Preserving a fall harvest is an experience like no other, and every home chef should try canning at least once. Dad’s Canned Pickled Beets is the perfect place to start, because their very easy to can. No fancy equipment is needed for this one! They’re sweet, vinegary, and fork-tender; these beets will keep you smiling all winter long!
DAD’S CANNED PICKLED BEETS
I don’t care what anyone says, it’s the foods you grew up eating which become the comfort food you crave as an adult. And, strangely, it’s the foods that your mom and dad prepared for you that remind you of your childhood, your innocence, and a simpler time. That’s exactly why I make Dad’s Canned Pickled Beets every year!
I’ve tried dishes that wonderfully talented cooks have prepared, yet, they fail in comparison to the same dish my mom or dad prepared years ago. Some of those recipes, I’ve taken from my parents and have improved upon them, but for the most part, I leave them just as they are, because as they are is the best they can be!
This recipe is one of them; a classic pickled beet that my dad still makes to this day. I’ve not changed it, even though most canning experts will recommend adding cloves or pickling spice, etc. I cannot bring myself to change something as deliciously simple and satisfying as my dad’s homemade pickled beets.
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INGREDIENTS NEEDED FOR THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Beets – This recipe makes a batch of pickled beets. I’m using 10 pounds of red flesh beets. Obviously, candy cane or golden beets will not yield the same bright red results.
- Vinegar – Plain white vinegar is best. It will give you that tartness and will certainly help with preserving because of the high acidity level.
- Water
- Sugar – These beets are sweet. Don’t be tempted to cut back on the sugar if you are canning these beets. Sugar is a preservative as well.
BOILING BEETS
The hardest part of making this recipe is boiling the beets. It does take quite some time, which is why this is a perfect recipe for a rainy, cool Saturday afternoon. Start by washing the beets really well. Don’t cut off the stem or the tail of the beet no matter how much you want to! Doing this will allow the beet to drain off its natural deep, red colour. You will want to preserve that colour!
Once you’ve properly washed them, place them into a large pot and cover them with cold water. I wash beets the same way I would wash potatoes if I were making baked potatoes. Use a potato brush, and under cool running water, brush the skin until clean. Farm-bought beets will have sand on them. Even store-bought beets, which have been previously washed, still need a little scrubbing action.
Bring the water to a boil and reduce the heat to medium-high. You can place a lid on the pot to speed up the cooking time, but be careful that the water doesn’t boil over. The water will turn a dark red and might make quite a mess! When the beets are fork-tender, drain them into a large colander and allow them to cool.
In the meantime, in a saucepan, bring to a boil, the sugar, water, and vinegar. Stir occasionally and once boiled, reduce to a simmer.
PREPARING THE BEETS
With only your fingers as a tool, apply mild pressure to the skin of the beet and push to remove the skin. This takes some patience, depending on how many beets you’ve cooked, but you want to avoid cutting the flesh of the beet away with a knife.
Once done, slice off what is remaining of the stem and the tail, and cut the beets any way you desire. I like to quarter them and then quarter them again so that they resemble orange sections. Sometimes, I like to slice them into 1/4-inch rounds. And, other times, I cut them into large dice, like you see in the photos.
Pack the sliced beets into sterilized mason jars. (See note on sterilization below.) I like to use a metal funnel to avoid any of the beets coming into contact with the rim of the jar. This will help to create a better and safer seal. Fill the jar with the beets and ladle in the syrup leaving at least 1/4-1/2 inch headspace.
Remove the funnel and place a warmed, sterilized seal on the jar. (See note on sterilization below.) Screw on the lid until just snug. Be careful! The jar will be hot! Use a kitchen towel to hold the jar in place as you screw on the lid.
WATER BATH CANNING VERSUS PRESSURE CANNING
To be perfectly honest, I’m comfortable with both, but most people seem to be more comfortable with water bath canning. That hissing, steaming pressure canner can be quite scary for the inexperienced canner; I get it! Luckily, this recipe is completely safe to use the water bath canning method.
