation to generation.
In many cultures, pickled beets hold a special place on the dinner table, often served as a side dish or accompaniment to holiday meals.
The beets' tangy and slightly sweet flavor contrasts with savory dishes, making them a staple.
I always open a jar of pickled beets for Thanksgiving, Christmas, and Easter dinner. And there is never any left!
💗 Why You'll Love This Canning Recipe
- Full of flavor: This pickled beets recipe is packed with flavor! They are not too sweet, not too tangy - but just right!
- Versatile: These beets make a great side dish, a wonderful addition to salads, or a flavorful topping for sandwiches and burgers.
- Easy to make: This recipe to make pickled beets is simple and straightforward, and it only requires a few ingredients. It's perfect even if you are new to canning!
- Long-lasting: Pickled beets have a long shelf life. They can be stored for up to a year!
- Addictive taste: Once you try these delicious beets, you won't be able to resist going back for more. Their irresistible combination of sweet, tangy, and earthy flavors will keep you coming back for seconds.
- Impress your guests: Serving homemade pickled beets at your next gathering will definitely impress your friends and family. They will appreciate the unique, homemade touch and will love the flavor!
- No preservatives: By canning beets at home, you control the ingredients. You know that they do not contain artificial preservatives and additives commonly found in store-bought varieties.
📖 Ingredients
- Beets: I used fresh beets from my garden. You can find fresh beets at your local grocery store or Farmers Markets. You can use large beets, but I find the best flavor in smaller beets. Look for red beets with vibrant color and smooth skin, as these indicate freshness. If you use larger beets, they may seem a bit woody. I have not tested this recipe with golden beets yet. If you do - let me know how it turns out!
- Vinegar: I prefer white vinegar. The vinegar acts as a natural preservative while adding tanginess. You can also use apple cider vinegar. However, I have not used it so I cannot verify that it will turn out as good.
- Sugar: Granulated sugar is used to add sweetness. Adjust the amount of sugar based on how sweet you want your pickles to be.
- Mixed Pickling Spice: Pickling spice adds warmth and depth to the brine, infusing the beets with flavor.
See the printable recipe card for exact measurements and a complete list of ingredients.
🍽 Equipment
- Large pot: A pot with at least 6 quarts capacity is necessary for cooking the beets.
- Medium saucepan: For preparing the pickling liquid.
- Canning jars: Choose glass canning jars with snap lids and screw caps. I used pint jars, but you can also use quart jars for larger servings.
- Jar lifter: These long-handled tongs are designed to safely handle hot jars, making the canning process much easier and safer.
- Canning funnel: A wide-opening funnel helps transfer the pickling liquid without any spills or mess.
- Water bath canner: This large pot with a rack is used for the final step of canning, which involves processing the filled jars to create a vacuum seal and ensure the safety of the preserved beets.
⏲️ How To Make Old Fashioned Pickled Beets
This recipe makes 6 x 500 mL jars (pints).
Prepare The Beets
Start by thoroughly washing the beets under cool water to remove dirt or debris. Trim off the beet greens, leaving about two inches of the stems intact. This will prevent the beets from bleeding out during the cooking process.
Cook The Beets
Place beets in a large pot and cover them with cold water. Bring to a boil over high heat. Boil beets until they are fork-tender, usually around 30 to 45 minutes, depending on the size of the beets.
Once cooked, drain the beets and run cold water over them to stop the cooking process and make them cool enough to handle.
Once the beets have cooled, use a paring knife or your fingers to peel off the skin. The skin should easily slide off, revealing the vibrant flesh underneath. Slice the peeled beets into chunks or wedges. If using small beets, you can leave them whole.
Prepare The Pickling Brine
Combine vinegar, water, and sugar in a medium pot or saucepan. Bring the mixture to a boil over medium heat and stir until the sugar has dissolved.
Place the pickling spice in a double layer of cheesecloth and tie it with a string.
Add the pickling spice bag to the pot, and reduce heat to a low simmer.
Cover the pot with a lid and let the pickling liquid simmer for 15 minutes to infuse the flavors.
Fill The Jars
Sterilize the canning jars by placing them upside down in the rack of your water bather canner with boiling water for 10-15 minutes.
Carefully remove jars from the water. Put the funnel in the jar, and fill the jar with the sliced beets, leaving about ¾ inch of headspace at the top.
Pour the hot brine over the beets to fill the jar to with ½ inch from the top.
Use a small spatula or a chopstick to remove any air bubbles that may be trapped. Just run the spatula around the inside of the jar. This step ensures that the pickling liquid fully penetrates the beets and helps prevent spoilage.
Wipe the tops of the jars with a clean, damp cloth to remove any residue. Place a lid on each jar and screw on the bands until they are fingertip tight.
