Simple Pickled Beets - Canned

Total Time
1hr 45mins
Prep 1 hr
Cook 45 mins

For salads, cut into julienne strips and sprinkle on top. These beets are a colorful and delicious side dish. I pack these in holiday gift baskets, and everyone enjoys receiving this delicious gift. I always double or triple the recipe and save at least a dozen jars for my family to enjoy throughout the year.


  1. Put sugar, water, vinegar and spices in large pot.
  2. Bring to boil.
  3. Add drained beets to pot, cover, and return to boil.
  4. Reduce heat and simmer for 5 minutes.
  5. Pack beets in hot sterilized pint jars.
  6. Pour hot liquid into jars, leaving 1/4-inch headroom.
  7. Use a sterilized spoon handle to remove any air bubbles.
  8. Seal with hot, sterilized lids.
  9. Put jars into a hot water bath with water covering the top of the jars by 1-2 inches.
  10. Cover, bring water bath to a boil and reduce heat to simmer.
  11. Simmer in water bath for 30 minutes.
  12. Remove jars from water and place on clean dish towel to cool.
  13. When jars are completely cooled the lids should be slightly concave.
  14. If any jars do not seal, refrigerate them.
  15. Refrigerated, they will keep for several months.
  16. Chill before serving.
Most Helpful

I enjoyed these beets, of course, I love pickled beets!I halved the recipe and it didn't quite make 4 pints. Thanks!

Sharon123 April 01, 2003

I have made this almost on a weekly basis. Excellent for salads. Only change I made is 2 TBSP Splenda for the sugar. Taste was still wonderful.

Carolynn D's February 10, 2009

I really reduced the recipe since I wanted only enough for 4 servings, but it worked great and this is a great recipe !! I used Splenda instead of sugar to reduce the calories, and it was still excellent. thanks for posting

cookin mimi April 05, 2007