How to Can Pickled Beets

This canning season has had a slower start than other years here at The Farm. Cooler temps and a decent amount of rain (hallelujah!) has extended the season and had crops ripening later than usual. This is just fine with me as there is always plenty to do! But it’s high past time to get a jump start on canning some pickled beets.

For me, the first thing of the season to get canned are the dark red beets. While many people turn their noses at these vegetables, they are becoming quite an en vogue trend in the food world. Praised for their nutritious qualities, they are simply outstanding pickled. Gourmet jars at farmers’ markets and fine grocers are delicious, but can be pricey – yikes! So why not pickle your own? Very easy and simply perfect, these are great on any relish tray or added to your favorite salad!

Personally, I like to eat them straight from the jar, but is that even kosher?!

Two jars of dark red pickled beets with extra slices of pickled beets on greens on a gray slate surface

The steps below may seem like a long description but once you try it out, you’ll understand how it’s not nearly as hard as it sounds. And soon, you’ll be a canning pro!

Watch how to can pickled beets:

Canning is all about prior planning and having items ready. Once you’re prepared, the process is extremely easy and fairly quick (I promise!).

Make sure to watch my canning 101 video for tips and tricks about how to can!

If you tried out the recipe, make sure to leave me a comment and a rating on the recipe so I know how it worked for you!

Two jars of dark red pickled beets with extra slices of pickled beets on greens on a gray slate surface

How to Can Pickled Beets

  • Author: Kaleb Wyse
  • Yield: 67 pint-size jars 1x
  • Category: Pickles
  • Method: Canning
  • Cuisine: American


Pickled beets have a deep, earthy flavor that are so delicious during the summer. But when they’re canned, they’re great to enjoy year-round!



For the brine

  • 2 cups water
  • 2 cups white vinegar
  • 2 cups sugar
  • 1 teaspoon salt

For the beets

  • 3 1/2 pounds dark red beets (or any preferred variety)
  • 12 large yellow or white onions (depending on preference, the amount of onion can be optional)


  1. Start by washing beets. If using home grown, make sure to leave the root on and cut the leaves to within an inch of the beet.
  2. Place in a large kettle and cover with water. Bring to a boil and let cook until tender. They’re ready when a knife is easily inserted with just slight resistance. Since beets vary in size, they may take varying times to cook. Remove them individually as needed.
  3. When cooked, drain (remove from water), let cool and remove skins using knife and gloves to prevent staining.
  4. Combine all the brine ingredients and let simmer on the stove.
  5. Also start a large kettle filled with water on high heat, fitted with a rack in the bottom. This will be used for a water-bath.
  6. Using sterilized jars, slice onion to taste and place in each jar. Then fill with sliced beets. These can be sliced directly into the jars. If this is difficult, slice on a cutting board and pack jars.
  7. Top sliced beets with additional onion, leaving about a half inch of headspace in the jar.
  8. Bring brine to a hard boil and fill each jar with the brine, leaving a half inch of headspace.
  9. Clean the top of the jars with hot water to remove any debris and drips.
  10. Following the manufacturer’s directions, place lids and rings on jars, being careful not to over tighten (this can cause lids to buckle).
  11. Place prepared jars in boiling water-bath, making sure water covers jars by at least one inch. Bring back to a boil and process for 10 minutes.
  12. Remove jars from kettle using a jar lifter and let cool completely before touching. Soon the lids should seal with a ping – music to a canner’s ears!


If one of the jars does not seal, don’t worry. Just place it in the refrigerator and eat it.

These are delicious after only a week of sitting in the brine. However, the sealed jars will last at least a year in a cool, dark environment.

Canning supplies needed

  • 6-7 sterilized pint-size canning jars
  • lids and rings


  • Serving Size: 1/2 cup
  • Calories: 128
  • Sugar: 24.4g
  • Sodium: 153mg
  • Fat: 0.2g
  • Saturated Fat: 0.1g
  • Trans Fat: 0g
  • Carbohydrates: 30.3g
  • Fiber: 3.2g
  • Protein: 1.9g
  • Cholesterol: 0mg

Keywords: pickled beets

Canning jar filled with dark red pickled beets and slices on onions on a gray slate surface
Three jars of dark red pickled beets with extra slices of pickled beets on greens on a gray slate surface

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  • I did it!! I canned/pickled asparagus and the sound of cans popping was so exciting. I figured why not try the cauliflower??!! Thanks for your inspiration!!

  • I watch Kaleb U Tube Video about pickle beets. Was amazed by this young man. he is so happy with life. I made these august 2017 open them Jan 2018 . THEY WHERE AMAZING GOOD first time I ever canned beets. one lesson I learn **wear gloves** tHIS is going in my canning book I will never try another beet recipe I believe if you find something that tastes really good stick with that….Thank you Kaleb for This.

  • Hi there
    When canning beets the recipe says 2 cups of sugar do I have to put 2 cups in or can I put half cup..

  • I use my electric instant pressure cooker to cook my beets much faster. I also usepickling spices in a cheese cloth ball. Maybe I’ll try onions.

  • I just bought 10 lbs of beets at the farmer’s market this morning. I think I left enough stem when I trimmed the beet greens off. I’ve been looking for a recipe that was simple–just sugar, salt, beets and vinegar….I cannot wait to try this over the next few days. I love onion (but have never tried them in beets) so I have to think about that a minute! LOL

  • Just wondering if you HAVE to use a water bath to can beets. I usually put my veggies as directed, but then put them in warm oven and let set overnight.