Pickled Beets Canning Recipe: Easy Water Bath Method
This pickled beets canning recipe is one of my favorite ways to preserve fresh beets for the pantry.
The finished beets are sweet, tangy, lightly spiced, and delicious straight from the jar.
If you have a garden full of beets or find them on sale at the farmers market, canning pickled beets is an easy way to enjoy them long after beet season is over.
Why You’ll Love These Pickled Beets
Pickled beets are one of those jars that are so nice to have sitting on the pantry shelf.
They are:
- Sweet and tangy
- Easy to water bath can
- A great way to preserve extra beets
- Delicious with salads and sandwiches
- An easy side dish straight from the jar
- Beginner-friendly
- Shelf stable when properly processed and sealed
You can make them in pint or quart jars, although I really like pints because they are an easy size to open for a meal.
Can You Water Bath Can Beets?
This is an important distinction.
Plain beets cannot be safely water bath canned.
Beets are a low-acid vegetable, so plain beets must be processed in a pressure canner using a tested recipe.
Pickled beets are different.
A tested pickled beet recipe contains enough 5% acidity vinegar to properly acidify the beets, which allows them to be processed in a boiling water bath canner.
So if you want to use a water bath canner for beets, make sure you are following a tested pickled beet canning recipe like this one.
If you’re new to water bath canning, read my Water Bath Canning for Beginners guide before getting started.
Ingredients for Canning Pickled Beets
This recipe makes approximately 8 pints.
- 7 pounds beets, about 2 to 2½ inches in diameter
- 4 cups vinegar labeled 5% acidity
- 2 cups water
- 2 cups sugar
- 1½ teaspoons canning or pickling salt
- 2 cinnamon sticks
- 12 whole cloves
- 4 to 6 small onions, optional
What Kind of Vinegar Should I Use?
You can use white distilled vinegar or apple cider vinegar as long as it is labeled 5% acidity.
White vinegar will give your pickled beets a cleaner, sharper flavor.
Apple cider vinegar will give them a slightly deeper and more traditional flavor.
Do not use homemade vinegar or vinegar with an unknown acidity for shelf-stable canning.
Equipment You’ll Need
- Boiling water bath canner or deep stockpot with a rack
- Pint or quart canning jars
- New canning lids
- Canning bands
- Jar lifter
- Canning funnel
- Bubble remover or plastic utensil
- Large pot
- Cheesecloth for the spices
- Clean kitchen towels
Step 1: Prepare the Beets
Start by washing the beets thoroughly to remove any dirt.
Trim the beet tops, but leave about 1 inch of the stem and root attached while they cook. This helps prevent the beets from losing as much of their beautiful color.
Sort the beets by size so similarly sized beets cook together.
Place them in a large pot and cover with boiling water.
Cook until tender, about 25 to 30 minutes depending on their size.
Drain the beets and discard the cooking water.
Let the beets cool until they are comfortable to handle.
Trim off the remaining stems and roots and slip off the skins.
They should peel fairly easily after cooking.
Step 2: Slice the Beets
Slice the peeled beets into approximately ¼-inch slices.
Try to keep the slices fairly uniform so they pack nicely into the jars.
If you are using onions, peel them and slice them thinly.
Can I Leave Pickled Beets Whole?
Yes, but only use small baby beets if you want to leave them whole.
The tested recipe recommends whole beets that are only about 1 to 1½ inches in diameter.
Larger beets should be sliced.
Step 3: Prepare the Pickling Brine
Add the vinegar, water, sugar, and canning salt to a large pot.
Place the cinnamon sticks and whole cloves inside a small cheesecloth spice bag and tie it closed.
Add the spice bag to the vinegar mixture.
Bring the brine to a boil, stirring until the sugar and salt dissolve.
Step 4: Add the Beets to the Brine
Add the sliced beets and optional onions directly to the hot vinegar mixture.
Return everything to a simmer.
Simmer the beets in the pickling liquid for 5 minutes.
Remove and discard the spice bag.
This is an important difference from simply packing cooked beets into jars and pouring brine over them. The tested method heats the beets in the pickling liquid before the jars are filled.
Step 5: Fill the Jars
Using a canning funnel, pack the hot beets and optional onions into hot canning jars.
Leave ½ inch of headspace at the top of each jar.
