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Extension > Food Safety > Preserving and Preparing > Vegetables and Herbs > Pickled Beets

Vegetables and Herbs

canning jars of beets

Pickled Beets

Deb Botzek-Linn, Extension Educator — Food Safety

Reviewed 2012 by Deb Botzek-Linn, Extension Educator — Food Safety.

A tasty, tangy pickled beet will add colorful character and flavor to your dinnertime menu. Pickling beets is easier than you might think!

Preparation

To make pickling brine, combine vinegar, salt, sugar and water in a stainless steel, enamelware, or glass saucepan. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a boil, add beets (and onions if desired) and simmer for 5 minutes.

Have clean pint-sized, canning jars ready. Prepare two-piece lids and rings according to instructions on lid box.

Processing

Fill jars with beets and onions, leaving ½ inch headspace. Add hot vinegar solution, covering beets, and allowing ½ inch headspace. Run a thin spatula through jars to remove air bubbles. Wipe jar rims with a damp paper towel. Add caps and bands. Place filled jars on a rack in a water bath canner. The tops of the jars should be covered with 1 inch of water. Process for 30 minutes. Begin timing as soon as the water begins to boil. You can use this process for the following recipe.

Pickled Beets

Yield: About 8 pints

Store jars in a cool, dark place and let set for 6-8 weeks before opening.

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