Updated September 2026: Corrected jar yield, clarified altitude adjustments to match the official processing chart, and added context on canning method, beet varieties, and serving ideas.
Old-fashioned pickled beets are the perfect blend of sweet, tangy, and lightly spiced with cinnamon, cloves, and allspice.
If you grew up eating pickled beets from your grandmother’s pantry, this is that recipe. And if you’ve never made them before, this is a good place to start.
In this easy recipe, I’ll show you step-by-step how to pickle beets with a simple brine, how to can them for long-term pantry storage, and my favorite ways to serve them all year long.
This is a traditional, water-bath-safe pickled beet recipe made for both refrigerator storage and long-term pantry canning.
Not every jar of beets on my shelf is pickled. When I want plain beets for salads and side dishes, with no vinegar and no spice, I pressure can them instead. Here’s how to can beets the plain way.
If you want to understand how all of this fits together — from water bath canning to freezing, pickling, and more — start here: Home Canning & Preserving: The Complete Beginner’s Guide.
Old fashioned pickled beets bring a sense of nostalgia that goes beyond their sweet and tangy flavor. They bring back memories of family dinners, holidays, and visions of Grandma canning her garden harvest. Beets stand out for their beautiful color and wonderful flavors. But beets can be more than just a vegetable—they can be preserved and enjoyed year-round through pickling.
If you’re looking for a hearty main to serve alongside these beets, my Braised London Broil is a natural pairing — the tangy sweetness cuts right through the richness of the gravy.
Why This Pickled Beet Recipe Works
- Tested vinegar-to-water ratios: Safe for water bath canning when prepared as written—no risky tweaks.
- Traditional spice blend: Cinnamon, cloves, allspice, and ginger balance sweet and tangy without overpowering.
- Flexible storage options: Works for refrigerator pickles or shelf-stable pantry canning.
The Tradition of Pickling Beets
Pickling transforms the beets’ earthy flavor into a delicious, tangy, sweet-tart taste while softening their texture. In this blog post, we’ll explore the tradition of old-fashioned pickled beets and the simple process of making them. Whether you’re a gardener looking to save your harvest or a home canner eager to try something new, this post is for you.
Pickling has been used for centuries and is a great way extend the life of summer crops into the colder months. For gardeners with a bounty of beets in late summer or early fall, pickling ensures none of that harvest goes to waste. Pickling not only preserves beets but also transforms them into something special—an earthy vegetable becomes a sweet and tangy delicacy.
I have grown beets over the years and love roasting them with sweet potatoes, but my favorite way to enjoy them is pickled! Oh my, so good! Store-bought pickled beets just don’t compare to these canned pickled beets. The flavor and color is hard to resist.
When garden season is in full swing, I often pair pickled beets with a batch of canned tomato sauce to stock the pantry for the year ahead.
Choosing and Preparing Beets
Over the years, I’ve tried a few beet varieties for pickling, including Chioggia (those candy-striped beets that look so pretty when sliced). While they tasted fine, once pickled they turned a pinkish-tan that just didn’t appeal to me — and as they say, you eat with your eyes first. For that deep, jewel-toned color I love in a jar of pickled beets, I now stick with classic ruby-red varieties.
I’ve thought about trying golden beets too — they’d skip that “will this stain my countertop” anxiety entirely — but I haven’t made the swap myself yet. If you try them, the pickling method is identical; you’ll just end up with a jar of amber instead of ruby.
When you’re ready to get started, choose firm, fresh beets. Smaller beets tend to be a bit sweeter, but at the end of the season I pickle whatever size the garden gives me. Trim the tops, scrub them clean, and cook until just fork-tender — either by boiling or roasting. Both methods work well, as long as the beets stay firm enough to slice without falling apart.
Once cooked and cool enough to handle, the skins will slip off easily. Slice the beets evenly into rounds or wedges so they pickle consistently. From there, it’s all about the brine — a simple balance of vinegar, sugar, and warm spices that transforms earthy beets into something sweet, tangy, and irresistible.
