Big Batch Pickled Beets Recipe: Sweet, Tangy & Shelf-Stable

If you love beets but don’t always know what to do with them, pickling is the perfect solution. Pickled beets are sweet, tangy, and full of bright color—plus they last for months when properly canned.

This big batch pickled beets recipe is ideal for meal prep, gifting, or just making sure you always have a jar of something delicious in your fridge.

Why You’ll Love This Recipe

✔ Sweet and tangy flavor

The sugar and vinegar balance each other perfectly, giving you that classic pickled beet taste.

✔ Shelf-stable

When canned correctly, these beets can last for months—making them a great pantry staple.

✔ Easy to make in large quantities

Perfect for gardeners, farmers’ market finds, or anyone who buys beets in bulk.

Ingredients (Makes 6–8 Pint Jars)

For the beets

5–6 pounds fresh beets
Water for boiling
2 tablespoons salt

For the pickling brine

4 cups apple cider vinegar (or white vinegar)
2 cups water
2 cups granulated sugar
2 teaspoons whole cloves
2 teaspoons allspice berries
2 cinnamon sticks
2 bay leaves
1 teaspoon black peppercorns

Equipment You’ll Need

Large pot for boiling beets
Jar funnel and ladle
Canning jars with lids and bands
Water bath canner (or large stockpot with a rack)
Tongs or jar lifter

Step-by-Step Instructions

1. Prepare the Beets

Wash the beets thoroughly.
Place them in a large pot and cover with water.
Boil until tender (about 25–40 minutes depending on size).
Drain and cool until you can handle them.
Peel and slice into rounds or wedges.

2. Make the Brine

Combine vinegar, water, sugar, and spices in a pot.
Bring to a boil and simmer for 5 minutes.
Remove from heat.

3. Pack the Jars

Place beet slices into sterilized jars, leaving about 1/2 inch of headspace.
Pour hot brine over the beets, making sure they’re fully submerged.
Tap jars gently to release air bubbles.
Wipe rims clean and seal with lids and bands.

4. Process in a Water Bath

Place jars in a water bath canner or large pot with a rack.
Ensure jars are covered by at least 1 inch of water.
Bring to a boil and process for 30 minutes.
Remove jars and let cool undisturbed for 12–24 hours.

5. Store

Once sealed, store jars in a cool, dark place. Allow at least 2 weeks for flavor to develop before opening.

Tips for Perfect Pickled Beets

✔ Choose the right beets

Smaller beets are sweeter and more tender.

✔ Don’t skip the sugar

The sugar balances the vinegar and helps preserve the beets.

✔ Keep them submerged

Beets exposed to air can discolor or spoil. Make sure they’re fully covered in brine.

✔ Use clean jars

Sterilized jars help ensure long-term shelf stability.

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