A step by step guide on how to make Old Fashioned Pickled Beets. A pickling and canning recipe from the Ball Canning Guide makes these the best pickled beets recipe. A picklin’ and cannin’ extravaganza.
“You can pickle a beet, but you can’t beat a pickle” My Aunt used to say that all the time.
Pickling beets has officially become a tradition for friend Greg and me. This fall was our second annual project. Last year we pickled 25 pounds of organic Colorado grown beets.
This year we were so confident in our skills we purchased 50 pounds of organic beets for canning and went to work.
I have to admit, due to precision teamwork, doubling the amount of beets really didn’t take but 30 minutes longer. It’s a five and a half hour project that produced almost 40 jars.
Basic Old Fashioned Pickled Beets Recipe, Step by Step Instructions
- Step 1: Disinfect jars and lids. Jars can go in the dishwasher without soap, and run through a regular cycle or a disinfect cycle. Keep the jars in the dishwasher until ready to use so they stay warm. Or, place lids and rings in a saucepan of simmering water on the stovetop for 10 minutes. Use the magnetic tool that comes with the canning set to remove them once you’re ready to use.
We pickled beets on a Sunday afternoon smack dab in the middle of a Bronco home game, complete with fighter jets roaring over the house for the National Anthem stadium flyover. We pickled beets in the midst of two adorable curious toddlers, three underfoot Yorkshire Terriers and two heckling spouses. My point … if we can do it, you can do it.
- Step 2: Place beets in a large kettle and boil until tender. No need to clean or peel until after they’re cooked. Depending on size this will take about 40 minutes or longer.
- Step 3: . After the beets are cooked, place them in a sink full of cold water. Have several large bowls ready for the peeled and cubed beets. Once they’re cool enough to touch, peel the skins off the beets and cube them to desired size.Use a paring knife to peel and cube the beets.
- Pickling ingredients before vinegar and water are added. In the mean time in a large sauce pan, make the pickling solution and set aside. Add sugar, cinnamon, pickling spice and salt to a large saucepan. Add the vinegar and simmer for 15 minutes for flavors to blend and sugar to melt.
- Pack beets into hot jars, leaving ¼-inch head space.Ladle hot liquid over beets leaving ¼ inch head space. Remove air bubbles. Place the two piece caps on the jars. Process jars 30 minutes in boiling water canner.
- Process jars in a canner pot with rack for easy removal.
- Remove jars to counter and let cool and wait for that “ping” noise to make sure jars seal.
The Outcome
We were very pleased with the outcome of flavors from last year’s recipe. We used the Ball Canning Recipe for Pickled Beets, but did tweak a couple of things.
One of Greg’s relatives suggested that instead of pouring the colorful liquid from boiled beets down the drain, to use it for the water in our pickling brine. We did and both agreed it made for a more flavorful brine.
And as always, good quality products such as organic sugar and quality pickling spice from our local spice shop made for a delicious end product.
t’s interesting, before making my own, I used to buy a brand from a small Colorado company that used locally grown beets and thought they were the best! Upon conducting a taste test of ours vs. theirs, I was stunned to find that the brand I used to love fell short on the flavor scale compared to our home made.
In other words, I’m impressed with this Ball pickled beets recipe…. it kicks butt with an end result of a great sweet and tangy combination. You can’t beat beets that have a slight crunch as opposed to being mushy.
How To Use Pickled Beets
Eat them straight out of the jar for a delicious snack. Or use them as part of a relish plate for any gathering.
I’ve also developed a recipe for Pickled Beet Salad with Arugula and Feta.
Pickled beets make great gifts. Give them at Christmas or keep a supply to surprise a friend with a jar … just for no reason.
Recipe For How To Make Pickled Beets
I hope you give this Old Fashioned Pickled Beets recipe and try and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
This is Blue Book Ball Canning Pickled Beets Recipe. And in my opinion the bible resource for reliable Old Fashioned canning recipes.
More Pickling Recipes
- Pickled Pineapple, Give this a try on Pork Tenderloin.
- Pickled Red Onions, Friends don’t let friends eat Mexican food without pickled red onions.
- Refrigerator Pickled Jalapenos, a recipe from the famous Denver Restaurant, The Fort.