If you’re canning, be sure your jars and lids are properly sterilized and follow the water-bath steps carefully to ensure safe, long-term storage. After a few weeks in the jar (if you can wait that long — I usually can’t), the flavors deepen and mellow, and the beets are ready to enjoy straight from the pantry.
If you love putting up unusual things from the garden, my Garden Huckleberry Jelly is worth adding to your canning list — the color alone is worth it.
Old Fashioned Pickled Beets Recipe
This recipe will make about 8 one-pint jars, depending on the size of the cut beets.
Ingredients for Pickled Beets
This recipe will make about 8 one-pint jars, depending on the size of the cut beets — I use Ball Wide Mouth Pint Jars every season.
- 7 lbs beets
- 4 cups white vinegar (or swap half for apple cider vinegar for a mellower flavor)
- 2 cups water (plus more for cooking)
- 2 cups sugar (or try brown sugar or honey for a subtle twist)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 1/2 teaspoons pickling salt
Flavor Note:
This is a classically spiced, old-fashioned pickled beet recipe. The spice levels are balanced but noticeable. If you prefer a milder beet flavor, see the notes in the printed recipe card below for easy adjustments.
(Optional: toss in sliced onions or carrots when simmering the beets for an extra layer of flavor & color.)
This recipe can easily be cut in half.
Important Canning Safety Notes
– This recipe is safe for water bath canning
– Vinegar-to-water ratio should not be altered
– Sugar may be reduced, but acidity must remain
– Dairy, oil, or thickeners should not be added
Water bath vs. pressure canning
One more thing worth saying plainly: this is a water bath recipe, not a pressure canning recipe — and that’s not a shortcut, it’s the correct method. The vinegar brine does the safety work here, dropping the acidity low enough that a boiling water bath is all these beets need. Pressure canning is for low-acid foods with no vinegar in the mix. Add vinegar the way this recipe does, and water bath is the right tool for the job.
How to Make Old-Fashioned Pickled Beets (Step-by-Step)
If you’re serious about home canning, the Ball Complete Book of Home Preserving is the one reference I’d recommend keeping on your shelf — it’s the gold standard for tested recipes and safety guidance.
Prep & Cook the Beets
- Trim the beet greens and scrub your beets well (no peeling yet).
- If extra large (over 3″), cut in half. Small beets can stay whole.
- Boil in a large pot for 30–45 min, until fork-tender but still firm.
I’ll be honest, I don’t do much with the greens myself — they mostly go straight to the girls (hens) or out to the cattle, and they disappear fast. If you’re the type to use every last bit of the garden, though, they’re good eating too — I just haven’t gotten around to it yet.
Peel & Slice, Wedge or Dice
- When cool enough to handle, slip the skins off (they should peel right off).
- Slice, wedge, or dice evenly for consistent pickling.
Make the Pickling Brine
- In a separate large pot, combine vinegar, water, sugar, spices, and salt.
- Bring to a gentle simmer over medium heat.
Simmer Beets in Brine
Cook together for 10 minutes so they soak up all that sweet-spiced tang.
Add your peeled, cut beets to the simmering brine.
Note: Pickled beets are safe to eat once cooled, but their flavor improves significantly after 2–3 weeks as the brine mellows and penetrates the beets.
If your jars don’t seal after processing, my post on Why Did My Canning Jars Not Seal? walks through every cause and fix — it’s worth reading before your next batch.
How to Can Pickled Beets for Pantry Storage
- Sterilize jars & lids. Prep your water bath canner. I stock up on Ball pint jars every summer — they seal reliably and last for years.
- Fill hot jars with beets, leaving 1/2″ headspace. Use a wide-mouth canning funnel to fill jars cleanly without spilling brine on the rims.
- Ladle hot brine over beets, maintaining headspace.
- Run a bubble remover or knife around edges to release trapped air.
