Big Batch Homemade Pickled Beets Recipe

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.