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Delicious Pickled Beet Recipe

That stores for years.


6-12 pint canning jars.

Bands for canning jars.

NEW lids for canning jars (never reuse lids).

Magnetic lid lifter.

Pot to cook and prep beets in.

Canning jar funnel. (recommended)

Ladle for putting liquid into canning jars.

Large pot full of water that can cover the canning jars by at least an inch.

Canning jar lifter.

Pot holders for handling hot jars.


Prep Work:

Boil Jars and Lids for 10 minutes, or run through hot dishwasher cycle to sanitize.

Slice off ends of beets.

Boil until soft, usually around 30-45 minutes.

Drain boiling water from beets.

Put beets in ice water immediately after.

When cool cut remaining ends.

You should now be able to hold in hand and peel the skin away easily.

Slice to desired shape or leave whole.

Sterilize Jars, lids, bands, and canning tools.
Cut off the root and stems, leaving about 1/2" of both still attached to the beet
Cook the beets 30-45 minutes, or until slightly soft.
After draining the boiling water immediately put the beets in ice water to cool.
Trim off the rest of the root and stem. You should now be able to easily remove the skins from the beets in your hands.
The beets should now be skinless. Trim to desired shape or leave whole.


10 - 12 pint jars:

6.5 Cups White Vinegar

9 Cups water

5 Cups sugar

Pinch of pickling spice

5-6 pint jars:

3.25 Cups White Vinegar

4.5 Cups water

2.5 Cups sugar

Pinch of pickling spice


Mix water, vinegar, sugar, and spices along with de-skinned beets into large cooking pot. Mixture should cover beets.

Heat to boil, and boil for 5 minutes.

Using funnel, fill the jars with the beets, then pour or ladle in liquid mixture leaving 1/2" of air space at top of jar.

Remove air bubbles with end of spoon or canning air bubble remover tool.

Add more liquid if necessary after removing any air bubbles.

Wipe rim of canning jar with clean paper towel to remove any debris that may have gotten on it during the filling process.

Careful jars will now be very hot.

Using a towel or pot holder to hold the jar, seal jar hand snug, but not too tight.

Mix ingredients with beets and boil for 5 minutes.
Fill jars with beets then add liquid from pan until covered. Leave 1/2" head space at top of jar.
Using jar tongs, place Jars in large pot of boiling water with at least 1" of water above jars.

Finishing Up:

Place jars in water bath with at least an inch of water covering the tops of the jars.

Boil for 30 minutes.

Remove jars from pot with jar remover tool and place on towel on counter.

Do not touch jars for 24 hours to help ensure a good seal.

After 24 hours has passed remove bands from jars and lightly press on lid.

Lid should not come off with a light push.  If it does refrigerate and eat within a couple of weeks.

If the seal is strong you may store in pantry.



Let jars sit for 24 hours to cool and create an air tight seal.