Pickled Beets

A tangy, sweet pickled beet recipe perfect for preserving the season’s harvest. Adds vibrant flavour to salads, sandwiches, and more.

Pickled beets are a classic and vibrant addition to any pantry, bringing a tangy, slightly sweet flavour that pairs beautifully with salads, sandwiches, or charcuterie boards. Try them as a side with ham and scalloped potatoes!

This recipe combines earthy beets with a perfectly balanced brine, creating a bright and delicious way to preserve the season’s harvest. Whether you’re a seasoned canner or just starting out, these pickled beets are a rewarding project that adds a homemade touch to your meals year-round.

Plus, the process of pickling allows the rich colours and flavours of the beets to truly shine.

Equipment Needed for Pickled Beets

Mason Jar – This recipe makes a small batch – you will need three to four pint jars.

Canning Funnel – Provides a mess-free way of filling your jars with pickling liquid.

Glass Measuring Cup – The perfect way to pour your pickling liquid.

Instant Pot – I have the instant pot ultra, when I was shopping around I felt it was the best value.

Medium saucepan – For making the pickling liquid.

Canning Pot

Jar Lifter – This thing will make your life so much easier to water process your jars.

Ingredients & Substitutions

Beets – I used red beets, but you can use golden beets if you prefer. Do not peel the beets before cooking. Just wash, dry, trim the ends to 1 inch. Once cooked, the peels just slip off easily.

Sugar – Plain white granulated sugar only. We aren’t using salt as beets have a very earthy flavour that balances perfectly with the sweet and tart brine. It is important not to reduce the amount of sugar. Please remember it can be dangerous to modify the recipe for a pickling brine.

Vinegar – Use only apple cider vinegar for best results. White vinegar will work but the end result won’t have the same richness of flavour.

Looking for More Canning Recipes?

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Enjoy the sweet and tangy flavour of homemade Strawberry Rhubarb Jam. This delicious spread is perfect for toast, pastries and more!

Pickled Beets

Yields: 4 Pints | Prep time: 30 Minutes | Cook time: 1 Hour 25 Minutes

Ingredients:

• 3 lb beets (about 6-8 large or 10-12 medium)
• 2 cups granulated sugar
• 2 cups apple cider vinegar
• 2 cups water

Directions:

1. Prepare the Beets

1. Wash and trim the beets, leaving about 1 inch of the stems and roots to prevent bleeding.
2. Place the beets on the rack of a pressure cooker, adding enough water to meet the recommended level for steaming (typically about 1 cup for an Instant Pot).
3. Pressure cook on high:
   • Medium beets: 20 minutes
   • Large beets: 40 minutes
4. Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. (Image 1)
5. Once cool enough to handle, peel the beets by gently rubbing the skins off with your hands or a paper towel, then slice or cut into wedges as desired. (Image 2)

2. Sterilize Jars and Lids

1. Place empty, clean jars right-side up on the rack of a water canner.
2. Fill the canner and jars with hot water until the water level is about 1 inch above the tops of the jars.
3. Bring the water to a boil and continue boiling for 10 minutes to sterilize.
4. Meanwhile, heat the rings and new lids in a saucepan of simmering water until ready to use.
5. Just before filling, carefully remove sterilized jars from the water using a jar lifter, letting excess water drain back into the canner. Place jars on a clean kitchen towel.

3. Prepare the Pickling Brine

1. In a medium saucepan, combine sugar, brown vinegar, and water.
2. Bring the mixture to a boil, stirring until the sugar dissolves completely.

4. Pack and Fill the Jars

1. Place the sliced or wedged beets (Image 3) into the sterilized jars, leaving about 1/2 inch of headspace. (Image 4)
2. Carefully pour the hot pickling brine over the beets, ensuring the beets are fully covered and maintaining 1/2 inch of headspace at the top. (Image 5 & 6)
3. Wipe the rims of the jars with a clean, dry cloth to remove any brine residue.
4. Place the heated lids on the jars and screw on the rings until finger-tight (do not over-tighten).

5. Process the Jars

1. Place the filled jars back onto the rack in the water canner, ensuring they are covered by at least 1 inch of water. Add more hot water if necessary.
2. Bring the water back to a rolling boil and process the jars for 30 minutes, keeping the water at a rolling boil for the entire time.
3. Using a jar lifter, carefully lift the jars straight out of the water without tilting, and place them on a towel to cool.

6. Cool and Store

1. Let the jars cool undisturbed for 24 hours. You should hear a “pop” as each jar seals.
2. Once cooled, check seals by pressing on the center of each lid. It should not flex up and down.
3. Store the jars in a cool, dark place for up to a year.