Canning Beets: Old‑Fashioned Spiced Pickled Beets Recipe
Canning Beets at Home
Canning beets at home is a great way to preserve their earthy sweetness and enjoy them year‑round. This old‑fashioned spiced pickled beets recipe uses a simple vinegar brine, warm spices, and safe water bath canning methods for shelf‑stable jars you can enjoy for months.
Why You’ll Love This Recipe
- Old‑fashioned flavor: The blend of cinnamon, cloves, and allspice gives these pickled beets a nostalgic taste that feels straight out of grandma’s kitchen.
- Simple canning process: With clear steps and a reliable vinegar brine, this recipe is approachable even if you’re new to canning.
- Shelf‑stable jars: Safe water bath canning means you’ll have jars of spiced beets ready to enjoy for months.
- Family‑friendly servings: Whether you choose pint or quart jars, you can size your batches to fit your family’s needs.
- Versatile side dish: These beets pair beautifully with roasts, holiday meals, or even as a tangy snack straight from the jar.
- Beautiful presentation: Their deep ruby color makes them a stunning addition to any table, especially during festive gatherings.
What Are Pickled Beets?
Pickled beets are cooked beets preserved in a vinegar brine. The brine adds flavor, acidity, and shelf stability. This recipe uses cinnamon, cloves, and allspice for a classic old‑fashioned flavor.
Ingredients for Spiced Pickled Beets
- Fresh beets
- White vinegar
- Water
- Sugar
- Reserved beet cooking water
- Cinnamon stick
- Whole cloves
- Whole allspice
These pantry staples create a sweet‑tart brine with warm spice notes.
Do You Have to Boil Beets Before Canning?
Yes. Beets must be cooked before pickling and canning. Wash them well, trim the tops and roots, then boil for 15 to 30 minutes until tender. Cooking allows the skins to slip off easily and ensures the beets pack well into jars.
For large beets, cut them in half so they cook evenly and fit into pint or quart jars.
If you’re also preserving fruit, check out our guide on canning peaches.
How to Peel Beets Without Staining Your Hands
Beets stain easily. Wear gloves or use a paper towel to rub off the skins after cooking. The skins slip off quickly once the beets are tender.
Pint or Quart Jars?
Choose jar size based on how many people will be eating them and how quickly your family goes through a jar. Pints are great for small servings. Quarts work well for holiday meals or larger families.
How to Make Spiced Pickled Beets
When you combine boiling water and white vinegar, add your spices directly to the brine. Cinnamon stick, whole cloves, and whole allspice create the classic warm flavor that makes old‑fashioned pickled beets so nostalgic.
What Type of Vinegar Should You Use?
Use white vinegar with 5 percent acidity. Apple cider vinegar is too strong and can overpower the flavor of the beets and spices.
Tips for Success When Canning Beets
- Follow safe canning methods: Always use a water bath canner for pickled beets to ensure shelf stability.
- Choose small to medium beets: They cook more evenly, peel easily, and fit better into jars.
- Trim tops and roots: Leave about 1 inch of stem to prevent bleeding during boiling.
- Boil until tender: 15 to 30 minutes is typical. Test with a fork; skins should slip off easily.
- Use white vinegar: Stick with 5% acidity for safe preservation and balanced flavor.
- Pack jars tightly: Cut larger beets in halves or quarters so they fit snugly without air pockets.
- Wear gloves: Beets stain quickly; gloves or paper towels help keep hands clean.
- Adjust jar size: Pints are perfect for small servings, while quarts work well for family meals.
- Spice the brine: Add cinnamon, cloves, and allspice directly to the vinegar mixture for rich flavor.
Canning Beets: Old‑Fashioned Spiced Pickled Beets Recipe
Equipment
Ingredients
- 10 cups beets (approximately)
- 2 cups water
- 2 cups vinegar
- 2 ½ cups sugar
- 2 cups reserved water from boiling beets
- 1 stick cinnamon stick
- 1 teaspoon whole cloves
- 1 teaspoon whole all spice
Instructions
- Wash the beets until no dirt remains.
- Cut ends of beats off and place into a Dutch oven pot.
- If the beets are large, cut in half.
- Fill with water until water covers beets.
- Cook on the stove until the skins start to come off, about 20-25 minutes on medium heat.
- While beets are cooking, add the 2 cups water, vinegar, sugar together.
- In a cheese cloth bag, add the cinnamon stick, cloves and all spice and place into water.
- Boil the water until it is a rolling boil, then remove from the heat.
- Remove the cheese cloth with the spices.
- When the beets are done, reserve 2 cups of the water they were boiled in and place into pot with water/vinegar mix.
- Peel the beets and place into sterile jars (we used pints).
- Fill the jar with water mix, leaving 1/2 inch headspace.
- Hand tighten the jars with seals and bands.
- Place the jars into warm water bath canner (same temp as the jars).
- Water bath the jars for 30 minutes for pints or quarts.
- Remove the jars from the water and place on a towel and cover with a towel allowing the jars to cool slowly.
- Check to make sure they seals and date and label.
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