Top Tip: If you have leftover pickling brine, put it in a jar and keep it in your fridge. It makes a great addition to Creamy Red Skin Potato Salad.
Process
Place the filled jars in the rack of the canner. Slowly lower the rack. Ensure the jars are fully submerged in water with the water about 1 inch above the top of the jars. Add extra boiling water if you need to to bring the water level up.
Cover the canner with the lid when it comes to a full rolling boil. Process the beets for 30 minutes. This step creates a vacuum seal, ensuring the safety and long shelf life of the pickled beets.
Top Tip: Do not start the processing time until the water is at a rapid boil.
When the time is up, turn off the heat and carefully lift up the rack.
Using tongs, remove the jars from the boiling water bath. Place a kitchen towel on your counter and place hot jars on the towel-lined surface. DO NOT tilt the jars - keep them upright.
Let the beets cool completely, undisturbed, at room temperature, for at least 24 hours. Once cooled, check the seals by pressing the center of the lids.
The jars are properly sealed if the lids do not flex or pop. Label the sealed jars with the date and store them in a cool, dark place for at least two weeks before opening to allow the flavors to fully develop.
However, if you can't wait that long - I understand! They are so good!
Enjoy!
Variations
- Refrigerator Pickled Beets: Follow the same steps for preparing the beets and the pickling mixture. Instead of processing the beets in a water bath canner, just fill them with pickling brine to within ¼ inch from the top and cover with a lid and screw band. Place jars in the refrigerator for up to 2 months.
- Spicy Kick: Add a pinch of red pepper flakes or sliced jalapenos to the pickling liquid for an extra spicy twist.
- Pickle Medley: Mix it up by adding sliced red onions along with the beets.
- Spiced Elegance: Add warming spices like a cinnamon stick, star anise, or whole cloves to infuse your pickled beets with a cozy spiced flavor.
Expert Tips
- Choose beets that are around the same size to ensure even cooking. Smaller to medium-sized beets tend to make the best pickles.
- Before filling your jars with pickling liquid and beets, ensure that you sterilize them by washing them in hot soapy water and then place them in boiling water for 10 minutes.
- When packing the jars with beets, make sure not to overcrowd them. The beets need enough space to absorb the pickling liquid.
- If you have leftover pickling brine, put it in a jar and keep it in your fridge. It makes a great addition to Creamy Red Skin Potato Salad.
- Although it may be tempting to dig into your beets right away, it's best to be patient and let the flavors develop over time. The longer the beets sit, the tastier they become.
- This recipe can be halved to make a small batch or doubled to make a large batch.
Health Benefits Of Pickled Beets
- Beets are one of the healthiest vegetables. They contain vitamins and minerals, including Vitamin C, potassium, and iron, and pickling preserves many of these nutrients.
- Beets are high in fiber which aids in digestion.
- Beets contain compounds that may help lower blood pressure and improve overall heart health.
- Pickled beets are relatively low in calories. However, they should still be enjoyed in moderation.
How To Serve Old Fashioned Pickled Beets
Here are a few of my favorite ways to serve these delicious beet pickles:
- Salads: Add a tangy and colorful twist to your salads by tossing in some pickled beets. They pair well with leafy greens, goat cheese, walnuts, and a balsamic vinaigrette. Yum!
- Sandwiches and Wraps: Layer pickled beets in your favorite sandwiches and wraps for extra flavor. They complement ingredients like roasted turkey, sliced avocado, and fresh greens.
- Appetizer Platters: Arrange beets alongside other pickled vegetables, cheeses, and cured meats for an impressive appetizer platter.
- Burgers and Sliders: Elevate your burgers and sliders by topping them with beets. The tangy sweetness of the beets pairs beautifully with grilled meats.
- Grain Bowls: Create a satisfying grain bowl by combining cooked grains, roasted vegetables, protein of choice, and a generous serving of pickled beets. The beets add flavor and a pop of color to the bowl.
Storage
- Sealed jars: Store the sealed jars in a cool, dark place, such as a pantry or cellar. The beets can be stored for up to 1 year.
- Opened jars: Once opened, store the beets in the refrigerator. They should be consumed within a few weeks for optimal flavor.
- Check for signs of spoilage: Before using the beets, check for any signs of spoilage, such as mold, off odors, or unusual coloration. If any of these signs are present, discard the beets immediately.
Recipe FAQs
Yes, pickled beets are good for you and are a nutritious alternative to fresh beets. They are rich in iron, calcium, and a variety of vitamins. Pickled beets help support brain function, regulate blood pressure, and are full of antioxidants. Just make sure to consume them in moderation!