Water bath processing is a processing method used in home canning for high-acid foods. The jars are filled with food and are sealed with a lid. The jars are boiled completely and covered in water for a specific amount of time. High-acid foods are items such as jams, jellies, pickles, relishes, salsas, and tomato products. So, water bath canning is perfect for Dad’s Canned Pickled Beets.
In contrast, pressure canning uses a pot with a vent and a pressure gauge. The lid is either sealed using clamps or is screwed on. This type of canning is used to heat the food in the jars hotter than a boiling water bath method can. Low-acid foods must be processed in a pressure canner to be considered safe. That’s probably why pickling-type recipes are the most common canned goods. Pressure canning must be used for anything with meat, beans, etc.
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HOW TO WATER BATH CAN
STEP 1: PREPARING THE JARS
Some canners say that if you need to boil the jars longer than 10 minutes, then you don’t need to sterilize the jars. I say no! Canning is not as simple and as cheap as frying an egg. It takes time, and investment if you don’t already have the equipment. Eliminate any risk whatsoever by always sterilizing your jars. It’s easy to do and Dad’s Canned Pickled Beets deserve nothing less! Wash the jars in hot, soapy water. Rinse the jars well under running water to get rid of any soap residue.
Transfer the jars to a large pot of water. Bring to a boil and boil for 2-3 minutes. Using a jar wrench/lifter, lift the jars out of the water, tilting to pour out the water. Be careful; it’s hot! Stand the jar up on a baking sheet. Once all of the jars are on the baking sheet, place them into your preheated oven at 200 degrees F. This will keep them hot and away from any contamination.
STEP 2: PREPARING THE SEALS AND RINGS
Mason jars are equipped with three parts. The first is the jar. The second and third parts combine to form the lid. The flat disc with the rubber ring on the bottom is the seal. Finally, the circular part that actually screws onto the jar is called a screw band. Depending on the brand or the recipe you’re reading, the names of these things can vary. But, they all do the same thing.
The screw bands never come in contact with the food, so they do not need to be washed or sterilized. But, because I want to eliminate any risk of contamination, I make sure they’re clean. After all, they have been sitting in a warehouse before they got to the store, and then finally, to me. That’s too many germs for my comfort level! I wash them in hot, soapy water, rinse them well, and transfer them to a bowl until I need them. The sealing disk/sealing ring needs a little more consideration.
If you look at the bottom of the lid, you will see a reddish-brown rubber ring. It’s attached to the lid. This ring has a huge job! It is pretty much in charge of keeping your food safe for long-term storage. Place the lids into a glass bowl. I like to separate them so that they are not all stacked. When I’m ready to ladle the food into the jars, I pour a kettle of boiling water over the lids so that they are sterile and the rubber band softens. That’s it. You have now prepared your jars. Next, we need to get the canner ready!
STEP 3: PREPARING THE CANNER
You can buy a canning pot, but you don’t have to do that. Any stock pot will do just fine. Be sure that the pot is tall enough to hold enough water so that your jars are covered by at least an inch of water. Fill the canning pot accordingly. Also, be sure to insert a canning rack or mat into the bottom of your pot. If you buy a canning pot it will come with one. Otherwise, you can buy them for any pot size. Never let your jars touch the bottom of the pot when boiling. They could easily break. Once you’ve done this, bring the water to a full boil.
In most cases, if you’re new to canning, you might notice some white residue on the jars after all is said and done. This can easily be cleaned off once the jars are cool. A few tablespoons of white vinegar in the boiling water helps to eliminate most of it. I use it every single time.
Lastly, it’s always a good idea to keep a kettle of boiling water close by. Depending on how many jars you need to process, you might have to boil them in batches. You will be surprised at how quickly rapidly boiling water can evaporate. Having a kettle of boiling water will allow you to easily top up the canning pot without altering the temperature of the water.
STEP 4: FILLING THE JARS
Depending on the recipe, filling the jars is quite easy. Having some inexpensive equipment on hand can make this process much easier. Invest in a canning funnel. It will help you ladle the food into the jars without making a mess. Also, it’s imperative to keep the rim of the jar clean to ensure a good seal. You will also need a bubble remover. You can buy these, but I’m not a fan of them. A clean wooden chopstick does the same thing. Removing bubbles will prevent mould from growing.
