Pickled beets are a classic, tangy treat that preserves the natural sweetness of beets while adding a bright, vinegary kick. Canning them allows you to enjoy this vibrant side or condiment year-round, making it a perfect way to store the harvest or buy in bulk. This recipe ensures safe water bath canning with a flavorful brine that balances spice, sweetness, and acidity.
Ingredients
- 3 pounds fresh beets (about 8 medium beets)
- 2 cups white vinegar (5% acidity)
- 1 cup granulated sugar
- 1 teaspoon salt (pickling or kosher salt, no iodine)
- 1 cup water
- 1 small onion, thinly sliced (optional)
- 1 cinnamon stick (about 3 inches)
- 4 whole cloves
- 4 whole allspice berries
- 1/2 teaspoon black peppercorns
Instructions
- Prepare the beets: Rinse beets thoroughly to remove dirt. Trim stems, leaving about 1 inch of stem to prevent bleeding. Do not peel yet. Place beets in a large pot and cover with water. Bring to a boil and simmer until tender when pierced with a fork, about 30-40 minutes depending on size.
- Cool and peel: Drain beets and rinse under cold running water or place in an ice water bath. Once cool enough to handle, rub skins off with your fingers or a paper towel. Cut beets into 1/4 to 1/2 inch slices or cubes, depending on preference.
- Prepare jars and lids: Sterilize 4 half-pint (8 oz) or 3 pint (16 oz) canning jars and lids by boiling them in water for 10 minutes. Keep jars hot until ready to fill.
- Make the pickling brine: In a medium saucepan, combine vinegar, sugar, salt, water, cinnamon stick, cloves, allspice, and peppercorns. Bring to a boil, stirring until sugar and salt dissolve. Reduce heat and simmer for 5 minutes to infuse flavors.
- Pack the jars: Remove the whole spices from the brine with a slotted spoon (or strain the brine if preferred). Distribute the sliced onions (if using) evenly among the jars. Pack the beet slices tightly but without crushing, leaving 1/2 inch headspace.
- Add hot brine: Pour the hot brine over the beets in each jar, maintaining 1/2 inch headspace. Remove air bubbles by running a non-metallic spatula around the inside of the jar. Wipe rims clean with a damp cloth.
- Seal jars: Place lids on jars and screw on bands until fingertip tight (do not overtighten).
- Process jars: Place jars in a boiling water bath canner with water covering jars by at least 1 inch. Process half-pint jars for 30 minutes, pint jars for 35 minutes. Adjust time for altitude if necessary (add 5 minutes 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 (lids should not flex up and down). Label jars with date and store in a cool, dark place. Let pickled beets sit for at least 2 weeks before eating to develop flavor.
Tips
- Vinegar acidity matters: Always use vinegar with 5% acidity for safe preservation. Lower acidity vinegar can cause spoilage.
- Beet size: Smaller beets cook faster and have a sweeter flavor. Choose firm, fresh beets without blemishes for best results.
- Substitutions: You can substitute apple cider vinegar for white vinegar for a milder flavor, but maintain the 5% acidity. Brown sugar can replace granulated sugar for a deeper sweetness.
- Prevent cloudy brine: Rinse peeled beets before packing to reduce starch and prevent cloudiness in the brine.
Serving Suggestions
Pickled beets are wonderfully versatile. Serve them chilled as a side salad or vibrant accompaniment to roasted meats, especially pork or chicken. They pair beautifully with creamy cheeses like goat cheese or feta on salads or charcuterie boards. Chop and add them to grain bowls or sandwiches for a pop of color and tang. They’re also delicious diced and mixed into potato salad or deviled eggs for a unique twist.
Variations
You can customize this basic pickled beet recipe in many ways. Add sliced ginger or garlic to the brine for an aromatic note. For a spicy kick, include red pepper flakes or a few slices of fresh jalapeño. Experiment with herbs like dill or thyme for fresh herbal undertones. For a sweeter version, increase sugar slightly or add a splash of honey after canning (not recommended for canning process but good for fresh refrigerator pickles). Using golden beets creates a colorful variation with milder flavor.
Storage and Reheating
Properly canned pickled beets can be stored unopened in a cool, dark pantry for up to 1 year. After opening, keep refrigerated and consume within 3 to 4 weeks for best quality. The flavor often improves after a few days in the fridge as the beets absorb the brine. There is no need to reheat pickled beets; they are best enjoyed cold or at room temperature. If you prefer warm beets, gently heat them without boiling to preserve texture.
Frequently Asked Questions
Can pickled beets be canned using a water bath method?
Yes, beets are a high-acid vegetable when pickled with vinegar, so they are safe to preserve using a boiling water bath canner. Just be sure to follow tested recipes and processing times to ensure safety.
How long do pickled beets last once canned?
Unopened, canned pickled beets can last up to one year if stored properly in a cool, dark place. After opening, keep refrigerated and eat within 3 to 4 weeks for best flavor and safety.
Why are my pickled beets sometimes cloudy?
Cloudiness in the brine can result from natural starches released by the beets or insufficient rinsing before packing. Using fresh beets and rinsing peeled beets well before packing can reduce this. Cloudiness does not necessarily mean spoilage but can affect appearance.
Can I use frozen beets for pickling and canning?
It is not recommended to use frozen beets for canning because their texture changes and may not hold up well during processing. Fresh, firm beets yield the best texture and flavor for pickled beets.
Do I have to peel beets before pickling?
Yes, peeling is recommended after cooking to remove the tough skin, which can be bitter and affect texture. The skin rubs off easily after boiling or roasting when the beets are cooled.
Can I omit the sugar in pickled beets?
Sugar balances the acidity and enhances the natural sweetness of beets. Omitting sugar will result in a much tarter pickle, which some may prefer, but it can alter flavor and preservation slightly. If reducing sugar, do not eliminate vinegar or salt.
What is the best way to tell if my canned pickled beets are spoiled?
Signs of spoilage include bulging lids, leaks, off smells, or mold growth. If you notice any of these, discard the jar immediately. Always check seals before storage and do not consume if in doubt.
With this recipe and tips, you can confidently enjoy homemade canned pickled beets that brighten any meal and keep well on your pantry shelf.
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