Canning Pickled Beets

Michigan State University Extension
Preserving Food Safely - 01600047

Canning Pickled Beets

GUIDE 6:11                                                  
PICKLED BEETS                                               

7 lbs if 2- to 2-1/2 inch diameter beets                    
4 cups vinegar (5%)                                         
1-1/2 teaspoons canning or pickling salt                    
2 cups sugar                                                
2 cups water                                                
2 cinnamon sticks                                           
12 whole cloves                                             
4 to 6 onions (2- to 2-1/2 inch diameter), if desired       

YIELD:  About 8 pints                                       

PROCEDURE:  Trim off beet tops, leaving 1 inch of stem      
and roots to prevent bleeding of color. Wash thoroughly.    
Sort for size. Cover similar sizes together with boiling    
water and cook until tender (about 25 to 30 minutes).       
CAUTION:  Drain and discard liquid. Cool beets. Trim        
off roots and stems and slip off skins. Slice into 1/4-     
inch slices. Peel and thinly slice onions. Combine          
vinegar, salt, sugar, and fresh water. Put spices in        
cheesecloth bag and add to vinegar mixture. Bring to a      
boil. Add beets and onions. Simmer 5 minutes. Remove        
spice bag. Fill jars with beets and onions, leaving 1/2-    
inch headspace. Add hot vinegar solution, allowing 1/2-     
inch headspace. Adjust lids and process.                    

Recommended process time for PICKLED BEETS in a boiling-    
water canner                                                
                 Process Time at Altitudes of               

Style    Jar     0-        1,001-     3,001-     Above      
of Pack  Size    1,000 ft  3,000 ft   6,000 ft   6,000 ft   

Hot      Pints   30 min    35         40         45         

Variation:  Pickled whole baby beets. Follow above          
directions but use beets that are 1- to 1-1/2 inches in     
diameter. Pack whole; do not slice. Onions may be           

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