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How to Can Pickled Beets

Sweet and tangy pickled beets in spiced vinegar brine.

The Short Answer

Pickled beets are water bath canned. Process pints and quarts for 30 minutes.

Canning Method at a Glance

🫙 Water Bath
Pints: 30 min | Quarts: 30 min
212°F (100°C) boiling water

Source: USDA NCHFP | Last verified: March 30, 2026

Water Bath Canning Pickled Beets

Precook beets, peel, slice, pack in vinegar brine.

Headspace: 0.5 inches

Step-by-Step: Canning Pickled Beets

  1. Leave 1 inch of stem on beets. Boil until tender.
  2. Cool, peel, slice or quarter.
  3. Prepare brine with vinegar, sugar, salt, spices.
  4. Simmer beets in brine 5 minutes.
  5. Pack into hot jars. Cover with brine.
  6. Remove air bubbles, wipe rims, apply lids.
The Professor
The Professor says:

Save the beet cooking water. It makes beautiful natural dye for Easter eggs, fabric, or even pasta dough.

Safety Notes

Important: Vinegar brine provides acidity for safe water bath canning.

The Bottom Line

Pickled Beets can be safely canned in a boiling water bath. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.

Frequently Asked Questions

Plain canned beets are pressure canned in water. Pickled beets are water bath canned in vinegar brine. Different methods for different acidity levels.