Pickled beets are a deliciously tangy and sweet addition to salads, sandwiches, or simply as a side dish. Making them at home in Mason jars is an easy way to preserve fresh beets and enjoy them for months to come. With just a few basic ingredients, you can create a batch of homemade pickled beets that’s far superior to anything store-bought.
Why You’ll Love Pickled Beets
- Easy to Make: This recipe requires minimal prep work, and the beets pickle themselves in the brine.
- Long-Lasting: When properly canned, these pickled beets can last for months in your pantry.
- Versatile: Enjoy them on salads, as a side, or even as a snack straight from the jar.
- Customizable: You can adjust the sweetness or spices to suit your taste.
Ingredients
2 ½ pounds fresh beets (about 6-8 medium-sized beets)
2 cups apple cider vinegar (or white vinegar)
1 cup water
1 cup granulated sugar
1 tablespoon pickling salt (or kosher salt)
1 teaspoon whole black peppercorns
1 cinnamon stick
4-5 whole cloves
2 bay leaves
4-5 whole allspice berries (optional)
Mason jars (4 pint-sized jars or 2 quart-sized jars)
Instructions
- Prepare the Beets
Trim the greens and roots from the beets, leaving about 1 inch of the stems attached (this helps prevent the beets from bleeding too much during cooking). Scrub the beets well to remove dirt. Place the beets in a large pot, cover them with water, and bring to a boil. Reduce the heat and simmer the beets for about 30-40 minutes, or until they are fork-tender. - Peel and Slice the Beets
Once the beets are tender, drain and rinse them under cool water. Using your fingers, gently peel off the skins (they should slip off easily after boiling). Slice the beets into 1/4-inch thick rounds or wedges, depending on your preference. - Prepare the Pickling Brine
In a medium saucepan, combine the apple cider vinegar, water, sugar, and pickling salt. Add the black peppercorns, cinnamon stick, cloves, bay leaves, and allspice berries (if using). Bring the mixture to a boil, stirring to dissolve the sugar and salt. Once the brine reaches a boil, reduce the heat and let it simmer for about 5 minutes. - Sterilize the Mason Jars
While the brine is simmering, sterilize your Mason jars by washing them in hot, soapy water or running them through a dishwasher cycle. To ensure they are sterilized, you can place the clean jars in boiling water for 10 minutes. Keep the jars warm until ready to use. - Pack the Beets into Jars
Using tongs or a spoon, carefully pack the sliced beets into the warm sterilized jars. Pack them tightly, leaving about 1/2 inch of headspace at the top. - Add the Brine
Ladle the hot pickling brine over the beets in the jars, making sure the liquid completely covers the beets. Leave about 1/2 inch of headspace at the top of the jar. If any spices or herbs from the brine get into the jar, that’s fine— they’ll add more flavor. - Seal the Jars
Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on the jars and screw the rings on until fingertip-tight. - Process the Jars (Optional for Long-Term Storage)
To ensure long-term storage, you can process the jars in a water bath. Place the sealed jars in a boiling water bath, making sure they are covered by at least 1 inch of water. Boil for 10 minutes for pint-sized jars and 15 minutes for quart-sized jars. After processing, carefully remove the jars from the water and let them cool at room temperature. - Let the Beets Pickle
For best flavor, let the pickled beets sit for at least 24-48 hours before eating. Store the jars in a cool, dark place, and refrigerate after opening.
Tips for the Best Pickled Beets
- Use Fresh Beets: Fresh, firm beets give the best flavor and texture for pickling.
- Adjust Sweetness: If you prefer a more tart pickle, reduce the sugar to ½ cup. For a sweeter pickle, increase the sugar by ¼ cup.
- Spice It Up: Add additional spices like mustard seeds, coriander seeds, or even a slice of ginger for a unique flavor.
Variations
- Spicy Pickled Beets: Add a sliced jalapeño or red pepper flakes to the brine for a spicy version.
- Honey Pickled Beets: Replace the granulated sugar with 1 cup of honey for a naturally sweet and floral flavor.
- Citrus Pickled Beets: Add the zest and juice of an orange to the brine for a bright, citrusy twist.
FAQs
Q1: How long do pickled beets last?
Properly canned and sealed pickled beets can last up to 12 months when stored in a cool, dark place. Once opened, they should be refrigerated and consumed within 1-2 weeks.
Q2: Can I use different types of vinegar?
Yes! While apple cider vinegar adds a subtle sweetness, you can use white vinegar or red wine vinegar for a sharper, more acidic flavor.
Q3: Do I have to use a water bath for processing?
If you plan to eat the pickled beets within a couple of weeks, you can skip the water bath and simply store the jars in the refrigerator. However, for long-term shelf storage, the water bath is essential to ensure the jars are properly sealed and safe from bacteria.
Q4: Can I use golden beets?
Absolutely! Golden beets or even chioggia (striped) beets work well in this recipe, and they’ll add beautiful color variations to your jars.
Conclusion
Pickled Beets in Mason Jars are a delightful way to preserve the fresh, earthy flavor of beets while adding a tangy, sweet twist. Whether you enjoy them on their own, tossed into salads, or as a side to your favorite dish, these pickled beets are easy to make and add a burst of color and flavor to your meals.
