Pickled Beets (For Canning)

"A wonderful combination of sweet and sour, you won't be sorry if you try this recipe! This recipe can also be made using about 15-18 larger beets."
photo by keysa71 photo by keysa71
photo by keysa71
photo by Lynn T. photo by Lynn T.
Ready In:
6 pints




  • In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
  • Slice into about 1/4-inch thick or cut into cubes.
  • Pack snuggly into the canning jars (be careful not to bruise).
  • In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
  • Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
  • Process in a boiling water bath for 12 minutes.
  • Cool on a rack.

Questions & Replies

  1. If I use cinnamon sticks instead of ground, for a pint size jar, should I just use 1? And for a quart 2? Thank you
  2. How long can extra brine be stored? Just finished 11 pints and very excited to try them! My kitchen smells soooo good while the brine simmered reminding me of Fall. Thank you for the recipe!
  3. Can I use Splendia instead of sugar
  4. Do you change the bath times for larger jars? I am using quart jars.
  5. Would anyone else like to work in pounds for the beets? I’m a pastry chef by trade, so I like exact measurements. I purchased 8 pounds of beets. The finished yield was 6 pint size jars!


  1. These pickled beets are wonderful. I keep sneaking them as I pass the frig!!! They have become better as time passes. I made them about 10 days ago. I intended to make only 1 batch, however I think I will have to make more. I cut the beets I had into 8 pieces each. I suppose you would call the ones I used medium size, and they made 7 pints. I have boiled eggs 'marinating' in the brine from the first empty bottle. THANKS for the delightful recipe KITTENCAL
  2. AWESOME!! Just about sums it up in one word. These beats went over so well, that I am making jars of them for Christmas presents with little recipe tags.
  3. WOW!!!!! I LOVED these beets. Back in the dark ages when I was young I canned but got away from it. This year I planted a garden with lots of beets and had to can. Couldn't find my receipt so found this one. WOW. Found my receipt and made the second bach using the plain jane brine. Ended up draining juice and redoing the beats with this brine. Thank You
  4. My favorite pickled beets, so full of flavor. I can these and they are wonderful. I eat some beets out of the container than add some peeled hard boiled eggs. so wonderful. you wont be dissappointed. lots of spice, oh so nice! thanks for posting im makeing my fourth batch.
  5. The best recipe by far! I wouldn't change a thing! Several batches later and we're done!
    • Review photo by Lynn T.


  1. I would maybecut downnthe sugar to one cup.... I like them better a bit more on the tart side than sweet side..... very very good recipe otherwise.....
  2. I had to swap out Truvia Blend for sugar and cider vinegar for white for dietary reasons and these turned out fanastic! Also, I roasted my beets for maximum flavor and ease of peeling.



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