Go Back

Pickled Beets

5 from 11 votes
Prep Time 1 hr
Cook Time 1 hr 5 mins
Course Preserve
Cuisine American
Servings 6 500ml Jars

Ingredients
  

  • 10 Cups Cooked Beets Peeled & Chunked
  • 5 Cups White Vinegar 5% Acidity
  • 2 Cups Water
  • 2 Cups Sugar
  • 3 tbsp Pickling Spice Tied in Cheese Cloth Bag

Instructions
 

  • Scrub beets to remove any excess dirt. Be sure to leave the root and 2 inches of the stem in place to prevent bleeding.
  • Put the beets in a large pot and cover with water. Bring the beets to a boil, cover and let simmer for 45 minutes or until beets are tender when tested with a fork.
  • Place 6 clean 500ml mason jars on a rack in a water bath canner and cover jars with water. Heat jars to a simmer (180°F/82°C). Place the lids and rings in a medium sized pot, fill will water and heat to a simmer (180°F/82°C). Keep both jars, lids, and rings hot till you are ready to use them.
  • Drain beets and rinse with cold water to cool. Once the beets are cool enough slip off the skins removing the root and stems. Chuck to desired sizes.
  • Combine spice bag with vinegar, water and sugar in a large saucepan. Bring the mixture to a boil, cover and boil gently for 15 minutes. Discard spice bag.
  • Pack beets into a hot jar leaving ¾ inch of headspace. Add the hot mixture to each jar leaving ½ inch of headspace.
  • Seal with lids and rings. Process in boiling hot water bath canner for 30 minutes. Let stand in the canner for 5 minutes with lid removed. Be sure to refrigerate any jars that fail to seal properly.
Keyword Beets, Canned Beets, Canning, Homemade Pickled Beets, Pickles, Preserving Beets