A step by step guide on how to make Old Fashioned Pickled Beets. This is a Ball Canning Pickled Beets Recipe.A pickling and canning recipe from the Ball Canning brings old fashioned perfect balance of sweet and tart. These pickled beets are a timeless classic worth sealing in a jar.
“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.
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Delicious 😋 tangy and sweet husband and I love them!
In your recipe you list Pickling spice or Pickling salt. Those are not the same. Pickling spices are for flavor and tastes nothing like the pickling salt.
Hi Ramona and thanks for your note. That point will be very helpful to reqaders. This recipe comes directly from Ball canning. I don’t think I’ve ever purchased pickling salt … I’ve always used Pickling spice.
Is the vinegar white or apple cider? Thanks
Either one will work. I like Apple Cider.
Since you mention you don’t need to wash them until after you peel, you may want to consider editing to say (unless you want to use the water for the bribe) so it aligns with your tip to male them more flavorful.
Excited to try this tonight!