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Pickled Beets

Pickled Beets

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A midwestern classic—pickled beets! Our favorite refrigerator pickled beets, roasted or boiled beets, marinated in a cider vinegar vinaigrette.

Photography Credit:Elise Bauer

Beets are a weekly ritual around here. Usually we boil them and toss them in a sweet sour vinaigrette and keep them in the refrigerator to eat all week. The vinegar in the dressing “pickles” the beets, helping them last longer in the fridge.

Many pickled beets I find are much too vinegary, hiding rather than enhancing the naturally sweet flavor of the beets. This recipe is my mother’s approach to preparing the beets, using cider vinegar balanced with a little sugar (you could also just use balsamic), along with olive oil and some dry mustard.

We love it! The vinaigrette complements the sweetness of the beets without overpowering them.

Do you love beets? Check out all of our beet recipes here.

Updated from the recipe archive, first posted in 2006.

Pickled Beets Recipe

This recipe uses a basic vinaigrette, heavy on the vinegar to offset the sweetness of the beets, but you could easily use any favorite vinaigrette. A little olive oil with salt, pepper, and balsamic is lovely. Try sprinkling a little orange zest in with the beets, or adding some lime, lemon, or orange juice to the dressing for a citrus note.


  • 1 bunch (4 or 5) beets
  • 1/4 cup cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon dry mustard
  • Salt and pepper


1 Remove greens from beets, save for future use (see beet greens recipe). Scrub the beets free of any dirt.

2a Boiling method. Place the beets in a medium saucepan and cover with water by about an inch. Bring to a boil on high heat then lower the heat and maintain a simmer for 35 to 45 minutes, depending on the size of the beets, until they are easily pierced with the tines of a fork.

2b Roasting method. Rub the beets with olive oil and wrap them in foil (you can wrap them all together, no need to wrap them individually). Roast in a 400°F oven for an hour or until they are easily pierced with a fork. Let them cool to the touch.

3 If you have boiled the beets, drain them and rinse them with cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Quarter or slice the beets.

4 Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.

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Old Fashioned Pickled Beets Recipe

Do you want even the biggest beet skeptic to eat her beets? This old fashioned pickled beets recipe will make even your pickiest kids love beets!

The truth is, I don’t think I ever ate a beet before I was 14 years old. My mom didn’t like them, and what she didn’t like, she didn’t buy. Simple as that.

I assumed beets were gross, in fact, I was convinced that a lot of vegetables were gross. Even ones I hadn’t tasted I was militant about. Incidentally, a lot of those vegetables I now absolutely love, like roasted asparagus. Love it.

But hated it at the time. Wouldn’t even try it.

So that spring when I was 14, my dad had decided to convince one of our neighbors to do a joint vegetable garden since my mom was overwhelmed, dad was working, and teenage me had a very bad track record of managing a garden.

He succeeded, which stuck me with helping grow a lot of vegetables I was convinced I hated.

I even helped plant the beets.

My gardening mentor shoed me lots of tricks about growing beets that I thought was useless information stuck in my head at the time. For instance, we planted an extra row of beets a little bit late in the season, so instead of covering the seeds with soil, she had me cover them with wood ash to help them sprout faster. I haven’t actually looked into the science of that to find out if it’s really works or is just a wives tail, but I do know that the soil in our area was fairly acidic, and wood ashes are alkaline, so I’m sure there was some benefit to have a more balanced ph.

Technically, we were only growing the garden together, but truthfully, I spent as much time as I could get away with at our neighbor’s little farm, so later, when we harvested the beets, I then learned to make pickled beets with her.

And that was when I first at beets. At first, I insisted that I didn’t like beets, but Miriam was a stickler for making me try things I didn’t like, and was not a fan of my rudeness in refusing food served. I think it’s thanks to her that I enjoy such a wide variety of vegetables today. I even eat radishes now – but only roasted radishes, not raw. Still don’t love those.

So after we boiled a back, I tried them. But I didn’t admit that they didn’t taste so bad.

Then we peeled them, made pickling brine, and canned the pickled beets.

I did try the pickled beets, but I had spent so much time believing beets were nasty, that I couldn’t admit, even to myself, that they were pretty good.

Thankfully today, with my adult taste buds, I eat and enjoy beets frequently.

