This Canned Pickled Beets Recipe makes pickling beets easier than you think! It’s a tried-and-true recipe that was one of my Grandma’s favorites and is now my go-to pickled beets recipe. There is nothing like a stash of delicious beets to eat in the depths of a cold winter!
How To Make Pickled Beets
Ah, pickled beets. These purple beauties are most certainly a taste of my childhood, as my Grandma canned beets in great numbers. Unlike most children, I have loved beets since I was young, running around my Grandma’s Manitoba farm in the hot summer sun.
I could have eaten them from the jar happily all day long. Still, these were a genuinely coveted treat, usually reserved for big family dinners along with a wild duck or a beautiful venison roast. Now that I’ve taken on the canning and preserving role that my Grandmother did for so many years, I understand why they weren’t simply a snack for hungry children’s bellies, and I was shooed out to the garden to find something else.
Canning is hot, sweaty, nasty at moments, and darn hard work.
Oh yes, Pinterest and many other websites make it look glamorous and easy to boot! Suzy Homesteader is in her little white chef’s kitchen, canning away merrily all day long, with children sitting nicely at the table and the house so perfectly clean around you.
They lie.
Every single, stinking one of them.
Canning is messy.
Canning takes an organized mind, which I sadly lack some days, and canning takes a lot of reading, research, and smarts. Is it worth it? Absolutely! I sincerely wouldn’t want anyone walking away from my site thinking they are a failure because they aren’t smiling and happy like many writers portray it.
- You’re gonna sweat.
- You’re gonna swear.
- You’re going to be proud of yourself.
Sure, your kitchen will be a disaster, but canning in-season, fresh food with no preservatives and no chemicals leaching out from tin cans- knowing precisely what is in your food is worth it!
Are Pickled Red Beets Good For You?
Pickled red beets are insanely good for you! They are chock full of fiber, folate, and iron, to name a few. They are also full of tryptophan, which helps you relax and sleep better. Pickled beets are also anti-inflammatory and loaded with antioxidants. That blood-red color means that they are loaded with goodness for you.
The recipe I used is from the Atco website and can be found in my printable recipe below. I want to stress that beets are a non-acidic food, meaning, in layman’s terms, they are more dangerous to can with. Non-acidic foods that are canned can be a breeding ground for botulism, as well as many other things if you don’t follow the directions carefully. The risk is very minimal, however let’s remember that we are feeding our families with this food.
There are a few strict rules that I always follow for the safe canning of pickled beets and non-acidic foods.
1) Never change the vinegar-to-water ratio in a recipe for canning non-acidic foods. These recipes have been developed in labs to ensure the correct amount of acidity required to eliminate the chance of botulism. Botulism grows in an air-free, low-acidic environment. See how canning gives it the perfect breeding ground? When we can consume vegetables, we seal low-acid food in an oxygen-free environment. I myself do not ever change a recipe. The only thing you may alter is spices. That’s it. Nothing else.
2) Always process the food for the exact times given. Do not boil your vinegar mixture more than the recipe states. Do not skip the processing time. Find out your altitude and process accordingly.
3) Read The National Center For Home Food Preservation website. It has all the facts. Start with the FAQ, then delve into the recipes.
4) To follow up on number three, always get your recipes from reputable sites. To be honest, I’ve seen some canning recipes that just scare me. The vinegar ratios are way off, and they promote unsafe and unrecommended methods of canning. Remember, anyone can write a recipe, but you have no idea if it’s safe!
So now that I’ve scared you off canning forever, here’s the recipe!
Indeed, it’s a tried and true tested recipe from the Blue Flame Kitchen, so don’t worry! Like I said, before you make canning recipes with vegetables, just to be safe, ask where the recipe is from. Or better yet, just head to the Atco website or check out all the fantastic recipes on the National Center For Home Food Preservation
So what has everyone else been canning? I have so many recipes to share with you these next few weeks; I’ve been a busy canning bee!
Thanks for stopping in!
Happy Canning!
Love,
Karlynn
Canned Pickled Beets Recipe
Ingredients
- 4-5 pounds small beets 40 – 48
- 2 teaspoons pickling salt
- 1 1/2 cups white sugar
- 3 cups white vinegar
- 2 tablespoons mixed pickling spice tied in cheesecloth bag
- 1 cup water
Instructions
- Wash the beets and remove most of the tops, leaving about 1/2 inch of beet top remaining.In a large boiling pot of water, cook the beets until barely tender.Remove from the stove.
- Submerge the beets in a large bowl of ice water, I find this helps the skins come off with more ease.
- Cut off the tops and the roots completely, then remove the skin.Peel and slice beets into preferred size, I like larger chunks and not slices.
- Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot and bring mixture to a boil; reduce the heat and simmer 10 minutes.
- Add the beets to the pickling liquid and return to a boil.Remove the spice bag.Carefully ladle the beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace.
