Sweet Pickled Beets Canning Recipe

This sweet pickled beets canning recipe makes a flavorful side dish that perfectly complements your favorite meals! Preserve your beets a water-bath canner, and pickling spices.

Made with fresh beets, a tangy pickling brine, and a combination of aromatic spices, these quick pickled beets are sure to become a staple in your kitchen. I’ll guide you through the step-by-step process that I use from the trusted Ball canning recipe, ensuring the best results and maximum flavor retention.

I LOVE pickled beets! they are so good as a side dish, or in a relish tray! These vibrant pickled beets are a crowd-pleaser at potlucks and family gatherings. They’re sure to disappear fast!

Once I started canning with these easy pickled beets, I got totally hooked! That first successful batch gave me the confidence to try all sorts of new recipes to fill my pantry. If you get a canning itch like I did, you’ll love my Chunky Salsa and Mild Salsa canning recipes—or my Sweet Salsa if you prefer it on the sweeter side! I also branched out into something a little different with my Cowboy Candy, which are the most delicious candied jalapeños you’ll ever try. And of course, every fall I make a big batch of my Applesauce without sugar! I hope you’ll find a new favorite recipe to add to your pantry, too!

Key Picked Beet Ingredients

Fresh Beets: The star of the show! Choose medium-sized beets, either red or golden, for the best texture and vibrant color. They are the foundation of this sweet and tangy side dish.

5% Acidity Vinegar (White, Apple Cider, Rice Wine): This is crucial for both flavor and food safety. The acidity creates the tangy “pickled” taste and, more importantly, ensures a safe environment for canning by inhibiting bacterial growth. The blend adds a nuanced flavor profile.

Granulated Sugar: Balances the tartness of the vinegar, giving these beets their “sweet” pickled characteristic. It’s essential for that classic sweet and tangy balance.

Canning/Pickling Salt: Different from table salt, this type of salt is free of anti-caking agents and iodine, which can cloud your brine and discolor your beets. It contributes to the brine’s flavor and integrity.

Pickling Spices (Whole Cloves, Mustard Seeds, Cinnamon Sticks): These spices infuse the brine with warmth, subtle heat, and a complex fragrance, taking beets from simple to sooooo good.

Why use “Canning or Pickling Salt”?

It’s crucial to use canning salt (also called pickling salt) for home canning. Here’s why:  

• No Anti-caking Agents: Regular table salt often contains anti-caking agents that can make your brine cloudy and affect the appearance of your pickled goods.
• No Iodine: Table salt can also contain iodine, which can discolor your pickled vegetables.

What to Expect

Instead of walking you through every single measurement and step (that’s all on the recipe card below!), I want to give you a quick glimpse into the canning journey and what makes this process so satisfying.

Phase 1: From Earth to Pot – First, you’ll get those beautiful beets from the garden or farmer’s market and give them a good cleaning. Then comes the boiling—you’re not trying to cook them all the way through, just tender enough for the skins to slip right off. This part is surprisingly quick, and the vibrant color of the cooked beets is just gorgeous!

Phase 2: The Sweet Brine – Next, you’ll create the star of the show: the pickling brine. This is where all the magic happens! You’ll simply combine the vinegars, water, sugar, and spices and let them all simmer together. Your kitchen is going to smell amazing as the cinnamon and cloves fill the air—this is my favorite part!

Phase 3: Assembling Your Jars – Once the beets are peeled and the brine is ready, it’s time to build your jars. This is my favorite part. You’ll pack the vibrant beets tightly into each jar, pour that warm, aromatic brine over the top, and get them ready for their hot bath. It’s so satisfying to see all those jars lined up, filled with your hard work!

The Big Finish – Finally, you’ll process your jars in the water bath canner. It’s a critical step for food safety, and it’s also where the pressure builds for that satisfying “pop!” sound as the jars seal. Once you’ve heard that little pop, you know you’ve created a shelf-stable treasure you can enjoy for months to come!

After bringing your water bath canner to a boil, process pint-sized jars for 30 minutes, adjusting the processing time according to your altitude:

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Sweet Pickled Beets Canning Recipe

Enjoy this flavorful and vibrant side dish, perfect for potlucks, family gatherings, or as a relish tray addition. This recipe, adapted from a trusted Ball canning recipe, ensures maximum flavor and safe preservation. Makes 6-7 pint jars.

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Course: Condiment, Side Dish

Cuisine: American

Prep Time: 45 minutes minutes

Cook Time: 35 minutes minutes

Servings: 24 servings

Calories: 124kcal

Author: Juliea Huffaker

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Ingredients

• 3 quarts 24 medium beets (red and/or golden) fresh beets
• 1 1/2 cups water
• 1 1/2 teaspoons Salt Canning or Pickling Salt
• 3 1/2 cups 5% acidity vinegar equal parts white vinegar, apple cider vinegar, and rice wine vinegar
• 2 cups granulated sugar white
• 3 tablespoons Ball Pickling Spice or: 10 whole cloves, 2 teaspoons whole mustard seeds 3 Cinnamon sticks Spice bag (for cloves, mustard seeds, and cinnamon sticks)

Instructions

Prepare the Beets:

• Start by thoroughly washing the beets under cool water to remove any dirt or debris.
• Trim off the beet tops, leaving about an inch of the stems intact. (Optional: save the beet tops for future use).
• In a large pot of water, boil the beets until they can be pierced easily with a fork but still offer a little resistance (approximately 25-35 minutes). You can add a pinch of salt to the boiling water for flavor, but this salt is not for preservation.
• Once cooked, drain the beets and immediately submerge them in a bowl of ice-cold water to stop the cooking process.
• Once cooled, peel the beets using your hands or a paper towel to gently rub off the skin. The skin should easily slide off.

