There's something special about biting into a homemade pickled beet. It takes you right back to your grandma's kitchen, doesn't it? These old-fashioned pickled beets are tangy, sweet, and full of that earthy beet flavor we all love.
If you love this pickled beets recipe, check out my canned bread and butter pickles next!
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Old-Fashioned Pickled Beets
Ah, summer is here, and my garden is full of fresh vegetables! This year, I had a bumper crop of red beets, and my favorite way to preserve them is to pickle them with this tried-and-true recipe from my mom-in-law.
When my daughter was little, she used to call these beets 'candy.' The secret is in the pickling brine, which gives the beets a perfect balance of sweetness and tanginess with a hint of warm spices. No holiday dinner is complete without a jar of these homemade beet pickles. Even those who claim they don't like beets often change their minds after trying these.
This recipe is much simpler than you might think. Even if you're new to pickling, you can make beets that taste like those you remember from childhood.
What Readers on Pinterest are saying:
These turned out perfection!! Even my 5 yr old granddaughter loved loved them. ❤️🥰 - Jana
Came out great! - Kitty
Yum! 😍 - Marlene
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Ingredients You'll Need
Here's what you need to make your own jars of pickled beets:
- Beets: Fresh-picked is always the best. Smaller beets are usually more tender.
- Vinegar: I prefer white vinegar, but you can use apple cider vinegar too.
- Sugar: Granulated sugar adds a bit of sweetness.
- Pickling Salt: Use pickling or canning salt (or coarse salt), not iodized table salt.
- Mixed Pickling Spice: I buy a bag of pickling spice in the spice aisle at my local grocery store. It contains whole cloves, cinnamon, allspice, mustard seed, and a few other ingredients for that classic pickled beet taste. You can also make homemade pickling spice and add cloves and cinnamon sticks.
See the printable recipe card for exact measurements and a complete list of ingredients.
Equipment
- Large pot with at least 6 quarts capacity 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 for safely handling hot jars.
- 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).
Step 1: Prepare The Beets
Wash them and trim the tops, leaving about 2 inches of stem. This keeps the beets from losing their color when cooking.
Step 2: Cook The Beets
Place beets in a large pot and cover them with cold water. Bring to a boil over high heat. Boil for 30 to 45 minutes until you can easily stick a fork in them.
Step 3: Peel and Slice
Once cooked, drain the beets and run cold water over them to stop the cooking process.
Once they're cool enough to handle, the skins should slip off easily. Then, slice them into chunks or wedges with a paring knife. If using small beets, you can leave them whole.
Step 4: Make 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. (A reader commented below that he uses a coffee filter instead of cheesecloth, which works great!)
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.
Step 5: 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 the jars from the water. Put a funnel in a jar and fill it with the sliced beets, leaving about ¾ inch of headspace at the top.
Pour the hot brine over the beets, filling the jar ½ inch from the top. Run a small spatula or chopstick around the inside of the jar to remove any air bubbles that may be trapped.
Step 6: Seal Them Up
Wipe the rims of the jars with a damp cloth, put on the lid, and screw on the band until fingertip tight. Repeat each step with the rest of the jars.
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 potato salad and egg salad.
Step 7: Process the Jars
The beets must be processed in a boiling water bath to ensure safety and that the jars seal properly.
Place the filled jars in the canner's rack. Slowly lower the rack. Ensure the jars are fully submerged in water, about 1 inch above the top. Add extra boiling water if necessary to raise the water level.
Turn the heat to high. When the water comes to a full rolling boil, cover the canner with the lid and process (boil) the beets for 30 minutes. 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, carefully remove the jars. 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 develop fully. However, if you can't wait that long, I understand! They are so good! Enjoy!
Try these Variations
- Refrigerator Pickled Beets: Follow the same steps to prepare the beets and the pickling mixture. Instead of processing the beets in a water bath canner, 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 1 month.
- Spicy: Add a pinch of red pepper flakes, sliced jalapenos, or peppercorns to the pickling liquid.
- Pickle Medley: Layer in some sliced red onions for extra flavor.
Ways to Enjoy Your Pickled Beets
- Salads: Chop them up and add them to a salad with leafy greens, goat cheese, walnuts, and balsamic vinaigrette. Yum!
- Sandwiches and Wraps: Layer pickled beets in your favorite sandwiches and wraps for extra flavor.
- Appetizer Platters: Arrange beets alongside other pickled vegetables, cheeses, crackers, and sliced meats.
- Grain Bowls: Combine cooked grains, roasted vegetables, protein of choice, and a generous serving of pickled beets.
- Hummus: Mix them into your favorite hummus recipe.
- Snack: These make a great snack right out of the jar!
Jeri's Tips
- Firm, medium-sized varieties are the best beets to use. I especially like Red Ace or Detroit Dark Red. Avoid huge beets that can be woody or have a tough texture.
