Big Batch Homemade Pickled Beets Recipe
Yield: ~8–10 pints (16–20 cups of finished pickled beets)
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: ~2 hours
Ingredients:
| Ingredient | Quantity |
| Fresh beets | 10 lbs (about 20 medium beets) |
| White vinegar (5% acidity) | 6 cups |
| Water | 2 cups |
| Granulated sugar | 2½ cups |
| Pickling salt (or kosher salt) | 1½ tablespoons |
| Whole cloves (optional) | 2 teaspoons |
| Whole allspice (optional) | 1 teaspoon |
| Cinnamon sticks (optional) | 4 sticks (break in half) |
| Bay leaves (optional) | 4–6 leaves |
| Onion (optional) | 1 large, thinly sliced |
Instructions:
1. Prep the Beets
- Trim beet tops to 1 inch (leave roots intact to reduce bleeding).
- Wash thoroughly.
- Place in a large pot, cover with water, and bring to a boil.
- Simmer 30–45 minutes until fork-tender.
- Drain, rinse with cold water, and rub off skins.
- Slice or quarter beets, depending on your preference.
2. Sterilize Jars
- While beets are cooking, sterilize your jars and lids in boiling water (10 minutes).
- Keep hot until ready to use.
3. Make the Pickling Brine
- In a large stockpot, combine:
- 6 cups vinegar
- 2 cups water
- 2½ cups sugar
- 1½ tbsp pickling salt
- Optional spices: cloves, allspice, cinnamon, bay leaves, sliced onion
- Bring to a boil, then reduce heat and simmer for 5–10 minutes.
4. Pack the Jars
- Tightly pack sliced beets into sterilized jars.
- Add 1–2 cloves, ½ cinnamon stick, and a few onion slices or bay leaf to each jar (optional).
- Carefully ladle hot brine over beets, leaving ½-inch headspace.
- Remove air bubbles with a clean utensil.
- Wipe jar rims clean, place lids, and screw on bands fingertip-tight.
5. Process (for shelf storage)
- Water Bath Canning: Process in boiling water for 30 minutes (pints).
- Ensure jars are fully submerged with at least 1 inch of water above them.
- Remove and let cool for 12–24 hours.
Storage:
- Shelf Stable: Up to 12 months in a cool, dark place (if properly processed).
- Refrigerator (no canning): Store for up to 2–3 months in airtight containers.
Wait Time:
- Wait at least 48 hours before eating for best flavor.
- Flavors improve after 1–2 weeks.