Prepare the Pickling Brine:

• In a medium saucepan, combine the vinegar mixture (equal parts white vinegar, apple cider vinegar, and rice wine vinegar or 1 & 1/6 cup of each ) with water, sugar, and 1 1/2 teaspoons of canning or pickling salt.
• Place the spice bag (containing the whole cloves, mustard seeds, and cinnamon sticks) in the brine mixture.
• Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.
• Reduce the1 heat to low and let the pickling brine simmer for 5 minutes to infuse the flavors.

Assemble the Jars:

• Prepare your mason jars by washing them thoroughly in hot, soapy water and rinsing well. For best results and to prevent thermal shock, keep the jars hot until ready to fill (e.g., in a hot water bath, a warm oven, or a clean dishwasher).
• Place the spice bag (containing your chosen spices) at the bottom of each jar, along with a few slices of red onion (if desired). Or just divide the pickling spices among the jars individually. The standard method for this type of recipe is to simmer the spices in the brine to infuse it and then remove them before pouring, but I like to see the spices in my jars!
• Pack the peeled beets tightly into the jars, leaving about an inch of headspace at the top.

Pour in the Pickling Brine:

• Remove the spice bag from the brine mixture.
• Carefully pour the hot brine over the beets, ensuring there’s enough brine to cover them completely.
• Leave about ½ inch of headspace at the top of each hot jar.
• Use a non-metallic utensil (like a plastic spatula or chopstick) to remove any trapped air bubbles by gently pressing down on the beets and running the utensil along the inside of the jar.

Process the Jars:

• Wipe the jar rims with a clean, damp cloth to remove any brine or residue. This helps ensure a proper seal.
• Place the lids and screw bands on the jars, tightening them until just fingertip tight.
• Prepare a water bath canner by placing a rack at the bottom. Fill the canner with water, ensuring the water level will cover the jars by at least an inch once they are loaded. Bring the water to a rolling boil.
• Carefully lower the jars into the canner using jar lifters. Ensure the water level covers the jars by at least an inch during the entire processing time. Add more boiling water if needed.
• Process pint-sized jars for 30 minutes at a rolling boil. Adjust the processing time according to your jar sizes and altitude (refer to the National Center for Home Food Preservation for specific guidance).
• After processing, turn off the heat and let the jars remain in the canner for 5 minutes before removing them. This helps prevent siphoning (liquid loss from the jars).
• Remove the jars from the water bath canner using jar lifters and place them upright on a towel-lined baking sheet in a draft-free location. Allow them to cool undisturbed for 12-24 hours.

Final Steps & Serving:

• Once completely cooled, check the jars to ensure they have sealed properly (the lids should be slightly concave and not move when pressed down). If any jar hasn’t sealed, refrigerate and consume within a few days.
• Label the sealed jars with the date and contents for future reference.
• Store the jars in a cool, dark place for best quality and flavor.
• After 1-2 weeks, the pickled beets will be ready to enjoy! This allows the flavors to fully meld.
• They can be served as a side dish, added to salads, or even incorporated into a charcuterie board.
• For serving, you can drizzle the pickled beet juice with a little olive oil and sprinkle with salt and pepper to taste.

Notes

• Altitude Adjustments are Crucial: If you live above 1,000 feet in elevation, you must increase your processing time. Refer to the National Center for Home Food Preservation (NCHFP) website or a current Ball Blue Book for precise altitude adjustments. This is essential for safe canning.
• Use Canning Salt Only: Always use canning or pickling salt as it’s free of anti-caking agents and iodine that can cloud your brine and discolor your beets. Regular table salt is not recommended.
• Don’t Rush the Cooling: Allow jars to cool undisturbed for the full 12-24 hours. Don’t retighten bands during cooling, as this can interfere with the seal.
• Check Seals Properly: After cooling, confirm all jars have sealed by pressing on the center of the lid. It should be concave and not flex. If a lid doesn’t seal, refrigerate that jar and consume its contents within a few days.
• Patience for Flavor: While safe to eat once sealed, these pickled beets develop their best flavor after 1 to 2 weeks in storage, allowing the spices and brine to fully permeate the beets.
• Storage: Store sealed jars in a cool, dark, and dry place. Properly canned beets can last for up to a year, though quality is best within 6-9 months.
• Spice Variation: Feel free to adjust the amount of pickling spice or individual spices to suit your preference. However, do not alter the vinegar, water, or sugar ratios, as these are critical for safe preservation.

Nutrition

Serving: 1g | Calories: 124kcal | Carbohydrates: 28g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 240mg | Potassium: 393mg | Fiber: 3g | Sugar: 25g | Vitamin A: 43IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg