This Canned Pickled Beets Recipe makes pickling beets easier than you think! This is a tried and true recipe that was one of my Grandma’s favourite recipes to use and now is my go-to pickled beets recipe. There is nothing like a stash of delicious of beets to eat in the depths of a cold winter!
Table of Contents
- How To Make Pickled Beets
- Canning is messy.
- Are Pickled Red Beets Good For You?
- A few hard and fast rules that I obey for safe canning pickled beets and of non-acidic foods all the time.
- PIN THIS RECIPE to your CANNING RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
- Canned Pickled Beets Recipe Recipe
How To Make Pickled Beets
Ah, pickled beets. These purple beauties are most certainly a taste of my childhood as my Grandma canned beets in great numbers. Unlike most children, I have loved beets since I was a young ‘un running around my Grandma’s Manitoba farm in the hot summer sun.
I could have eaten them from the jar happily all day long, but alas, these were a truly coveted treat, usually reserved for big family dinners along with a wild duck or a beautiful venison roast. Now that I’ve taken on the canning and preserving role that my Grandmother did for so many years, I understand why they weren’t simply a snack for hungry children’s bellies and I was shooed out to the garden to find something else.
Canning is hot, sweaty, nasty at moments darn hard work.
Oh yes, Pinterest and so many other websites make it look so glamorous and easy to boot! Suzy Homesteader in her little white chef’s kitchen, canning away merrily all day long, children sitting nicely at the table and the house so perfectly clean around you.
Every single, stinking one of them.
Canning is messy.
Canning takes an organized mind-which I sadly lack some days- and canning takes a lot of reading, research and smarts as well. Is it worth it? Absolutely! I sincerely wouldn’t want anyone walking away from my site thinking that they are a failure because they aren’t smiling and happy like so many writers portray it.
- You’re gonna sweat.
- You’re gonna swear.
- And you are going to be proud of yourself.
Sure, your kitchen will be a disaster, but canning in-season, fresh food with no preservatives, no chemicals leaching out from tin cans and knowing exactly what is in your food is worth it!
Are Pickled Red Beets Good For You?
Pickled red beets are insanely good for you! They are chock full of fiber, folate and iron, to name the first few. Then they are also full of trytophan, know to help you relax and sleep better. Pickled beets are also anti-inflammatory and are loaded with antioxidants as well. That blood red colour means that they are loaded with goodness for you.
The recipe I used is from the Atco website and can be found below in my printable recipe. The one thing I would like to stress is that beets are a non-acidic food, meaning in layman terms that they are more dangerous to can with. Non-acidic foods that are canned can be a breeding ground for botulism, as well as many other things if you don’t follow the directions carefully. The risk is very minimal, however let’s remember that we are feeding our families with this food.
A few hard and fast rules that I obey for safe canning pickled beets and of non-acidic foods all the time.
1) Never, ever change the vinegar to water ratio in a recipe for canning non-acidic foods. These recipes have been developed in labs to ensure the correct amount of acidity required to eliminate the chance of botulism. Botulism grows in an air-free, low-acidic environment. See how canning gives it the perfect breeding ground? When we can vegetables we seal low acid food into an oxygen free environment. I myself do not change a recipe ever. The only thing you may alter is spices. That’s it. Nothing else.
2) Always process the food for the exact times given. Do not boil your vinegar mixture more than the recipe states. Do not skip the processing time. Find out your altitude and process accordingly.
3) Read the website The National Center For Home Food Preservation because it has all the real facts. Start with the FAQ then delve into the recipes.
4) Fitting in with number three, always take your recipes from reputable sites. I’ve seen some canning recipes that just scare me, to be honest. The vinegar ratios are way off and they promote unsafe and un-recommended methods of canning. Remember, anyone can write a recipe, but you have no idea if it’s a safe one!
So now that I’ve scared you off canning forever, here’s the recipe!
Truly, it’s a tried and true tested recipe from the Blue Flame Kitchen, so don’t worry! Like I said, before you make any canning recipes with vegetables, ask where the recipe is from, just to be safe. Or better yet, just head to the Atco website or check out all the amazing recipes on the The National Center For Home Food Preservation
So what has everyone else been canning? I have so many recipes to share with you these next few weeks, I’ve been a busy canning bee!
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Canned Pickled Beets Recipe
- Prep Time
- 30 minutes
- Cook Time
- 35 minutes
- Karlynn Johnston
- 4-5 pounds small beets 40 – 48
- 2 teaspoons pickling salt
- 1 1/2 cups white sugar
- 3 cups white vinegar
- 2 tablespoons mixed pickling spice tied in cheesecloth bag
- 1 cup water
- Wash the beets and remove most of the tops, leaving about 1/2 inch of beet top remaining.In a large boiling pot of water, cook the beets until barely tender.Remove from the stove.
- Submerge the beets in a large bowl of ice water, I find this helps the skins come off with more ease.
- Cut off the tops and the roots completely, then remove the skin.Peel and slice beets into preferred size, I like larger chunks and not slices.
- Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot and bring mixture to a boil; reduce the heat and simmer 10 minutes.
- Add the beets to the pickling liquid and return to a boil.Remove the spice bag.Carefully ladle the beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace.
- Remove any air bubbles with a non-metal utensil.Add additional pickling liquid, if needed, to keep the proper headspace.
- Wipe the jar rims thoroughly with a clean damp cloth, failure to do this can result in the jars not sealing properly!
- Seal the jars and process for 35 minutes in a boiling water bath.
- For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
JANE PAYNTER says
I thought these were fine; not too salty and even right out of the boiling syrup they were mild but tasty. One tip though, if you cut down the amount of beets, as I did, make the whole amount of syrup. I ran out at the last jar and had to put the remaining beets in the fridge. No biggie though, I’ll make up a small amount of syrup and keep the leftover beets and syrup in the fridge. Try making the pickles with Chioggia beets. They look like bullseyes when sliced crossways – very striking on a relish tray.
Have you ever made pickled beets without sugar?
We are wanting to store a bunch of our beets to use in salads. My husband loves spicy beet salad , which are just beets and spicy chilli garlic sauce and green onions, we get enough sweetness from the beats…
Any idea if we omit the sugar that will still be safe because they have lots of acidity?
Lynn Fitzgerald says
What can you suggest if you run out of pickling liquid for all 4 jars?
I roast my larger Detroit Red beets in the oven, on a cookie sheet, wrapped in Aluminum foil and add a tablespoon of water. I roast at 400 degrees roughly 1 hour cook time. I use a bamboo skewer and insert it into the beets to judge how easily it penetrates. Smaller beets finish sooner. I allow them to cool off and rub the skins off under cool water, and the skins slip right off. I should mention that I trim the stems to an inch and leave 1/2 of root stem.
Next, step is to simmer pickling brine, almost like bread and butter recipe, vinegar,sugar, and add little all spice, clover, and cinnamon , slice up the beets that have been in the fridge, top with brine, leaving 1/2 head space,
Place it all in the pressure cooker for 20 min, cool and your done.
Roasting the beets keeps them nice and dark and earthy tasting,, boiling seems to blanch the beets.
Crystal B says
I do my beets in my insta pot to cook them. Takes about 20 minutes. I use the steamer basket and 1 cup of water, pressure cook for 20 minutes, and allow to pressure release naturally. Then dump them into a container and put the lid on, allowing them to cool and the skins slip right off it’s so nice.
God I hate the pop ups and videos on your recipes. Makes me pass you by….
Or you could simply close the pop-up video and realize that all websites have ads. I refuse to apologize for any of them, we feed two families a month through the food bank AND employ four people who support their families, All thanks to ads on the website. Take a minute and check your privilege, these are free recipes.
I don’t mind closing ads but there seems to be one video that I can’t close and it stays over most of the site when I am on my iphone. I know sometimes the web designers have hard problems dealing with all the different types of devices and if Apple has done an update they may make it hard to close things for us to read the site that we love … maybe check with your web provider if there’s a missing X for us to stop the video when we’re reading the recipes ?
What pickeling spices are used?
Can this recipe be doubled
I agree too much salt so I do not understand why this got such a high rating. The recipe seems perfectly fine other than that and I would appreciate somebody telling me what the salt ratio should be…I’m assuming they meant to put in 2 teaspoons instead of 2 tablespoons
We followed this recipe exactly and it turned out perfect. Nothing wrong with the salt ratio.
I couldn’t remember my mom’s recipe, so I went looking online and found you! Seeing your recipe, I recollected she used the same amounts of water and vinegar as you do. I’ve never used salt or pickling spice in beets, as I like a very simple sweet pickled beet. I substituted with coconut sugar and raw apple cider vinegar, and put ⅓ of a vanilla bean and ⅓ of a Ceylon cinnamon stick into each quart. We pickle 50 lbs. of beets every year that we grow, and they came out smashingly! Thank you for your great article, and for reminding me of my vinegar-to-water ratio. 😋
Barbara Jean says
I think this recipe could have been great…but the salt was SO overpowering, I made a half bushel worth and I fear it’s inedible. I compared this recipe to a bunch of other pickled beet (sweet) recipes to make sure and they all have half or 1/3 this ammt. of salt for the same qty. of beets. I’m an experienced canner and the rest of this recipe worked out well…but for sure….start with 1/3 this Qty. of salt and go from there. 🙂
I totally agree- WAAYYY too much salt, otherwise it was nice. This was my first time following a recipe… so if you don’t like too much salt, cut it back huge! My daughter who is a salt addict even said it was too much. This is coming from a girl who puts soya sauce on everything because it’s salty! Lol
Is there a recipe for Plain Beets? I love my sweet pickled beets recipe but I woul like to can plain beets for those that don’t like spices and sugar.