Tangy Homemade Beet Pickles: A Classic Canning Recipe

Homemade Pickled Beets

Nothing brightens up your side dish lineup like a batch of tangy homemade pickled beet. Use this easy multi-generational canning recipe for beautifully colored and perfectly spiced pickled beets that will become a staple at your table.

Why This Beet Pickle Recipe Works Every Time

From the first pop of the jar to the last crunchy slice, these pickled beets deliver a perfect balance of sweet, sour, and earthy flavors. Whether you’re a preserving pro or new to home canning, you’ll love how simple it is to transform raw beets into a colorful, flavor-packed condiment.

Ingredients for Beet Brine and Beets

• 5 pounds beets, stems removed
• 4 cups apple cider vinegar
• 2 cups water
• 1 cup granulated sugar
• 2 tablespoons kosher salt
• 1 cinnamon stick
• 6 whole cloves
• 2 bay leaves
• 1 teaspoon black peppercorns

How to Make Beet Pickles: Step-by-Step Instructions

1. Cook and Peel the Beets

   Place the beets in a large pot and cover with water. Bring to a gentle boil, then reduce heat and simmer until tender, about 20–25 minutes. Drain and let cool slightly. Slip off the skins by rubbing gently with your fingers or a paper towel.

2. Slice and Layer

   Trim off the beet greens and roots. Slice the beets into ¼-inch rounds or wedges, then layer them evenly into sterilized canning jars.

3. Prepare the Spiced Brine

   In a saucepan, combine apple cider vinegar, water, sugar, salt, cinnamon stick, cloves, bay leaves, and peppercorns. Bring to a simmer over medium heat, stirring until sugar dissolves and spices infuse the liquid—about 5 minutes.

4. Fill Jars and Process

   Carefully ladle the hot brine over the beets, leaving ½-inch headspace. Wipe rims clean, apply lids, and process in a boiling water bath for 10 minutes. Turn off heat, let jars sit in water for 5 minutes, then remove and cool on a towel—avoiding drafts.

5. Rest and Flavor Development

   Allow jars to rest undisturbed for at least 12 hours before tasting. The flavor deepens over the next few days—plan ahead for best results.

Tasting Tips and Storing Pickled Beets

Storage: Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and enjoy within 4 weeks.

• Chill for extra crunch and bright flavor.
• Serve with roast meats, salads, or as a tangy side on your cheese board.
• Use the pickling spices in grain bowls for added warmth.

Nutritional Information

Recipe Details

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 14 hours

Servings: 6 servings

Category: Side Dish

Cuisine: American

Keywords: beet, pickled beets, canning, brine, root vegetable

Enjoy every crunchy, tangy bite of your homemade pickled beet.