It started with reading about how beet juice was beneficial to endurance athletes. So I bought beets, found out that I actually loved them roasted or boiled with a little salt. And then circled back around to those pickled beets I wouldn’t eat so long ago, knowing that though my kids didn’t love them boiled with salt, they did tolerate them, which meant they’d probably love good old fashioned pickled beets

okay, so enough of the story. Here are some really nifty tips you need to know before you use this old fashioned pickled beets recipe:

Quick Pickled Beets

You can pickle pretty much any vegetable&mdashincluding beets&mdashbut the process of canning (and sterilizing) can certainly be intimidating. That&rsquos where quick pickling comes into play. This method, also known as refrigerator-pickles, allows you to preserve your summer veggies for up to one month in a tangy, vinegar-y brine without the hassle of canning. Beets, for example, are earthy and tender when cooked but will develop a sweet and salty flavor when pickled. Try the finished product on toasted bread with a spread of goat cheese, topped with fresh mint and a sprinkle of sea salt!

How do you make pickled beets from scratch?

These refrigerator pickled beets are quick and easy (no canning required!). You can use any colored beet you like, or a mix of red, yellow and candy-striped beets. The beets are boiled and peeled before being added to jars with a homemade brine. They can last in the refrigerator for up to 1 month, but they&rsquore best when eaten within the first 2 weeks, for optimum texture.

Which vinegar is best for pickling?

Most pickling recipes recommend distilled white vinegar&mdashit&rsquos clear in color with a clean, tart acidity. But you can certainly use other vinegars such as red wine, apple cider or even rice wine vinegar. Bear in mind that these vinegars will offer additional flavors to the pickled beets.

Do you have to peel beets before pickling?

Beets tend to have a grainy, rough skin that&rsquos best to peel before pickling. Boiling the beets will help loosen the skin and make it easy to peel. If using red beets, be sure to wear gloves and cover your cutting board with plastic wrap or parchment so that you don&rsquot turn your fingers or board hot pink!

How to Make Easy Pickled Beets:

To pickle your roasted beets, simply bring vinegar, water, sugar and a few spices to a boil. I like to throw in a cinnamon stick for a bit of spicy fall flair. You can skip it if you’d like but even if you’re not a cinnamon fan, you won’t even notice it’s there. Stir in sliced onions and allow the mixture to simmer for 5 minutes.

Divide your beets into a few jars, I like to keep it small and pickle my beets in 8 ounce jars. Fill the jars to about 1/2 inch from the top with the beets being sure to not pack them down. You want room for the pickling liquid to settle around the roasted beets.

Pour the pickling brine, onions and spices into the jars covering the beets completely. Allow the brine to cool to room temperature before sealing with the lids.

That’s it! Your quick pickled beets will be ready in under an hour. I’ve found that even just 15 minutes after pouring the pickle brine over the beets they’re ready to go. The key is to make sure your brine is hot when it goes into the jars.

I like to use these beets to make my FAVORITE Pickled Red Beet Eggs recipe. It’s so easy when you start with the pickled beets and brine method outlined here. But you can also make them with just roasted beets following the recipe for the eggs.

Now you’re ready to add a flavor explosion to so many more recipes. Quick, simple and totally easy!

And if you’re looking for more pickling recipes be sure to check out these simple treats:

Homemade Pickled Beets

These homemade pickled beets are easy to make, keep for many months, and taste absolutely fabulous!

I’ve always been a fan of pickled beets. I’m not sure how or when this love affair started, but even as a little girl I remember eagerly diving into these, whether at the dinner table or as a quick snack.

Beets are healthy and superbly high in a variety of vitamins. I also enjoy them in salads and boiled or steamed as a side vegetable for meat and fish. Oh, and grilled with a simple dab of butter, yum! Or how about in a Red Flannel Hash? Beets are also a great addition to baked goods like chocolate cake and brownies.

How do you like to prepare beets?

But beets lend themselves particularly well to pickling. Stock up on fresh beets while in season, pickle them, and then enjoy them all the year long! Pickled beets are great on their own, as a side, and go great in things like pasta salads, spreads and relishes.

How do you use pickled beets? Share your ideas with us!