Lastly, you will need a magnetic lid lifter. Remember how I said the flat sealing lids will be submerged in a bowl of boiling water? Well, you can’t just pick them up with your hands. First of all, it’s hot! Secondly, you will want to eliminate the risk of any contamination. Do not touch the underside of the lid. Period! Using a magnetic lid lifter will allow you to pick up the lid and position it right onto the rim of the jar without ever touching it.
Finally, you will need to screw on the metal screw bands. In most cases, the food in the jars is scalding hot, so you can’t touch the jars to tighten the lids. But, that’s a good thing! You should never over-tighten the lids. Place the screw band over the jar and tighten it with one hand. It should be snug, not tight. Now, that’s it! You’re ready to boil these jars!
STEP 5: BOILING THE JARS OF FOOD
Carefully lift the jars straight up using a jar wrench/lifter. Lower the jar into the pot of boiling water. Fill the canning pot with jars in this manner. Don’t jam the jars in; leave a little bit of space between the jars. I aim for about a centimetre or a finger’s width. Remember, you can process the jars in batches.
Once the canning pot is loaded, place a lid on the pot, and start your timer according to the recipe you are following. If the water is not at a full boil, do not start timing until it is! When the time is up, use the jar wrench to lift the jars straight up out of the water. Transfer the jars to a flat surface that has been lined with a few layers of kitchen towels. Allow the jars to fully cool – at least 24 hours! Finally, wipe the jars down, label them with contents and date, and store them in a cool, dark cupboard or pantry.
Some people remove the screw bands after the jars have cooled for 24 hours. I remove them just to check if there is a good seal. I put them back on once I’ve checked. It’s up to you if you want to leave them off. If you notice that a jar has not been sealed, you can either discard it or refrigerate it for immediate consumption. Only do so if you are 100% sure the food has not been compromised and that it is safe to eat.
HOW TO WATER BATH DAD’S CANNED PICKLED BEETS
Using a jar lifter, place the filled jars back into the large pot of boiling water. Be sure the jars are not touching the bottom of the pot. This might cause the jar to break. I use a circular cooling rack that fits right into the bottom of my pot. (If you have a canning pot with a wire jar rack, then you won’t need to worry about this.)
Bring the water back to a boil and allow the jarred beets to remain in the boiling water for 20 minutes. Carefully remove the jars and place them on a kitchen towel where they will not be disturbed. As the jars cool, you’ll hear a popping sound. This is the hot liquid and air in the jar cooling down and contracting. This will create an air-tight seal and will allow you to store your beets for future consumption.
For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours. With a damp cloth, wipe down the jars, retighten the lids, and store them in a dark, cool place. These jarred beets will last for 12-18 months. Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and eat them within 5-7 days. To test whether or not the jars are sealed, lightly press down on the seal. If the seal pops downward, the sealing process did not work. To be completely honest, I’ve been canning for many years, and I’ve rarely had this occur.
There you have it! Always keep a jar in the refrigerator. They’re delicious when served chilled. I often will eat two or three pieces right from the jar like you would a pickle. I also love to serve them with a turkey dinner in place of the cranberries. And they are a great addition to a spinach salad with walnuts and feta cheese!
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Dad’s Canned Pickled Beets
Ingredients
- 10 pounds beets, boiled until fork tender, cooled and skin removed (see notes)
- 2 cups white vinegar
- 2 cups water
- 2 cups sugar
Instructions
- Once the beets are boiled and cooled, follow the peeling and cutting directions in the notes section.
- Next, prepare the brine by adding the vinegar, water, and sugar to a sauce pan. Over medium heat, bring the mixture to a boil. Stir occasionally to help dissolve the sugar. Once boiling, reduce heat to simmer.
- In the meantime, prepare the jars by following the instructions in the notes section.
- Use a canning funnel to fill the jars with the prepared beets. A canning funnel will help to keep the rim of the jars clean which will help to guarantee a better seal.
- Ladle in the brine, leaving at least 1/4-1/2 inch head space. Remove the funnel and place a warmed, sterilized seal on the jar, followed by a ring. Tighten just until snug.
