• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Brining Time: 10 minutes
• Processing Time (Optional Water Bath): 30 minutes
• Total Time: About 1 hour 45 minutes

Difficulty Level: Easy

Yield: 4 pint jars (approximately 8 servings)

Ingredients

• 3 pounds fresh beets
• 2 cups white vinegar (5% acidity)
• 1 cup water
• 1 cup granulated sugar
• 1 tablespoon pickling salt
• 1 teaspoon whole black peppercorns
• 1 teaspoon mustard seeds
• 1 teaspoon whole cloves
• 2 cinnamon sticks
• 2 bay leaves (optional)

Optional additions:

• Thinly sliced onions
• Garlic cloves
• Fresh dill
• Red pepper flakes for heat
• Orange peel for citrus flavor

Equipment Needed

• Large stockpot
• Saucepan
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Mason jars with lids
• Jar lifter
• Water bath canner (optional)
• Funnel
• Bubble remover or plastic spatula

Step 1: Prepare the Beets

Wash the beets thoroughly under cold running water to remove any dirt. Leave about one inch of the stems attached to prevent excessive bleeding during cooking.

Place the beets into a large pot and cover with water.

Bring to a boil over high heat (about 212°F / 100°C).

Reduce to medium heat and simmer for 35–45 minutes, depending on the size of the beets, until they are fork tender.

Drain the beets and immediately transfer them into a bowl of ice water.

Once cool enough to handle, rub off the skins using your hands or a paper towel.

Trim the tops and roots.

Slice or cube the beets according to your preference.

Step 2: Prepare the Pickling Brine

In a medium saucepan combine:

• White vinegar
• Water
• Sugar
• Pickling salt
• Peppercorns
• Mustard seeds
• Cloves
• Cinnamon sticks
• Bay leaves

Bring the mixture to a gentle boil over medium-high heat.

Reduce to medium-low heat and simmer for 10 minutes to allow the spices to infuse.

Remove the cinnamon sticks and bay leaves if desired.

Step 3: Prepare the Jars

Wash jars, lids, and bands with hot soapy water.

If water bath canning, sterilize the jars according to safe canning practices and keep them hot until ready to fill.

Step 4: Fill the Jars

Pack sliced beets tightly into each hot jar, leaving ½ inch headspace.

If using onions or garlic, divide them evenly among the jars.

Carefully pour the hot pickling liquid over the beets, maintaining the same ½ inch headspace.

Remove trapped air bubbles.

Wipe the jar rims clean.

Apply the lids and tighten bands until fingertip tight.

Step 5: Process the Jars (Optional)

Place jars into a boiling water bath canner.

Ensure the jars are covered by at least one inch of water.

Process for:

• Pint jars: 30 minutes
• Quart jars: 35 minutes

Adjust processing time according to your elevation if necessary.

Carefully remove jars and place them on a towel.

Allow them to cool undisturbed for 12–24 hours.

Check each lid for a proper seal before storing.

Refrigerator Method

If you are not canning the beets:

Allow the jars to cool completely.

Refrigerate for at least 24 hours before eating.

For the best flavor, wait 3–7 days.

Refrigerated pickled beets will keep for up to 2 months.

Serving Suggestions

Pickled beets pair wonderfully with many dishes, including:

• Green salads
• Goat cheese salads
• Roasted meats
• Ham dinners
• Burgers
• Sandwiches
• Charcuterie boards
• Grain bowls
• Potato salad
• Deviled eggs

They also make an excellent healthy snack straight from the jar.

Storage

Refrigerator

Store sealed jars in the refrigerator for up to 2 months.

Pantry

Properly processed and sealed jars can be stored in a cool, dark place for up to 12 months.

Once opened, refrigerate and use within 2 weeks.

Tips for Success

• Choose small to medium beets for the best texture.
• Avoid overcooking the beets to prevent mushiness.
• Always use vinegar with 5% acidity for safe pickling.
• Keep jars hot before filling to reduce the risk of breakage.
• Allow the beets several days to absorb the pickling flavors.
• Experiment with spices such as star anise, coriander seeds, or allspice for unique variations.

Flavor Variations

Sweet Pickled Beets

Increase the sugar slightly and add a cinnamon stick and a few whole cloves.

Spicy Pickled Beets

Add sliced jalapeños or crushed red pepper flakes.

Garlic Pickled Beets

Place one peeled garlic clove into each jar.

Herb Pickled Beets

Add fresh dill, thyme, or rosemary for an herbal twist.

Frequently Asked Questions

Can I use golden beets?

Yes. Golden beets pickle beautifully and have a milder, sweeter flavor while avoiding the deep red staining of traditional beets.

Do pickled beets need to be refrigerated?

Refrigerator pickled beets should always be kept chilled. Water bath canned jars may be stored at room temperature until opened.

How long before they taste their best?

While they can be enjoyed after 24 hours, the flavor improves significantly after 3 to 7 days as the beets absorb the seasoned brine.

Can I reduce the sugar?

Yes, but expect a tangier flavor. Do not reduce the vinegar, as its acidity is important for safe preservation.

Nutritional Information (Approximate Per Serving)

• Calories: 90
• Protein: 1 g
• Carbohydrates: 22 g
• Sugars: 19 g
• Fat: 0 g
• Saturated Fat: 0 g
• Fiber: 2 g
• Sodium: 240 mg
• Potassium: 260 mg
• Vitamin C: 6% DV
• Folate: 18% DV
• Iron: 4% DV
• Calcium: 2% DV