Big Batch Pickled Beets Recipe

Big Batch Pickled Beets Recipe

Yields: About 6–7 pint jars (depends on beet size)

Ingredients:

  • 8 pounds fresh beets (about 32 medium beets)
  • 6 cups white vinegar (5% acidity)
  • 3 cups granulated sugar
  • 2 cups water
  • 2 tablespoons pickling salt (or kosher salt)
  • Optional:
  • 1 tablespoon whole cloves
  • 2 tablespoons mustard seeds
  • 2 teaspoons whole allspice
  • 2 cinnamon sticks (broken in half)

Instructions:

  1. Prepare the beets:
  • Wash beets thoroughly. Leave 1–2 inches of the stem and the root tail on to prevent bleeding during cooking.
  • Place beets in a large pot, cover with water, and bring to a boil.
  • Simmer for 30–45 minutes, or until tender when pierced with a fork.
  • Drain and let cool slightly. Trim off stems and roots, then peel (skins should slide off easily).
  • Slice or quarter the beets to your preferred size.
  1. Make the pickling brine:
  • In a large pot, combine vinegar, sugar, water, and salt.
  • If using, place spices in a cheesecloth bag or tea infuser and add to the pot.
  • Bring to a boil, stirring to dissolve sugar and salt.
  • Simmer for 5–10 minutes to infuse the flavors, then remove the spice bag.
  1. Pack and process:
  • Sterilize jars and lids by boiling or running through a dishwasher cycle.
  • Pack sliced beets into hot jars, leaving 1/2 inch of headspace.
  • Pour hot brine over beets, still maintaining 1/2 inch headspace.
  • Remove air bubbles by running a utensil around the inside of the jar.
  • Wipe rims, apply lids, and screw on bands finger-tight.
  1. Water-bath canning (optional for long-term storage):
  • Process in a boiling water bath for 30 minutes (adjust time for altitude).
  • Remove jars and let cool for 12–24 hours. Check seals before storing.

Storage:

  • If not canning, store in the refrigerator for up to 3 months.
  • If properly canned and sealed, jars last up to a year in a cool, dark place.

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