Okay, let’s get started on those Homemade Pickled Beets!

Thoroughly scrub and wash the beets. Leave the skins on or they will bleed while boiling and lose their color.

Place the beets in a large pot of water and bring to a boil. Reduce the heat and simmer covered for 35 minutes, depending on the size of the beets, until the beets are soft when pierced with a fork. Drain the beets and remove them from the pot to let cool until you can comfortably handle them.

Meanwhile, add the vinegar, sugar and spices to the pot and bring to a boil.

Peel the skins and slice the beets in 1/4 inch thick slices.

Place the sliced beets back in the pot and simmer for another 5 minutes.

Ladle the sliced beets into the jars, spooning enough liquid over them to completely cover while leaving 1/4 inch head space from the top of the jar rim. Place the canning lids on the jars and process for 30 minutes in a water bath.

Store in a dark cool place. The pickled beets are ready to eat in 2 weeks (and get even better with age) and will keep up to a year.

Did you know? Pickled beets are the traditional side dish for Swedish Kalops, a classic and authentic Swedish beef stew.

For more pickled goodness be sure to also try our:

Pickled Banana Peppers

Dilly Beans

Pickled Turnips

Pickled Asparagus

Pickled Onions (British Pub Style)

  • 6 pounds red beets, washed and scrubbed clean
  • 4 cups white vinegar (5% acidity)
  • 1¾ cup sugar
  • 1 stick cinnamon
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice berries
  • 1½ teaspoon salt
  1. Place the beets in a large pot of water and bring to a boil (do not peel the skins or the beets will bleed and lose their color). Reduce the heat and simmer covered for 35 minutes, depending on the size of the beets, until the beets are soft when pierced with a fork.
  2. Drain the beets and remove them from the pot to let cool until you can comfortably handle them (discard the beet water). Meanwhile, add the vinegar, sugar and spices to the pot and bring to a boil.
  3. Peel the skins and slice the beets in ¼ inch thick slices. Place the sliced beets back in the pot with the vinegar solution and simmer for another 5 minutes.
  4. Ladle the sliced beets into the jars, spooning enough liquid over them to completely cover while leaving ¼ inch head space from the top of the jar rim. Place the canning lids on the jars and process for 30 minutes in a water bath. Store in a dark cool place. The pickled beets are ready to eat in 2 weeks, get even better with age, and will keep up to a year.

86 Responses

Hi….I should have tasted the brine before I processed the beets. I found it to be very vinegary. That may be your preference for sure but I like mine a bit sweeter.

I love beets it contain a lot of beneficial vitamins. Your article has been enlightening and fun to read and I am grateful so thank you for sharing.

4 cups of vinegar is not enough liquid to cover the 6 lbs of beets in the jars. You need at least 3 times this amount. Ruined my beets.

You must have measured wrong. There is plenty of liquid. Doesn’t ruin them either. Just make more liquid if you need it.

I did beats about a month ago ….and some bottles have blown….can someone tell me why ?

Can you do half apple cider vinegar and half white vinegar or will that combo impact the flavor of the beets? I grew up eating pickled beets at my grandmothers but that was a Bajillion years ago. Now I am deciding to give this canning thing a try. Better late then never. Also, I only have ground allspice. I’ve seen here that it may not work as well or it may leave a discoloration or specs or something like that. Is there any substitute or something that can be done to avoid ruining what appears here to be a great recipe?

I’m curious why there is no water in this brine?

Thats for dill pickles, I have never heard of water in beets,
But I tried this recipe and they are amazing.

Does reducing the amount of sugar i pact the safety of the pickled beets? I tend to like a more tart flavour.

