Classic Pickled Beets: A Simple Homemade Preservation Guide

Homemade Sweet and Tangy Pickled Beets

These vibrant homemade pickled beets are the perfect balance of sweet and tangy flavors. This classic American recipe transforms fresh beets into a delicious side dish that can be enjoyed year-round. Whether you’re looking to preserve your garden harvest or simply want to try your hand at pickling, this straightforward recipe will help you create jars of ruby-red goodness that brighten up any meal.

Why You’ll Love These Pickled Beets

There’s something magical about the transformation of earthy beets into vibrant, flavorful pickled treasures. These pickled beets offer:

• Versatility: Perfect as a side dish, salad topping, or sandwich addition
• Storage: Enjoy garden-fresh flavor all year long
• Nutrition: Low in calories and fat, with natural sweetness
• Simplicity: Basic ingredients and straightforward technique

Ingredients for Perfect Pickled Beets

• 10 pounds fresh small beets, stems removed
• 2 cups granulated sugar
• 2 tablespoons pickling salt
• 2 cups white vinegar
• 2 cups water
• 1 teaspoon whole cloves (optional)
• 4 cinnamon sticks, broken into pieces (optional)

Kitchen Equipment Needed

• Large pot for cooking beets
• Mason jars with lids and rings
• Canning funnel
• Large saucepan for brine
• Knife and cutting board
• Rubber gloves (optional but recommended to prevent stained hands)

How to Make Delicious Pickled Beets

1. Wash beets thoroughly, removing any dirt. Leave roots intact and trim stems to 1 inch to prevent bleeding during cooking.
2. Place beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until tender when pierced with a fork, about 25-30 minutes depending on size.
3. Drain beets and allow them to cool until comfortable to handle. The skins should slip off easily. Tip: Wear gloves to prevent staining your hands.
4. Trim off roots and remaining stems, then slice or quarter beets depending on size and your preference.
5. In a large saucepan, combine sugar, pickling salt, vinegar, and water. If using, add cloves and cinnamon sticks for extra flavor.
6. Bring brine mixture to a boil, stirring until sugar dissolves completely.
7. Add sliced beets to the hot brine and return to a boil for 5 minutes.
8. Pack beets into sterilized jars, leaving 1/2 inch headspace. Ladle hot brine over beets, maintaining the 1/2 inch headspace.
9. Remove air bubbles by running a knife around the inside of each jar. Wipe jar rims clean with a damp cloth.
10. Secure lids and rings on jars, tightening to fingertip tightness.
11. Process jars in a boiling water bath for 30 minutes (adjust time for altitude if necessary).
12. Remove jars and allow to cool completely on a towel-lined counter for 24 hours.

Storage Tips for Your Pickled Beets

Once processed and sealed, your pickled beets can be stored in a cool, dark place for up to 1 year. For best flavor, allow the beets to cure for at least 2 weeks before opening. Once opened, store jars in the refrigerator and consume within 3 months.

How to Serve Pickled Beets

These versatile pickled beets can enhance numerous dishes:

• Add to salads with goat cheese and walnuts
• Serve alongside roasted meats
• Include on charcuterie boards
• Layer in sandwiches or wraps
• Chop and add to egg or potato salad
• Enjoy as a simple side dish on their own

Recipe Variations to Try

• Spiced Pickled Beets: Add 1 teaspoon allspice berries and 1 tablespoon mustard seeds to the brine
• Onion Pickled Beets: Layer thinly sliced red onions between the beets
• Sweet and Spicy: Add 1 jalapeño, sliced, to each jar for a gentle heat
• Herbed Variation: Include fresh dill or thyme sprigs in each jar

Nutritional Information

FAQ About Pickled Beets

How long do pickled beets last?

Properly canned pickled beets can last up to 12 months when stored in a cool, dark place. Once opened, refrigerate and use within 3 months.

Can I use large beets instead of small ones?

Yes! Large beets work fine but may take longer to cook. Simply cut them into smaller, uniform pieces after cooking.

Do I need to use canning salt?

Pickling salt is preferred as it doesn’t contain anti-caking agents that can cloud your brine, but kosher salt (without additives) can work in a pinch.

Can I reduce the sugar in this recipe?

While sugar helps preserve and flavor the beets, you can reduce it by up to half. Don’t eliminate it entirely as it affects both preservation and taste.

Why did my pickled beets turn out soggy?

Overcooking the beets before pickling is usually the culprit. Make sure they’re tender but still firm when you drain them.

Final Thoughts on Homemade Pickled Beets

Creating your own pickled beets at home connects you to generations of preserving traditions while providing a delicious, nutritious addition to your pantry. The vibrant color and balanced flavor of these beets will brighten your table throughout the year. Whether you’re a pickling novice or a seasoned home canner, this reliable recipe delivers consistent, mouthwatering results that will have you coming back to make another batch as soon as your jars run empty.