Old fashioned pickled beets easy and simple recipe

Old fashioned pickled beets as a versatile snack

If you’re looking for an old fashioned pickled beets recipe, then this is the one for you. Just a few fundamental ingredients, simple as grandmothers used to do.

I like to add pickled beets cut on top of salads, cut into thin slices as a filling for sandwiches. Feel the sour note in hamburgers, serve with warm goat cheese as a tempting snack and enjoy as a side dish. They add the right touch of rich flavor without becoming the main ingredient in the dish.

Old fashioned pickled beets
Red cabbage and pickled beetroot salad with pear

The vinegar and pickling spice flavor adds depth and flavor to these already deep and flavorful root vegetables. Plus, it’s a quick and easy way to keep fresh beets from your garden or farmers’ market. Harvest in season and enjoy pickled beets all year long.

Our family’s favorite way is to eat these old fashioned pickled beets, right from the can. Pickled beets are also a great side dish or addition to many salads. Beets add flavor and color as well as nutrients. Thinly sliced, or sliced into strips, can add flavor to many vegetable salads.

This recipe is easy to canning, and whole spices will add visual appeal to your finished cans. While onions can be added if desired, it is best to avoid any other additives.

Pickled Old Fashioned Beets Recipe


  • 3 kg beets about 24 small
  • 2 cups organic sugar
  • 2 cinnamon sticks
  • 1 tablespoon pickling spice
  • 1 1/2 teaspoons salt
  • 3 1/2 cups vinegar
  • 1 1/2 cups boiled beet water

Below is a brief explanation of how to old fashioned pickled beets in a water bath.

Prepare and sterilize jars, lids, and rings, add whole beets, if small, or in cubes. When canning beets, it is best to avoid slicing as the slices tend to clump together, limiting the brine’s ability to flow properly. In some cases, this limitation can affect both taste and processing safety. If you decide to cut into pieces, the best advice I can give is to try not to pack too many cans.

Pour the boiling brine mixture over the beets, making sure there is half an inch of headspace at the top of the jar. Wipe down the discs and add covers and rings. Place in a water bath container and refill until the water covers the cans by at least an inch. Bring to a boil and process for 20 minutes.

old fashioned pickled beets
Better to use whole beets for pickling

Wash the beets, cut the tops, and cook (about 15-25 minutes, depending on size) in a large saucepan 3/4 full of water. When the beets are soft, drain the water, leaving 2 cups (0.47 liters) of water for the beets, and set aside the beets for a few minutes until they are cool enough to process.

While the beets are cooling, combine white distilled vinegar, sugar, beet water, and pickled salt in a saucepan, bring to a boil, stirring occasionally, and then reduce heat to a simmer.

Peel the beets by pressing them on the skin of the beets with your fingers. After wiping the skin off the beets, trim off the tops of the beets and the remaining roots. Cut the beets into quarters or cut into slices and place them in sterilized jars.

Beet pickling

Pour the hot slurry mixture over the beets, leaving about 1/4 inch of headspace. Remove air bubbles and cinnamon sticks. Put on the lids and place in the canning rack. Dip the wire rack into the canning machine, making sure the cans are at least 2 inches (ca. 51 mm) covered in boiling water, and process for 30 minutes in a can of boiling water.

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Remove the jars and place them upright on a towel to cool completely. After the cans have cooled down, check the tightness by pressing your fingers in the middle of the lids. The cover must be firmly in place and not move.

Old-fashioned pickled beets
Old-fashioned pickled beets

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Old-fashioned beets


Pickled old-fashioned beets

This recipe is easy to canning, and whole spices will add visual appeal to your ready-made cans. Beets, thinly sliced ​​or sliced ​​into strips, can add flavor to many vegetable salads.
4.6 from 5 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Appetizer
Cuisine American
Servings 8
Calories 53 kcal


  • 3 kg beets about 24 small
  • 2 cups organic sugar
  • 2 cinnamon sticks
  • 1 tablespoon pickling spice
  • 1 ½ teaspoons salt
  • 3 ½ cup vinegar
  • 1 ½ cup boiled beet water


  • After the beets are cooked, peel them, cut them into slices and set aside.
  • Combine all ingredients except the beets in a large saucepan. Bring the mixture to a boil; reduce heat. Simmer for 15 minutes. Remove the cinnamon sticks.
  • Pack the beets in hot jars, leaving 1/4-inch free space. Pour hot liquid over the beets, leaving 1/4 inch of clear space. Remove air bubbles. Adjust the two-piece caps.
  • Autoclave the jars with boiling water for 30 minutes.


This recipe makes about 6 pints. I like to use cans with a wide mouth.
Old-fashioned beets


Serving: 100gCalories: 53kcalFat: 0.3gProtein: 2gCarbohydrates: 10.4g
Keyword old-fashioned beets
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