- I prefer to slice the beets into wedges. Larger beets should be cut into 6-8 pieces and smaller ones into quarters.
- Make sure the vinegar is at 5% acidity for this recipe.
- Add extra flavor to the brine by including star anise, cardamom seeds, dill seeds, ginger, or juniper berries.
- I usually make this recipe in pint-sized (16 oz) mason jars. If using quart jars, add 5 minutes to the processing time.
- Do not overcrowd the jars when packing them. The beets need enough space to absorb the pickling liquid.
- This recipe can be halved to make a small batch or doubled.
Storage Tips
- If the jars are sealed properly, they can be kept in a cool, dark place for up to a year.
- Once you open a jar, keep it in the fridge and try to use it within a few weeks.
- If you don't have canning equipment, you can make "refrigerator pickled beets" that will last about one month in the fridge (instructions under 'Variations' above).
- Before using the beets, always 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.
Frequently Asked Questions (FAQs)
Fresh is best, but canned will work in a pinch. Just skip the cooking step and go straight to pickling.
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! 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.
It's hard to wait, but try to give it at least two weeks. The flavor gets better over time.
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Printable Recipe
Old Fashioned Pickled Beets Recipe
Ingredients
- 5 pounds red beets
- 4 cups water
- 4 cups granulated sugar
- 4 cups white vinegar
- 1 teaspoon pickling salt or coarse salt
- 4 tablespoon pickling spice
Instructions
- Prepare the Beets: Wash the beets and trim the tops, leaving 2 inches of stem intact. 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. Drain and rinse cooked beets under cold water. Once cool enough to handle, peel off the skins. Slice the cooked beets into chunks or wedges.
- Make Pickling Brine: While the beets are cooking, combine vinegar, water, sugar, and salt in a medium pot or saucepan over medium heat. Bring to a boil, stirring until the sugar dissolves. Bundle pickling spice in a double layer of cheesecloth (or coffee filter) 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.
- Prepare Canning Jars: To sanitize your canning jars, place them upside down in the rack of your canner in boiling water for 10-15 minutes, or run them through a cycle in your dishwasher. Leave them in the dishwasher until ready to use.
- Fill Jars: Using a funnel, add the beets to the hot jars, leaving ¾ inch headspace. Remove the spice bag from the brine and discard it. Pour the hot brine over the beets, leaving ½ inch of headspace from the rim. Remove air bubbles with a spatula. Wipe jar rims and apply lids and bands (fingertip tight).
- Process Jars: Place jars in the rack of your water bath canner, ensuring they are fully submerged with at least one inch of water above. If needed, add additional boiling water from a kettle. Turn the heat to high and bring the water to a full rolling boil. Cover with a lid and process pint jars for 30 minutes and quarts for 35 minutes. Turn off the heat, remove the lid, and lift the canner rack carefully.
- Cool and Store: Remove the jars with tongs and place them on a towel-lined counter. Let the jars cool, undisturbed, for 24 hours. Check the seals, label them, and store them in a cool, dark place for up to one year. Wait two weeks before eating for the best flavor.
Video
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Notes
- For best results, use fresh, firm beets of similar size.
- If using quart jars, increase processing time to 35 minutes.
- Refrigerate any jars that don't seal properly and use them within 1 month.
- Properly sealed jars can be stored for up to 1 year.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
** This post was originally published in August 2023. I recently updated it with more information, helpful tips, a video, and the addition of pickling salt to be up to date with safe canning practices.
Lisa Schetselaar says
Do you know how long to process these using a pressure canner instead of using a water bath? Recipe looks very tasty!
Jeri Walker says
Great question Lisa! 😊 Since these are pickled (high-acid), they're meant to be processed in a water bath canner. Pressure canning isn't needed here, and there aren't tested times for this recipe that way. The water bath method is the safest and best option.
Not Janet says
I started with 16 pounds of medium sized beets. I tripled the brine recipe, but doubling would have been more than enough for the 21 pints of sliced beets. I mixed 2/3 white vinegar with 1/3 apple cider vinegar and had to use 1/2 cup of brown sugar bc I was that short on the white sugar. The brine turned out very tasty. I would use this recipe again.
Jeri Walker says
I'm so glad you liked the recipe! I love the apple cider vinegar and brown sugar combo, and that brine tip is super helpful!
Monique says
Easy to make and delicious!
Jeri Walker says
Thanks Monique! I'm so glad you like it! 🙂 Thanks for leaving a rating and comment! 🙂
Holly Dudley says
Is pickling spice just purchased in a store, I don’t see any kind of recipe for the ingredients?
Jeri Walker says
Yes, pickling spice can be found at your local grocery store in the spice aisle - or on Amazon.
Tom says
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 says
Wow, that is a fantastic tip Tom! Thank you so much for sharing! 🙂
george says
I generally put 2 cups of cooked rice in with my beets
Jeri Walker says
I've never tried adding rice with pickled beets - that's such an interesting twist! 🙂