- Remove any air bubbles with a non-metal utensil.Add additional pickling liquid, if needed, to keep the proper headspace.
- Wipe the jar rims thoroughly with a clean damp cloth, failure to do this can result in the jars not sealing properly!
- Seal the jars and process for 35 minutes in a boiling water bath.
- For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.
Nutrition
Lori says
I couldn’t remember my mom’s recipe, so I went looking online and found you! Seeing your recipe, I recollected she used the same amounts of water and vinegar as you do. I’ve never used salt or pickling spice in beets, as I like a very simple sweet pickled beet. I substituted with coconut sugar and raw apple cider vinegar, and put ⅓ of a vanilla bean and ⅓ of a Ceylon cinnamon stick into each quart. We pickle 50 lbs. of beets every year that we grow, and they came out smashingly! Thank you for your great article, and for reminding me of my vinegar-to-water ratio. 😋
Barbara Jean says
I think this recipe could have been great…but the salt was SO overpowering, I made a half bushel worth and I fear it’s inedible. I compared this recipe to a bunch of other pickled beet (sweet) recipes to make sure and they all have half or 1/3 this ammt. of salt for the same qty. of beets. I’m an experienced canner and the rest of this recipe worked out well…but for sure….start with 1/3 this Qty. of salt and go from there. 🙂
Elizabeth says
I totally agree- WAAYYY too much salt, otherwise it was nice. This was my first time following a recipe… so if you don’t like too much salt, cut it back huge! My daughter who is a salt addict even said it was too much. This is coming from a girl who puts soya sauce on everything because it’s salty! Lol
Isabel says
Is there a recipe for Plain Beets? I love my sweet pickled beets recipe but I woul like to can plain beets for those that don’t like spices and sugar.
Lori says
Very good recipe, I’ve used it for quite a few years now. I’m not a fan of pickling spice so I cut that down a bit. I always make some extra brine too. Thanks Karlynn!
Clarita says
This is the best recipe for preserved beets.
No gimmicks, straightforward.
Thanks.
heather j wadsworth says
can i use splenda instead of sugar
Rebecca Gervais says
Hi. May I use orange beets in this recipe? (They taste sweeter… ) Thanks.
Libby says
The recipe that shows up calls for 4-5 pounds of beets! Where is the recipe for using canned beets?
Mary says
Seriously??
Emma Hicks says
You would need to buy a few cans drain and weigh them the cut the water and spices to equal what you have then bring to a boil remove spice bag and store in fridge about 3 weeks then they will be ready to eat… if you try to recap them they will be mushy.
Lindamarie gossen says
Lol
Canned beets are already processed. You can also buy pickled beets in store .
Darlene says
I have made pickled beets for many years and several years ago. I started roasting the beets instead of boiling them. Wash them. put in foil in a 400 degree oven and roast till done. So much less mess and no standing by the stove.
Steve says
Brilliant! Going to try this. Thanks
DIANE says
I TOO HAVE BEEN MAKING FOR MANY YRS AND MAY JUST TRY THE ROASTING METHOD .. I READ ABOVE A MAN MENTION HE ADD 1 TABLESPOON OF WATER TO HIS .. “PLEASE’ WOULD IT BE GOOD TO PUT THE BEETS IN A FOILTRAY ROASTER TO COOK THEM THAT WAY IN OVER OR MUST IT BE USED ON A COOKIE SHEET COVERED THEM UP WITH FOIL? THANK YOU
Katherine Horton says
This are just simply delicious . First time doing pickled beets and they are fantastic. 16 pints of heaven in the pantry. Thank you. Rather than double brine I did 4 pints at a time to make sure ratio stayed correct. Worth every second
Richard Z says
How long do you boil the beets until “just tender”? Thx again.
Anita says
These pickled beets are so sweet and tender. They’re good enough to give away for presents!! Love this recipe!! Thank you!!!
Jen says
I made these today didnt use pickling spice I used brown sugar white vinegar and beets juice along with a tsp of salt for the brine.. I dont have a pressure canner so my question is where should i store my 7 jars and how long will they be good for?
Nina says
Hey Jen,
I’m pretty sure that, due to the acidic nature of pickled food, you don’t need to pressure can these. The processing in which she is referring to is a water bath canner (just a boiling pot of water that comes about 1” over the tops of your jars). Once processed in the water bath they should last for quite a long time in a cool dark place (pantry). As always, just be sure to use your best judgement.
Hope this helps!
Tara says
Is it possible to safely add sliced onions? Thank you 🙂
Marina says
Hi Tara, can I use picking vinegar instead of regular vinegar. If so do I change the ratio? Thanks
Renée says
Yes it is . I add sliced onions to mine and they are delicious.
Shane says
OMG, these are DELICIOUS!!! Have the last couple jars in the canner right now and sampled the extras that were still warm out of the vinegar. I don’t think I can eat store bought again.
