Canning pickled beets is one of the best ways to enjoy that deep, earthy flavor all year round. Fresh beets are amazing in summer, but once they’re preserved in a tangy, slightly sweet brine, they become even more flavorful over time.
This method gives you shelf-stable jars packed with vibrant color and bold taste. Whether you enjoy them as a side dish, in salads, or straight from the jar, homemade pickled beets are far better than store-bought.
If you’ve never canned before, don’t worry — this guide walks you through everything step by step.
Look at the Process
- Sweet, tangy, and earthy preserved beets
- Long shelf life when properly canned
- Perfect for salads, sides, and snacks
Ingredients Needed
For the Brine
2 cups water
2 cups distilled white vinegar (5%)
2 tbsp sugar (adjust up to 2 cups for sweetness)
1 tsp kosher salt
For the Beets
3½ lbs beets
1–2 large onions (optional)
Equipment Needed
6–7 sterilized pint jars
Canning lids and rings
Large pot (for boiling beets)
Water bath canner or deep pot with rack
Jar lifter
Step-by-Step Instructions
Step 1: Cook the Beets
Wash beets and trim stems (leave root intact).
Place in a large pot, cover with water, and bring to a boil.
Cook until tender (knife slides in easily).
Remove, cool, then peel skins (they should slide off easily).
Step 2: Prepare the Brine
In a saucepan, combine:
- Water
- Vinegar
- Sugar
- Salt
Bring to a simmer, then to a gentle boil.
Step 3: Prepare Jars
Sterilize jars and keep them warm.
Slice onions (if using) and place some in each jar.
Slice beets and pack into jars, leaving ½ inch headspace.
Add more onion if desired.
Step 4: Fill with Brine
Pour hot brine into jars, covering beets while keeping ½ inch headspace.
Remove air bubbles if needed.
Wipe rims clean.
Step 5: Seal the Jars
Place lids and rings on jars (do not overtighten).
Step 6: Water Bath Processing
Place jars in boiling water (covered by at least 1 inch).
Bring to a boil and process for 30 minutes.
Step 7: Cool & Store
Remove jars carefully and let cool completely.
You’ll hear a “ping” as they seal.
Store in a cool, dark place.
Storage & Shelf Life
- Store sealed jars for up to 1 year
- Refrigerate after opening
- Flavor improves after a few weeks
Tips & FAQs
Why leave headspace?
It allows proper sealing during processing.
Can I reduce vinegar?
No — acidity is essential for safe canning.
Why not overtighten lids?
Air needs to escape during sealing.
How do I know jars are sealed?
The lid will not flex when pressed.
