Easy Pickled Beets
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For anyone who likes homemade pickled beets but doesn’t want to harvest them from the garden, this Easy Pickled Beets recipe is a perfect solution.
As a girl, I always enjoyed my mom’s canned beets. They were spicy and sweet and packed with flavor. She prepared hers whole and not sliced, and the house always smelled so good when she was canning them in her little kitchen.
Now as a wife and mom with a family who does not care for beets, I’ve missed having them in the summer. Years ago, I ran across this recipe for a simple, easy way to prepare pickled beets. And you won’t have to plant or harvest a bunch of beets in the garden.
Four Simple Ingredients for Pickled Beets
It only takes four simple ingredients to prepare this recipe.
- Canned beets with juice (sliced or whole)
- Cider Vinegar
- Whole Pickling Spice
You’ll also need a few canning supplies to complete this project. Canning jars (either pints or quarts). My mom insists that Kerr jars are the best, but I’ve also used Ball jars. The same goes for the brand of canning lids. And you’ll also need canning rings. These usually come with the jars when you buy them.
The jars and lids will need to be sterilized before you use them. You can do this with your dishwasher or the old way (which is how I do it) by sterilizing the jars in boiling water in a big roasting pan on the stove. If you use this method, you’ll need to boil the jars for at least ten minutes. Then set them out on a clean dish towel on a nearby counter to dry. Jars should be sterilized shortly before use.
First you’ll need to open the canned beets and drain the juice into a glass measuring cup. If the juice doesn’t quite measure 2 cups, you’ll need to add water until you have the correct measurement.
Mix together the sugar, vinegar, beet juice and pickling spice in a large saucepan and bring the mixture to a boil. Boil on medium-high heat for 2 minutes. Using a slotted spoon, strain the pickling spice from the liquid. (My mom always left the spices in her jars, so this step is optional.)
Add sliced beets to saucepan with pickling juice and return the liquid to a boil. Boil for another 2 minutes.
Using a funnel, fill sterilized canning jars 1/2 – 1 inch from rim and cover with sterilized lids and rims. Tighten rims. Cool away from draft and cover jars with towel. This recipe makes 4 pint jars or 2 quarts.
Serve Easy Pickled Beets along with your favorite meals. Include it on a relish tray with other pickles or olives. Or use them in salads.
See more Salad Recipes Here.
Easy Pickled Beets
- 2 cups sugar
- 2 cups cider vinegar
- 2 cups beet juice drained from cans
- 1 teaspoon whole pickling spice
- 60 oz canned sliced beets drained
- Sterilize 4 pint jars or 2 quart jars by either boiling water or in a dishwasher. Sterlize canning lids as directed by package.
- Drain juice from canned beets into a glass measuring cup. If not quite 2 cups, add water as needed.
- Place sugar, vinegar, beet juice and pickling spice in a large saucepan. Mix together and bring to a boil on medium high heat. Boil for 2 minutes. Using a slotted spoon, remove pickling spices from the liquid.
- Add sliced beets to saucepan with pickling juice and return to a boil. Boil for another two minutes.
- Fill sterilized canning jars 1/2 - 1 inch from rim and cover with sterilized lids and rims. Tighten rims. Cool away from draft and cover jars with towel. Makes 4 pint jars or 2 quarts.
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