Big Batch Pickled Beets Recipe: Sweet, Tangy & Shelf-Stable

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Looking for a delicious way to preserve your garden’s beet harvest or take advantage of a great farmer’s market haul? This Big Batch Pickled Beets Recipe is the perfect solution! Whether you’re a seasoned canner or just diving into food preservation, this recipe will yield tangy, slightly sweet pickled beets that are perfect for salads, charcuterie boards, or snacking straight from the jar.

This recipe yields 6–7 pint jars, depending on the size of your beets, and includes optional warm spices for an extra flavor boost.

Why You’ll Love This Recipe

  • Great way to preserve a bumper crop of beets

  • Easy-to-follow instructions for beginners and pros alike

  • Optional spices allow you to customize flavor to your liking

  • Long shelf life when canned properly—up to 1 year!

  • Refrigerator-friendly if you skip the canning process

 Ingredients

Beets:

  • 8 pounds fresh beets (about 32 medium-sized)

Brine:

  • 6 cups white vinegar (5% acidity)

  • 3 cups granulated sugar

  • 2 cups water

  • 2 tablespoons pickling salt (or kosher salt)

Optional Whole Spices (for classic flavor):

  • 1 tablespoon whole cloves

  • 2 tablespoons mustard seeds

  • 2 teaspoons whole allspice

  • 2 cinnamon sticks (broken in half)

Instructions

1. Prepare the Beets

  • Wash beets thoroughly, leaving 1–2 inches of stems and root tails to prevent bleeding during boiling.

  • Place the beets in a large stockpot and cover with water.

  • Bring to a boil, then reduce to a simmer for 30–45 minutes, or until fork-tender.

  • Drain and cool slightly. Trim stems and roots, then peel (skins should slip off easily).

  • Slice, quarter, or dice the beets—whatever you prefer!

2. Make the Pickling Brine

  • In a large pot, combine vinegar, sugar, water, and salt.

  • If using spices, place them in a cheesecloth bag or tea infuser and add to the pot.

  • Bring the mixture to a gentle boil, stirring to dissolve sugar and salt.

  • Simmer for 5–10 minutes to infuse the flavors. Remove the spice bag before using the brine.

3. Pack and Process

  • Sterilize your jars and lids (boil or run through the dishwasher).

  • Pack sliced beets into hot, sterilized pint jars, leaving ½ inch headspace.

  • Pour hot brine over the beets, still maintaining ½ inch headspace.

  • Remove air bubbles with a utensil. Wipe jar rims, place lids on, and screw bands on finger-tight.

Optional: Water-Bath Canning for Long-Term Storage

  • Place filled jars into a boiling water canner.

  • Process for 30 minutes (adjust for altitude if necessary).

  • Remove jars and let cool for 12–24 hours.

  • Check that the lids have sealed properly before storing.

Storage

  • Refrigerator Method (No Canning): Store in the fridge for up to 3 months.

  • Canned & Sealed Jars: Store in a cool, dark place for up to 1 year.

Tips and Variations

  • Add a few sliced onions or garlic cloves to each jar for extra depth.

  • Use apple cider vinegar instead of white vinegar for a milder, sweeter flavor.

  • Prefer spicy? Add red pepper flakes or jalapeños to each jar before sealing.

 Serving Ideas

  • Add to a cold salad with goat cheese and arugula

  • Serve on a charcuterie board or antipasto platter

  • Enjoy as a side dish with grilled meats or roasted vegetables

  • Dice and toss into grain bowls or wraps for a punch of flavor

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