Pickled Beets Recipe

This classic pickled beets recipe creates a sweet and tangy treat that is perfect for salads, sandwiches, or as a side dish. Enjoy the vibrant color and rich flavor of these homemade pickled beets.


  • 3 pounds fresh beets
  • 2 cups apple cider vinegar
  • 1 cup water
  • 1 cup granulated sugar
  • 1 tablespoon kosher salt
  • 1 cinnamon stick
  • 1 teaspoon whole allspice
  • 1 teaspoon whole cloves
  • 1 teaspoon mustard seeds


  1. Prepare the Beets:
  • Wash the beets thoroughly under running water to remove any dirt.
  • Trim the tops and bottoms of the beets, leaving about 1 inch of the stem to prevent bleeding.
  • Place the beets in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer until the beets are tender when pierced with a fork, about 30-40 minutes.
  • Drain the beets and let them cool until they are easy to handle. Once cooled, peel the skins off by rubbing them gently with your hands or using a vegetable peeler.
  1. Slice the Beets:
  • Cut the peeled beets into slices or wedges, depending on your preference. Aim for uniform thickness for even pickling.
  1. Prepare the Pickling Brine:
  • In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, and kosher salt.
  • Add the cinnamon stick, whole allspice, whole cloves, and mustard seeds.
  • Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt.
  • Once it reaches a boil, reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.
  1. Pack the Jars:
  • Sterilize your canning jars and lids according to the manufacturer’s instructions.
  • Pack the beet slices or wedges into the sterilized jars, leaving about 1/2 inch of headspace at the top.
  1. Add the Brine:
  • Carefully pour the hot pickling brine over the beets in the jars, ensuring that the beets are fully submerged. Leave 1/2 inch of headspace at the top.
  • Remove any air bubbles by gently tapping the jars on the counter or using a non-metallic utensil to release them.
  • Wipe the rims of the jars with a clean, damp cloth, and place the lids on top. Secure the lids with the bands until they are fingertip tight.
  1. Process the Jars:
  • If you plan to store the pickled beets for an extended period, process the jars in a boiling water bath. Place the jars in a canner or large pot with a rack and cover with water. Bring to a boil and process for 30 minutes.
  • Carefully remove the jars from the water bath and let them cool completely on a towel or cooling rack. You should hear the lids pop as they seal.
  1. Store and Enjoy:
  • Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex up and down, the jar is sealed.
  • Store the sealed jars in a cool, dark place for at least a week to allow the flavors to develop. Refrigerate any unsealed jars and consume within a few weeks.

Enjoy your homemade pickled beets as a tasty addition to your meals!

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