- Using a jar lifter, place the filled jars back into the large pot of boiling water. See notes. Bring back to a boil. Once the water is boiling, start a timer for 20 minutes.
- Using a jar lifter, carefully remove the jars and place on a kitchen towel where they will not be disturbed. As the jars cool, you’ll hear a popping sound. This is the hot liquid and air in the jar cooling down and contracting. This will create an air-tight seal and will allow you to store your beets for future consumption.
- For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours. With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place. These jarred beets will last for 12-18 months. Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and eat them within 5-7 days.
Notes
Nutrition
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Paige says
I cannot wait to try these Byron! Here in Florida, we don’t usually get fresh beets until the winter…but as soon as I see them at our market, I’m going to get them to try this! I LOVE beets!
byronethomas@gmail.com says
Please do! I’m sure you’ll enjoy these tremendously!
Rick Rouse says
I love beets and tried this recipe two weeks ago! WOW are they good. They are like a candy that you can’t stop eating. I am going to do another 10 pounds today as I share a lot of them with friends and family! Please don’t change anything about this recipe and you too will share this with all…
byronethomas@gmail.com says
Thank you so much, Rick. I hope you don’t mind that I recently updated the photos and instructions. No need to worry though; the recipe did not change at all! 🙂
Mira says
Never tried to make pickled beets, but would love to try your recipe! Love it!
byronethomas@gmail.com says
It’s such an easy recipe, Mira. Let me know if you try them!
KCole's Creative Corner says
My aunt LOVES pickled beets. She eats them by the jar, so I think I’ll have to try making these for her.
Miz Helen says
Hi Byron,
Those are beautiful Pickled Beets, looks like you have a really good recipe. Our Beets will be ready in the garden before long and we will be pickling the beets, there is nothing like home canned! Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
byronethomas@gmail.com says
Oh, you have a garden??? Can I come and help harvest? 🙂
Miz Helen says
Congratulations!
Your recipe is featured on Full Plate Thursday today! Hope you have a special day and enjoy your new Red Plate.
Come Back Soon!
Miz Helen
byronethomas@gmail.com says
Thanks so much!!!
fabfood4all says
I’m just doing the round-up for #CreditCrunchMunch but can’t see that you’ve linked to myself for Fuss Free Helen or put the badge? Do tweet me if you can add the links and badge today or I can’t include this entry I’m afraid.
byronethomas@gmail.com says
Hi… can you email me at Byron@prettypracticalpantry.com I’d be happy to add the badge!
Diane says
Either i’m blind or something is missing
I do not see the Save/ Print tab to copy this
beet recipe.
Earl says
When I make my pickled beets I boil them, peel them. have the syrup boiling , put them in hot sterile jars and put the lids on tight, why do recipes say they should go into a hot bath after all that, what is the purpose of that? I have never put mine in a hot bath after sealing?
byronethomas@gmail.com says
Hi Earl. I know other canners who follow the same process that you do. I will use the hot water bath method to ensure a proper seal, because when I prepare beets, I like to be assured that they are sealed tightly so that I can store them in my pantry for at least a year.
Vicki says
I pickle my beets the same way except that use apple cider vinegar and I have never used a hot water bath to seal them either.
Alice Carpenter says
Have you ever tried Apple Cider vinegar? thank you for sharing I want to try.
byronethomas@gmail.com says
Hi Alice! I have not tried anything in this recipe but white vinegar.
Irene Kraft says
Alice, I noticed your comment from August and I’m wondering if you tried it with apple cider vinegar. I made this recipe a few weeks ago and it’s really good. Wondering how they’d taste with apple cider vinegar.
Julie says
Hi Byron,
It’s my first time trying pickled beets and canning for that matter. This may be a stupid question but here it goes … can you eat the beats as soon as they are canned or you have to let them sit for a few days/weeks/months before they are ready?
byronethomas@gmail.com says
Hi Julie! That’s not a stupid questions at all. Yes, of course you can eat the beets right away. I would recommend you let the cool down first and come to room temperature. With that said, though, the longer you let the beets sit, the better they will taste.