Yes, you can reuse brine from previous batches. Store leftover brine in the refrigerator, and heat it up when you are ready to use it again.
Absolutely! Feel free to adjust the amount of sugar or spices according to your taste preferences. Add more sugar for a sweeter flavor or increase the pickling spice for a stronger flavor.
You can use pint-sized jars if you're planning on storing smaller portions or quart-sized jars if you prefer larger quantities.
To allow the flavors to fully develop, I recommend waiting two weeks before eating freshly pickled beets. However, they are still delicious, just not as flavorful, if you open a jar within a few days.
More Easy Canning Recipes
If you like this Old Fashioned Pickled Beets recipe, please take a moment to rate the recipe below🌟🌟🌟🌟🌟 and leave a comment with your thoughts!
📋 Recipe
The Best Old Fashioned Pickled Beets Recipe
Ingredients
- 5 pounds red beets
- 4 cups granulated sugar
- 4 cups water
- 4 cups white vinegar
- 4 tablespoon pickling spice
Instructions
Prepare The Beets
- Wash and Trim: Thoroughly rinse the beets under cold water to remove any dirt or debris. Snip off the beet greens, leaving about two inches of the stems intact. This helps maintain their vibrant color and prevents bleeding during cooking.5 pounds red beets
- Cook: Place the whole beets in a large pot, cover with cold water, and bring to a boil. Cook until fork-tender, roughly 30 to 45 minutes, depending on the size of the beets.
- Cool and Peel: Drain and rinse cooked beets under cold water. Once cool enough to handle, peel off the skin using your fingers or a cloth. The skin should slide off very easily. Slice into chunks or wedges.
Make The Pickling Brine
- Mix Ingredients: Combine vinegar, water, and sugar in a medium pot, stirring over medium heat until sugar dissolves.4 cups water, 4 cups white vinegar, 4 cups granulated sugar
- Infuse Flavors: Bundle pickling spice in a double layer of cheesecloth and secure with string to form a bag. Add the spice bag to the pot, cover with a lid, and simmer on low for 15 minutes.4 tablespoon pickling spice
Fill The Jars
- Sterilize Jars: Place your canning jars upside down in the rack of your canner in boiling water for 10-15 minutes to sanitize them.
- Fill Jars: Using a funnel, add the beets to the jars, leaving ¾ inch at the top. Pour in the hot brine, leaving ½ inch space from the rim.
- Remove Air Bubbles: Move a spatula or chopstick around the inside of the jar to free any trapped air bubbles.
- Seal Jars: Wipe the rim with a damp cloth to remove any residue. Place on the snap lid and screw the cap on until fingertip tight.
Process The Beets
- Submerge Jars: Place jars in the rack of your water bath canner, ensuring they are fully submerged with at least an inch of water above. Add additional boiling water from a kettle if needed.
- Boil: When the water comes to a full rolling boil, place the lid on the canner and process for 30 minutes. Do not start timing until it is at a full boil.
- Cool: Turn off the heat, lift the rack, and remove jars with tongs. Allow jars to cool on a towel for 24 hours. Do not tilt the jars.
- Test and Label: After 24 hours, press the center of the lids to ensure a proper seal. If not sealed, place the jar in the fridge. Label and store the sealed jars in a cool place for a minimum of two weeks for the best flavor. But if two weeks feels too long - go ahead and enjoy earlier. They are irresistibly delicious!
- Enjoy!
Notes
- Choose beets that are around the same size to ensure even cooking. Smaller to medium-sized beets tend to make the best pickles.
- Before filling your jars with pickling liquid and beets, ensure that you sterilize them by washing them in hot soapy water and placing them in boiling water for 10 minutes.
- When packing the jars with beets, make sure not to overcrowd them. The beets need enough space to absorb the pickling liquid.
- If you have leftover pickling brine, put it in a jar and keep it in your fridge. It makes a great addition to Creamy Red Skin Potato Salad.
- Although it may be tempting to dig into your beets right away, it's best to be patient and let the flavors develop over time. The longer the beets sit, the tastier they become.
- This recipe can be halved to make a small batch or doubled to make a large batch.
Tom
This has nothing to do with the recipe which is 5-Star Outstanding. I just want pass on a little trick about infusing the pickling spices. Don't run out and buy five dollars worth of cheese cloth to get 15 cents worth to make a spice bag. A regular size coffee filter works just as well, I think even better. Just put the spices in the filter, 'pooch' it together, twist it closed at the top and tie it closed with cotton string; if you don't have string, dental floss works just fine. I use a coffee filter for infusing spices and aromatics into other foods as well -- soups, gravies, sauces, etc.
Jeri Walker
Wow, that is a fantastic tip Tom! Thank you so much for sharing! 🙂