Simple Pickled Beets - Canned

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“For salads, cut into julienne strips and sprinkle on top. These beets are a colorful and delicious side dish. I pack these in holiday gift baskets, and everyone enjoys receiving this delicious gift. I always double or triple the recipe and save at least a dozen jars for my family to enjoy throughout the year.”
1hr 45mins
8 pints

Ingredients Nutrition


  1. Put sugar, water, vinegar and spices in large pot.
  2. Bring to boil.
  3. Add drained beets to pot, cover, and return to boil.
  4. Reduce heat and simmer for 5 minutes.
  5. Pack beets in hot sterilized pint jars.
  6. Pour hot liquid into jars, leaving 1/4-inch headroom.
  7. Use a sterilized spoon handle to remove any air bubbles.
  8. Seal with hot, sterilized lids.
  9. Put jars into a hot water bath with water covering the top of the jars by 1-2 inches.
  10. Cover, bring water bath to a boil and reduce heat to simmer.
  11. Simmer in water bath for 30 minutes.
  12. Remove jars from water and place on clean dish towel to cool.
  13. When jars are completely cooled the lids should be slightly concave.
  14. If any jars do not seal, refrigerate them.
  15. Refrigerated, they will keep for several months.
  16. Chill before serving.

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