I’m revealing my Pickled Beets Recipe inspired by a market vendor, featuring one small but unusual pantry ingredient that makes home pickling unexpectedly simple.

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I still remember the first time I opened a jar of my canned beets and was surprised by how bright the flavor was. I like to talk about Pickled Beets Canning Recipe Small Batch not because it’s trendy but cause it flips expectations.

Calling it Cinnamon Pickled Beets still doesn’t tell half the story. I play with acid and warm spice usually using white distilled vinegar and cinnamon sticks to push the beets into something tangy and slightly mysterious.

You might think this is just pantry staple, but there is a trick to the color that makes people ask where you got them.

Ingredients

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Beets, earthy and messy to peel, rich in fiber and folate, slightly sweet.
White vinegar, brings bright sour tang, no calories, preserves food safely.
Sugar, adds sweet balance to the acid, pretty much pure carbohydrates.
Salt, boosts flavor and safety in canning, no iodine or additives usually.
Cloves, strong warm spice, adds depth and aromatic sweet peppery notes.
Mustard seed, gives a mustardy bite and mild heat, low calories.
Allspice, tastes like pepper, cinnamon and cloves mixed, warm aromatic touch.
Cinnamon sticks, sweet spicy aroma, gives cozy warmth without extra sugar.

Ingredient Quantities

6 pounds small fresh beets

4 cups white distilled vinegar 5 percent acidity

2 cups water

2 cups granulated sugar

2 tablespoons pickling or canning salt

2 tablespoons whole cloves

2 tablespoons whole mustard seed

1 tablespoon whole allspice

3 to 4 cinnamon sticks

About 7 pint canning jars with lids and rings

How to Make this

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1. Wash jars, lids and rings in hot soapy water, rinse well; keep jars hot in simmering water while you work and heat lids in gently simmering water 5 minutes so the seal compound softens.

2. Trim beet greens leaving about 1 inch of stem to prevent bleeding, scrub beets well. Put beets in a large pot, cover with water and simmer until tender when pierced with a knife, about 25 to 45 minutes for small beets; drain, cool slightly, slip off skins with your fingers or a towel and slice or quarter to the size you like.

3. In a large saucepan combine 4 cups white distilled vinegar, 2 cups water, 2 cups granulated sugar and 2 tablespoons pickling or canning salt; bring to a full boil, stirring so sugar and salt dissolve.

4. Divide the whole spices evenly among the jars: distribute the 2 tablespoons whole cloves, 2 tablespoons whole mustard seed and 1 tablespoon whole allspice between the jars, and break the 3 to 4 cinnamon sticks so each jar gets a piece; you can put spices loose in jars or tie small spice bags and drop one in each jar.

5. Pack the hot beets into the hot jars leaving 1/2 inch headspace; pour the hot vinegar syrup over the beets to cover, still leaving 1/2 inch headspace. Remove air bubbles with a nonmetallic spatula, wipe rims clean with a damp towel.

6. Place hot lids on jars and screw on rings fingertip tight, place jars in a boiling-water canner on a rack, make sure water covers jars by at least 1 to 2 inches, bring to a rolling boil.

7. Process pint jars in the boiling water canner for 30 minutes at sea level. If you live at higher altitudes add processing time per USDA guidelines: add 5 minutes for 1,001 to 3,000 ft, 10 minutes for 3,001 to 6,000 ft, 15 minutes for 6,001 to 8,000 ft and 20 minutes for 8,001 to 10,000 ft. When time is up turn off heat, let jars sit in the water 5 minutes, then remove to a towel and cool undisturbed 12 to 24 hours.

8. Check seals, remove rings, label jars with date, store in a cool dark place. Let pickled beets rest at least 2 weeks for best flavor. Refrigerate after opening.

Equipment Needed

1. Large stock pot for simmering beets and keeping jars hot
2. Large saucepan for the vinegar syrup to bring to a full boil
3. Boiling-water canner or a very large pot with a canning rack and lid
4. Pint canning jars with lids and rings (kept hot)
5. Jar lifter or heavy tongs for safe jar handling
6. Canning funnel and a long-handled ladle for filling jars
7. Nonmetallic spatula or plastic bubble remover and a clean damp towel
8. Cutting board, sharp knife and a vegetable scrub brush
9. Measuring cups and spoons and a kitchen timer you wont forget

FAQ

6 pounds small fresh beets

4 cups white distilled vinegar 5 percent acidity

2 cups water

2 cups granulated sugar

2 tablespoons pickling or canning salt

2 tablespoons whole cloves

2 tablespoons whole mustard seed

1 tablespoon whole allspice

3 to 4 cinnamon sticks

About 7 pint canning jars with lids and rings

Q: How long will pickled beets last? A: Sealed and stored properly they keep 12 to 18 months in a cool dark place. Once opened, refrigerate and use within 3 months.

Q: Do I have to peel beets before canning? A: No. After cooking the skins usually slip off easily and you can peel them that way. You can pack them unpeeled but peeling gives a nicer look.

Q: Can I use a different vinegar or strength? A: Use only vinegar labeled 5 percent acidity. Other strengths can make the jars unsafe unless you adjust the recipe with tested proportions.

Q: Do I need to process the jars in boiling water? A: Yes. Processing in a boiling water bath for the recommended time ensures a safe vacuum seal and shelf stability.

