Enjoy fresh, sweet, tangy, crunchy beets year-round with this simple, quick pickled beets recipe, perfect for the refrigerator or water bath canning for long-term storage!
If you don't already have cooked beetroot, you'll first have to clean and cook the beetroot until tender. You can roast them, boil them for 25-30 minutes, or steam them until tender.
Once cooked, remove the peel (it should slip right off), and cut the beet into quarters or ¼-inch slices/half slices.
Sterilize the Jars
Wash the jars and lids thoroughly in hot soapy water and then leave to sit in boiling water for 10 minutes. Finally, leave them to air dry on a clean surface until completely dry.
Prepare the Pickling Brine
Place all the spices in a small cheesecloth parcel, tea bag, or other "parcel." Then, combine the vinegar, water, sugar, salt, and spice bag in a large saucepan and bring to a boil over medium-high heat. Stir often until the sugar dissolves.
Once boiling, reduce the heat and allow the mixture to simmer for 15 minutes to allow the spices to infuse the liquid. Then, discard the spice bag.
Add the cooked beets to the pan and bring the mixture to a boil once more before removing it from the heat.
Transfer The Beets to The Jars
Use a slotted spoon to carefully transfer the beets into the sterilized jars, ladling the vinegar mixture over them to immerse them entirely. Leave ½ inch (1cm) of headspace at the top of the jar.
Give the jars a tap against the counter to release air bubbles. Finally, wipe the jar rims with a clean cloth and secure the lids until fingertip-tight.
Allow the jars to cool and transfer them to the fridge, ready to use immediately.
Water Bath Can (Optional)
Add a trivet or steamer rack to the bottom of a large, heavy-based saucepan and fill it with enough boiling water to submerge the jars by at least 1-2 inches of water.Remember, the water will rise when you add the jars, so you might not need to add as much as you think.
Carefully transfer the sealed jars to the pot using canning tongs. Add the lid to the pot, bring it to a boil, allow it to boil and process for 30 minutes.
Turn off the heat, remove the lid from the pot, and allow it to cool for 5 minutes. Finally, carefully remove the jars from the liquid and set them aside on a kitchen-towel-lined counter (not a cold surface or the glass may crack!) to cool down completely before storing them in your pantry.As the jars cool, you’ll hear a "pop" when the lids have fully sealed.
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Notes
Any beet works: That includes red beets, golden beets, and Chioggia beets.
If any water bath canned jars don't seal: Just pop them in the fridge and enjoy them within 1-2 months OR replace the lid and try to process them once more.
Adjust the sugar/salt: Personal preference will dictate how sweet and salty you prefer the brine, so experiment to find your desired ratios.
Experiment with your pickling spice: You can use as little as just one ingredient or a combination of several. Experiment and make notes on your favorite combinations.
Ensure the beets are fully submerged: This is important to avoid premature spoiling.
Check the blog post for more tips and serving recommendations!