Pickled Beets

5 from 1 vote

Making homemade pickled beets is a great way to preserve the flavors of fresh beets! Follow our step-by-step guide on how to make canned pickled beets at home.

Adapted from Ball Canning

Prep Time15

Cook Time1 15

Total Time1 30

Course: Canning Recipes

Cuisine: General

Servings: pint jars

Calories: 685kcal

Author: Cassie Johnston

Ingredients

4 pounds beets about 20-24 medium size beets, 1 to 1 ½ inch in diameter
2 cups sugar
3 cinnamon sticks
1 tablespoon whole mustard seeds
1 teaspoon whole allspice
1 teaspoon whole cloves
1 teaspoon pickling salt
2 ½ cups apple cider vinegar
1 ½ cups water
3 cups thinly sliced onions about 3 medium
4 sprigs of fresh rosemary

Instructions

Prepare canner, jars, and lids for canning.
Wash 4 pounds beets and trim off the leaves, leaving about 2” of stem.
Place trimmed beets in a large saucepan and cover with water by at least 1 inch. Bring to a boil over high heat.
Cook until beets are just tender—about 20-30 minutes depending on the size. Then drain and allow beets to cool. Once beets are cool to the touch, trim off roots and stem, peel, and slice into ¼” to ½” thick slices.
In a large saucepan, combine the 2 cups sugar, 3 cinnamon sticks, 1 tablespoon whole mustard seeds, 1 teaspoon whole allspice, 1 teaspoon whole cloves, 1 teaspoon pickling salt, 2 ½ cups apple cider vinegar, and 1 ½ cups water. Bring to a boil, then reduce heat and simmer for about 5 minutes. Add in the beets and 3 cups thinly sliced onions, and cook until the beets are warmed through, about 5 additional minutes. Reduce heat to low, and remove and discard the cinnamon sticks.
Pack hot beets into the prepared hot jars, leaving a ½-inch headspace. Pack a single rosemary sprig into each jar. Then ladle the hot pickling liquid over the beets, also leaving a ½ inch headspace.
Remove air bubbles, clean jar rim, and attach lid until fingertip tight. Repeat with remaining jars.
Process pint jars in a boiling water bath canner for 30 minutes. Turn off heat, remove cover, and let jars cool in the water for 5 minutes. Then remove jars from the canner, and allow to cool for 12 hours before checking the seal—do not retighten any loose rings. Check for proper seal, then label and store the jars.

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