Homemade Pickled Beets Recipe: A Tangy, Sweet, and Earthy Delight from Your Kitchen
Beets are one of those vegetables that often divide a room—people tend to either love or avoid them. But if there's one way to turn even the most hesitant beet skeptic into a fan, it's with homemade pickled beets.
Deeply colored, naturally sweet, and infused with the warming tang of vinegar and spices, pickled beets are more than just a side—they’re a legacy. From old-world kitchens to modern pantries, they have found their place in generations of jars, bringing both nutrition and nostalgia to the table.
Whether you’re a first-time pickler or a seasoned preserver, this homemade pickled beet recipe will walk you through every step—from boiling beets to sterilizing jars, preparing a balanced brine, and storing them properly for maximum flavor and longevity.
Why Pickled Beets?
Pickling is one of the oldest culinary traditions in the world. But with beets, it becomes more than preservation—it becomes transformation. The combination of tart vinegar, sweet sugar, warming spices, and the earthy profile of beets results in a side dish or condiment that can elevate countless meals.
Here’s why you’ll love this recipe:
-
Simple, time-honored technique
-
Naturally nutritious—high in fiber, folate, and antioxidants
-
Versatile—serve with cheese, salads, meats, or enjoy straight from the jar
-
Beautiful presentation—their vibrant ruby-red hue is striking in any dish
-
Long shelf life when canned properly
Types of Pickled Beets
Before diving into the process, it’s worth noting there are a few different ways to pickle beets:
-
Refrigerator Pickled Beets – Quick and easy; stored in the fridge; no canning needed
-
Water-Bath Canned Pickled Beets – Shelf-stable and ideal for long-term storage
-
Fermented Beets – Naturally pickled with salt and time (not covered here)
This recipe focuses on both refrigerator and canned pickled beets, so you can choose the method that best fits your needs and comfort level.
Ingredients for Homemade Pickled Beets
This recipe yields about 4 pint jars (or 8 cups) of pickled beets.
For the Beets:
-
3 lbs fresh beets (about 8–10 medium beets)
-
Water (for boiling and peeling)
-
Ice bath (to cool beets after boiling)
For the Pickling Brine:
-
2 cups distilled white vinegar (5% acidity)
-
1 cup apple cider vinegar (adds depth; can use all white vinegar if desired)
-
1 ½ cups granulated sugar
-
1 cup water
-
1 ½ teaspoons canning salt or kosher salt
For the Spice Blend:
-
6 whole cloves
-
1 cinnamon stick (broken in half)
-
1 teaspoon mustard seeds
-
1 teaspoon black peppercorns
-
½ teaspoon allspice berries
-
2 bay leaves
Optional additions: a few slices of red onion, orange zest, or a sprig of dill per jar.
Equipment You’ll Need
-
Large pot (for boiling beets)
-
Medium saucepan (for brine)
-
4 sterilized pint jars with new lids and rings
-
Jar lifter or tongs
-
Canning funnel (optional, but helpful)
-
Ladle
-
Large bowl for ice bath
-
Clean towels
If water-bath canning:
-
Canner or large stockpot with a rack
-
Thermometer (optional, but useful)
Step-by-Step Instructions
1. Prepare the Beets
Start with fresh, firm beets with greens removed (leave about an inch of stem to prevent bleeding).
Boil the Beets:
-
Scrub beets under cold running water to remove dirt.
-
Place them in a large pot and cover with water.
-
Bring to a boil and reduce to a simmer.
-
Cook for 35–45 minutes, or until a knife slides easily into the center.
-
Drain and place the beets into an ice bath to cool quickly.
Peel and Slice:
Once cool, the skins should slip off easily. Wear gloves if you want to avoid stained hands. Slice beets into ¼-inch rounds or wedges—whatever you prefer.
2. Sterilize the Jars
While the beets are boiling or cooling, prepare your jars.
-
Wash jars, lids, and rings in hot, soapy water.
-
Sterilize jars by boiling them for 10 minutes or placing them in a 225°F (110°C) oven for 15 minutes.
-
Keep jars warm until ready to fill to prevent cracking.
3. Make the Pickling Brine
In a medium saucepan:
-
Combine vinegars, sugar, water, and salt.
-
Add spices (you can wrap them in a cheesecloth sachet or add directly and strain later).
