There’s something absolutely magical about homemade canned pickled beets that store-bought versions just can’t compete with. Not only are they infinitely more delicious, but they’re also a wonderful way to preserve the season’s bounty and have a gorgeous, vibrant condiment on hand year-round. I absolutely love the deep ruby color and that perfect balance of sweet and tangy flavors that make these beets so addictive.
Pickled beets have been a staple in kitchens for centuries, and for good reason. They’re versatile enough to serve alongside a charcuterie board, toss into salads, pair with roasted vegetables, or even enjoy straight from the jar as a snack. The beauty of making your own is that you control the level of spice, sweetness, and vinegar intensity. Plus, there’s nothing quite like the satisfaction of opening a jar you canned yourself months ago and tasting summer captured in a glass jar.
I’ve refined this recipe over years of canning to achieve the absolute best results. The key is using fresh, young beets that are tender but still have that slight earthiness that makes beets so special. The pickling liquid—a combination of vinegar, sugar, and warm spices—creates that perfect balance that keeps you coming back for more. Whether you’re an experienced canner or trying this for the first time, this recipe is foolproof and will have you wondering why you didn’t start canning pickled beets sooner.
For more canning inspiration, check out our jam canning guide and vegetable preservation techniques. You might also enjoy creative ways to use beets in your cooking. For detailed canning safety information, visit Serious Eats’ canning guide and Bon Appétit’s pickling methods.
Ingredients
- 4 pounds fresh beets, medium-sized with 1-2 inches of stem attached
- 2 cups white vinegar (5% acidity)
- 1 cup apple cider vinegar
- 2 cups water
- 1 cup granulated sugar
- 2 tablespoons sea salt
- 4 teaspoons whole allspice berries
- 4 teaspoons whole black peppercorns
- 8 whole cloves
- 4 bay leaves
- 4 garlic cloves, peeled and halved
- 4 fresh thyme sprigs (or 1 teaspoon dried thyme per jar)
- 4 sterilized quart-sized canning jars with lids and bands
- Water for processing
Instructions
- Prepare your canning equipment by washing all jars, lids, and bands in hot soapy water. Place jars in a large pot and cover with water, bringing to a boil. Keep jars in hot water until ready to fill. Place lids in a small saucepan of hot (not boiling) water.
Trim the beets, leaving 1-2 inches of stem and root intact—this prevents them from bleeding during cooking. Gently scrub under cool running water to remove any dirt, being careful not to puncture the skin.
- Fill a large pot with water and bring to a rolling boil. Carefully add all the beets and return to a boil. Reduce heat to medium-high and simmer for 25-35 minutes, depending on beet size, until a knife easily pierces the largest beet but the beet still has slight resistance.
Transfer cooked beets to an ice bath using a slotted spoon. Once cool enough to handle (about 5 minutes), slip off the skins by gently rubbing with your fingers—they should slide off easily. Trim off the stems and roots completely.
- Cut cooled beets into uniform quarters or thin slices (depending on preference). Pack beets into hot sterilized jars, filling to about 2 inches from the top, dividing equally among the four jars.
- In a large stainless steel pot, combine white vinegar, apple cider vinegar, water, sugar, and sea salt. Heat over medium-high heat, stirring occasionally, until sugar is completely dissolved and mixture begins to steam (about 5-8 minutes). Do not allow to boil rapidly.
Reduce heat to low and add allspice berries, black peppercorns, cloves, and bay leaves. Simmer gently for 5 minutes to infuse the flavors into the liquid.
- Carefully remove one hot jar from the hot water using jar tongs. Place on a clean kitchen towel. Using a slotted spoon, distribute the spices evenly among the four jars—place 1 teaspoon allspice berries, 1 teaspoon peppercorns, 2 whole cloves, 1 bay leaf, 2 garlic clove halves, and 1 thyme sprig into each jar.
Slowly pour the hot pickling liquid into each jar over the beets and spices, leaving exactly ½ inch of headspace from the rim.
- Wipe the rim of each jar thoroughly with a clean, damp cloth to remove any residue or drips. Place a hot lid on each jar and screw the band on firmly until snug—do not over-tighten as steam needs to escape during processing.
Place filled jars on the rack in your canner, ensuring they are covered with at least 1 inch of water. If needed, add more hot water.
- Bring the water to a rolling boil and process for 30 minutes (for quart jars at altitudes under 1,000 feet). Adjust time if you’re at higher altitude according to USDA guidelines. The water should maintain a gentle, steady boil throughout.
Carefully remove jars using jar tongs and place them upright on a clean kitchen towel to cool completely—do not move or disturb jars during this cooling period (at least 12-24 hours).
- After jars have cooled completely, test the seals by pressing the center of each lid with your finger. If the lid is concave (curved downward) and doesn’t move or make a popping sound, it has sealed properly. If any jar didn’t seal, refrigerate and use within 2 weeks.
Store sealed jars in a cool, dark place for up to one year. The flavors will continue to develop and meld beautifully over 2-3 weeks, though they’re delicious right away.
Pro Tips
- **Beet Selection**: Choose medium-sized beets of similar size so they cook evenly. Very large beets take significantly longer to cook and may result in uneven texture throughout your batch. Young, tender beets will have the best flavor and texture.
- **Skin Removal**: The skins slip off most easily when beets are still warm but cool enough to handle. If they’ve cooled too much, briefly reheat under warm running water to make removal easier.
- **Vinegar Types**: The combination of white vinegar and apple cider vinegar creates complexity in flavor. White vinegar provides clarity and tang, while apple cider vinegar adds subtle sweetness and depth. You can use all white vinegar if preferred, but the cider vinegar makes a noticeable difference.
- **Spice Customization**: Feel free to adjust the spices to your preference. Add red pepper flakes for heat, fresh dill for herbaceous notes, or star anise for licorice undertones. Keep the total amount of spices consistent for proper processing.
- **Headspace Importance**: Maintaining exactly ½ inch of headspace is crucial for proper sealing. Too much headspace can prevent sealing; too little can cause liquid to escape during processing.
- **Water Bath Canning Safety**: Always ensure jars are completely covered with water during processing. This is a high-acid food safe for water bath canning (no pressure canner needed). Never skip the processing step—it’s essential for food safety.
- **Altitude Adjustments**: Processing times vary by altitude. At 1,001-2,000 feet, process for 35 minutes; at 2,001-4,000 feet, process for 40 minutes; above 4,000 feet, process for 45 minutes.
- **Flavor Development**: While pickled beets are delicious immediately, they develop more complex, mellow flavors after 2-3 weeks of storage. The spices continue to infuse and the beets absorb more pickling liquid.
- **Storage**: Store in a cool, dark pantry or cupboard. Avoid direct sunlight, which can fade the beautiful color. Once opened, refrigerate and use within 2-3 weeks.
- **Uses**: Serve alongside roasted vegetables, add to salads, pair with goat cheese, include on charcuterie boards, or enjoy straight from the jar as a tangy snack.