Pickled Beets

This recipe for Pickled Beets has been in my family for generations. If you’ve never made pickles before they’re one of the easiest to make. Just add cooked beets to jars, pour over the brine and they’re done!

Really, it’s that easy. I would say these would be a tie with Pickled Asparagus for the easiest. Dill Pickles are pretty easy too actually. But aren’t Pickled Beets the most beautiful pickles you’ve ever seen? That colour!

Some pickle recipes sound complicated and list equipment that most people don’t have. And you’ve probably seen pictures of rows and rows of jars. You don’t need to make a huge batch of any type of pickles. This Pickled Beet recipe makes 5 jars. Pint jars. So that’s 16 oz, 500 ml or 2 cups. And since brine is made up of water, salt and vinegar (and sugar and spices in this case), so what if you don’t use it all. It’s probably less than half a dollar worth of ingredients. Make one jar if you want!

Using a recipe that’s been around for years, generations in fact, is a good idea. You’re sure to get good results. And now with pickling spices available to buy in ready mixed packages and canning lids and seals that don’t need to be heated, it’s really as simple as I said above. Cook and peel the beets. Cut them into bite sized chunks. Fill clean sterilized jars (you’ve got a dishwasher right?), bring the brine to a boil then pour over top.

My mom would tie the spices up in a bag or sew them into a clean cloth and drop into the brine. If you’ve got fabric thats not treated with anything or dyed you can do this. BUT, there’s no problem making Pickled Beets with picking spices loose in the brine. In fact, that’s how I make them now. I try to get some of the spices in each jar too. Mostly because it looks kind of cool.

So now you’re ready to process. Or not. If you’re worried about this part, just make a few jars and store them in the fridge. Or, give a few away and make sure they go in the fridge too. They will still last for ages.

Water bath canning is pretty straight forward. You need a large pot and a rack to set the jars on, or just place a clean dish cloth in the bottom of the pot. Then when the water comes to a boil – and make sure you have it deep enough that your jars are fully immersed – lower them in carefully and boil for about 12-13 minutes for 500 ml jars. Once you remove them the seals will pop very quickly as they cool. Then you know they’re safe to store in the pantry.

I’ve been asked about water bath canning and how the jars don’t break. It’s a wonder to me as well. But speaking from experience, I have to say I’ve only had one jar break in all the years I’ve made pickles. Yes ONE jar. I heard a little clunk and thought hmmmm, maybe I better have a look. Sure enough, asparagus spears were floating around in the pot. The jar broke in half. I did a little research and it seems that although canning jars are manufactured specifically to withstand the canning process, there could be a flaw in the glass from the factory or maybe the jar has been around a long time and had a tiny crack or chip.

I have 2 suggestions if you’re planning to make Pickled Beets. 1 – wear an apron or at least a black shirt. Beets stain. 2 – they also stain your fingernails. They aren’t purple, they’ll be an unpleasant grey so be prepared to cut them off and let them grow back. Or just get a manicure after!

Don’t open the jars for at least 3 weeks to make sure your Pickled Beets have time to develop the best flavour.

If you make your own Pickled Beets, consider leaving a comment or a rating below. Here’s the recipe:

Pickled Beets

One of the easiest pickles to make, preserved beets in a sweet brine.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Water bath canning: 13 minutes minutes

Total Time: 1 hour hour 18 minutes minutes

Course: Canning, Pickle

Cuisine: American, Canadian

Keyword: home canning, homemade pickles, how to make pickled beets, make your own pickled beets, pickled beets, preserved beets

Servings: 5 jars

Equipment

• 5 jars - 1 pint or 500 ml or 2 cups each - with new lids and seals

Ingredients

• 12-15 larger beets
• 4 cups vinegar
• 1 ½ cups water
• 1 cup sugar
• 1 ½ tsp salt
• 3 Tbsp pickling spice can be tied or sewed in a bag, or loose

Instructions

• Cook beets in a large pot of boiling water until tender but not too soft. Drain and allow to cool. Peel when cool enough to handle. Fresh beets should peel quite easily after boiling.
• Add vinegar, water, sugar and salt to a large pot. Pickling spices can be tied or sewn into clean non dyed fabric or left loose in pot. Bring to a boil and simmer for at least 15 minutes.
• Trim stems from beets and cut into bite sized pieces. Fill clean sterilized jars to within no more than ½ inch from the top of the jar.
• Carefully pour very hot brine over beets to no more than ¼ inch from the top of the jar. Wipe rims with damp cloth to ensure a good seal.
• Top jars with new seals and rings. Do not over tighten.
• To prepare jars for pantry storage, bring a large canner or other pot to a boil. Add jars to the canner rack without touching each other and lower into pot. Water should be deep enough to fully immerse jars. If you don't have a rack, lay a clean colourless dishcloth in the bottom of the pot and carefully lower jars onto the cloth. Cover pot and simmer jars for 12-13 minutes. If you have smaller jars, process for 8 minutes.
• Remove from water bath and cool on the counter. Seals will pop as jars cool.
• Store jars in the pantry for at least 3 weeks before opening.

Notes

If you do not wish to water bath can the pickled beets, store them in the refrigerator. They will last quite some time. But to safely store pickles they should be water bath canned to remove any bacteria.

Tried this recipe?Let us know how it was!

more recipes featuring beets

Beet and Goat Cheese Salad

Maritimer Mint Chocolate Cake – yes really! There are beets in this cake!