Wednesday, September 25, 2013

How to Pickle Beets

Do you like pickled beets,well if you do then todays preserving/canning recipe is right up your alley!  Because today we will be pickling beets.

When Choosing beets,look for ones that are firm to the touch with smooth skins and crisp,fresh looking greens.

What you will need for this recipe:

  • 3 pounds of whole beets (around 2 inches in diameter)
  • 2 cups vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 3 inches of stick cinnamon
  • 1 teaspoon whole allspice
  • 6 whole cloves 
  • small piece of kitchen string
  • 6 inch square of cheesecloth (doubled)
  • 6  half pint canning jars,lids,rings
  • canning/preserving utensils
  • stockpot
  • saucepan

Wash your beets and cut off the stems (you can leave about an inch of the stem,I chose not to) and the root end.  Do Not peel.  In a stockpot cook beets in enough boiling,lightly salted water to cover,for about 25 minutes or until tender;drain.  Cool beets slightly;trim off stems.

Slip off and discard the skins.

  In a medium saucepan,combine vinegar,water,and sugar.  For your spice bag,place cinnamon,allspice,and cloves in the center of the cheesecloth.  Bring up the corners;tie closed with the kitchen string,and add to the saucepan.  Bring to boiling,stirring to dissolve sugar;reduce heat.  Simmer uncovered for 5 minutes.  Remove from heat and discard spice bag.

While the liquid simmers,prepare the beets for the jars.  Here you can either quarter or slice your beets.  I have chosen to slice mine,in 1/4 inch widths.

Pack your beets into your hot sterilized jars leaving 1/2 inch headspace.  Never mind that I actually have 7 pint size jars here.  I had a lot more beets to can,so adjusted the recipe accordingly.

Pour the hot vinegar mixture over beets,maintaining the 1/2 inch headspace.

Use your bubble remover to remove any air bubbles from the jars,wipe the rims,adjust lids,and screw on the rings.

Place your jars into the water bath canner and bring to a boil.  When water comes to a boil,process for the recommended time for your altitude.  (refer to the Ball Blue Book of Canning,or you could google it)

When the processing time has elapsed,remove the jars to a draft free place to cool.  Remember to check the seals on each jar.  For the best taste wait for at least 24 hours before trying your beets.  Enjoy!


  1. Thank you for the recipe, I like to can beets for hubby

  2. Another great recipe! I have never pickled anything but I do enjoy pickled beets :)

  3. Yum! I have canned a lot of beets this summer. True first year canning I used beet greens instead of rhubarb in strawberry jam by accident. I didn't know what rhubarb looked like and thought I had found it at the farmer's market when I saw the beet greens. Whoops! That strawberry jam had an "earthy" taste:)


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