Susan says
Why don’t you pressure cooker can your canned beets? I have heard it is not safe to do a water bath method.
byronethomas@gmail.com says
Hi Susan,
It’s perfectly safe to water can almost anything that has a high sugar/vinegar content. I never pressure can anything like beets or tomatoes – always water bath canning.
Megan Garner says
Not sure if this is a silly question but I have a smaller amount of beets but would still like to can what I have. Can I half the brine recipe?
byronethomas@gmail.com says
Absolutely! I do it sometimes too if I’m canning a smaller amount.
Trich says
This was my mom’s and my grandmother’s recipe. I have a hard time eating ones with cloves or other spices because I am used to this simple recipe. In addition to sliced beets or whole if tiny, my grandmother would grate the cooked beets and preserve them with this brine. This ‘relish’ was for the kids…she would add grated horseradish to some of it for the adults.
Sharon says
Hi,I didn’t see self in this recipe? Is it okay to pickle these without salt? I’m getting ready to do this today and every other recipe I look at has salt in it. Thank you for this recipe.
byronethomas@gmail.com says
Hi Sharon, there is no salt at all in this recipe. 🙂 It’s really not needed; trust me! 🙂
aoknkentucky says
I grew up eating beets. My momma’s recipe calls for 1 Tbsp. pickling spices (with red pepper flakes). She used the cooked beet liquid instead of water in her recipe, so I do too. Think it adds more flavor.
byronethomas@gmail.com says
I’ve seen them made that way before too. I prefer not to use the cooking liquid because the liquid tends to be quite dirty from the beet skin residue left behind from the boiling process.
Stephanie says
Hi, I noticed that you said to avoid cutting with a knife. I’m assuming it’s because of a reaction caused by coming into contact with the metal? If so, would it be okay to use a ceramic knife/peeler? As long as you don’t mind them being stained, of course.
byronethomas@gmail.com says
Hi Stephanie, it wasn’t about staining or metal reaction. It’s about saving as much of the beet as possible. You don’t need to use a knife to get the skin off the beet after boiling. Just hold the cooled beet in your hand and rub the skin lightly with your thumbs. The skin will come right off and you won’t be cutting away actual beet by using a knife.
Joan Edwards says
Hello Byron! I just harvested the first of my beets and want to try your recipe but would like to add horseradish instead of the spices. Do you think that will be safe? I made them last year with horseradish and they were delish! but I can’t seem to find the recipe I used then. Yours looks pretty great. What do you think? Thanks!
Joan
byronethomas@gmail.com says
Hi Joan! There are no spices in my recipe, just the water, sugar, and vinegar. If you want to add horseradish, I think it would work very well, and you can even add some whole cloves and star anise as well. I just like my beets plain and simple, just like my dad used to make. 🙂
Betty Balistreri says
About how many beets make 10 pounds ? I have 7 beets about the size of a ping pong ball do I need a lot more?
Betty says
About how. Many beets to get 10punds?
byronethomas@gmail.com says
Hi Betty, usually about 3 or 4 medium sized beets is one pound. A medium sized beet would be close to the size of a lemon.
Sylvia Colquitt says
If I were to use store-bought canned beets rather than beets from the garden, how many 15oz cans would I need? Also, could I use the beet juice instead of water? And, finally, would the amount of sugar and vinegar still be the same as in Dad’s Canned Pickled Beets?
byronethomas@gmail.com says
Hi Sylvia, I would assume that store-bought canned beets will already be riddled with preservatives and probably also sugar and vinegar already. I’ve never used canned beets, so I can’t say if this will work or not. I would highly recommend you use fresh, whole beets.
Sylvia Colquitt says
My Mother used the canned beets that were not pickled when she couldn’t find fresh ones; however, she has since passed and I have no idea what her recipe was except that she did use apple cider vinegar, sugar, and the beet juice from the store-bought cans of beets. Perhaps you could come up with a recipe that would make at least 4 pints…….whatcha think??
Connie says
I’m sure I’m missing this but what is the yield? How many jars should I prepare?
byronethomas@gmail.com says
Hi Connie, that will depend on how you cut the beets and how tightly you pack the jars. From this recipe, I will usually get about 8-10 500 ml jars. But, I will often can 4 250 ml jars as well so that I have the option of opening a smaller jar.