- Easy Quick Pickled Strawberries, Another great topping for pork tenderloin.
And, check out the most popular pickling recipe on my site for Best Spicy Pickles Made From Store Bought Dills. Super easy and super exciting with flavor.
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Old Fashioned Pickled Beets
Ingredients
- 3 quarts beets about 24 small,
- 2 cups organic sugar
- 2 sticks cinnamon
- 1 Tablespoon Pickling spice or pickling salt
- 1 ½ teaspoon salt
- 3 ½ Cups vinegar
- 1 ½ Cups water from the boiled beets or plain water
Instructions
- Disinfect jars and lids. Jars can go in the dishwasher without soap, and run through a regular cycle or a disinfect cycle. Keep the jars in the dishwasher until ready to use so they stay warm. Or, place lids and rings in a saucepan of simmering water on the stovetop for 10 minutes. Use the magnetic tool that comes with the canning set to remove them once you're ready to use.
- Place beets in a large kettle and boil until tender. No need to clean or peel until after they're cooked. Depending on size this will take about 40 minutes or longer.
- After the beets are cooked, place them in a sink full of cold water. Have several large bowls ready for the peeled and cubed beets. Once they're cool enough to touch, use a paring knife to peel the skins off the beets and cube them to desired size.
- For The Pickling Liquid: Combine all ingredients excepts beets in a large sauce pan. Bring mixture to a boil; reduce heat. Simmer 15 minutes. Remove cinnamon sticks.
- Pack beets into hot jars, leaving ¼-inch head space.Ladle hot liquid over beets leaving ¼ inch head space. Remove air bubbles. Adjust two-piece caps onto the jars. Process jars 30 minutes in boiling water canner.
- Remove jars to counter and let cool and wait for that "ping" noise to make sure jars seal.
Notes
- Use wide mouth jars.
- Use a good quality pickling spice from a spice shop.
- We used organic sugar purchased from Costco and organic beets from a Colorado farmer. Not necessary to use organic, but we have made it part of our tradition.
- This recipe can easily. be doubled with adding just a short amount of total time to the process.
Nutrition
How to Make Pickled Beets …It’s What’s for a Project.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
What size jars for 30 mins?
I’ve used both 16 ounce and 32 ounce wide mouth jars for this recipe. Same cook time.
Have made this absolutely fabulous recipe several times over the years everyone loves it, except for those weirdos I don’t like beets to start with 😂.
Making a batch right now but I have added cloves and star anise to this one. Brine tastes really good but won’t know for a while how well it works with the beets🤞
I just finished making these, but one thing I didn’t find in the above recipe was how long I need to let them sit before they are ready to eat. Overnight? 4-6 weeks? a month?
Thanks in advance.
Hi Diedra and thanks for your question. They are ready to eat as soon as they’re cool enough.
I added a little cloves to the jars as I water bathed them it was delicious love to can my husband oves these my mother never water bathed anything but I do love this reciepe
Best pickled beets I have ever eaten & easy to make!
Hi, I want to make this recipe in the next cpl days but wondering about the sugar and if I can replace with stevia? Thanks
Good Morning Melissa
I have never used any type of artificial sweetener in any type of cooking, so I’m sorry I can’t be a resource for this question. But I did find this article on-line. Hope it helps. https://thedomesticwildflower.com/canning-with-stevia/
I absolutely love the beets that were sold at Costco. Of course they do not sell them anymore. I am looking for a recipe that is like that one. Can you tell me if you’ve tasted those and if these are like them? I really do not care for beets that much but I know they are good for me and I don’t want to waste money on making something I’m not going to like. I’m hoping you tasted those at the store and can help me. Thank you.
Hi Diantha and thanks so much for your note. Unfortunately I’ve not tasted those Costco beets. Wish I had. Do you think it’s a seasonal item? Maybe they’ll have them again in the Fall? I’ll be watching for them.
no they haven’t had them back in 2 years now, sad, they were wonderful. I’m sure it’s another one they will delete. Seems they always get rid of the stuff that sells a lot. They make me frustrated. If I could remember the name etc. I’d tell you but I forgot. I’ll talk to the girls there when I go maybe they can look back on their computer. Anyway, trying these tonight so I’ll let you know what I think.
