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How to Make Homemade Pickled Beets - A Step-by-Step Guide

There's something truly special about homemade pickled beets. The vibrant color, the tangy-sweet flavor, and the satisfying crunch make them a favorite addition to any meal. Whether you're a fan of traditional pickle recipes or looking to add a new twist to your pickling repertoire, homemade pickled beets are a delicious and versatile option.

From their humble roots in Eastern Europe, pickled beets have become a beloved staple in kitchens around the world. They're a fantastic way to prese...

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Ingredients

  • 5 pounds beets, stems removed
  • 4 cups white vinegar
  • 2 cups white sugar
  • 1 ½ teaspoons pickling salt
  • ½ teaspoon ground cloves

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr 5 mins
  • Additional Time: 12 hrs 10 mins
  • Total Time: 14 hrs
  • Servings: 6
  • Yield: 6 16-ounce jars

  • Place beets in a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, 20 to 25 minutes, depending on size.
  • Meanwhile, inspect six 16-ounce jars for cracks and rings for rust, discarding any defective ones. Bring a second pot of water to a boil. Immerse jars in simmering water until beets are ready. Wash new, unused lids in warm soapy water.
  • Drain cooked beets, reserving 1 cup beet water. Let cool until able to handle, 10 to 15 minutes. Peel and slice.
  • Pack beets into the hot, sterilized jars, filling to within 1/2 inch of the top.
  • Strain reserved beet water through a fine-mesh strainer into a saucepan. Add vinegar, sugar, pickling salt, and cloves. Bring to a rapid boil over high heat. Pour hot brine over beets in jars, leaving 1/4-inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. If any cans fail to seal, refrigerate for immediate use.

    • Nutrition

    424 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 877mg
    • Total Carbohydrate: 103g
    • Dietary Fiber: 11g
    • Total Sugars: 92g
    • Protein: 6g
    • Vitamin C: 19mg
    • Calcium: 63mg
    • Iron: 3mg
    • Potassium: 1233mg

    Categories

    Classic recipes
    Sweet recipes
    Tangy recipes
    Spicy recipes
    Ginger recipes