- Wipe rims clean, then add lids & bands finger-tight— a magnetic lid lifter makes this so much easier and keeps things sanitary.
If water bath canning still feels a little intimidating, my First Batch guide walks through the whole process step-by-step — it’s exactly what I wish I’d had my first summer canning.
Water Bath Processing Times
- Process pint jars in a water bath for 30 minutes.
- Adjust for altitude:
- +5 min above 1,000 ft
- +10 min above 3,000 ft
- +15 min above 6,000 ft
- +20 min above 8,000 ft
Always use a jar lifter to safely remove hot jars from the canner — never use regular tongs.
👉 Need more canning details? Check out my step-by-step water bath canning guide for foolproof altitude charts and sealing tips.
Quick Shelf Life at a Glance
| Refrigerator | Water Bath Canned | Frozen | |
|---|---|---|---|
| Shelf Life | 4–6 weeks | 12–18 months | Not recommended |
| Equipment Needed | Mason jars | Canner + jars | Freezer bags |
| Best For | Small batches | Large garden harvests | — |
| Texture | Firm, crisp | Slightly softer | Mushy |
| Flavor | Fresh, bright | Deepens over time | Affected |
If you don’t have a canner yet, this Granite Ware canner is what I use — it holds 7 pint jars and has a built-in rack.
Looking for more old-fashioned preserves? Try my zesty mustard relish or sweet heat pickled peppers next — they’re perfect for stocking your pantry alongside these beets.
11 Delicious Ways to Use Pickled Beets
- Toss into green salads with goat cheese & walnuts
- Layer into sandwiches, wraps, or burgers – even better with a drizzle of homemade hot honey.
- Serve as a bright side with pot roast or grilled fish
- Top tacos for a sweet-tangy twist
- Make pink pickled beet hummus
- Mix into pasta or grain bowls
- Add to charcuterie boards with cheeses & cured meats
- Pile onto cream cheese toast
- Stir into hard-boiled eggs for a quick beet & egg salad
- Garnish deviled eggs with a pop of color
- Set out on a relish tray for holiday dinners, right alongside the pickled deviled eggs with bacon bits
If you enjoy old-fashioned pickled foods, you might also like my pickled quail eggs, another tangy, protein-rich preserve that stores beautifully in the fridge.
Refrigerator Pickled Beets vs. Water Bath Canning
If you want to make easy refrigerator beets, then when the jars have cooled, store them in the refrigerator. Best quality for 4–6 weeks when stored in airtight jars in the refrigerator (can last up to 2 months, but flavor and texture are best earlier). Be sure to keep them refrigerated, and always check for signs of spoilage, like an off smell or mold, before consuming.
If you are looking for long-term shelf-stable beets, continue by processing the canning jars in a water bath. The processing time for pint-jars is 30 minutes in a hot water bath. For higher altitudes above 1,000 feet, adjust the processing time.
If you’re new to canning vegetables, my Water Bath Canning: Step-by-Step How to Guide walks through equipment, altitude adjustments, and sealing checks step by step.
Final Thoughts on Old-Fashioned Pickled Beets
Pickled beets have been in pantries for generations — and for good reason. They’re beautiful, they’re practical, and they taste like something you made with your hands and your time.
Whether you’re putting up a dozen jars from the garden or just trying a small batch for the first time, this recipe will not let you down.
Stack them in your pantry and enjoy them all winter long.
Simple Living ❤️ Country Style — one jar at a time.
Want more ways to preserve what’s in season? Browse the full Canning & Preserving collection here.
Did you make this recipe? I’d love to hear how it turned out — drop a comment below and let me know! 💬
I’m Yvonne. I live on a homestead in Idaho with my husband Rick, a small beef cattle operation, a big garden, and a sourdough starter that never fully sleeps. I write about real food and real homestead life — nothing aspirational, nothing fussy. If that sounds like your kind of place, subscribe below. 📬
More Recipes You Might Enjoy
- Sweet Heat Pickled Peppers: A Great Way to Preserve Peppers
- Canning Pickled Onions – Tangy, Crisp, and Surprisingly Easy!
