Homemade Pickled Beets Recipe

Here is a complete Homemade Pickled Beets recipe, made from fresh beets and preserved in a simple, tangy-sweet brine. This version uses basic ingredients and can be stored in the fridge or water-bath canned for longer shelf life.

Homemade Pickled Beets Recipe

Yields: About 4–5 pint jars (varies with beet size)
Prep Time: 30–40 minutes
Cook Time: 45–60 minutes
Pickling Time: 24 hours minimum (for flavor to develop)

Ingredients

For the Beets:

• 3 to 4 pounds fresh beets

• Water (for boiling)

• Ice (for cooling)

For the Pickling Brine:

• 2 cups white vinegar (5% acidity)

• 1 cup water

• 1 cup granulated sugar

• 1 ½ teaspoons salt

• ½ teaspoon whole cloves (optional)

• 1 teaspoon whole black peppercorns (optional)

• 1–2 cinnamon sticks (optional)

• 1 small onion, thinly sliced (optional)

Equipment Needed

• Large pot

• Medium saucepan

• Knife and cutting board

• Glass jars with lids (sterilized)

• Jar funnel (optional)

• Tongs or jar lifter (for hot jars)

• Canning pot (if water-bath canning)

Step-by-Step Instructions

Step 1: Prepare the Beets

1. Trim the beet greens, leaving about 1 inch of the stems attached to prevent bleeding.

2. Scrub the beets thoroughly under cold water to remove dirt.

Step 2: Cook the Beets

1. Place beets in a large pot and cover with water.

2. Bring to a boil, then reduce heat and simmer for 30–45 minutes or until the beets are fork-tender.

3. Drain and place the cooked beets in a bowl of ice water to cool.

4. Once cool, peel the beets by rubbing the skins off with your hands or using a paper towel.

5. Trim the ends, then slice, quarter, or cube the beets as desired.

Step 3: Make the Pickling Brine

1. In a medium saucepan, combine vinegar, water, sugar, salt, and optional spices and onion.

2. Bring to a boil over medium heat, stirring until the sugar dissolves.

3. Reduce heat and simmer for 3–5 minutes. Remove from heat.

Step 4: Pack the Jars

1. Sterilize jars and lids by boiling them in water for 10 minutes, or washing in hot soapy water and keeping them hot until use.

2. Pack sliced beets into the hot jars, leaving about ½ inch of headspace.

3. If using onion, layer a few slices in with the beets.

Step 5: Add the Brine

1. Pour the hot brine over the beets in the jars, again leaving ½ inch of headspace.

2. Use a clean knife or skewer to remove air bubbles.

3. Wipe the jar rims with a clean cloth.

4. Place lids on jars and screw on the bands until fingertip tight.

Storage Options

Option 1: Refrigerator Pickled Beets

1. Allow jars to cool at room temperature.

2. Store in the refrigerator for at least 24 hours before eating to let the flavors develop.

3. Use within 2 months for best quality.

Option 2: Water-Bath Canning (for shelf-stable storage)

1. Process the sealed jars in a boiling water bath for 30 minutes (adjust for altitude as needed).

2. Remove and let cool. Check for proper seals (the lid should not flex).

3. Store sealed jars in a cool, dark place for up to 1 year.

Tips

• Use gloves when peeling beets to avoid staining your hands.

• For a spiced version, include cloves, cinnamon, and peppercorns in the brine or tied in a spice bag.

• You can mix red and golden beets, but they may bleed into each other.