I thought I might make a small comment. I been canning for over 50 years. My Grandmother raise me and my brother and we stood by her side for many canning seasons. My wife hates canning she does not participate. She what we called a modern women. She always say you can go to a grocery store and buy it! Why do all that work! Because it taste good, I know where it come from, and somewhat cost effective. That said her a foot note. When boiling beets watch your time and do not over cook. Now for me I like my beets to have a firm “bite”. I do the second approach no water bath or pressure cooker. Processing with this items can sometimes make your beets soft if not mushy! Hot jars, lids, and boiling liquid pickle sauce. You’ve got to move quickly! Small 7 to 8 lb batches depending on help you have. Don’t overwhelm yourself are you can fall out of favor canning! Use clean towels to handle the hot equipment. You can get burn very seriously. Use caution and keep your mop handy to keep slick floors down. I have a air condition house for the last 4 years. I shut the register off and close the doors. My AC puts a draft across the sink and this can cause problems. Hot kitchen is the best. Can go outside and set up a table and a Coleman stove. This method of canning you can use your non Mason jars as long as the canning lid will screw down on it. You don’t have to worry about the jars cracking because you not using traditional method. If any thing gives is when you are boiling your jars to sterilize. Use jar thongs to handle jars. and magnetic stick for lids and rings to get out of hot water. Remember every thing Hot! In this area we have a product called Splenda it will work for substitute for sugar. You measure the same as sugar. I have been a diabetic for 20 years and I have use this for the last 4 years without a problem. If you open a jar of beets and there not sweet enough for you can add more Splenda to it after it chill A teaspoon at a time and shake and taste. Note when you make the hot liquid for the jars you will not taste the sweetness until it really cool off. Don’t start chucking more splendid in the mix are you will through the pickle balance off causing spoil pickle beets. Follow Kimberly recipe to the letter even if you decide to substitute sugar for splenda no shortcuts! And remember you cannot have enough heat. Well thats my 2 cents my beet crop is in I have about 30 lbs this year that will last me about 2 years. So happy canning folks.

Kimberly @ The Daring Gourmet says

Thanks so much for the feedback and for sharing your method, Michael!

I did not use a water bath like you. Are the canning lids supposed to seal, ie with no popping sound?

This is my first time canning/pickling beets. I used this recipe and just opened a jar today. The vinegar taste seems strong. Can we dilute it with water? This is my first garden since I was 12, really enjoying getting into canning my Veggies
Thank you for sharing your recipe.

Kimberly @ The Daring Gourmet says

Hi Dorrie, how long did you let the jars sit before opening them? With pickled things it’s always best to wait at least a couple of weeks to allow the vinegar time to mellow. But yes, once you open the jar you can dilute it at that point, but not before canning it as that will render it unsafe.

Hi there! sounds like a great recipe, I will be making these later today.
One question, It does not mention anything about sterilizing the pint jars before adding the beets. Is it not needed for this recipe?
Thank you

Kimberly @ The Daring Gourmet says

Hi Jayne, yes, follow proper canning procedure for all canning recipes.

I have never pickled veg. without a water to vinegar ratio you use only vinegar
is this accurate or was there an error

Kimberly @ The Daring Gourmet says

Hi Cheryl, yes, vinegar with no water is standard for pickled beets. The sugar eliminates the sharpness of the vinegar and the beets taste phenomenal!

I’ve only eaten Pick.ed Beets. My grandmother made them. I can’t remember when I first ate them, but still love them. Thank you so much for the recipe. I’ve only made them from canned beets, but without the spices.

Do I remove the allspice and cloves before bottling?

Kimberly @ The Daring Gourmet says

Hi Julie, I leave them in so the flavors can continue to develop as the beets are stored.

I use
2 cups white vinegar, 1 cup water, 1 cup sugar and then pickling salt

everyone I give them to loves them. I cut them in chunks. Been making them for years They have a sweet and sour taste.

How many beets for the above liquid Donna?

Just want to verify that there is no water used in the brine and that vinegar is the only liquid used. (Not sure I have seen any brine recipe without water and want to double check).

Kimberly @ The Daring Gourmet says

Hi Marcy, that’s correct – no water, only vinegar.

try beets on a plate with feta cheese! soooo good!

Can u use the same brine for other veggies. I have left over and hate to throw it away

Kimberly @ The Daring Gourmet says

Hi Donna, not if you’re planning on canning the other veggies. The reason is that the brine may have already become a little diluted from the beets and when you simmer other vegetables in that same brine it will become even more diluted, potentially altering the pH level and making it unsafe for long-term storage. You CAN use the leftover brine on other veggies if you’re just planning on refrigerating the pickled veggies and eating them within a few weeks.

