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Pickled Beets

Sweet-tangy homemade pickled beets preserved in a spiced vinegar brine with cloves. This old-fashioned pantry staple is vibrant, flavorful, and perfect for salads, relish trays, or snacking straight from the jar.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 40 servings
Course: Canning, Homestead Favorites, Preserves, Side Dish, Vegetable Dishes
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 10 lb small fresh beets stems removed
  • 2 cups white sugar
  • 1 tbsp pickling salt
  • 1 quart white vinegar
  • 1/4 cup whole cloves
  • 2 cups reserved beet cooking water

Method
 

  1. Place beets in a large stockpot and cover with water. Bring to a boil and cook until tender, about 15 minutes depending on size. Drain, reserving 2 cups beet water. Cool, peel, and quarter larger beets if needed.
  2. Sterilize jars and lids in boiling water for at least 10 minutes. Pack jars with beets and add several whole cloves to each jar.
  3. In a large saucepan, combine sugar, reserved beet water, vinegar, and pickling salt. Bring to a rapid boil.
  4. Pour hot brine over beets in jars, leaving proper headspace, and seal with lids.
  5. Place jars on a rack in a large stockpot half-filled with water. Add more boiling water until jars are covered by at least 1 inch.
  6. Bring water to a full boil, cover, and process jars for 10 minutes. Remove carefully and cool completely before storing.

Notes

Allow beets to pickle for at least one week before opening for best flavor. Cinnamon sticks can be added for a warmer spice variation.