Homemade Old-Fashioned Pickled Beets Recipe

There’s something special about biting into a homemade pickled beet — it can take you right back to a kitchen filled with familiar flavors. These old-fashioned pickled beets are tangy and sweet, with the earthy beet flavor we all remember from family gatherings. They’re simple to make and store beautifully, so you can enjoy them year-round.

If you enjoy preserving vegetables, try experimenting with other small-batch pickles and relishes for a varied pantry.

Old-Fashioned Pickled Beets

Summer brings a bounty from the garden, and when beets are plentiful, pickling is one of the best ways to preserve their flavor. This recipe is a time-tested family method that balances sweetness, acidity, and warm pickling spices. It yields bright, flavorful jars that are perfect for holiday spreads, salads, or snacking straight from the jar.

Even if you’re new to canning, the steps are straightforward: cook the beets, prepare a hot pickling brine infused with spices, pack the jars, and process them in a water bath to preserve safely.

Ingredients You’ll Need

Gather fresh beets and pantry staples for the brine. Adjust quantities based on batch size; see the printable recipe card below for exact amounts.

• Beets: Fresh, firm beets. Smaller beets are tender and often ideal for jars.
• Vinegar: White vinegar is traditional; apple cider vinegar can be used for a milder flavor. Make sure the vinegar is 5% acidity for safe canning.
• Sugar: Granulated sugar balances the acidity and enhances the beet’s natural sweetness.
• Pickling Salt: Use pickling or canning salt (or coarse salt). Avoid iodized table salt for best results.
• Mixed Pickling Spice: A blend of whole spices—cloves, cinnamon, allspice, mustard seed—adds classic flavor. Tie the spice in cheesecloth or a coffee filter to remove easily after simmering.

See the recipe card below for the ingredient measurements to make six pint jars.

Equipment

• Large pot for cooking beets.
• Medium saucepan for the pickling brine.
• Canning jars with lids and bands (pint jars are standard).
• Jar lifter and a canning funnel for safe handling.
• Water bath canner or a large pot with a rack for processing jars.

How To Make Old-Fashioned Pickled Beets

This recipe yields about six 500 mL (pint) jars. Adjust proportions if halving or doubling the batch.

Step 1: Prepare the Beets

Trim the tops, leaving roughly 2 inches of stem to help preserve color while cooking. Rinse the beets to remove dirt.

Step 2: Cook the Beets

Place beets in a large pot and cover with cold water. Bring to a boil, then simmer 30–45 minutes, until fork-tender. Drain and rinse with cold water to stop the cooking.

Step 3: Peel and Slice

When cool enough to handle, slip the skins off by rubbing under running water or with a paper towel. Slice into wedges or chunks; leave small beets whole if preferred.

Step 4: Make the Pickling Brine

Combine vinegar, water, sugar, and pickling salt in a saucepan. Bring to a boil and stir until the sugar dissolves. Place pickling spice in cheesecloth or a coffee filter and tie securely; add to the brine and simmer gently for 15 minutes to infuse the flavors. Remove and discard the spice bundle before filling jars.

Step 5: Fill the Jars

Sterilize jars and keep them hot. Pack the sliced beets into jars using a funnel, leaving about ¾ inch headspace. Pour hot brine over the beets, leaving ½ inch headspace. Remove air bubbles with a spatula, wipe rims clean, and apply lids and bands fingertip tight.

Step 6: Process the Jars

Place jars on the canner rack and lower into boiling water. Ensure water covers jars by at least 1 inch. Once the water reaches a full rolling boil, cover and process pint jars for 30 minutes (add 5 minutes for quart jars). After processing, carefully remove jars and set them upright on a towel to cool undisturbed.

Allow jars to cool 24 hours, then check seals. A properly sealed lid will not flex when pressed. Label jars with the date and store in a cool, dark place for up to one year. For best flavor, wait at least two weeks before opening.

Try these Variations

• Refrigerator pickled beets: Prepare beets and brine the same way but skip water-bath processing. Pack hot, seal, and refrigerate for up to one month.
• Spicy: Add red pepper flakes, sliced jalapeños, or whole peppercorns to the brine for heat.
• Pickle medley: Layer sliced red onions or other vegetables with the beets for a colorful mix.

Ways to Enjoy Your Pickled Beets

• Salads: Chop and add to mixed greens with goat cheese and toasted nuts.
• Sandwiches and wraps: Add slices for a bright, tangy note.
• Appetizer platters: Serve alongside cheeses, cured meats, and other pickles.
• Grain bowls: Toss into bowls of quinoa or farro with roasted vegetables.
• Snack: Enjoy straight from the jar for a quick, flavorful bite.

Jeri’s Tips

• Select firm, medium-sized varieties like Red Ace or Detroit Dark Red for best texture.
• Slice larger beets into 6–8 wedges; quarter smaller ones.
• Use 5% acidity vinegar to ensure safe preservation.
• Add star anise, cardamom, dill seed, or ginger to the spice mix for different flavor profiles.
• Do not overcrowd jars; leave headspace so the brine can circulate.
• Adjust the recipe to make a smaller or larger batch as needed.

Storage Tips

• Properly sealed jars store in a cool, dark place for up to one year.
• After opening, refrigerate and use within a few weeks for best quality.
• Check jars before using: discard any with mold, off odors, or unusual appearance.

Frequently Asked Questions (FAQs)

Old-Fashioned Pickled Beets Recipe

Ingredients

• 5 pounds red beets
• 4 cups water (for brine)
• 4 cups granulated sugar
• 4 cups white vinegar (5% acidity)
• 1 teaspoon pickling salt (or coarse salt)
• 4 tablespoons mixed pickling spice (tied in cheesecloth)

Instructions

1. Prepare and cook beets: Trim tops leaving 2 inches of stem. Place whole beets in a large pot, cover with cold water, and boil until fork-tender (30–45 minutes). Drain and cool; slip off skins and slice into wedges or chunks.
2. Make the brine: In a saucepan combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar dissolves. Add the spice bundle and simmer 15 minutes, then remove the spice bag.
3. Prepare jars: Sterilize jars and keep them hot. Pack beets into jars leaving ¾ inch headspace.
4. Fill jars with brine: Pour hot brine over beets leaving ½ inch headspace. Remove air bubbles, wipe rims, and apply lids and bands fingertip tight.
5. Process jars: Place jars in a water bath canner, ensuring 1 inch of water above jars. Bring to a rolling boil and process pint jars for 30 minutes (add time for higher altitudes or quart jars). Remove and cool upright on a towel.
6. Store: Let jars cool 24 hours, check seals, label with date, and store in a cool, dark place. Wait two weeks for best flavor.

Notes

• This recipe makes six pint jars.
• If using quart jars, increase processing time by 5 minutes.
• Refrigerate any jars that fail to seal and use within one month.
• Properly sealed jars can be stored up to one year.

Nutrition (approx.)

Calories: 90 kcal per serving; carbohydrates and sugars reflect added sugar in the brine. Nutrition is estimated and not guaranteed.