Learn how to pickle beets with our guide to quick-pickling and water bath canning. Both methods yield a batch of vibrant (and tasty!) beets.
You either hate beets or you love ’em. But learning how to pickle beets is about to put you into the latter camp—and take beets from side dish to mealtime star. Pickling beets (either quickly in the fridge or with a traditional canning method) results in a nutrition-dense veggie with sweet, tangy flavors that’s perfect for salads, entree garnishes or even a snack.
Before You Start: Tips for Pickling Beets
Choose Fresh Beets
One of the keys to a good beet is its color. It should be a deep, vibrant red. Look for roots that have no blemishes, bruises or soft spots. Remove the greens once you get home to preserve moisture in the beet.
Avoid picking beets any larger than medium size, or about 2-1/2 inches in diameter. These can have tough cores and are less enjoyable to eat.
Vinegar Matters
While both white and apple cider vinegar can be used, apple cider will yield the best flavor. Look for brands that are 5% acidity, and avoid unfiltered varieties, which may leave sediment in your beets.
Once you’ve mastered the basic recipe, get creative with what makes an appearance in your jars. Everything from onion to hard boiled eggs (we’ll help you make a perfect one), cabbage and thin lemon slices can impart delicious, unique flavors.
How to Pickle Beets (Quick-Pickling Method)
Ingredients
8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt
Instructions
Step 1: Clean and boil
First, you’ll need to prep your veggies. Scrub the beets and trim the tops down to 1 inch. (Don’t toss the greens, though. They’re edible.) Place in a Dutch oven and add water to cover. Bring the mixture to a boil, then reduce heat and simmer, covered, 25-30 minutes or until tender. Remove the beets from water and let cool. Peel beets and slice; place in a bowl and set aside.
Step 2: The final combination
Then, prepare the brine mixture. In a small saucepan, combine the vinegar, sugar, cloves, allspice and salt. Bring to a boil for 5 minutes. Pour the mixture over beets. Refrigerate at least 1 hour. Drain before serving.
How to Pickle Beets (Canning Method)
Ingredients
3 pounds small fresh beets
2 cups sugar
2 cups water
2 cups cider vinegar
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice
Instructions
Step 1: Cook beets
Once again, you’ll start by cooking the beets. Scrub the roots and trim the tops down to 1 inch. Place in a Dutch oven and add water to cover. Bring the mixture to a boil, then reduce heat and simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and cut into fourths.
Step 2: Cook beets, the remix
Next, place the beets back in the Dutch oven. Add the sugar, water and vinegar. Place the spices on a double thickness of cheesecloth, bringing up the corners of the cloth and tying with string to form a bag. Add the bag to your beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard the spice bag. Learn more about how to cook beets here.
Step 3: Prepare for canning
Carefully pack beets into four, hot 1-pint jars within 1/2 an inch of the top. Then, ladle the hot liquid over beets, leaving 1/2 an inch of headspace. Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe rims. Center lids on jars, then screw on bands until fingertip tight.
Step 4: Boil and store
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool. New to canning? You’ll want to check out our complete guide.
How to Store Pickled Beets
Preserved beets store well in the fridge and can be eaten chilled. Store them tightly covered, and they can last up to three months.