- Simple Orange Marmalade Recipe, Sweet and Tart – No Pectin Added
Pickled Beets FAQ
How long do pickled beets last?
- Canned pickled beets: 12–18 months in a cool, dark pantry
- Refrigerator pickled beets: 4–6 weeks for best quality
Once opened, all pickled beets should be refrigerated.
Do pickled beets need to be refrigerated?
Yes. Refrigerator pickles must always be refrigerated, and canned pickled beets should be refrigerated after opening to maintain safety and quality.
Can I use apple cider vinegar instead of white vinegar?
Yes. Apple cider vinegar can replace white vinegar for a slightly mellower, lightly sweet flavor. Always keep the vinegar-to-water ratio the same for safe pickling.
Can I pickle beets without sugar?
Yes. You can reduce or omit the sugar for a sharper, more vinegar-forward pickle. Sugar affects flavor, not safety, as long as the acidity ratio remains unchanged.
Why are my pickled beets mushy?
Mushy beets are usually caused by overcooking before pickling. Cook just until fork-tender so they hold their shape in the jar.
Can I reuse leftover pickled beet brine?
Not for pickling again — the acidity may no longer be safe. However, leftover brine is excellent for salad dressings, marinades, or drizzling over roasted vegetables.
Are pickled beets good for you?
Yes. Beets are rich in fiber, antioxidants, and essential nutrients. Because pickled beets contain added sugar, enjoy them in moderation as part of a balanced diet.
When are pickled beets ready to eat?
Pickled beets are technically safe to eat after cooling, but their flavor improves significantly after 2–3 weeks. This resting time allows the spices and vinegar to mellow and fully penetrate the beets.
Why did my pickled beets turn dark?
Dark beets are usually caused by the type of vinegar used or natural color variation in the beets themselves. Using white vinegar keeps the color brightest. If you used apple cider vinegar the beets may be darker but are still perfectly safe to eat.
Can I use canned beets instead of fresh?
You can, in a pinch, but fresh beets give you significantly better texture and flavor. Canned beets are already soft and will turn mushy during processing. Fresh is always worth it here.
How do I know if my canned pickled beets have gone bad?
Check for these warning signs before opening — a bulging lid, spurting liquid when opened, an off smell, or any visible mold. When in doubt, throw it out. A properly sealed jar that passes these checks is safe to eat.
Old Fashioned Pickled Beets
Ingredients
- 7 Pounds Beets
- 4 Cups Vinegar
- 2 Cups Water Plus water for cooking beets
- 2 Cups Sugar
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Allspice
- 1/2 Teaspoon Ground Cloves
- 1 Teaspoon Ground Ginger
- 1 1/2 Teaspoons Pickling Salt
Instructions
- Sterilize jars. If processing for shelf-stable storage start the water for the water bath canner.
- There is no need to peel your beets at this point. Just trim and scrub them and cook them in water for 30-45 minutes, depending on their size. If the beets are extra large (over 3 inches), they can be cut in half. The small beets can be left whole.
- While the beets are cooking, prepare the pickling brine in a large pot by adding all the remaining ingredients and bringing it to a simmer on medium heat.
- When the beets are fork-tender, drain them. Once they have cooled enough to handle, the skins will rub off easily.
- Dice, wedge, or slice beets to your preference and set aside.
- Add the cooked, cut beets to the simmering brine and cook for 10 minutes.
- Fill the hot beets into the sterilized jars, leaving 1/2 inch of headspace.
- Ladle the hot brine into the jars over the beets, leaving 1/2 inch headspace.
- Remove excess air bubbles with a bubble remover or knife.
- Wipe the rims of the jars with a damp, clean towel, rag, or paper towel.
- Add lids and bands.
