Description
Learn how to make delicious and tangy pickled beets at home with this easy canning recipe. Perfect for salads, side dishes, or snacking!
Ingredients
Scale
- 3 pounds fresh beets, trimmed and scrubbed
- 4 cups water
- 2 cups white vinegar (5% acidity)
- 1 cup granulated sugar
- 1 tablespoon pickling salt
- 1 teaspoon black peppercorns
- 2 bay leaves
- Optional: 2 cloves garlic, peeled, per jar
Instructions
- Wash and trim the beets, removing the greens and root ends.
- Place the beets in a large pot and cover with water. Bring to a boil and cook until the beets are tender, about 25-30 minutes, depending on size.
- Drain the beets and let them cool slightly. Once cool enough to handle, slip off the skins using your hands or a knife.
- Slice or dice the beets to your preferred size.
- In a saucepan, combine the water, vinegar, sugar, pickling salt, peppercorns, and bay leaves.
- Bring the mixture to a boil, stirring until the sugar and salt dissolve.
- Pack the beets into sterilized canning jars, leaving 1/2-inch headspace. Add garlic cloves if using.
- Pour the hot pickling brine over the beets, leaving 1/2-inch headspace.
- Remove any air bubbles with a bubble remover or clean utensil. Wipe the jar rims clean.
- Place the lids and rings on the jars, tightening to fingertip tight.
- Process in a boiling water bath canner for 30 minutes for pint jars and 35 minutes for quart jars (adjust for altitude).
- Remove the jars from the canner and let them cool undisturbed for 12-24 hours. Check the seals by pressing down on the center of the lid; it should not flex.
- Store the canned beets in a cool, dark place for up to 1 year.
Notes
- For a spicier kick, add a pinch of red pepper flakes to each jar.
- Always use fresh, high-quality beets for the best flavor and texture.
- Make sure to sterilize your jars and lids properly to ensure safe canning.
- If you don’t have a canner, you can use a large pot with a rack to keep the jars off the bottom.
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Category: Canning
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 8g
- Sodium: 250mg
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 1g
