Introduction
Pickled beets have been a staple in many kitchens for centuries. Their vibrant ruby-red color, tangy sweetness, and earthy flavor make them a unique side dish, snack, or salad topping. Whether served cold straight from the jar, sliced onto a salad, or enjoyed with cheese and crackers, these beauties are as versatile as they are nutritious. This recipe gives you a big batch (about 8–10 pint jars) perfect for storing in the pantry or gifting to friends and family.
Ingredients
- 10 pounds fresh small beets, stems removed
- 2 cups white sugar
- 1 tablespoon pickling salt
- 1 quart white vinegar (4 cups)
- ½ quart water (2 cups)
- 2 cinnamon sticks (optional, for spiced pickled beets)
- 1 tablespoon whole allspice (optional)
- 1 tablespoon whole cloves (optional)
(Spices are optional, but they give a warm depth of flavor often found in traditional pickled beet recipes.)
Instructions
- Prepare the Beets
- Wash beets thoroughly, leaving about 2 inches of stems to prevent bleeding.
- Place in a large stockpot, cover with water, and bring to a boil. Cook until tender (about 30–40 minutes depending on beet size).
- Drain, let cool slightly, then slip off the skins. Trim stems and roots. Cut large beets into slices or wedges; leave small beets whole.
- Prepare the Brine
- In a large saucepan, combine vinegar, water, sugar, and pickling salt.
- If using spices, tie them in a cheesecloth bag and add to the liquid.
- Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes. Remove spice bag (if used).
- Pack the Jars
- Sterilize pint jars and lids in boiling water.
- Pack beets into hot jars, leaving ½-inch headspace.
- Pour hot brine over beets, covering completely, still leaving ½-inch headspace.
- Remove air bubbles with a non-metallic spatula. Wipe rims clean and adjust lids.
- Process the Jars
- Place jars in a boiling-water canner.
- Process for 30 minutes (adjusting time for altitude if needed).
- Remove jars and let cool completely. You should hear the “pop” of sealing lids.
- Store & Enjoy
- Store in a cool, dark place for at least 2 weeks before eating to allow flavors to develop.
- Once opened, refrigerate and consume within a few weeks.
Methods
- Boiling Method – Ensures beets are tender and easy to peel.
- Hot Pack Method – Pouring hot brine over hot jars helps preserve freshness and color.
- Water Bath Canning – Extends shelf life safely for up to 12–18 months.
History of Pickled Beets
Pickling has been around for thousands of years as a way to preserve vegetables before refrigeration. Beets, with their deep color and natural sweetness, became a favorite for pickling in Europe and America. In Eastern Europe, pickled beets are often served with hearty meats, while in the American South, they’re a classic on holiday tables. The tradition has continued because not only are they delicious, but they also symbolize abundance and preservation.
Benefits
- Rich in Nutrients – Beets are high in folate, fiber, potassium, and manganese.
- Supports Heart Health – Nitrates in beets may help lower blood pressure.
- Digestive Aid – Vinegar brine supports gut health.
- Long Shelf Life – Canning allows you to enjoy beets year-round.
Nutrition (per ½ cup serving, approx.)
- Calories: 75
- Carbohydrates: 18g
- Sugars: 15g
- Fiber: 2g
- Protein: 1g
- Fat: 0g
- Sodium: 180mg
Conclusion
Homemade pickled beets are more than just a side dish — they’re a taste of tradition, a burst of nutrition, and a pop of color on your table. Whether you love them straight from the jar, tossed in salads, or served alongside roasted meats, this recipe gives you a pantry full of jars that will last all year.