Thank you Kimberley! First time with beets in the garden and first time making pickled beets, so will see how I make out next weekend. Thanks for your help! (And sorry typo in question…’I See it possible’ was supposed to read ‘Is it possible). Lol

Hi! Wondering about the allspice berries… I see it possible to replace with ground allspice? I could not find the berries version at the local stores. Will it affect the taste.

Kimberly @ The Daring Gourmet says

Hi Charlotte, whole spices are used to prevent the liquid from being murky and to avoid speckled residue on the beets, but aesthetics aside yes, you can use ground or you can simply omit the allspice altogether.

Do you need to have all of the canning equiptment in order to can? I don’t have a canning pot but do have a large tall pot. Would that work? I have read that most people prefer to boil beets. I have always roasted them. I keep a bit of the stems on and the little tails. Then, I roast them in the oven at 350 until they are soft. I found I don’t run into problems of the beets losing their colour and they maintain a lot of their juices.

Kimberly @ The Daring Gourmet says

Hi Elly, no you don’t need all the equipment. You can use a large pot but make sure the jars do not make direct contact with the bottom of the pot or they can crack – place a towel on the bottom or some crumpled up aluminum foil.

Thank you so much for that tip! This will be my weekend project

I was given a couple of jars of pickled beets from my sister & they are generally very good. The last two jars she gave me has the pickles with a pink tinge and pink settled on the bottom. I dont know whether this is just sugar settling or perhaps they are too old and shouldnt be consumeed – what do you think? Carol

I am very interested in pickled and preserved beets without water bath or refrigeration … any guidelines?
Thanx Kimberly

Kimberly @ The Daring Gourmet says

Hi Mj, those are the only methods I’m familiar with for preserving beets.

Beets can be preserved by malolactic fermentation. Here is the method:

If you are interested in fermentation as a technique, I recommend getting a copy of The Art of Fermentation by Sandor Katz.

Easy Pickled Beets – an Old Fashioned Recipe



  • 3 pounds Beets, washed with greens removed Approximately 6 large beets.
  • 1 Large onion Yellow, white, or red. If small, use two onions.
  • 3 cups Apple cider vinegar
  • 1/2 cup Sucanat Brown sugar. Alternatively, light or dark or white sugar can be substituted.
  • 1 tsp. Whole allspice
  • 1 tsp. Whole cloves
  • 1 Cinnamon stick
  • 1 tsp Salt
  • 1 cup Water




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  • 1 small red onion, halved and sliced
  • ½ cup red-wine vinegar
  • 2 tablespoons sugar
  • 1 cinnamon stick
  • 4 whole peppercorns
  • 2 whole cloves
  • 3 cups steamed sliced beets, 1/2-1 inch thick (see Tip)

Combine onion, vinegar, sugar, cinnamon stick, peppercorns and cloves in a large saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer until the onion is tender-crisp, 4 to 6 minutes. Stir in beets. Transfer to a large bowl and let marinate, stirring occasionally, for 30 minutes.

Make Ahead Tip: Cover and refrigerate for up to 1 week.

Tip: How to Prep & Steam Beets: Trim greens (if any) and root end peel the skin with a vegetable peeler.
Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.

To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.

To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

No time to prep? Look for Melissa's brand Peeled Baby Red Beets in the produce section of many supermarkets. They're peeled, steamed and ready to eat and contain far less sodium than their canned counterparts.

Related Video

can these be canned. Sorry bit new at this and I would love to have them for later in the year

I've never seen such a well-reviewed recipe on Epicurious, but it is so deserved. These were fantastic. I roasted my beets instead of boiling, reduced the sugar a bit, and increased the spices a bit. My husband who doesn't like beets actually liked these, and everyone else loved them.

I having been looking for a pickled beet recipe like my mother-in-law used to make. She was from Pennsylvania Dutch country & made the best pickled beets, sometimes with added eggs. This is the closest I've found. Delicious memories.

Loved the recipe, mixed yellow and red beets. Make sure you cook them separately as the red color will overwhelm the yellow. I also served them with a dish of minced slightly warm serano pepper and another dish of fresh shredded basil from my garden. It was loved by everyone.

I didn't strain the marinade before I put it in the beets.

Great flavor! I followed recipe as it is written. This will be my go to recipe from now on for 'pickled beets'. For your interest,ɽr.Oz' on T.V. says that beets are one of the healthiest things people in general can eat, & they are especially good for 'womens' health.

