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One of the quickest and simplest canning recipes, these Pickled Beets are a surprisingly delicious treat. They take minimal prep for canning but can be enjoyed year-round on salads or snack boards.
Why I love this pickled beets recipe.
This canning season has started slower than other years here at The Farm. Cooler temperatures and a decent amount of rain (hallelujah!) have extended the season and caused crops to ripen later than usual. This is just fine with me, as there is always plenty to do! But it’s high time to get a jump start on canning some pickled beets.
For me, the first thing of the season to get canned is dark red beets. While many people turn their noses to 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 they 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?!
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
Everything you’ll need to make this recipe.
- Beets
- Onion
- White distilled vinegar
- Sugar
Here’s how to can pickled beets.
- Cook the beets. Using a potato brush, scrub the beets under water to remove any residue and dirt. Place the beets in a large kettle and fully submerge in water. Bring to a boil. Check each beet while cooking and remove it when done. Smaller beets can take 10 to 15 minutes to cook, while larger ones may take up to 25 minutes.
- Prepare the beets. Let the beets cool. using a knife, remove the outer layer of the vegetable. Remove any stem and root that is still attached. Slice the beets into thin disks, about ¼-inch to ½-inch in width.
- Prepare the brine. In a separate kettle, add two cups of water, the white distilled vinegar, sugar, and kosher salt. Place over medium heat and bring to a full boil.
- Sterilize and assemble the jars. Submerge the washed canning jars in boiling water for 10 minutes, then remove. Follow package instructions for cleaning the lids. Add a layer of fresh-cut onion to the bottom of each jar. Gently pack the beets into the jar until nearly full. If desired, add additional onions over the top, leaving ½-inch of headspace at the top. Pour the boiling brine over top, filling until ½-inch of headspace remains.
- Seal the jars. Wipe off the mouth of the jar using a paper towel with boiled water. Add the lids to tighten until just snug. Add all the jars to the boiling water bath. Ensure the water line is above the lids of the jars by about 1 inch. If not, add water to completely cover them. Once the water has returned to a boil, let the jars process in the bath for the correct processing time (see chart below for times and elevation). Remove from the bath with a jar lifter and let cool.
Each altitude can require a different processing time. I’m located between 0 and 1,000 feet above sea level. If you are at a different elevation, make sure to check the USDA Canning Guide for your processing time:
| Elevation | 0 to 1,000 ft | 1,001 to 3,000 ft | 3,001 to 6,000 ft | 6,000 ft + |
|---|---|---|---|---|
| Time | 30 minutes | 35 minutes | 40 minutes | 45 minutes |
These pro tips will make this pickled beets recipe a success.
- To prepare the beets, scrub them, wash them well to remove any soil, trim the stem to 1 inch in length, and leave the roots intact.
- To determine whether a beet is fully cooked, poke it with a knife. It should be able to be easily inserted with a little resistance in the center.
- Sterilize the jars before canning and adding the beets. This is important for both new and used jars, as it prevents contamination and spoilage.
- Don’t overtighten the jars. Otherwise, the lid could buckle, preventing a proper seal.
Frequently asked questions about how to can pickled beets.
Any beet works for this recipe, but a deep red beet will give you the most traditional look for this recipe. I use a…
A white or yellow onion will do best in the jars. A red onion does not have as much structure and will not hold up as well.
Unfortunately, you cannot store this jar. Not all is lost, however. Simply place it in the refrigerator and enjoy it over time.
The beets will taste great after just one week of sitting in the brine.
The sealed jars can sit in a cool, dark environment for at least a year.
Yes, after opening a sealed jar, place the opened jar in the refrigerator. Make sure to use a lid and a ring on the jar while in the refrigerator to keep it contained and fresh as long as possible.
The recipe allows you to use a range of sugar, depending on your preferred level of sweetness. As little as 2 tbsp of sugar (or honey) can be used, all the way up to 2 cups. The great thing about this recipe is that it is customizable to your preferred tastes.
You’ll love these other canning recipes.
Watch how to can pickled beets.
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Have I Convinced You to Make This Recipe?
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How to Can Pickled Beets
Equipment
- 6-7 sterilized pint-size canning jars
- lids and rings
Ingredients
For the brine
- 2 cups water
- 2 cups distilled white vinegar (5%)
- 2 tbsp granulated sugar (or honey) all the way up to 2 cups, depending on the sweetness desired
- 1 tsp kosher salt
For the beets
- 3 ½ lbs dark red beets (or any preferred variety)
- 1-2 large yellow or white onions (depending on preference, the amount of onion can be optional)
Instructions
- Start by washing beets. If using homegrown, make sure to leave the root on and cut the leaves to within an inch of the beet.3 ½ lbs dark red beets (or any preferred variety)
- 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.
- When cooked, drain (remove from water), let cool, and remove skins using a knife and gloves to prevent staining.
- Combine all the brine ingredients and let simmer on the stove.2 cups water, 2 cups distilled white vinegar (5%), 2 tbsp granulated sugar (or honey), 1 tsp kosher salt
- 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.
- 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.1-2 large yellow or white onions (depending on preference, the amount of onion can be optional)
- Top sliced beets with additional onion, leaving about a half-inch of headspace in the jar.
- Bring brine to a hard boil and fill each jar with the brine, leaving a half-inch of headspace.
- Clean the top of the jars with hot water to remove any debris and drips.
- Following the manufacturer’s directions, place lids and rings on jars, being careful not to over tighten (this can cause lids to buckle).
- 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 30 minutes.
- 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!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
While watching your video you say to process for 10 minutes but on the written recipe it says to process for 30 minutes. Just wondering which one is the best
Hi June! You are correct. I updated the recipe to follow the USDA guidelines for safe canning.
Made this receipt with a quarter cup sugar yet I added 2 pks cinnamon candy’s to the recipe along with cinnamon sticks add for the brine ., so delicious a excellent add to .
Made this quarter cup sugar yet I added 2 pks cinnamon candy’s to the recipe along with cinnamon sticks add for the brine ., so delicious a excellent add to .
The recipe is easy to understand and follow.
My beets look beautiful .
I do everything the same but I use brown sugar instead of white
It takes them up a notch. Yummy!!!!
How much sugar did you use in the brine for beets in your video. It was perfect
Just ordered the seeds to plant some Detroit beets as you suggested, my question is….will they hold up by freezing them after doing your picklIng recipe instead of canning? Thanks in advance.
I enjoy your videos very much, keep them coming!
Hi There, i noticed you don’t boil your lids and rings, I do, just to make sure they are sterilized, is this ok, thankyou, colleen, from fort erie ontario
This is the easiest and most delicious pickled beet recipe that I have ever tried. The onions taste amazing with the beets. I will never use another recipe for these again! Yummy
This recipe made me comfortable enough to try to can beets ! But I became very confused after I watched the video and he said 10 mins for processing time but the recipe says 30! Can someone clarify so can I get this recipe down? Thank you !
Hi Jessica! Our family has traditionally canned our pickled beets for 10 minutes, but the USDA canning guide recommends processing them for 30 minutes, so I made sure to update the recipe to follow this guidance. In accordance with best food safety practices, the processing time should be 30 minutes. I hope this helps!