Michigan State University Extension
Preserving Food Safely - 01600047

Canning Pickled Beets

GUIDE 6:11

7 lbs if 2- to 2-1/2 inch diameter beets
4 cups vinegar (5%)
1-1/2 teaspoons canning or pickling salt
2 cups sugar
2 cups water
2 cinnamon sticks
12 whole cloves
4 to 6 onions (2- to 2-1/2 inch diameter), if desired

YIELD: About 8 pints

PROCEDURE: Trim off beet tops, leaving 1 inch of stem
and roots to prevent bleeding of color. Wash thoroughly.
Sort for size. Cover similar sizes together with boiling
water and cook until tender (about 25 to 30 minutes).
CAUTION: Drain and discard liquid. Cool beets. Trim
off roots and stems and slip off skins. Slice into 1/4-
inch slices. Peel and thinly slice onions. Combine
vinegar, salt, sugar, and fresh water. Put spices in
cheesecloth bag and add to vinegar mixture. Bring to a
boil. Add beets and onions. Simmer 5 minutes. Remove
spice bag. Fill jars with beets and onions, leaving 1/2-
inch headspace. Add hot vinegar solution, allowing 1/2-
inch headspace. Adjust lids and process.

Recommended process time for PICKLED BEETS in a boiling-
water canner
Process Time at Altitudes of

Style Jar 0- 1,001- 3,001- Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft

Hot Pints 30 min 35 40 45

Variation: Pickled whole baby beets. Follow above
directions but use beets that are 1- to 1-1/2 inches in
diameter. Pack whole; do not slice. Onions may be

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