Pickled beets offer a tangy, sweet flavor that brightens any meal. They make a perfect pantry staple for salads, sandwiches, or side dishes. Canning preserves their vibrant color and nutrients. This guide walks you through the process step by step. You’ll need fresh beets, vinegar, spices, and basic canning tools. Follow these instructions carefully for safe, delicious results.
Why Can Pickle Beets?
Home-canned pickled beets taste better than store-bought versions. You control the sugar, salt, and spices. Fresh beets from your garden or market yield the best flavor. Canning extends shelf life up to a year. It’s a simple way to preserve summer’s bounty.
Beets pack vitamins like folate and manganese. Pickling adds probiotics from fermentation-like processes. Enjoy them year-round without refrigeration until opened. This method suits beginners and experts alike.
Ingredients and Equipment
Gather these for a 7-quart batch, yielding about 14 pints.
Ingredients:
- 14 pounds fresh beets (small to medium size)
- 4 cups white vinegar (5% acidity)
- 2 cups water
- 3 cups granulated sugar
- 2 teaspoons pickling salt
- 4 cinnamon sticks
- 24 whole cloves
- 4 teaspoons whole allspice
Equipment:
- Canning jars (pint or quart, with new lids and bands)
- Water bath canner or large stockpot with rack
- Jar lifter and funnel
- Clean cloths for wiping rims
- Bubble remover or non-metallic spatula
- Large pots for cooking beets and brine
Scale down for smaller batches. Always use new lids for a proper seal.
Step-by-Step Guide to Canning Pickled Beets
Step 1: Prepare the Beets
Wash beets under cool water. Scrub off dirt but keep skins on. Trim tops to 1 inch. Leave roots intact to prevent bleeding color.
Place beets in a large pot. Cover with water. Bring to a boil. Cook 20-30 minutes until tender. Small beets take less time. Test with a fork—they should pierce easily.
Drain beets. Rinse under cold water. Slip off skins by rubbing gently. Skins come off effortlessly now. Trim roots and stems. Slice into 1/4-inch rounds or cut into quarters if large. Pack into hot, sterilized jars later.
Step 2: Sterilize Jars and Prepare Brine
Fill your water bath canner halfway with water. Heat to 180°F for hot pack. Wash jars, lids, and bands in hot, soapy water. Rinse well. Place jars in canner to sterilize for 10 minutes. Keep hot until ready.
In a large saucepan, combine vinegar, water, sugar, and salt. Add spices in a cheesecloth bag or loose. Bring to a boil. Stir to dissolve sugar. Reduce heat. Simmer 5 minutes. Keep hot.
Step 3: Pack the Jars
Remove jars from canner using jar lifter. Place funnel in each jar.
Pack beets tightly into hot jars. Leave 1/2-inch headspace. Use a chopstick to remove air bubbles. Ladle hot brine over beets. Cover beets completely. Maintain 1/2-inch headspace.
Wipe rims with a clean, damp cloth. Center lids on jars. Screw bands fingertip tight.
Step 4: Process in Water Bath
Place jars back in canner using jar lifter. Ensure water covers jars by 1-2 inches. Add boiling water if needed.
Bring to a rolling boil. Process pints for 30 minutes. Add 5 minutes for quarts or higher altitudes (see chart below). Start timer once boiling.
| Altitude (feet) | Pints (minutes) | Quarts (minutes) |
|---|---|---|
| 0-1,000 | 30 | 35 |
| 1,001-3,000 | 35 | 40 |
| 3,001-6,000 | 40 | 45 |
| Above 6,000 | 45 | 50 |
Step 5: Cool and Store
Turn off heat. Remove canner lid. Wait 5 minutes. Lift jars out. Place on a towel-lined surface. Cool undisturbed for 12-24 hours.
Check seals—lids should not flex when pressed. Remove bands. Wipe jars clean. Label with date. Store in a cool, dark place. Use within one year for best quality.
Opened jars refrigerate and use within two weeks.
Safety Tips for Canning Pickled Beets
Follow USDA guidelines to avoid botulism. Use tested recipes only. Check beets for spoilage before canning—no mushy or moldy ones.
Maintain proper acidity. Vinegar must be 5% acidity. Do not dilute. Use a tested recipe like this one.
Inspect jars before storage. Discard if seals fail, lids bulge, or liquid leaks. When opening, check for spurting liquid, off odors, or unusual color. Boil contents 10 minutes before eating if unsure.
Altitude adjustments prevent under-processing. Invest in a canning kit for ease.
Variations and Serving Ideas
Spice up your pickled beets. Add sliced onions to jars for a classic twist. Try dill for a tangy version—swap cinnamon for fresh dill sprigs.
For low-sugar, use Splenda or reduce sugar slightly, but test pH if altering recipes.
Serve pickled beets on green salads with goat cheese. Slice thin for roast beef sandwiches. Pair with hard-boiled eggs for a colorful appetizer. Chop into potato salad for extra zing.
Troubleshooting Common Issues
- Jars not sealing? Reprocess within 24 hours with new lids, or refrigerate. Floating beets happen—pack tighter next time.
- Cloudy liquid? Overcooking or hard water. Use filtered water.
- Soft beets? Cook just until tender. Fresh beets firm up best.
Frequently Asked Questions (FAQs)
- Can I use red wine vinegar instead of white? Yes, but ensure 5% acidity. It adds a richer flavor. Taste brine first to adjust sugar.
- How long do home-canned pickled beets last? Sealed jars last one year in a cool pantry. Refrigerate after opening and use within two weeks.
- Are pickled beets safe for water bath canning? Yes, the vinegar’s acidity makes them safe. Never pressure can high-acid foods like this.
- Can I raw pack beets instead of hot packing? Raw pack works but may float more. Cover raw beets with boiling brine and process 35 minutes for pints.
- What if my beets bleed too much color? Cook with skins on and trim after. Avoid cutting until cooked to minimize color loss in brine.
Pickling beets rewards you with vibrant jars full of flavor. Practice once, and you’ll master it. Share with friends or gift during holidays. Enjoy the process and the tasty results.