-
Bring to a gentle boil, stirring to dissolve the sugar.
-
Simmer for 5 minutes, then remove from heat.
Taste and adjust. Want it tangier? Add more vinegar. Sweeter? A touch more sugar.
4. Fill the Jars
Using a canning funnel:
-
Add sliced beets to the jars, leaving about ½ inch headspace at the top.
-
If using optional ingredients like onions or dill, layer them in now.
-
Carefully ladle hot brine over the beets, ensuring they’re completely covered.
-
Use a chopstick or non-metallic utensil to remove air bubbles.
-
Wipe rims with a clean, damp cloth.
-
Place lids on and screw bands until fingertip-tight.
5. Choose Your Preservation Method
Option A: Refrigerator Pickled Beets (No Canning)
Let the jars cool slightly, then store them in the fridge. They’ll be ready to eat in 48 hours, but the flavor deepens over a week. They’ll keep for up to 3 months refrigerated.
Option B: Water Bath Canning (Shelf-Stable)
-
Bring your water bath canner to a boil.
-
Gently place jars into the rack, ensuring they are fully submerged by at least 1 inch.
-
Process jars for 30 minutes (adjust for altitude if needed).
-
Turn off heat and let jars sit for 5 minutes.
-
Carefully remove and cool on a towel-lined counter for 12–24 hours.
-
Check seals. If lids don’t flex when pressed, the jars are sealed.
Label jars with the date. Shelf life: 12–18 months. Once opened, refrigerate and consume within 2 weeks.
Flavor Variations and Tips
Pickled beets are incredibly versatile. Here are ways to make the flavor your own:
Citrus Zest
Add thin slices of orange or lemon zest to each jar for brightness.
Ginger and Star Anise
For an Asian twist, add a few slices of fresh ginger and a piece of star anise to the brine.
Balsamic Beet Pickles
Replace half the vinegar with balsamic for a richer, sweeter flavor profile.
Spicy Beets
Add a sliced jalapeño or red chili flakes to each jar for heat.
Onion-Lovers’ Delight
Red onions or shallots pair beautifully with beets and turn a brilliant pink in the brine.
Serving Suggestions
Pickled beets aren’t just a retro garnish. They shine in:
-
Salads: Especially arugula, goat cheese, and walnut salads.
-
Charcuterie Boards: They balance out salty meats and rich cheeses.
-
Grain Bowls: Quinoa, barley, or farro topped with pickled beets and a lemony dressing.
-
Sandwiches and Burgers: Try them in grilled cheese or veggie burgers.
-
As a Side: Perfect with roast meats, fish, or hearty winter meals.
Health Benefits of Beets
Beets are often called a superfood—and for good reason.
-
Rich in fiber – supports digestion
-
High in folate – crucial for cell growth and function
-
Packed with antioxidants – including betalains, which give beets their deep color
-
Supports blood pressure – thanks to dietary nitrates
-
Low in calories – and deliciously satisfying
Pickling preserves many of these benefits while enhancing flavor and shelf life.
Common Questions
Can I reuse the pickling brine?
You can reuse it once for a second batch of beets (within a few days), but discard after that. Never reuse brine for canning unless you re-boil and re-measure the acidity.
Why are my pickled beets cloudy?
Cloudiness can result from impurities, improper sealing, or spoilage. Always use distilled water and sterilized equipment. If a jar seems off (smell, appearance, seal), discard it.
Can I cut this recipe in half?
Yes, absolutely. Just reduce all ingredients proportionally.
Do I need to peel the beets?
Peeling is strongly recommended. The skins can be tough and hold onto dirt and bitterness.
Final Thoughts: A Jar of Homemade Goodness
There’s something uniquely satisfying about lining up jars of homemade pickled beets on your kitchen shelf. It’s not just food—it’s a tradition, a gift, a story. From their vibrant color to their tangy-sweet flavor, these beets are more than a recipe—they're a celebration of preserving what we love most.
So the next time you see fresh beets at the market or in your garden, don’t just roast them. Reach for your vinegar and spices and pickle a batch. Your future self (and your salads, sandwiches, and snack boards) will thank you.