- If you want to make easy refrigerator beets, then when the jars have cooled, store them in the refrigerator.
To Process Pickled Beet Jars by Water Bath Method
- The processing time for pint-jars is 30 minutes in a hot water bath. For higher altitudes above 1,000 feet, adjust the processing time.
Video
Notes
- For a milder beet flavor: Reduce the cloves to ¼ teaspoon and the allspice to ½ teaspoon.
- For a bolder, more traditional spice profile: Increase the cloves to 1 teaspoon.
- Prefer less sweetness? You may reduce the sugar slightly for a sharper, more vinegar-forward pickle (do not change the vinegar-to-water ratio).
- Apple cider vinegar can be used instead of white vinegar for a milder, slightly sweet flavor, just make sure it is 5% acidity
- Add sliced onions or carrots to the brine for extra color and taste.
- For a tangier, less sweet pickle, reduce or omit the sugar. Just keep the vinegar-to-water ratio the same for safe canning.
- Best quality for 4–6 weeks when stored in airtight jars in the refrigerator (can last up to 2 months, but flavor and texture are best earlier).
- Water bath processing time for pint jars: 30 minutes at 0–1,000 ft. For higher elevations, see the altitude chart in the post body.
- Not recommended for freezing — it changes the texture and makes beets mushy.
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Hi, I’m Yvonne — the voice behind Our Country Life. I share from-scratch recipes, garden know-how, and simple living inspiration rooted in real farmhouse life. Thanks for being here ❤️
Hello, I am rather new to this and wonder since I do not have pickling salt it says I can also use mineral sea salt. Your thoughts on this?
I only have 3 lbs of beets and I guess the best would be just to cut the recipt in half?
Thank you for taking the time to respond
Blessings
Hi Christine,
Great questions — and welcome to the world of canning! 👋
For the salt: pickling salt is always the safest bet since it’s pure (no additives or minerals that can cloud the brine or affect flavor). That said, a fine-grain sea salt without iodine or anti-caking agents can usually be used in a pinch. Just avoid “mineral” or specialty salts with lots of trace minerals, as they can darken your beets or make the brine cloudy. If your sea salt is clean and plain, you should be fine.
As for your 3 pounds of beets, yes — simply cut the recipe in half (or even into a third) to match what you have. Just be sure to keep the vinegar-to-water ratio the same for safety.
Enjoy your first batch — I think you’ll love them!
I want my beets to be shelve stable for a long time so can I pressure can them? If so, what pressure and how long? Thanks
Hi Elisabeth,
Great question! Because this recipe uses a vinegar brine, it’s considered a high-acid recipe — which means it’s already safe for long-term shelf storage when processed in a boiling water bath. That’s why the USDA and Ball/Kerr guidelines only recommend water bath canning for pickled beets.
If you wanted to can plain beets (without vinegar), then yes — pressure canning would be required to make them shelf-stable and safe. For that, the guidelines are pints: 30 minutes, quarts: 35 minutes at 10 lbs pressure (adjust for altitude).
But for this pickled recipe, stick with the water bath method — you’ll get that same long shelf life (12–18 months) without needing to pressure can.
there is no way this makes 12 pint jars when your only using 11 cups of fluid.
Hi Thelma,
You’re absolutely right that the brine itself is only about 11 cups of liquid — but the beets take up a good amount of volume in the jars, so when you combine the two, it usually fills about 12 pint jars. That said, yields always vary depending on the size of the beets and how tightly they’re packed. Some readers may get 10–11 jars, while others might squeak out 12. I always suggest having a couple of extra jars sterilized and ready, just in case!
This beet recipe reminds me of my grandmother’s recipe back in the 50’s and 60’s
Aw, I love hearing that! There’s just something special about those old-fashioned recipes that connect us across generations. Grandmothers really knew what they were doing in the kitchen, didn’t they? I’m so glad this one brought back sweet memories from the ‘50s and ‘60s—thank you for sharing that!