I convinced my husband to try these with beets from our garden after using his mothers canning recipe for years. We used white vinegar instead of cider and processed them immediately in pint jars. A year later and it is still a treat to open up a jar. We will never go back!

This recipe is the BEST. I made this with the beets and also with hard boiled eggs for a family get together. Everyone was impressed. I am making them again to share with some co-workers.

Exactly what I was looking for.

These were good enough, but I like the Swedish Pickled Beets on this site better.

What a fantastic recipe. I just love this. I didn't cut back on the sugar like others because I like sweet foods, so Iɽ leave as is if you do, too. If not, then cut back. The brine is just so wonderful. I doubled the recipe, made some jars with just beets, and some with added whole hard boiled eggs and sliced red onion. Truly deliciousQ

Yes, A great always side dish. I backed off a bit of the sugar, added thinly sliced red onion to the chilled marinade and beet concoction,and served with lemon zest and parsley atop. A dollup of sour cream will take you to the Moon.

Yes, it takes a few days to make, but each step is very simple. Very good recipe.

I enjoyed this recipe for my first- ever harvest of home-grown beets. I think that if I do it again I will reduce the amount of sugar in this recipe. Beets are already sweet, and I am partial to the tart and dill flavors.

The beets were just perfect! The recipe called for 2 days, but we put the beets in the pickling marinade the first day and they were wonderful. We used them to make homemade pasta and they were perfect on the antipasto platter as well.

These are the best pickled beets I've ever had. I made this recipe as an addition to a catered event, of which most of the food was brought in from a bohemian restaurant, and 75% of the guests were my very Polish family. virtual pickled beet connoisseurs! Everyone raved about these beets and assumed they were part of the catering. I wouldn't change a thing, though I did cheat and use canned, sliced beets, which I would probably do again. This recipe is the new standard for pickled beets!!

It missed the last fork because the kids didn't eat it, but this dish made me go out and buy more beets!

Really good, easy recipe. I served these beets with goat cheese, and got rave reviews. The marinade is strong, but a nice conterpart to the dirt-taste of the beets. It's a kind of labor-intensive treat, but it is totally worth it if you like beets. Just don't let your guests spill them on your white carpet.

Wonderful, wonderful! Delicious! This is the only recipe I will use. Served these for an Oktoberfest-themed party, everyone loved them. If you like pickled beets, this is THE recipe.

This is a great recipe, shared the end product with the girls at work and they all wanted the recipe. I strained out the spices before chilling and thought it would be too strong if left overnight. Added hard boiled eggs and sliced onion, good suggestions.

So easy and good, it eliminates excuses not do it myself. My husband can't eat sugar, so I make it with honey instead and it's just as delicious, maybe even a little smoother.

I've made this recipe several times using fresh beets, either sliced or cubed. I add red onions, sliced diagonally, when combining the beets and marinade. We love it and it keeps very well in the fridge.

what if you have lots of beets, how would you use this recipe for canning?

I have made this twice, once with canned beets, recently with baked fresh beets. The baked version is much tastier. I followed the recipe except added more peppercorns and whole cloves. Also tried adding whole hard boiled eggs to the mixture. they come out purple and with pickled taste, Yum!

A KEEPER. Real easy to make. Next time I will add thin sliced Vidalia onions with the cooked beets. I also roast my beets now. (Better taste, less work!!) Improves with age in the refrigerator.

These beets make a delicious summer lunch accompanying good cheese and home made bread. For vegan beets, make sure the sugar you use is vegan. Some white sugar is processed with bone char.

I have this recipe bookmarked and use it every year now as soon as the beets come in! I love it, the week wait is excruciating though! thank you yo the reviewer who gave canning instructions. if i ever get enough beets, I will try it.

I love these beets. I’ve made them many times. However, I peel and roast the beets. I also add 2 Tbsp of Kosher salt to the liquid. They make great hostess gifts.

I like mine better actually so many love my pickled beets.

I will rate this again when I try the beets at Fourth of July. I made one change I couldn’t stand to throw out the water I cooked the beets in with all that great color and nutrition. It smells wonderful and it should be great with my organically grown beets fresh out of the ground.

