canning pickled red beets recipe

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The Best canning pickled red beets recipe

I’ve been making pickled red beets for years, and it’s a recipe that never fails to impress my family and friends. The sweet and tangy flavors of the beets, combined with the crunch of fresh dill and the zip of vinegar, create a delicious condiment that’s perfect for topping sandwiches, salads, or using as a side dish.

My kids love helping me in the kitchen, especially when we’re canning the beets – they get to wear their favorite aprons and learn about the process of preserving food. As an added bonus, pickled red beets are packed with nutrients like vitamin C and potassium, making them a great addition to any meal.

I’ve even been known to make a batch or two just for myself, as a quick snack or addition to my lunch. Over time, I’ve tweaked the recipe to make it my own, adding a bit more sugar and spices to balance out the acidity of the vinegar.

Now I’m excited to share this recipe with you, so you can enjoy it just as much as I do.

Canned Pickled Red Beets

4.7 from 567 votes

This recipe for canned pickled red beets preserves the vibrant color and earthy sweetness of fresh beets. Enjoy them as a tangy side dish or use them in salads and sandwiches.

Prep Time45 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 4Cuisine: InternationalCalories: 35 kcal

đŸ„˜Ingredients

For the Brine

1/2 cup white vinegar
1/2 cup apple cider vinegar
1/2 cup water
1/2 cup granulated sugar
1 tsp salt
1 tsp black peppercorns
1 tsp coriander seeds
1 tsp mustard seeds
1/2 tsp red pepper flakes
1 bay leaf
1 small onion, thinly sliced
1 small carrot, thinly sliced

For the Beets

2 lbs red beets, trimmed and scrubbed
1 tsp salt
4 pint jars, lids, and rings

👹‍🍳Directions

1Fill a large pot with water and bring to a boil over high heat.
2Add 1 tsp salt.
3Place a steamer basket in the pot.
4Add the trimmed and scrubbed beets to the steamer basket, cover, and steam for 25-30 minutes.
5Beets are done when a fork easily pierces through the flesh.
6Remove from heat and let the beets cool enough to handle.
7While the beets are cooling, prepare the brine.
8In a saucepan, combine white vinegar, apple cider vinegar, water, sugar, and salt.
9Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.
10Reduce heat to low and add black peppercorns, coriander seeds, mustard seeds, red pepper flakes, and bay leaf.
11Simmer for 5 minutes.
12Remove from heat and let it cool slightly.
13Once the beets are cool enough to handle, peel them and slice them into 1/4-inch rounds.
14Place the sliced beets in a large bowl and add the sliced onion and carrot.
15Pour the cooled brine over the beets, ensuring they are fully submerged.
16Let them marinate for at least 30 minutes, or up to overnight in the refrigerator.
17Prepare the canning equipment by sterilizing the jars, lids, and rings in boiling water for 10 minutes.
18Keep them hot until ready to use.
19Place the canning rack in a large pot and fill it with enough water to cover the jars by 1-2 inches.
20Bring to a simmer over medium heat.
21Using a jar lifter, carefully remove the hot jars from the water and place them on a clean towel.
22Using a canning funnel, ladle the beets and brine into the jars, leaving 1/2-inch headspace.
23Remove any air bubbles by gently tapping the jars on the counter or using a non-metallic spatula.
24Wipe the rims of the jars with a clean, damp cloth to remove any residue.
25Place the lids on the jars and screw on the rings until fingertip-tight.
26Using tongs, carefully lower the filled jars into the canning pot, ensuring they are covered by at least 1 inch of water.
27Bring the water to a full rolling boil and process the jars for 30 minutes.
28Start the timer once the water reaches a full boil.
29After processing, turn off the heat and let the jars sit in the water for an additional 5 minutes.
30Using the jar lifter, carefully remove the jars from the water and place them on a clean towel to cool.
31You should hear the lids seal as they cool.
32Allow the jars to cool undisturbed for 12-24 hours.
33After the jars have cooled, press the center of each lid to ensure it is sealed.
34If the lid flexes, it is not sealed, and the jar should be refrigerated and used within a week.
35Remove the rings and store the jars in a cool, dark place for up to 1 year.
36Before opening, wipe the jars with a clean, damp cloth.

🔧Equipment

Large pot
Steamer basket
Cutting board
Knife
Saucepan
Ladle
Jar lifter
Canning funnel
Canning rack
Large bowl
Tongs

📊Nutrition Facts (per serving)

đŸ”„Calories: 35 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❀Cholesterol: 0mg🧂Sodium: 560mgđŸŒŸTotal Carbs: 7gđŸ„ŠDietary Fiber: 1g🍬Sugars: 5gđŸ„©Protein: 1g

📝Notes

Tips: For easier peeling, run the cooled beets under cold water and the skins should slip right off. You can adjust the vinegar and sugar ratio to taste. Store the jars in a cool, dark place for up to 1 year.

Watch Video Of How Canned Pickled Red Beets Works

Pickled red beets are one of those recipes that never goes out of style – they’re perfect for topping sandwiches or salads, using as a side dish, or even snacking on straight from the jar. One thing I love about this recipe is how versatile it is – whether you’re using fresh dill or parsley, adjusting the amount of sugar or spices to taste


there are countless ways to customize this recipe to suit your family’s tastes. And if you’re looking for a healthy snack option that’s also fun and easy to make?

This is it.

❓ Frequently Asked Questions About Canned Pickled Red Beets

Q: What is the best type of beet to use for pickling?

A: For pickling, you’ll want to use a variety of beet that’s specifically designed for its sweetness and lack of bitterness. Look for ‘Detroit Dark Red’ or ‘Boltardy’ beets at your local farmers market or grocery store.

Q: How long do pickled beets keep in the pantry?

A: If stored properly in a clean glass jar with a tight-fitting lid, pickled beets can last for up to 12 months in the pantry. Just make sure to check on them every few months and give them a good stir before serving.

Q: Can I use other types of vinegar instead of white vinegar?

A: Yes! You can experiment with different types of vinegar to find the flavor combination you like best. Some options include apple cider vinegar, balsamic vinegar, or even white wine vinegar.

Q: Do I need any special equipment for canning pickled beets?

A: To can pickled beets safely, you’ll need a large pot or pressure canner that’s specifically designed for high-acid foods like this recipe.

Q: Can I freeze pickled beets instead of canning them?

A: While it’s technically possible to freeze pickled beets, they won’t have the same texture or flavor as canned ones. If you do choose to freeze them, just make sure to label and date the container so you know what you’re working with later on.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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