Looking for a delicious way to preserve the vibrant sweetness of fresh beets? Pickling is your answer! Whether you’re new to canning or a seasoned pro, pickled beets are a delightful addition to your pantry. They’re perfect on salads, tucked into sandwiches, or even enjoyed solo as a tangy snack. I first learned to pickle beets from my grandmother, whose jars of ruby-red goodness were a family favorite at every holiday meal. Their bright, earthy sweetness and tart vinegar tang never fail to spark nostalgia.

Overview of Recipe Content

This recipe transforms freshly cooked beets into jars of tangy, sweet, and savory goodness. The brine, made with white vinegar, sugar, and a touch of pickling salt, is infused with aromatic cloves, enhancing the natural flavors of the beets. The preparation process is simple, and the results are spectacular. Expect a sensory treat: the earthy aroma of boiling beets, the sharp tang of vinegar, and the satisfying snap of a sealed jar.

Pickled beets are versatile, offering a delightful contrast of flavors and textures. They’re crisp and tender, with a perfect balance of sweetness and acidity. Best of all, this recipe yields 10 pint-sized jars, ensuring you have plenty to enjoy and share.

Recipe Story

My love for pickled beets began in my grandmother’s kitchen. Every fall, after harvesting a bumper crop of beets from her garden, we’d gather around the stove for a day of canning. The kitchen would fill with the hum of conversation, the bubbling of beet water, and the unmistakable aroma of vinegar brine. Those jars weren’t just food—they were a gift of tradition and love. Today, I continue the tradition, preserving beets with my family and gifting jars to friends. There’s something magical about opening a jar months later and savoring the taste of summer.

Ingredients List

🟢 For the Beets

10 pounds fresh small beets, stems removed

🟢 For the Brine

2 cups white sugar
1 tablespoon pickling salt

1 quart white vinegar
2 cups reserved beet water

🟢 For the Jars

¼ cup whole cloves, or to taste

Necessary Tools for Preparation

Large stockpot for boiling beets and processing jars
Medium saucepan for preparing the brine

Wide-mouth pint-sized canning jars (10)
Jar lifter or tongs for safe handling
Trivet or canning rack for the stockpot

Funnel for clean jar filling
Ladle for pouring the brine
Clean cloth or paper towels for wiping jar rims

Possible Ingredient Additions and Substitutions

Additions:

🟢 Spices: Add a cinnamon stick or allspice berries to the brine for a warm, spiced flavor.
🟢 Herbs: Fresh dill can offer a unique herbal note.

Substitutions:

🟢 Vinegar: Substitute white vinegar with apple cider vinegar for a mellower, fruitier tang.
🟢 Sugar: Replace white sugar with honey or brown sugar for a deeper sweetness.

🟢 Salt: Use kosher salt if pickling salt is unavailable; adjust measurements slightly.

Step-by-Step Instructions

🔵 Step 1: Prepare the Beets

Rinse and trim the beets, removing stems and leaves.
Place the beets in a large stockpot and cover them with water. Bring to a boil over high heat.

Reduce heat to medium and simmer until the beets are fork-tender, about 15 minutes.
Reserve 2 cups of the beet water, then drain and allow the beets to cool.

🔵 Step 2: Peel the Beets

5. Once cool, peel the beets by gently rubbing off the skins with your hands or a cloth. (Wear gloves to avoid staining your hands.)
6. Leave small beets whole or cut larger beets into quarters or slices.

🔵 Step 3: Sterilize the Jars

7. Inspect the jars for any cracks and immerse them in simmering water for at least 10 minutes.
8. Wash lids and rings in warm, soapy water and rinse thoroughly.

🔵 Step 4: Pack the Jars

9. Divide the peeled beets evenly among the sterilized jars.
10. Add 2-3 whole cloves (or to taste) to each jar.

🔵 Step 5: Make the Brine

11. In a medium saucepan, combine the reserved beet water, white sugar, pickling salt, and vinegar.
12. Bring the mixture to a rapid boil, stirring until the sugar and salt dissolve completely.