Loved these. Made them this morning and already into them. Going to have to make more. Thank you so much. Forgot to add the beet juice but added a little to each jar at the end for color. Still turned out Wonderful. A keeper for sure.
do you wash the beets before you boil them.and do you have to use organic suger i used to make beets many years ago but have lost my recipe thank you
Hi Margaret. I wash any visible dirt from the beets. And you do not have to use organic sugar. Let me know if you have any further questions.
i did 12 pints of beets about a month ago/put them in celler stayed very cold but tonight i went to get one there was clouded substance in bottoms can you tell me if still good
Hi Ethel. I’ve never had this happen but will try to help. If there’s a white substance, check out this article. https://www.culturesforhealth.com/learn/natural-fermentation/white-film-cultured-vegetables-mold/ And if it’s just a cloudy area, I’ve read that the wrong kind of salt can cause that. Like using table salt instead of pickling salt. I hope that helps.
Delicious! The recipe was easy to use and I loved the results. I used your advice about using the beet juice. Nice red colour. Love the light cinnamon taste too. Thanks.
After I water bathed,they lost some color,are they still good,,,what did I so wrong
Hi Reid. I’ve had that happen too. But not every year. Salt will draw out the color sometimes.
I’m an old gardener/canner! I never have very clean beets and unless they are newer smooth-skinned varieties. The older, bigger ones are dirty, even scrubbed because of their skins. But I want their cooking liquid. So I let it settle and pour it through a coffee filter. Voila. and this year I tried the mild, sweet golden beets. They are so sweet that when I steam them, they weep yellow sugar syrup! With the boiling liquid and cider vinegar, the pickling juice was gorgeous. Will remind you a very good bread&butter pickle.
do i need to adjust the time for water bath because of alitude
This recipe is from the Ball Book of Canning. The time should be universal.
Don’t throw away the liquid left after you eat all the beets! Hard-boil and peel some eggs, drop them into the liquid, wait three days, and Presto! Lovely purple pickled eggs!
Hi Barb! Absolutely, I’ve done that and it works like a charm. Thanks so much for your note and the reminder about using that pickling liquid.
What is a serving size?
1 pint.
Hi I am trying this now. When doubling or tripling the recipe do I also double or triple spices?
Yes. I always double the recipe and double the spices.
Hello! I was wondering if I use pickling vinegar or regular whit. Thanks very much!
Hi Shelley, I’ve always used either white vinegar or apple cider vinegar. Let me know if you have any more questions.
What type of vinegar do you use?
Hi Cindy. I like to use Apple Cider vinegar because it has a slightly milder sweeter flavor than White Vinegar. But both will work. Let me know if you have any other questions.
Pickled the beets last night! Very exciting! First time I have ever canned or pickled anything. How do you store the beets/jars? And how long do they last? Thanks again!
I store by beets in a cabinet. Ball Blue Book of Canning advises the beets will last 12 – 18 months. I’ve kept them longer than that and they’re just fine.
If you don’t wash the beets before you boil them, how can you use the cooking liquid in the brine?
Hi Stephanie. We buy freshly picked beets in bulk. The greens have been removed and there is no visible signs of dirt on the beets. Beets that you buy at the store with greens attached always seems to be clean also, with no visible signs of soil. Boiling the beets, will basically disinfect the vegetable, plus you’re removing the skin anyway. If you do purchase beets that have dirt, which by the way is best if storing, then yes, you need to rinse them. Thanks for the note.
Hi! Thanks for the good looking recipe….perhaps I missed the detail….how many 500ml jars does this make?
i have tried this recipe before and it comes out to be the bestest one going to amke this again this weekend thanks for sharing such good recipe 🙂
Hi Mary and thanks so much for letting me know I’m so glad you like the recipe. Have fun pickling those beets.
Have you ever pressure canned this recipe? I was thinking that beets needed to be pressure canned because they’re a vegetable but I can’t find a recipe that is pressure canned.
Hi Pam
I have not pressure canned these pickled beets, nor do I have any experience with pressure canners.
Sorry I can’t be of more help. And I did take some time to search for a pressure canned version. I’m surprised I couldn’t find any either.