Katherine Horton says
This are just simply delicious . First time doing pickled beets and they are fantastic. 16 pints of heaven in the pantry. Thank you. Rather than double brine I did 4 pints at a time to make sure ratio stayed correct. Worth every second
Liisa says
Do you use regular vinegar or pickling vinegar?
Janet says
Wondering how soon we can eat these after canning?
laura says
I am eager to try this! You said in the recipe to process the jars of beets for 35 minutes but also to check adjustments for my altitude. I live at 6500 feet and when I googled that it said to add 15 minutes. 50 minutes sounds like a really long time! Thoughts?
Chandra says
Loved our beets! The only thing we did differently was no pickling spice or cloves. It’s great the way it is. Thank you! Looking for more tried and true recipes. ☺️
Lisa says
This is a new family favorite!! Thank you!!!!!!!
Kaye says
To waterbath-what level of water should be in the pot? Over the jars or just up to the lids and rings??
Stephanie Strope says
Over the top of the lids.
Samantha says
I have done a fair amount of pickling and my only education was my MIL and grandmother. When I do research new recipes they often tell me to process with water levels one inch above the jars….but we have never done it this way. We’ve always just gone to about 3/4 the height of the jar and this has always worked for us.
Gail Rendle says
I’m looking for a way to “pickle” the sliced tinned beets I bought at the grocery store. Is it impossible to do so? It’s only about a cup or less of beets, plus juice.
Shelly Kelley says
What is in the pickling spice and the amounts please, thank you!
BrandiAnn Pagano says
This recipe was very easy to follow. I used white sugar beets, and the flavor was amazing. The only downside to this recipe is the amount of the brine; I had to double the brine ingredients in order to have enough brine to cover the beets. I was able to can 9 pints using 5 pounds of beets and doubling the brine.
Karen A Lenz says
me too!
Sharon says
Followed the recipe to a T. Same problem, not sufficient liquid to cover the beets. So, I had to stop the whole process to make more liquid. I also used 1 and half vinegar and 1 and a half apple cider vinegar. It added a softer flavour on the palette.
Lori says
Hi
My beets are already peeled and cut can i still follow the rest of the recipe?
Alissa says
I am interesting in using your recipe and since I am first time canner I am pretty nervous. On your recipe you say to put pickling spice in a cheesecloth, but what is the pickling spice? Do you make this yourself or buy it pre-made?
Debra J Walsh says
You can just use cloves also.
Sarah says
I have seen several of her recipes and cannot find the instructions for the pickling spice. What a weird oversight to not even provide a hyperlink to this.
Tracy says
Pickering spice can be found in the spice section of the grocery store.
Karlynn says
Hey, you buy bags of pickling spice at the store. It’s like allspice or pumpkin pie spice, you can make your own but it’s a lot easier to buy it in the bag.
Joyce says
You buy it pre-made. I don’t bother with a bag for them, just throw it in the brine.
Susan says
Smart Joyce. I’ll be doing that too.
Billy says
How long do they have to sit before I can eat them
Monique Chamberlain says
This recipe looks awesome! wanted to know if I can double, triple this recipe>. Thank you!
Roy C Hunter says
Karlynn … Did you read over the recipe before posting it? Please not the amount of pickling salt to be used. On one page it says 2 tablespoons and on the directions page it says 40 – 482 tablespoons. You also mentioned in your narrative not to boil the canning liquid but the instructions say to bring it to a boil. I appreciate all the information in your blog and your frankness is refreshing.
Keep up the great blog
Roy
scott says
She fixed it now
Rondalynn Schmick says
First recipe I looked at for pickled beets and I cant wait to try it!
Kaye says
To waterbath-what level of water should be in the pot? Over the jars or just up to the lids and rings??
Robin says
With any canning you should have the water over the jars.
Mr. Kitchen Magpie says
The recipe plug-in screwed up the amounts. And yes, you do boil it, just the EXACT amount of time the recipe says, no further.
Tammy G says
Super easy and YUMMY recipe!
Joan Edwards says
I am about to can my first batch of harvested beets. I love horseradish added to the beet solution as a kick with the sweet/sour flavor. Do you think that would be a safe addition to the recipe in place of the spices?
Joseph Delawsky says
karlynn
i absolutely love your comments thankyou for sharing your knowledge
Ann Mayo says
Hi;
I’d like to use this recipe, but I only have a pressure canner. Would you please let me know how many pounds of pressure I should use and for how many minutes?
Thanks,
Ann
Karlynn Johnston says
Hi Ann,
You would have to check that out on the home preservation website I linked to!
Diane says
I just made this recipe! I did cut my beets though, they were big. This is my second shot at this ,the last recipe had too much vinegar although after reading your recipe I might have boiled the brine too long. Don’t you hate it when people readjust your recipe ? I do not like pickling spice or cloves, so I don’t use them, I will have to write back and let you know how they are, can’t wait 🙂
Karlynn Johnston says
Hope they were great!