Recipe Summary
Prep Time: 30 minutes
Cook Time: 45 minutes
Pickling Time: 48 hours to 1 week (for flavor development)
Canning Time: 30 minutes water bath
Yields: 4 pint jars (8 cups)
Homemade Pickled Beets Recipe: A Tangy, Sweet, and Earthy Delight from Your Kitchen
Beets are one of those vegetables that often divide a room—people tend to either love or avoid them. But if there's one way to turn even the most hesitant beet skeptic into a fan, it's with homemade pickled beets.
Deeply colored, naturally sweet, and infused with the warming tang of vinegar and spices, pickled beets are more than just a side—they’re a legacy. From old-world kitchens to modern pantries, they have found their place in generations of jars, bringing both nutrition and nostalgia to the table.
Whether you’re a first-time pickler or a seasoned preserver, this homemade pickled beet recipe will walk you through every step—from boiling beets to sterilizing jars, preparing a balanced brine, and storing them properly for maximum flavor and longevity.
Why Pickled Beets?
Pickling is one of the oldest culinary traditions in the world. But with beets, it becomes more than preservation—it becomes transformation. The combination of tart vinegar, sweet sugar, warming spices, and the earthy profile of beets results in a side dish or condiment that can elevate countless meals.
Here’s why you’ll love this recipe:
-
Simple, time-honored technique
-
Naturally nutritious—high in fiber, folate, and antioxidants
-
Versatile—serve with cheese, salads, meats, or enjoy straight from the jar
-
Beautiful presentation—their vibrant ruby-red hue is striking in any dish
-
Long shelf life when canned properly
Types of Pickled Beets
Before diving into the process, it’s worth noting there are a few different ways to pickle beets:
-
Refrigerator Pickled Beets – Quick and easy; stored in the fridge; no canning needed
-
Water-Bath Canned Pickled Beets – Shelf-stable and ideal for long-term storage
-
Fermented Beets – Naturally pickled with salt and time (not covered here)
This recipe focuses on both refrigerator and canned pickled beets, so you can choose the method that best fits your needs and comfort level.
Ingredients for Homemade Pickled Beets
This recipe yields about 4 pint jars (or 8 cups) of pickled beets.
For the Beets:
-
3 lbs fresh beets (about 8–10 medium beets)
-
Water (for boiling and peeling)
-
Ice bath (to cool beets after boiling)
For the Pickling Brine:
-
2 cups distilled white vinegar (5% acidity)
-
1 cup apple cider vinegar (adds depth; can use all white vinegar if desired)
-
1 ½ cups granulated sugar
-
1 cup water
-
1 ½ teaspoons canning salt or kosher salt
For the Spice Blend:
-
6 whole cloves
-
1 cinnamon stick (broken in half)
-
1 teaspoon mustard seeds
-
1 teaspoon black peppercorns
-
½ teaspoon allspice berries
-
2 bay leaves
Optional additions: a few slices of red onion, orange zest, or a sprig of dill per jar.
Equipment You’ll Need
-
Large pot (for boiling beets)
-
Medium saucepan (for brine)
-
4 sterilized pint jars with new lids and rings
-
Jar lifter or tongs
-
Canning funnel (optional, but helpful)
-
Ladle
-
Large bowl for ice bath
-
Clean towels
If water-bath canning:
-
Canner or large stockpot with a rack
-
Thermometer (optional, but useful)
Step-by-Step Instructions
1. Prepare the Beets
Start with fresh, firm beets with greens removed (leave about an inch of stem to prevent bleeding).
Boil the Beets:
-
Scrub beets under cold running water to remove dirt.
-
Place them in a large pot and cover with water.
-
Bring to a boil and reduce to a simmer.
-
Cook for 35–45 minutes, or until a knife slides easily into the center.
-
Drain and place the beets into an ice bath to cool quickly.
Peel and Slice:
Once cool, the skins should slip off easily. Wear gloves if you want to avoid stained hands. Slice beets into ¼-inch rounds or wedges—whatever you prefer.
2. Sterilize the Jars
While the beets are boiling or cooling, prepare your jars.
-
Wash jars, lids, and rings in hot, soapy water.
-
Sterilize jars by boiling them for 10 minutes or placing them in a 225°F (110°C) oven for 15 minutes.
-
Keep jars warm until ready to fill to prevent cracking.
3. Make the Pickling Brine
In a medium saucepan:
-
Combine vinegars, sugar, water, and salt.
-
Add spices (you can wrap them in a cheesecloth sachet or add directly and strain later).
