Gram Irene’s Pickled Beets (Beet Pickles)

pickled beets

5 from 1 reviews

Gram Irene’s Pickled Beets – This easy recipe delivers old fashioned flavor with safe canning guidelines for the modern cook.




  1. Sterilize jars, fill water bath canner, prep canning area and lids.
  2. Wash beets and trim tops to about 1 inch. Boil beets about 15 minutes to half an hour, depending on the size of the beets, or roast for 1-2 hours. Drain, cool and remove skins. Cut into bite size chunks or slices.
  3. Combine all ingredients except beets in a large sauce pot. Bring vinegar water mixture to a boil; reduce heat. Simmer 15 minutes. Remove cinnamon stick.
  4. Pack beets into hot jars, leaving 1/4 inch head space. Ladle hot liquid over beets, leaving 1/4 inch headspace. Remove air bubbles with a thin plastic spatula of chopstick.
  5. Wipe jar rims and screw on two-piece caps until finger tight. Process pints and quarts 30 minutes in a boiling water water canner.
  6. Remove jars from canner and allow to cool completely. Remove rings, wipe up any spills. Date and label jars and store in a cool, dark location.
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