Try These Unbeatable Beet Recipes, Too
1 / 22
Pickled Beets
The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South Carolina
Get Recipe
Beet Salad with Lemon DressingI was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. —Ann Sheehy, Lawrence, Massachusetts
Grilled Pizza with Greens & TomatoesThis grilled beet pizza scores big with me for two reasons. It encourages my husband and son to eat greens, and it showcases fresh produce. —Sarah Gray, Erie, Colorado
Nectarine and Beet SaladBeets, nectarines and feta cheese make for scrumptious additions to mixed greens. While the combination of ingredients may seem unlikely, I guarantee it will become a favorite salad on your home menu. —Nicole Werner, Ann Arbor, Michigan
Air-Fryer Beets with Orange Gremolata and Goat CheeseMy grandma always grew beets and then pickled or canned them, but I prefer to prepare them differently. These roasted beets with fresh herbs and tangy goat cheese are wonderful in the winter or they can be enjoyed all year. —Courtney Archibeque, Greeley, Colorado
Honey Beet Bread
If you have any leftovers from dinner, you'll find this savory beet bread makes great sandwiches, too. —Nancy Zimmerman, Cape May Court House, New Jersey
Get Recipe
Minted Beet SaladWe have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint will tone down the sweetness of the beets, and the kalamata olives add a salty touch. —Barbara Estabrook, Appleton, Wisconsin
Berry-Beet SaladHere's a delightfully different salad that balances the earthy flavor of beets with the natural sweetness of berries. If you prefer, substitute crumbled feta for the goat cheese. —Amy Lyons, Mounds View, Minnesota
Smoky Sausage & Apple PizzaThis good-for-you beet pizza combines savory chicken sausage with fresh fruit and vegetables. It makes for a healthy dinner that won’t sabotage your waistline. —Lindsay Williams, Hastings, Minnesota
Harvard BeetsThis pretty side dish’s bright, citrusy flavors are an ideal companion for down-to-earth entrees—and for people who usually shy away from beets. —Jean Ann Perkins, Newburyport, Maryland
Beet and Sweet Potato FriesOven-baked beets and sweet potatoes put a colorful and flavorful twist on traditional French fries and add interest to a meal as a side dish. —Marie Rizzio, Interlochen, Michigan
Russian Borscht SoupWith beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. —Ginny Bettis, Montello, Wisconsin
Roasted Beet WedgesThis beet recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients. —Wendy Stenman, Germantown, Wisconsin
Citrus & Roasted Beets SaladGlistening citrus and beets star in this colorful, tangy salad. It's a refreshing mix of bright flavors—just add chicken and it's a complete meal. —Peter Eldridge, Clermont, Florida
Pickled Eggs with Beets and Hot Cherry PeppersBecause my grandmother didn't measure anything when she cooked, I had to guess when I decided to duplicate her recipe for pickled eggs with beets. The color becomes more intense the longer they marinate. —Judie Thurstenson, Colcord, OK
Red Flannel StewWhen I was a child, every Saturday night was red flannel night. Grandpa and I wore our red flannel long underwear to supper and Grandma, the cook, dressed in a long calico dress and sunbonnet. We’d eat this beet stew spooned over fluffy southern-style biscuits. Grandma learned to make the stew from earlier generations of our family. —Kathy Padgett, Diamond City, Arkansas
Harvest Salad with Cherry VinaigretteMixed greens and plenty of beets make this salad so satisfying, and it's gorgeous to serve for special occasions. —Jaye Beeler, Grand Rapids, Michigan
Fall Garden MedleyI like to make this beet recipe in the fall and winter for special occasions because it's very colorful, tasty and healthy. It's a hearty side that complements many different meat dishes. —Krystine Kercher, Lincoln, Nebraska
Ruby Red Beet & Apple SaladBecause I grow beets I eat them a lot. This is among my favorite recipes. One heads-up: The beets usually turn the apples pinkish-red (maybe your fingers, too). — Kathy Rairigh, Milford, Indiana
Rosemary Beet Phyllo BitesThe deep red of the beets will definitely bring a splash of festive color to any appetizer tray. The mild rosemary flavor accents the peppery bite of the arugula and the sweet-sour flavor of the pickled beets. —Taste of Home Test Kitchen
Winter Beet SaladTo save a little time on this sweet and savory beet salad, we recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble. —Taste of Home Test Kitchen
Pickled Eggs with BeetsEver since I can remember, my mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas
Kim Bussing is a writer and editor living in Los Angeles. She has written for publications including Reader’s Digest, Modern Farmer, Clean Plates and Vice, among others, and she is working on her first novel. She is always on the hunt for the perfect gluten-free cinnamon roll.
We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.
Updated: Jun. 28, 2019
Pickled Beets
The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South Carolina
