Pickled Beets

5 pints servings Prep: 30 m Cook: 50 m Total: 1 h 20 m Intermediate
5.0/5 (2)
Pickled Beets
This recipe was from the author’s grandmother. I can remember Momma taking her pickled beet juice and dying our Easter eggs. I even remember the vinegar smell. I always thought they were the prettiest shade of burgundy. What was in your basket? These sweet and tangy pickled beets with onions are perfect for canning.

Ingredients

5 pints servings
  • 2 quarts beets, boiled - sliced or cubed
  • 2 cups sugar
  • 1 tbsp salt
  • 2 tbsp pickling spice
  • 3 small onions or 1 large
  • 1 quart low acidic white vinegar

Step-by-Step Instructions

  1. Peel beets and boil for 30 to 40 minutes, until tender or cook and then peel the beets. Slice or cube and set aside.
  2. In a medium saucepan, combine and boil the vinegar, sugar, salt, and pickling spice. For easier removal make your own spice sachet by placing the pickling spice in a cheese cloth and tying with string.
  3. This cook’s Momma always left the pickling spices in the jar.
  4. Add the beets and onions and bring to another boil.
  5. Pack in sterilized jars and process for 10 minutes in a hot water bath.

Common Problems and Solutions

Q: How do I know when the beets are tender enough?

A: Insert a fork or knife into the beet - it should slide in easily with little resistance. They should be cooked through but not mushy, which typically takes 30-40 minutes of boiling depending on size.

Q: Do I need to sterilize my jars?

A: Yes, always sterilize jars and lids before canning. Boil jars for 10 minutes and keep them hot until you're ready to fill them. This prevents spoilage and ensures food safety.

Q: Can I skip the hot water bath processing?

A: No, the hot water bath is essential for safe canning. It creates a proper seal and kills any harmful bacteria, ensuring your pickled beets are shelf-stable.

Tips and Techniques

The pickling spice can be left loose in the jars for a more intense spice flavor, as this cook’s Momma did, or tied in cheesecloth for easier removal and a cleaner presentation. Slice beets uniformly so they fit neatly in jars and look attractive when served.

Ingredient Substitutions

  • white vinegar: apple cider vinegar
  • sugar: honey or maple syrup

Equipment Needed

  • Large pot for boiling beets
  • Medium saucepan for brine
  • Canning jars with lids and bands
  • Hot water bath canner or large stockpot
  • Jar lifter for safe handling
  • Cheesecloth and string (optional, for spice sachet)

Historical Context

Pickled beets were a staple in Southern kitchens, especially before refrigeration was common. The vibrant burgundy juice became a beloved natural dye for Easter eggs, creating beautiful deep pink and red hues that commercial dyes couldn’t match.