Tracy Goodyear says
I may be missing something too. I filled 8 16oz jars with my 10 lbs of beets but there was not enough brine to fill to 1/2″
from the top of the jar. Is this ok or should the jars be filled with brine to the top?
byronethomas@gmail.com says
Hi Tracy, you should fill the jars with the brine leaving at least 1/4-1/2 inch head space.
joan says
i would like to suggest people buy a kitchen weigh scale. a lot of second hand stores carry them cheap if people cannot afford new.
Mercy says
Dear Byron, Many thanks for sharing this recipe. I love my beets plain and would can them without pickling but of course that would require a pressure canner which I don’t have. Therefore I searched for a recipe with the least pickling spices and thankfully I found yours with zero spices 🙂 I have a silly question, if I may … Can I use roasted beets instead of boiled? Thanks again for sharing!
byronethomas@gmail.com says
Thank you, Mercy. I have never tried canning roasted beets. I can’t see why they wouldn’t work, as long as they are warm and as long as the brine is hot. Of course, the texture will be quite different. If you do try it, let me know. 🙂
joan says
i have baked beets. There is no difference in the taste if eaten before pickling. I dont know if you can pickle them or not.
Krystyna says
I always bake them because cooking them you loose more nutrients. They taste even bette
I was wondering if I can lower the sugar amount i f they will be also good
Brady Brookes says
So we are big gardeners, big canners, and basically can all our own produce every year – peaches, plums, apple pie filling, cherries, pickles, tomatoes, etc. Just have to say this recipe is the best! These will be in our pantry and also be given at Christmas. So glad I have this recipe – I’m not crazy about cloves and pickling spices. These are perfect!
byronethomas@gmail.com says
Thank you, Brady. Glad to hear it! I’m not a fan of spices in my pickled beets either.
rochelle richards says
Thank You so much for sharing this recipe. They are so delicious. I have made probably 60 jars for friends & relatives & coworkers. We can’t get enough. Easy & delicious. 😀👍
byronethomas@gmail.com says
That’s a lot of beets, Rochelle! 🙂 I can’t get enough of them either. I pretty much use them as a side dish for every meal. I’ll have to make more soon. 🙂
Laurie says
Thank you for this great recipe, I did up 25 lbs of beets and they are fantastic. I haven’t canned for many years and this recipe, canning process brought back a lot of good memories for me with my mom. My family can’t wait to get into them
byronethomas@gmail.com says
Thank you, Laurie. That’s a lot of beets! I wish I had a pantry large enough to store that many. 🙂
Dona Coffey says
I was so happy to find your recipe. My Mom canned these every year the same way. We lived over 500 miles away from her so getting a taste of her beets was a real treat.Now I am retired (and moved south where produce is more available), I have started canning. This year I am following your directions to do the hot water bath (my Mom didn’t do this step) because I want them to last until I can use them up.
A few years ago my beets either went whitish around the edges or became darker. they still tasted ok but some I threw out because I wasn’t sure. Do you have any ideas what I did wrong?
byronethomas@gmail.com says
Thank you, Dona. When canning, be sure to use new vinegar. Vinegar is one of those things that can sit in the pantry for a very long time, and you can still consume it, but when canning, I will always buy fresh vinegar. The beets may have turned white because the vinegar will drain the colour from the beets. Did you use normal white vinegar? It sounds as though the pH level/acidity level in the vinegar was way off! In other cases, I’ve seen this happen when the sugar/vinegar ratio is off. You want to be sure there’s enough sugar to counteract the acidity of the vinegar.
Pam says
We had tons of beets early this season and I had to freeze them to keep up. Would I be able to thaw them and then pickle them?
byronethomas@gmail.com says
I’m sure the thawing of the beets will change the consistency. Did you freeze them raw or were they cooked first? If they’re already cooked, I would thaw them and can a few just to see how they taste. But, if they’re not yet cooked, I would maybe try to save the beets for something else, like roasting!
