How to Make Pickled Beets

Cut up pickled beets in glass bowl, garnished with fresh dill sprigs.

Course: Side Dish

Cuisine: Canadian

Keyword: pickled beets

Prep Time: 15

Cook Time: 15

canning process time: 30

Total Time: 1

Servings: pints

Calories: 483kcal

Author: Laureen King

Learn how to make pickled beets with this easy homemade recipe. Sweet, tangy, and perfect for preserving fresh garden beets. Includes canning and storage tips.

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Ingredients

3 lbs fresh beets
3 1/2 cups white vinegar at least 5% acidity
1 1/2 cups granulated sugar
1 1/2 cups water
3 teaspoons pickling salt
2 tablespoons pickling spice

Instructions

Prepare the beets

Scrub the beets clean and trim them, leaving about 1 inch of the stem attached. Do not peel them.
Bring a large pot of water to a boil, add the beets, and cook until fork tender. The fork should be able to pierce the beets, yet they should still feel firm. Overcooking will result in mushy beets. Depending on the size of the beets you use, this can take between 15 and 30 minutes. Larger beets will take longer.
Remove the beets from the boiling water and immerse them in ice-cold water. This will make removing the skins easier.
Remove the skins and stems from the beets, either with a vegetable peeler or by rubbing the skins off.
Cut into 1-inch cubes or thick slices and pack into sterilized jars.

Prepare the Pickling Brine

In a large pot, add the vinegar, water, sugar, pickling salt, and pickling spice.
Bring to a boil, reduce the heat, and simmer for 10 minutes.

Processing the Beets

Pour the hot pickling brine into the jars, completely covering the beets and leaving ½ inch of headspace.
Wipe the tops of the jars with a clean, damp cloth and seal.
Place the jars into a canner of slow boiling water and process for 30 minutes. Remove jars from the water and let cool.

Nutrition