Pickled Beets Recipe

This pickled beets recipe is a classic time tested recipe.


10 lbs beets
1 Tablespoons pickling salt
2 cups granulated sugar
2 cups vinegar
2 Tablespoons pickling spice, tied in cheesecloth bag
2 cup water

(makes approx 5 quart jars)


Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on beet size.

Drain, cool and peel beets, Cut beets into roughly 2 inch pieces, set aside.

Sterilize 5 quart jars or 10 pint jars and lids.

Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot and bring mixture to a boil, reduce the heat and simmer 10 minutes.

Add the beets to the pickling liquid and return to a boil.

Remove the spice bag.

Carefully ladle the beets and pickling liquid into hot sterilized pint jars, leaving inch head space.

Remove any air bubbles with a non-metal utensil.

Add additional pickling liquid, if needed, to keep the proper head space.

Wipe the jar rims thoroughly with a clean damp cloth, top with lids and screw tops.

Place on counter until lids pop to seal, if they do not seal refrigerate jars until ready to enjoy.