Sharon says
I made this but DID NOT SEE where it said warm jars until I was DONE. Should have emphasized in capitals
Sandy says
Hi, I’m just making up a batch of your beet recipe, and was wondering if it’s on the vinegar taste side or sweet side. I don’t like the real vinegar taste is why I am asking.
byronethomas@gmail.com says
Hmmmm, well Sandy, you might have prepared the batch of beets before I got the chance to respond. I find that the vinegar and sweet is balanced quite well, but I love the flavour of vinegar. 🙂 Try the syrup mixture before adding it to the jars. If it’s not sweet enough, you could always add a bit more sugar. Just be sure to dissolve the sugar completely before adding it to the beets.
Renee Chester says
thank you, just finished making 5 large jars, this is the same recipe that my grandma, mom and all the aunts used… I do recommend that your wear cloves to remove the skin so that you do not stain your hands purple.
Mark says
Best beets I have ever had NOT going to try any other recipes
Bev Sawatsky says
Can this recipe be made without sugar? I’m diabetic and I just love pickled beets!
byronethomas@gmail.com says
Hi Bev, if you plan to can them, you need the sugar as a preservative. Also, without the sugar, they would be very vinegary and possible too tart to eat.
Liz says
Did these last year and were a huge hit! Would adding onions make a difference with the result?
byronethomas@gmail.com says
Hi Liz! Adding onions will certainly change the flavour, but you can add them knowing that the results will be very different.
Janey says
We loved them. Made them last year and made more again this year.
byronethomas@gmail.com says
Thank you, Janey. 🙂
Tammy says
My first time canning beets… they are absolutely the best beets I’ve eaten! Thank you!
byronethomas@gmail.com says
Good to hear, Tammy! Thank you. 🙂
Vee says
I can pickled beets every year. Last year I decided to can two different recipes. This year I will only use one recipe…this one! Simple and delicious. Everyone likes these the best. May sound strange, but I love to eat these particular pickled beets with sauerkraut!
Jo Ann says
Was this recipe featured in a magazine???
byronethomas@gmail.com says
Not that I’m aware of.
shirley paus says
The only thing I change is I add some whole cloves. love beets served any way.
Carolyn manning says
I have a question… I canned 14 pints of beets about 2 weeks ago . Upon opening one jar , they are too sour !! What can I do ? Please help I used ac vinegar as my recipe called for
byronethomas@gmail.com says
Hi Carolyn – too sour as in too much of a vinegar taste? Did you use my recipe? Did you change the amount of sugar?
Cheryl Hath says
Just inquiring when you place the filled jars back into the large pot of boiling water, does the
entire jar have to be submerged in the boiling water?
byronethomas@gmail.com says
Yes. When canning using a water bath canning method, the jars must be completely submerged.
Cindy Rossmiller says
The best beet recipe ….. So many compliments when I share.
Allyssa says
Loved how it tasted! Thanks a lot for sharing this amazing pickled beets! Highly recommended! Will surely make this again, it super easy!
byronethomas@gmail.com says
Thank you! 🙂
Sara LaFountain says
Easy recipe and we now have delicious beets for the winter! Husband loves beets and is quite excited by this weekend project.
Jere Cassidy says
I grew up canning beets, lots of them, so this does bring back very fond memories. It has been years since I canned my own so thank you for posting this recipe. I will be canning beets myself.
Vicki Allen says
Hello
I have used your recipe for pickled beets for the last 2 years. Everyone loves them. I getting ready to make some more. Got a question. I’m out of white vinegar. I can buy some more. But I have a lot of Apple cider vinegar. Can I use it instead? Will it change it too much?
Laurence Art says
Amazing recipe…will definitely be a repeat whenever we run out 😃.
Just wondering if the same recipe and process can be used for small pickling cucumbers as i would like to try to make my own pickles since we enjoy them so much.
Tina says
This beet recipe is great it tastes just like the holidays when I was a kid grandma would bring those out and they made everyone smile. Store bought is no comparison!!
Jaxx says
Great recipe! I have also made it with ACV and find the only difference is that they are a touch more mellow .Either way , delicious!
Ellen Trafford says
When I make my pickled beets I use the water that I cooked them in. Beet water
Tanya L says
So delicious!! Very easy to make and I grow beets each summer just so I can use this recipe.
Trish says
Amazing!