Table of Contents
  1. Here's how to make these three canned beet recipes
  2. Three Canned Beet Recipes Recipe

I can just imagine some of the faces a few of you are making as you read the title of this recipe. Beets?!? Wait, a pickled and canned beet recipe!?!? While this is a favorite canned good of mine and honestly, I know it’s not for everyone. On the flip side, I also know many of you love beets.

A few years ago, I filmed a pickled beet video and people loved it! (It’s actually one of my top videos on YouTube!) Since I’m never complacent, I decided it was time for an update. Don’t worry: the classic all-purpose pickled beet recipe is still intact with just a slight variation, but I’ve also added two more recipes that I love:

  • A unique fennel anise
  • An herby rosemary basil

Each variation is pretty much made up of the same standard process, so once you have this down, you’re pretty much a pro:

  • Start by cooking the beets.
  • Preparing a brine that will go over the beets and various add-ins.
  • Fill up the jars with the beets and the whichever brining liquid you choose.
  • Place the jars in a water bath to process for about 10 minutes.
Three different kinds of canned beet recipes in Ball canning jars on a white surface with red and yellow beets in the background.

These are great all winter and will keep for a year in a cool dark place. Personally, I have a shelf in my basement where I store all of my canned goods, but a pantry will work really well too.

Luckily, these canned beets can be enjoyed as soon as two weeks after they’re made! Why not eat them the same day? Well, it’s a good idea to let the beets infuse the liquid from the brine so that it imparts the true flavors you’re shooting for.

After you make this recipe, make sure to stop back and leave me a comment and recipe rating so I know if these worked for you! And make sure to tell me which one was your favorite.

A red canned beet recipe in a Ball canning jar on a white surface with Ball canning jars in background.
Updated classic pickled beets
A white and pink canned beet recipe in a Ball canning jar on a white surface with Ball canning jars and beets in background.
Fennel and anise pickled beets
A red canned beet recipe in a Ball canning jar on a white surface with Ball canning jars in background.
Spiced rosemary pickled beets

Here’s how to make these three canned beet recipes

Three different kinds of canned beet recipes in Ball canning jars on a white surface with red and yellow beets in the background.

Three Canned Beet Recipes

5 from 1 vote
Three unique canned beet recipes will satisfy any pickle craving! A classic recipe, with fennel anise and rosemary and basil variations make these unique recipes to give a try!
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Servings 1 quart jar

Ingredients

For the classic

  • 2 lb dark red beets
  • 1 large yellow onion sliced
  • 1 ½ cups white vinegar
  • 1 ¼ cups strained water from the cooked beets (or fresh water)
  • 1 cup sugar
  • ¾ tsp canning salt

For the fennel anise

  • 2 lb mixture of white chioggia and yellow beets
  • 2 fennel bulbs cleaned and thinly sliced
  • 1 small yellow onion sliced
  • 1 ½ cups champagne vinegar
  • 1 cup white vinegar
  • 2 cups water
  • 1 cup sugar
  • ¾ tsp canning salt
  • 4 star anise
  • 1 tbsp black peppercorns

For the spiced rosemary

  • 2 lb dark red beets
  • 1 large yellow onion sliced
  • 2 cups red wine vinegar
  • 1 cup apple cider vinegar
  • 2 cups water
  • 1 cup sugar
  • ¾ tsp salt
  • 4 small sprigs rosemary
  • 4 bay leaves

Instructions
 

  • For each recipe, leave the beet roots and two inches of stem attached. Cook in boiling water until tender or a knife inserted into the beets meets little resistance. Place larger beets at the bottom of the kettle and smaller at the top. As the beets become cooked, remove and cool. Under cool running water, trim the beet roots, stems and remove the skins.
  • Slice the beets to preferred size for eating and what fits into jars.
  • Prepare the brine by bringing vinegar (or vinegars), water, sugar and salt to a boil on the stove. Keep at a simmer while filling the prepared jars.
  • Adding onion (and fennel for one recipe) can be to desired taste. Personally, I love onion and fennel and am liberal with both.
  • For the fennel recipe, add one star anise and a few peppercorns to the top of the filled jar. For the spiced rosemary recipe, add one sprig rosemary and one bay leaf to each jar before filling.
  • Once jars are filled, pour in simmering brine, leaving ½-inch of head space.
  • Wipe jar rims with simmering water.
  • Top with prepared lid and ring.
  • Place in readied water bath for 10 minutes.
  • After 10 minutes, remove from water bath and place on cooling rack for 24 hours.

Notes

The caloric information is slightly different for each beet recipe:
  • Classic beets: 159 calories in ½ cup serving
  • Fennel anise beets: 192 calories in ½ cup serving
  • Spiced rosemary beets: 172 calories in ½ cup serving

Nutrition

Serving: 0.5cupCalories: 159kcalCarbohydrates: 37.2gProtein: 2gFat: 0.2gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 309.7mgFiber: 3.4gSugar: 33.2g
Course Preserving
Cuisine American
Difficulty Intermediate
Method Canning

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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4 Comments

  1. Hi Kaleb! These look really good, but how long do I let them sit before I can open the jars and eat them? 1 week? 3 weeks?

  2. 5 stars
    Kaleb, I really enjoy watching you create these wonderful recipes with your personal touch….I have made quite a few of them rhubarb jam ,beets etc.
    You are very inspiring in all you do.
    Your organized kitchen to your beautiful landscaping and gardening tips.
    As you continue to share your knowledge ,I am happy to be on this journey
    with you.

  3. doesn’t make sense…classic calls for less than 3 cups liquid…fennel calls for 4+ cups and rosemary for 5 cups for same 2 lbs…to make 1 quart. there are only 4 cups in a quart plus the beets and onion…doesn’t add up