-
Bring to a gentle boil, stirring to dissolve the sugar.
-
Simmer for 5 minutes, then remove from heat.
Taste and adjust. Want it tangier? Add more vinegar. Sweeter? A touch more sugar.
4. Fill the Jars
Using a canning funnel:
-
Add sliced beets to the jars, leaving about ½ inch headspace at the top.
-
If using optional ingredients like onions or dill, layer them in now.
-
Carefully ladle hot brine over the beets, ensuring they’re completely covered.
-
Use a chopstick or non-metallic utensil to remove air bubbles.
-
Wipe rims with a clean, damp cloth.
-
Place lids on and screw bands until fingertip-tight.
5. Choose Your Preservation Method
Option A: Refrigerator Pickled Beets (No Canning)
Let the jars cool slightly, then store them in the fridge. They’ll be ready to eat in 48 hours, but the flavor deepens over a week. They’ll keep for up to 3 months refrigerated.
Option B: Water Bath Canning (Shelf-Stable)
-
Bring your water bath canner to a boil.
-
Gently place jars into the rack, ensuring they are fully submerged by at least 1 inch.
-
Process jars for 30 minutes (adjust for altitude if needed).
-
Turn off heat and let jars sit for 5 minutes.
-
Carefully remove and cool on a towel-lined counter for 12–24 hours.
-
Check seals. If lids don’t flex when pressed, the jars are sealed.
Label jars with the date. Shelf life: 12–18 months. Once opened, refrigerate and consume within 2 weeks.
Flavor Variations and Tips
Pickled beets are incredibly versatile. Here are ways to make the flavor your own:
Citrus Zest
Add thin slices of orange or lemon zest to each jar for brightness.
Ginger and Star Anise
For an Asian twist, add a few slices of fresh ginger and a piece of star anise to the brine.
Balsamic Beet Pickles
Replace half the vinegar with balsamic for a richer, sweeter flavor profile.
Spicy Beets
Add a sliced jalapeño or red chili flakes to each jar for heat.
Onion-Lovers’ Delight
Red onions or shallots pair beautifully with beets and turn a brilliant pink in the brine.
Serving Suggestions
Pickled beets aren’t just a retro garnish. They shine in:
-
Salads: Especially arugula, goat cheese, and walnut salads.
-
Charcuterie Boards: They balance out salty meats and rich cheeses.
-
Grain Bowls: Quinoa, barley, or farro topped with pickled beets and a lemony dressing.
-
Sandwiches and Burgers: Try them in grilled cheese or veggie burgers.
-
As a Side: Perfect with roast meats, fish, or hearty winter meals.
Health Benefits of Beets
Beets are often called a superfood—and for good reason.
-
Rich in fiber – supports digestion
-
High in folate – crucial for cell growth and function
-
Packed with antioxidants – including betalains, which give beets their deep color
-
Supports blood pressure – thanks to dietary nitrates
-
Low in calories – and deliciously satisfying
Pickling preserves many of these benefits while enhancing flavor and shelf life.
Common Questions
Can I reuse the pickling brine?
You can reuse it once for a second batch of beets (within a few days), but discard after that. Never reuse brine for canning unless you re-boil and re-measure the acidity.
Why are my pickled beets cloudy?
Cloudiness can result from impurities, improper sealing, or spoilage. Always use distilled water and sterilized equipment. If a jar seems off (smell, appearance, seal), discard it.
Can I cut this recipe in half?
Yes, absolutely. Just reduce all ingredients proportionally.
Do I need to peel the beets?
Peeling is strongly recommended. The skins can be tough and hold onto dirt and bitterness.
Final Thoughts: A Jar of Homemade Goodness
There’s something uniquely satisfying about lining up jars of homemade pickled beets on your kitchen shelf. It’s not just food—it’s a tradition, a gift, a story. From their vibrant color to their tangy-sweet flavor, these beets are more than a recipe—they're a celebration of preserving what we love most.
So the next time you see fresh beets at the market or in your garden, don’t just roast them. Reach for your vinegar and spices and pickle a batch. Your future self (and your salads, sandwiches, and snack boards) will thank you.
Recipe Summary
Prep Time: 30 minutes
Cook Time: 45 minutes
Pickling Time: 48 hours to 1 week (for flavor development)
Canning Time: 30 minutes water bath
Yields: 4 pint jars (8 cups)
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