Making pickled beets using beets straight from the garden is the most satisfying thing ever. Beets are elevated to a whole new level when a tart brine is made using sugar, pickling salt, and vinegar. When I have a bumper crop of beets, this is one of my favorite recipes to can all winter long. The pickled beets are an aromatic and flavorful pantry staple that can elevate any dish.

Beets Pickled in a Variety of Delicious Ways

Sandwiches, salads, and burgers are just a few of the many dishes that pickled beets may enhance. However, when enjoyed separately, they are equally excellent. Indulge in this dish for a delightful use of an overabundance of fresh beets. It makes an enormous supply of ten jars of pickled beets, so you may enjoy these colorful veggies whenever you like.

To suit your pickling needs, feel free to modify the servings. Optimal aspect? These jars are great for stocking up on because their flavor lasts for an entire year. And if you’re looking for a wonderful and heartwarming food gift idea, go no further than pickled beets!

Methods for Pickling Beets

A quick rundown of the steps to create pickled beets is below, along with the whole recipe and instructions:

Heat up the Beets
For beets, boil for approximately 15 minutes, or until they are soft. Before you peel the beets, set aside two cups of the water. Drain out the remaining water.

Get the Jars Spoiled

Put the lids and wide-mouth canning jars in a pot of boiling water and let them sit for 10 minutes to sterilize. Put a few whole cloves and beets into each jar.

Create the Marinade
Bring to a boil the pickling salt, vinegar, beet water, and sugar. The next step is to cover the beets with the hot brine and then close the jars.