🔵 Step 6: Fill the Jars

13. Use a funnel to pour the hot brine into the jars, covering the beets completely. Leave ½-inch headspace at the top of each jar.
14. Wipe the rims with a clean cloth to remove any residue, then seal with lids and rings.

🔵 Step 7: Process the Jars

15. Place a trivet or canning rack in the bottom of a large stockpot. Add enough water to submerge the jars by at least 1 inch.
16. Bring the water to a boil, then carefully lower the jars into the pot using a jar lifter.
17. Process for 10 minutes, ensuring the water remains at a full boil.

🔵 Step 8: Cool and Store

18. Carefully remove the jars and let them cool completely on a towel-lined surface.
19. Check seals by pressing the center of each lid—if it doesn’t pop back, the jar is sealed.

Enjoy your tangy pickled beets! They’re ready to eat but taste even better after a week of marinating.

Suggestions on What to Serve with Pickled Beets

Pickled beets are a versatile addition to many dishes. Their tangy sweetness and earthy flavor profile can elevate a variety of meals. Here are some creative ideas for serving pickled beets:

1. Salads

Add slices of pickled beets to a simple green salad with spinach, arugula, goat cheese, and candied walnuts. The beets’ tartness complements creamy and sweet flavors.
Use pickled beet juice to create a unique vinaigrette by mixing it with olive oil, Dijon mustard, and honey.

2. Sandwiches and Wraps

Include pickled beets in wraps with roasted vegetables, hummus, and feta cheese for a Mediterranean-inspired twist.
Layer them in a grilled turkey or ham sandwich for a tangy bite.

3. Cheese Boards

Add pickled beets to a charcuterie or cheese board. Their vibrant color and sharp flavor balance rich cheeses and cured meats.

4. Main Dishes

Serve as a tangy side dish alongside roasted chicken, grilled steak, or baked salmon.

Pair them with hearty vegetarian dishes like lentil loaf or quinoa-stuffed bell peppers.

5. Snacks

Enjoy pickled beets straight out of the jar as a quick, flavorful snack.

Use the beet brine to pickle hard-boiled eggs for a protein-packed treat with a stunning pink hue.

Storage Tips for Pickled Beet

Proper storage ensures your pickled beets remain flavorful and safe to eat. Here’s what you need to know:

For Unopened Jars:

Store sealed jars in a cool, dark, and dry place, such as a pantry or cupboard.
Properly canned pickled beets will last up to 12 months when unopened.

For Opened Jars:

Refrigerate jars once opened.
Consume within 3 to 4 days for the best flavor and texture.

Pro Tip: Label jars with the preparation date to keep track of their shelf life.

FAQs About Pickled Beets

1. Can I use different vinegars for pickling?
Yes! White vinegar is traditional, but apple cider vinegar offers a slightly sweet, fruity flavor. Rice wine vinegar can also be used for a milder tang. Just ensure the vinegar has at least 5% acidity for proper preservation.

2. Do I need to peel the beets?
Peeling is recommended to remove the tough skin and ensure a smooth texture. If you’re short on time, you can leave the skins on, but the result may be less refined.

3. How do I know if the jars sealed properly?
After cooling, press the center of each lid. If it doesn’t pop back, the jar is sealed. If a jar didn’t seal, store it in the refrigerator and consume within a few days.

4. Can I reduce the sugar in the brine?
Yes, you can adjust the sugar to suit your taste, but keep in mind that sugar helps balance the vinegar’s sharpness and enhances the beets’ natural sweetness.

5. What’s the difference between pickling salt and table salt?
Pickling salt is pure, without additives like iodine or anti-caking agents, which can cloud the brine. If using table salt, opt for non-iodized varieties.

Why You’ll Love This Recipe

This recipe for pickled beets is a must-try for beginners and seasoned preservers alike. Its simple steps and customizable flavors make it a go-to for anyone with a garden full of beets or a passion for homemade preserves. Plus, these jars make thoughtful gifts, offering a taste of love and tradition.

Have you tried this tangy pickled beets recipe? Share your experience in the comments below! Did you make any unique additions or find a new favorite way to enjoy them? Don’t forget to rate the recipe and tag your friends who love pickling. Let’s preserve something special together!