Pickled beets are a classic pantry staple, loved for their vibrant color, earthy flavor, and tangy bite. This low sugar pickled beets recipe is designed specifically for home canning, balancing flavor with safety by using a tested vinegar ratio and minimal added sugar. Whether you’re preserving a summer harvest or just want a healthier alternative, this recipe ensures a delicious, shelf-stable product you can enjoy year-round.
Ingredients
- 3 pounds fresh beets (about 8 medium-sized)
- 2 cups white distilled vinegar (5% acidity)
- 1 cup water
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt or pickling salt
- 1 teaspoon whole cloves
- 2 cinnamon sticks (about 3 inches each)
- 1/2 teaspoon black peppercorns
- Optional: 1 small onion, thinly sliced (for added flavor)
Instructions
- Prepare the beets: Rinse the beets thoroughly to remove dirt. Trim the greens, leaving about 1 inch of stem and the root intact to prevent bleeding during cooking.
- Cook the beets: Place beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer 30-45 minutes until tender when pierced with a fork. Drain and cool until safe to handle.
- Peel and slice: Rub the skins off with your hands or a paper towel. Slice beets into 1/4-inch thick rounds or wedges, depending on preference.
- Prepare the pickling liquid: In a saucepan, combine vinegar, water, sugar, and salt. Add cloves, cinnamon sticks, and peppercorns. Bring to a boil, stirring until sugar and salt dissolve. Remove from heat and let steep for 10 minutes.
- Sterilize jars: Wash 4 pint-sized canning jars and lids in hot soapy water. Rinse well. Place jars in a boiling water canner or large pot filled with water and boil for 10 minutes. Keep hot until ready to fill.
- Pack jars: Using tongs, remove hot jars from water. Pack the sliced beets (and optional onions) tightly but without crushing. Ladle hot pickling liquid over beets, leaving 1/2 inch headspace.
- Remove air bubbles: Run a non-metallic spatula or chopstick around the inside edge of the jar to release trapped air. Adjust headspace if needed by adding more liquid.
- Seal jars: Wipe rims with a clean, damp cloth. Place lids and screw bands on jars, tightening until fingertip-tight.
- Process jars: Place jars in a boiling water canner with at least 1-2 inches of water covering jars. Process pint jars for 30 minutes at a rolling boil. Adjust time if you are at altitudes above 1,000 feet according to USDA guidelines.
- Cool and store: Remove jars carefully and place on a towel or cooling rack. Let cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid; a properly sealed lid will not flex up or down.
- Label and store: Label jars with date and store in a cool, dark place. Wait at least 2 weeks before opening to allow flavors to develop.
Tips
- Use white distilled vinegar with 5% acidity: This is crucial for safe pickling and shelf stability. Avoid using apple cider vinegar or other types unless adjusted for acidity.
- Adjust sugar carefully: This recipe uses only 1/4 cup sugar for 3 pounds of beets to keep it low sugar but still balanced. Reducing sugar further may affect flavor and preservation.
- Don’t skip processing: Because beets are low-acid, boiling water bath canning with vinegar-based pickling liquid is safe. Do not store these pickled beets unrefrigerated without processing.
- Store unopened jars in a cool, dark place: Ideal temperature is between 50-70°F (10-21°C). Once opened, refrigerate and consume within 2-3 weeks.
Serving Suggestions
Low sugar pickled beets are versatile and add a tangy, earthy flavor to many dishes. Serve them chilled as a side salad with crumbled goat cheese and toasted walnuts for a refreshing appetizer. They also make a tasty addition to sandwiches, burgers, or grain bowls, providing a pop of color and acidity. For a classic pairing, slice pickled beets over a green salad with vinaigrette, or serve alongside roasted meats to cut richness. You can also dice them and mix into potato or egg salads for a bright twist.
Variations
Customize this recipe to suit your taste or pantry availability. For a spicier version, add a few sliced jalapeños or a pinch of red pepper flakes to the pickling liquid. Substitute the cinnamon sticks and cloves with star anise or allspice berries for a different aromatic profile. If you prefer sweeter pickles, increase sugar to 1/2 cup, but keep in mind this will no longer be low sugar. For a more herbaceous flavor, add a sprig of fresh dill or thyme to each jar before processing. You can also swap out white vinegar for apple cider vinegar if you adjust acidity or process in a pressure canner, but white vinegar is safest for water bath canning.
Storage and Reheating
Properly canned pickled beets stored in a cool, dark pantry will maintain best quality for up to 12 months. Over time, color and texture may change slightly but they remain safe to eat if seals are intact. Once opened, refrigerate and consume within 2-3 weeks for optimal freshness and safety.
Pickled beets are typically eaten cold or at room temperature, so reheating is not necessary. However, if you prefer them warm, gently heat in a saucepan over low heat until warmed through—avoid boiling, which can soften the beets too much. Use warmed pickled beets as a side dish or incorporate into warm salads and grain bowls.
Frequently Asked Questions
Can I use red wine vinegar or apple cider vinegar instead of white vinegar?
White distilled vinegar with 5% acidity is recommended for safety and consistent acidity in canning. Using other vinegars can affect pH and preservation. If you want to use apple cider vinegar, ensure it is 5% acidity and consider processing in a pressure canner or follow a tested recipe designed for that vinegar.
Why is the sugar amount so low compared to traditional recipes?
This recipe is designed to be low sugar for those looking to reduce added sugars but still maintain flavor and safety. Sugar acts as a flavor enhancer and preservative but is not strictly necessary for safety when vinegar and salt levels are correct. Reducing sugar further may impact taste and texture.
Do I need to peel the beets before cooking?
No, it’s easier to cook beets unpeeled to retain color and nutrients. The skins slip off easily after boiling when the beets are cooled, making peeling quick and simple.
How do I know if my jars sealed properly?
After jars cool, press the center of each lid. A properly sealed lid will be concave and won’t flex up or down when pressed. If a lid pops or moves, the seal failed and the jar should be refrigerated and consumed promptly.
Can I use a pressure canner instead of boiling water bath?
Pickled beets with vinegar are acidic enough for boiling water bath canning, so a pressure canner is not necessary. Pressure canning is required for low-acid vegetables without vinegar. However, if you modify the recipe or use less vinegar, pressure canning may be needed for safety.
How long should I wait before eating the pickled beets?
For best flavor, wait at least 2 weeks after canning to allow the beets to absorb the pickling spices and develop complexity. They will remain safe to eat immediately after cooling, but flavor improves with time.
Can I use smaller or larger jars?
Pint jars are ideal for this recipe and processing time. If using half-pints, reduce processing time to 25 minutes; for quarts, increase to 35 minutes. Always follow USDA guidelines for processing times based on jar size and altitude.
What if I don’t have a canner?
You can use a large stockpot with a rack or towel at the bottom to process jars in boiling water. Make sure water covers jars by at least 1-2 inches and maintain a steady rolling boil for the full processing time.
By following this low sugar pickled beets recipe carefully, you’ll create a safe, flavorful product perfect for long-term storage and everyday enjoyment. Happy canning!
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