Ladle the hot pickling liquid over the beets, still maintaining ½ inch of headspace.
Remove any trapped air bubbles with a bubble remover or plastic utensil.
Check the headspace again and add more hot brine if needed.
Wipe the jar rims clean.
Place the lids on the jars and secure the bands according to the manufacturer’s directions.
Step 6: Water Bath Can the Pickled Beets
Place the filled jars into your boiling water bath canner.
Make sure the jars are completely covered with water.
Bring the water to a full boil and process according to your elevation.
Pickled Beet Processing Times
| Elevation | Pints or Quarts |
|---|---|
| 0–1,000 feet | 30 minutes |
| 1,001–3,000 feet | 35 minutes |
| 3,001–6,000 feet | 40 minutes |
| Above 6,000 feet | 45 minutes |
Processing times are based on the tested NCHFP pickled beet recipe.
Start your timer once the water returns to a full boil.
Keep the water boiling for the entire processing time.
Step 7: Cool the Jars
When the processing time is complete, turn off the heat.
Carefully remove the jars from the canner according to proper water bath canning procedures and place them upright on a towel or cooling rack where they will not be disturbed.
Allow the jars to cool completely.
Do not tighten the bands or press down on the centers of the lids while the jars are cooling.
Once the jars are completely cool, check each seal.
Remove the bands before storing the sealed jars in a cool, dark, dry place.
Any jar that did not seal properly should be refrigerated rather than stored on the pantry shelf.
Pickled Beets Canning Recipe
Sweet, tangy, and lightly spiced, these canned pickled beets are an easy way to preserve fresh beets for your pantry. This tested water bath canning recipe makes a flavorful homemade side dish you can enjoy all year long.
Ingredients
- Beets
- 5% acidity vinegar
- Water
- Sugar
- Canning or pickling salt
- Cinnamon sticks
- Whole cloves
- Small onions, optional
Instructions
- Apply the lids and bands according to the manufacturer's directions.
- Process pints or quarts in a boiling water bath canner for 30 minutes at 0–1,000 feet elevation.
- Increase processing time to 35 minutes at 1,001–3,000 feet, 40 minutes at 3,001–6,000 feet, or 45 minutes above 6,000 feet.
- Remove the jars from the canner and let them cool undisturbed.
- Check the seals once completely cool before storing.
Wash the beets and trim the tops, leaving about 1 inch of stem and root attached.
Place similarly sized beets in a large pot, cover with boiling water, and cook until tender, about 25 to 30 minutes.
Drain the beets and discard the cooking water. Let the beets cool enough to handle.
Trim off the stems and roots, slip off the skins, and slice the beets into about ¼-inch slices.
Thinly slice the onions if using.
Combine the vinegar, water, sugar, and canning salt in a large pot.
Place the cinnamon sticks and whole cloves in a cheesecloth spice bag and add it to the brine.
Bring the brine to a boil, stirring until the sugar and salt dissolve.
Add the sliced beets and optional onions to the hot brine and simmer for 5 minutes.
Remove and discard the spice bag.
Pack the hot beets and onions into hot canning jars, leaving ½ inch of headspace.
Ladle the hot pickling liquid over the beets, maintaining ½ inch of headspace.
Remove air bubbles, adjust the headspace if needed, and wipe the jar rims clean.
What Do Pickled Beets Taste Like?
These homemade pickled beets are the perfect mix of sweet, tangy, earthy, and lightly spiced.
The cinnamon and cloves add a subtle warm flavor without overpowering the beets.
They remind me of the old-fashioned pickled beets that would always be sitting on a farmhouse dinner table.
Ways to Eat Pickled Beets
You can eat them straight from the jar, but there are plenty of other ways to use them.
Try them:
- On a garden salad
- With goat cheese or feta
- Alongside roasted meat
- On sandwiches
- On a charcuterie board
- With hard-boiled eggs
- As an easy dinner side dish
I especially love having jars like this on the shelf because dinner doesn’t always have to be complicated.
Open a jar, add it to the table, and you already have a homemade side dish ready to go.
Frequently Asked Questions
Do Pickled Beets Need to Be Pressure Canned?
No, properly acidified pickled beets made from a tested recipe can be processed in a boiling water bath canner.
Plain beets are different and require pressure canning.
Do not use water bath processing for plain beets.
