How To Make The Easiest Pickled Beets
Prep time
Cook time
Total time
Pickled Beets are delicious to eat, easy to make, and budget-friendly for the beet lover. You can also gift pickled beets to your friends for holidays and celebrations instead of buying gifts.
Recipe type: Beets
Cuisine: Canning
Serves: 7
  • 7 sterilized 1- Litre Jars including lids and rims
  • 10lbs raw beets
  • cold water (to cover beets when boiling)
  • 1 tsp coriander seeds (each jar)
  • ½ tsp mustard seeds (each jar)
  • 1 clove (each jar)
  • 1 tsp whole peppercorns (optional) (each jar)
  • For the Brine
  • 3 cups of cold water
  • 10 cups of white vinegar
  • 1 Star anise (remove before pouring into jars)
  • 1 cup granulated sugar
  • 8 tsp Pickling Salt or Kosher
  1. Sterilize 7 x 1 Litre Jars and as soon as you pull from the oven add the mustard seeds, coriander seeds, peppercorn seeds, and clove to each jar. (including lids and rims) If you are boiling to sterilize make sure the jars are dry before you add the seeds.
  2. Wash your beets and place them in a large pot then cover with cold water
  3. Boil the beets for 30 minutes on high just before fork tender (may take longer depending on size)
  4. Pour the beets into a colander and run cold water over them to cool them down
  5. Put the beets back into the empty pot and fill with cold water until easy to handle
  6. Use gloves to peel if you want.
  7. Peel with clean hands or use a paper towel to remove the skins
  8. Slice the beets around ¼ inch or to your liking
  9. Add the sliced beets to the jars filling them up without squishing them down
  10. Pour the hot brine over the top of the sliced beets just until ¼ inch from the top.
  11. Put the filled jars into a large stockpot filled with water to the rim of each jar.
  12. Bring the water to the boil, turn off the stove.
  13. Remove each jar with your removal tongs and put the sterilized lids and rims over top to close.
  14. Wait for the lids to pop which means they are sealed.
  15. Any that do not seal put in the refrigerator to eat first.
  16. Yield 7 litre jars
Recipe by Canadian Budget Binder at