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Pickled Beets

Pickled Beets

Pickled beets make the perfect side dish! 
Course Side Dish
Prep Time 22 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 37 minutes
Servings 32 pints
Calories 100kcal


  • 7 pounds beets with their rootlets and 2 inches of their tops, well scrubbed
  • 3 tablespoons pickling spices
  • 1 cup granulated sugar
  • 1 cup light brown sugar firmly packed
  • 2 teaspoons pickling salt
  • 1 quart cider vinegar
  • 2 cups water


  • Put the beets in a large pot and cover with boiling water. Return the water to a boil and boil them for about 15-35 minutes depending on their size. You want them just tender.
  • Drain the beets and cover them with cold water. When they are cool, trim them and slip off their skins. Halve or quarter them or slice into ¼ inch slices.
  • Place the spices in a cheesecloth bag. Place the bag and the sugars, salt, vinegar and water in a non-reactive pot. Bring to a boil, stirring until the sugars dissolve. Reduce the heat and simmer, uncovered, for 10 minutes.
  • While the liquid simmers, pack the beets in pint or quart mason jars (properly sterilized per general canning instructions). Pour the hot liquid over the beets leaving a ½ inch headspace. Close the jars with two piece caps (processed per canning instructions). Process the jars for 30 minutes in a boiling-water bath.
  • Store the jars in a cool, dry place for at least 3 weeks before eating. After opening store the jar in the fridge. You might want to consider saving the juice for pickled eggs.


Makes 8 pints.


Calories: 100kcal | Carbohydrates: 23g | Protein: 1g | Sodium: 227mg | Potassium: 359mg | Fiber: 2g | Sugar: 19g | Vitamin A: 35IU | Vitamin C: 5.1mg | Calcium: 28mg | Iron: 0.9mg