These delicious homemade pickled beets are a delightful addition to salads, sandwiches and so much more.
This is my go to pickled beet recipe, and it is as easy as boiling water.
Sometimes I slice the beets in strips, sometimes I leave out the onions and sometimes I mix up the spices based on what is in my spice cabinet at the moment.
Use the beets in salads or sandwiches. Or eat them straight out of the jar like my kid brother when I send him a jar once or twice a year.
Because of the vinegar in the brine this recipe is safe to use a boiling water canner. You could go out and buy a canner or just use a pot that is big enough to hold the jars with an inch or two above it.
For more details on water bath canning check out this post from the experts at Ball Mason Jars.
BONUS TIP: When I am done canning, I usually pour the boiling water on the weeds in the cracks in my driveway and walkways. Boom! gone in a few hours.
If you aren't comfortable with canning, make a smaller batch of the the recipe up to the canning part and store them in a glass container in the fridge for a few weeks. You could use a plastic container, but don't blame me if it turns purplish pink.
Spiced Pickled Beets
- 4 pounds beets
- 3 cups thinly sliced onions
- 2 cups sugar
- 3 sticks cinnamon (broken into large pieces)
- 1 tablespoon mustard seeds
- 1 teaspoon whole allspice
- 1 teaspoon whole cloves
- 1 teaspoon salt
- 2 ½ cups cider vinegar
- 1 ½ cup water
- Clean the beets and trim off the tap-root and all but about two inches of the greens (save them for eating later – prepare like any other green).
- Boil until tender. Drain, slough off the peel and trim ends. Slice into thin slices.
- In a large sauce pan combine onions, sugar, spices, vinegar and water. Bring to a boil.
- Reduce heat and simmer 5 minutes. Add beets and cook until hot throughout. Remove cinnamon sticks.
- Pack hot beets in jars leaving a ¼″ head space. Ladle hot liquid over beets to ¼″ head space. Remove air bubbles by sliding a knife along the inside of the jar.
- Process for 30 minutes in boiling water canner.
More Pickled Vegetable Recipes
Until next time, happy eating.