Q: Why are my jars cloudy or have scum on top? A: Cloudiness can happen from mineral content or spices. If there's mold, bad smell, or an unsealed lid discard. Small cloudiness alone is usually harmless.

Q: Can I cut down on the sugar? A: You can reduce sugar for taste but don’t eliminate it completely, it helps flavor and mouthfeel. Don’t reduce vinegar or salt amounts that affect safety.

How To Can Pickled Beets Recipe Substitutions and Variations

White distilled vinegar (4 cups, 5%): swap for apple cider vinegar or white wine vinegar as long as the bottle says 5% acidity. Flavor will be a bit fruitier or milder, but same volume works.
Granulated sugar (2 cups): use light brown sugar, honey, or maple syrup for a richer flavor. Brown sugar can be used cup for cup; with honey or maple start with about 3/4 cup per cup of sugar and taste, they’ll darken the color and change the flavor.
Pickling or canning salt (2 tbsp): fine kosher salt or non‑iodized sea salt are fine substitutes. Avoid iodized table salt and salts with anti caking agents. If you’re measuring by volume, note different kosher salts have different granule sizes so measure by weight when possible.
Whole spices (cloves, mustard seed, allspice, cinnamon sticks): you can use ground spices if that’s all you have, but use about 1/4 the volume when switching whole to ground (for example 2 tbsp whole cloves ≈ 1 1/2 tsp ground). Ground spices will cloud the brine and are stronger, so go easy.

Pro Tips

1) Keep jars and lids hot right up to the moment you fill them. Cold jars can crack from hot beets, and warm jars help the lids seal better so fewer leaks and fewer ruined jars later.

2) Watch beet doneness like a hawk, undercook and they are too crunchy, overcook and they turn to mush. If you want firmer pieces stop cooking a bit early then plunge them in ice water to halt the cooking.

3) Put whole spices in tiny muslin bags or a folded coffee filter tied with kitchen twine. It keeps the jars neater and makes eating them less annoying when a rogue clove or mustard seed ends up on your fork.

4) Don’t mess with the vinegar strength or the processing times unless you really know canning science. Changing sugar or acid can make the jars unsafe. Also let the jars rest for at least a couple weeks so the flavor evens out, and always double check the seals before storing.

How To Can Pickled Beets Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I’m revealing my Pickled Beets Recipe inspired by a market vendor, featuring one small but unusual pantry ingredient that makes home pickling unexpectedly simple.

Servings

servings

Calories

396

kcal

Equipment: 1. Large stock pot for simmering beets and keeping jars hot
2. Large saucepan for the vinegar syrup to bring to a full boil
3. Boiling-water canner or a very large pot with a canning rack and lid
4. Pint canning jars with lids and rings (kept hot)
5. Jar lifter or heavy tongs for safe jar handling
6. Canning funnel and a long-handled ladle for filling jars
7. Nonmetallic spatula or plastic bubble remover and a clean damp towel
8. Cutting board, sharp knife and a vegetable scrub brush
9. Measuring cups and spoons and a kitchen timer you wont forget

Ingredients

6 pounds small fresh beets
4 cups white distilled vinegar 5 percent acidity
2 cups water
2 cups granulated sugar
2 tablespoons pickling or canning salt
2 tablespoons whole cloves
2 tablespoons whole mustard seed
1 tablespoon whole allspice
3 to 4 cinnamon sticks
About 7 pint canning jars with lids and rings

Directions

Wash jars, lids and rings in hot soapy water, rinse well; keep jars hot in simmering water while you work and heat lids in gently simmering water 5 minutes so the seal compound softens.
Trim beet greens leaving about 1 inch of stem to prevent bleeding, scrub beets well. Put beets in a large pot, cover with water and simmer until tender when pierced with a knife, about 25 to 45 minutes for small beets; drain, cool slightly, slip off skins with your fingers or a towel and slice or quarter to the size you like.
In a large saucepan combine 4 cups white distilled vinegar, 2 cups water, 2 cups granulated sugar and 2 tablespoons pickling or canning salt; bring to a full boil, stirring so sugar and salt dissolve.
Divide the whole spices evenly among the jars: distribute the 2 tablespoons whole cloves, 2 tablespoons whole mustard seed and 1 tablespoon whole allspice between the jars, and break the 3 to 4 cinnamon sticks so each jar gets a piece; you can put spices loose in jars or tie small spice bags and drop one in each jar.
Pack the hot beets into the hot jars leaving 1/2 inch headspace; pour the hot vinegar syrup over the beets to cover, still leaving 1/2 inch headspace. Remove air bubbles with a nonmetallic spatula, wipe rims clean with a damp towel.
Place hot lids on jars and screw on rings fingertip tight, place jars in a boiling-water canner on a rack, make sure water covers jars by at least 1 to 2 inches, bring to a rolling boil.
Process pint jars in the boiling water canner for 30 minutes at sea level. If you live at higher altitudes add processing time per USDA guidelines: add 5 minutes for 1,001 to 3,000 ft, 10 minutes for 3,001 to 6,000 ft, 15 minutes for 6,001 to 8,000 ft and 20 minutes for 8,001 to 10,000 ft. When time is up turn off heat, let jars sit in the water 5 minutes, then remove to a towel and cool undisturbed 12 to 24 hours.
Check seals, remove rings, label jars with date, store in a cool dark place. Let pickled beets rest at least 2 weeks for best flavor. Refrigerate after opening.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.