How Long Do You Water Bath Can Pickled Beets?
At elevations from 0 to 1,000 feet, process pints or quarts for 30 minutes.
Processing time increases with elevation:
- 1,001–3,000 feet: 35 minutes
- 3,001–6,000 feet: 40 minutes
- Above 6,000 feet: 45 minutes
Always determine your elevation before canning if you aren’t sure.
Can I Use Apple Cider Vinegar for Pickled Beets?
Use a vinegar that is clearly labeled 5% acidity.
Apple cider vinegar will give the beets a richer flavor, while distilled white vinegar has a cleaner, sharper flavor.
The important part for home canning is using vinegar with the acidity required by the tested recipe.
Can I Use Whole Beets?
You can make whole pickled baby beets if they are approximately 1 to 1½ inches in diameter.
Larger beets should be sliced into approximately ¼-inch slices before pickling and canning.
Can I Change the Vinegar and Water Ratio?
I don’t recommend changing the vinegar-to-water ratio in a tested canning recipe.
The acidity of the recipe is an important part of making pickled beets safe for boiling water canning.
When canning, this isn’t the place to eyeball ingredients or create your own brine.
Follow the tested proportions.
Do I Have to Add Onions?
No.
The onions in this recipe are optional and can be left out.
Can I Leave Out the Cinnamon and Cloves?
The cinnamon and cloves give these pickled beets their classic warm flavor.
When I am making a shelf-stable canned recipe, I prefer to stick closely to the tested recipe rather than making unnecessary changes.
Tips for the Best Canned Pickled Beets
Use fresh, firm beets whenever possible.
Beets around 2 to 2½ inches in diameter work especially well.
Wear an apron and use a cutting board you don’t mind staining because beet juice gets everywhere!
Keep your jars hot while you prepare the beets and brine.
Measure your vinegar and water carefully.
Use vinegar labeled 5% acidity.
And most importantly, always adjust your processing time for altitude.
More Canning Recipes You’ll Love
If you’re working on filling your pantry one jar at a time, try some of my other canning recipes and guides:
Water Bath Canning for Beginners
100 Foods You Can Can
Canning Pears
Easy Canning Dill Pickle Slices
Canning Spicy Pickled Okra
Candied Jalapeños
Every little batch adds up.
Before long, you’ll have shelves filled with homemade foods that make meals easier and help you enjoy your garden harvest throughout the year.
Pickled Beets Canning Recipe
Yield: About 8 pints
Canning Method: Boiling Water Bath
Headspace: ½ inch
Processing Time: 30 minutes at 0–1,000 feet; adjust for altitude
Ingredients
- 7 pounds beets
- 4 cups 5% acidity vinegar
- 2 cups water
- 2 cups sugar
- 1½ teaspoons canning or pickling salt
- 2 cinnamon sticks
- 12 whole cloves
- 4 to 6 small onions, optional
Instructions
- Wash the beets and trim the tops, leaving about 1 inch of stem and root attached.
- Cover similarly sized beets with boiling water and cook until tender, approximately 25 to 30 minutes.
- Drain and discard the cooking water.
- Cool the beets enough to handle, then remove the stems, roots, and skins.
- Slice the beets into approximately ¼-inch slices. Thinly slice the onions if using.
- Combine the vinegar, water, sugar, and canning salt in a large pot.
- Place the cinnamon sticks and cloves in a cheesecloth spice bag and add it to the brine.
- Bring the mixture to a boil.
- Add the beets and optional onions and simmer for 5 minutes.
- Remove the spice bag.
- Pack the hot beets and onions into hot jars, leaving ½ inch of headspace.
- Cover with the hot pickling liquid, maintaining ½ inch of headspace.
- Remove air bubbles, recheck headspace, wipe the rims, and apply lids and bands.
- Process pints or quarts in a boiling water bath canner for 30 minutes at elevations of 0–1,000 feet.
- Increase processing time to 35 minutes at 1,001–3,000 feet, 40 minutes at 3,001–6,000 feet, or 45 minutes above 6,000 feet.
- Allow the jars to cool undisturbed and check the seals before storing.
Recipe Safety Note: This recipe follows the tested National Center for Home Food Preservation/USDA method for pickled beets. For shelf-stable canning, do not reduce the vinegar or increase the amount of water.
