Ingredients
For the beets
3–4 lbs fresh beets (about 12 medium)
Water (for boiling)
Ice (for cooling)
Pickling brine
2 cups white vinegar (5% acidity)
1 cup water
1⅓ cups sugar
1 tsp salt
1 cinnamon stick (optional)
5–10 whole cloves (optional)
1 teaspoon whole allspice (optional)
Optional but traditional: warm spices give that classic pickled-beet flavor.
Instructions
Instructions
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- Cook and peel the beets
Trim beet tops, leaving 1 inch of stem to prevent bleeding.
Place beets in a large pot and cover with water.
Bring to a boil, reduce heat, and simmer 30–45 minutes, or until easily pierced with a fork.
Drain and cool slightly; rub skins off under cool water (they peel easily).
Slice or quarter beets as desired (slices for sandwiches; wedges for salads). - Make the pickling brine
Combine in a pot:
vinegar
water
sugar
salt
spices (whole spices may be tied in cheesecloth or added loose)
Bring to a boil, then reduce heat and simmer 5 minutes. - Pack the jars
Fill sterilized jars with sliced or quartered beets.
Ladle hot brine over beets, leaving ½ inch headspace.
If doing refrigerator pickles, just use clean jars—no need to sterilize further.
- For canning (optional but traditional)
Remove air bubbles.
Wipe rims and apply lids.
Process jars in a boiling-water bath for 30 minutes (adjust for altitude).
Cool 12–24 hours and check seals.
Properly canned pickled beets last up to 1 year.
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