Pickled beets are a classic way to preserve the earthy sweetness of fresh beets while adding a tangy, vibrant flavor that complements many dishes. Canning pickled beets locks in their freshness, allowing you to enjoy them year-round as a versatile condiment or snack. This guide will walk you through a reliable, USDA-approved recipe for safely canning pickled beets with clear steps and expert tips.
Ingredients
- 5 pounds fresh beets (medium-sized, firm)
- 4 cups white vinegar (5% acidity)
- 2 cups granulated sugar
- 1 tablespoon pickling salt (or kosher salt without additives)
- 2 cups water
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice berries
- 2 cinnamon sticks (about 3 inches each)
- Optional: 1 medium onion, thinly sliced (for added flavor)
Instructions
- Prepare the beets: Trim beet greens, leaving about 1 inch of stem to prevent bleeding. Wash beets thoroughly to remove dirt. Place in a large pot, cover with water, and bring to a boil. Simmer for 30-40 minutes or until tender when pierced with a fork.
- Cool and peel: Drain the beets and run under cold water or place in an ice bath to cool. Rub off skins with your fingers or a paper towel. Cut beets into 1/2-inch slices or wedges, depending on your preference.
- Prepare jars and lids: Sterilize canning jars and lids by boiling them in water for 10 minutes or running through a dishwasher cycle. Keep jars warm until ready to fill.
- Make the pickling liquid: In a large saucepan, combine vinegar, water, sugar, and pickling salt. Add cloves, allspice, and cinnamon sticks. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes to infuse spices.
- Pack the jars: Remove whole spices from the pickling liquid with a slotted spoon or strain the liquid if preferred. Add optional sliced onions to each jar if using. Pack beet slices tightly but without crushing into the warm jars, leaving 1/2-inch headspace.
- Add pickling liquid: Pour hot pickling liquid over the beets, maintaining the 1/2-inch headspace. Remove air bubbles by running a non-metallic spatula or chopstick around the inside of the jar.
- Seal jars: Wipe rims clean with a damp cloth. Place sterilized lids and screw bands on jars, tightening just until fingertip-tight.
- Process jars: Place jars in a boiling water bath canner, ensuring they are covered by at least 1-2 inches of water. Process pint jars for 30 minutes and quart jars for 35 minutes, adjusting for altitude if necessary (add 5 minutes for every 1,000 feet above 1,000 feet elevation).
- Cool and store: Remove jars carefully and place on a towel or rack to cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid; it should not flex up and down. Store sealed jars in a cool, dark place. Refrigerate any jars that did not seal properly and use within 2 weeks.
Tips
- Beet size: Medium-sized beets cook evenly and fit well in jars. Very large beets may require longer cooking and cutting into smaller pieces.
- Vinegar acidity: Use vinegar with at least 5% acidity for safe pickling. Lower acidity vinegar can cause spoilage and unsafe canned goods.
- Salt choice: Use pickling or canning salt without additives to avoid cloudy brine. Avoid iodized table salt.
- Spice variations: Adjust spices to taste but keep the pickling liquid ratios the same for safety. Whole spices infuse better than ground.
Serving Suggestions
Pickled beets are delicious served chilled or at room temperature. They make a vibrant addition to salads, especially those with goat cheese, walnuts, or arugula. Try them as a tangy side with roasted meats, in sandwiches for a sweet-tart crunch, or chopped into grain bowls. They also pair well with creamy dips or as a colorful garnish on cheese boards.
Variations
Customize your pickled beets by experimenting with flavors and textures. Add sliced red onions or shallots to jars for a sharper bite. For a spicy kick, include a few peppercorns or thin slices of fresh ginger. Substitute apple cider vinegar for white vinegar for a milder, fruitier flavor, but ensure it is 5% acidity. You can also add a splash of beet cooking liquid back into the brine for deeper color and flavor.
Storage and Reheating
Properly canned pickled beets stored in a cool, dark pantry will last up to 1 year. Once opened, refrigerate and consume within 3-4 weeks for best flavor and safety. Pickled beets are typically eaten cold or at room temperature, so reheating is not necessary. However, if preferred warm, gently heat on the stove or microwave just until warmed through—avoid boiling to preserve texture.
Frequently Asked Questions
Can I use a pressure canner instead of a water bath for pickled beets?
Because pickled beets are preserved in an acidic vinegar solution (pH below 4.6), they are safe to process in a boiling water bath canner. Pressure canning is not required and can overcook the product, affecting texture.
How do I know if my jars sealed properly?
After cooling, press the center of the lid. A properly sealed lid will be concave and not flex up or down. If the lid pops or moves, the jar did not seal and should be refrigerated and consumed soon.
Can I use frozen or cooked beets for canning?
It’s best to start with fresh, raw beets for canning to ensure proper texture and safety. Frozen or pre-cooked beets may become mushy and do not yield the best results.
What if my pickling liquid is cloudy after canning?
Cloudiness can result from minerals in the salt or water or residual starches from the beets. Using pickling salt and filtered water reduces this. Cloudiness alone is not harmful if jars sealed properly and no signs of spoilage exist.
Can I reduce the sugar in the recipe?
Sugar balances the vinegar’s acidity and enhances flavor but is not necessary for safety. You can reduce sugar slightly, but avoid eliminating it completely to maintain the classic pickled beet taste.
How long should I wait before eating canned pickled beets?
For best flavor, let the pickled beets sit sealed for at least 2 weeks to allow flavors to meld. However, they are safe to eat as soon as they have cooled after processing.
Pickled beets are a delicious, vibrant way to enjoy the bounty of fresh beets year-round. With this reliable, safe canning recipe, you can create flavorful jars that brighten salads, sides, and snacks anytime you want. Follow the instructions carefully and enjoy your homemade pickled beets with confidence.
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