For those who want to can these. Use the ingredients and amounts as listed and follow this:
In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
Slice into about 1/4-inch thick or cut into cubes.
Pack snuggly into the canning jars (be careful not to bruise).
In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
Process in a boiling water bath for 12 minutes.
Cool on a rack.

My daughter-in-law said that she would never eat a beet. When I told her that these didn’t taste like ‘dirt’, she tried a bite. And another! My family loved these beets. Every one went home with a jar, so I’m making another batch. They taste just like the pickled beets I grew up with as a child. this recipe will be repeated many times throughout the year,and plan on giving out for Christmas gifts.

Can you use white vinegar instead of cider? I made beets many years ago but I know I used white vinegar…thanks
Haven’t made yet so disregard the rating

oops, I just added more beets to my jar and a few of them are not fully submerged (but partially) in the brining liquid. could I add a little water or would diluting the brine be a bad idea?

You have the exact recp. as my Mom. Yiu don,t come by that too often.

I found this recipe to be very easy to follow. It provided just the right sweetness and tartness to my beets. My children have a hard time eating vegetables, but I couldn’t get them to stop eating the beets. They were very delicious.

Four Simple Ingredients for Pickled Beets

It only takes four simple ingredients to prepare this recipe.

  1. Canned beets with juice (sliced or whole)
  2. Sugar
  3. Cider Vinegar
  4. Whole Pickling Spice

You&rsquoll also need a few canning supplies to complete this project. Canning jars (either pints or quarts). My mom insists that Kerr jars are the best, but I&rsquove also used Ball jars. The same goes for the brand of canning lids. And you&rsquoll also need canning rings. These usually come with the jars when you buy them.

The jars and lids will need to be sterilized before you use them. You can do this with your dishwasher or the old way (which is how I do it) by sterilizing the jars in boiling water in a big roasting pan on the stove. If you use this method, you&rsquoll need to boil the jars for at least ten minutes. Then set them out on a clean dish towel on a nearby counter to dry. Jars should be sterilized shortly before use.


First you&rsquoll need to open the canned beets and drain the juice into a glass measuring cup. If the juice doesn&rsquot quite measure 2 cups, you&rsquoll need to add water until you have the correct measurement.

Mix together the sugar, vinegar, beet juice and pickling spice in a large saucepan and bring the mixture to a boil. Boil on medium-high heat for 2 minutes. Using a slotted spoon, strain the pickling spice from the liquid. (My mom always left the spices in her jars, so this step is optional.)

Add sliced beets to saucepan with pickling juice and return the liquid to a boil. Boil for another 2 minutes.

Using a funnel, fill sterilized canning jars 1/2 &ndash 1 inch from rim and cover with sterilized lids and rims. Tighten rims. Cool away from draft and cover jars with towel. This recipe makes 4 pint jars or 2 quarts.

Serve Easy Pickled Beets along with your favorite meals. Include it on a relish tray with other pickles or olives. Or use them in salads.

Common Questions about Pickled Beets

How long do pickled beets have to sit before eating?

Pickled beets really do not have to sit as long as many other kinds of pickles before opening that first jar and enjoying their flavor. Typically 2 – 7 days is plenty of time for them to “Pickle” and to give you that added “beety” pickle flavor that you are craving.

Well, the flavor does improve the longer you wait, the shelf life in 12-18 months. This is only if they are sealed properly and canning safety has been followed. I will add some resources for this below.

Now you may be asking, “How long do opened pickled beets last in the refrigerator?”. Pickled beets that have been continuously refrigerated will generally stay at best quality for about 1 to 3 months.

Home Canning Safety Resources

What are the benefits of eating pickled beets?

Canning pickled beets in your own kitchen do allow you to take control over what goes into this tasty snack, so you are able to reap the reward of nutritional benefits. The process you use can either decrease or increase the nutritional value of these vivid red root vegetables! Pickling does preserve the freshness of the beet so you can enjoy this vegetable anytime.

Just one helping of pickled beets provides a low-fat source of energy with valuable nutrients and fiber that goes a long way! I recommend adding beets to your diet to give you a vital source of essential vitamins, minerals, and antioxidants that may help you lose weight, protect your bones, regulate your blood pressure and reduce your risk of chronic disease.