Canned Pickled Beets Recipe (2024)

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This Canned Pickled Beets Recipe makes pickling beets easier than you think! It’s a tried-and-true recipe that was one of my Grandma’s favorites and is now my go-to pickled beets recipe. There is nothing like a stash of delicious beets to eat in the depths of a cold winter!

How To Make Pickled Beets

Ah, pickled beets. These purple beauties are most certainly a taste of my childhood, as my Grandma canned beets in great numbers. Unlike most children, I have loved beets since I was young, running around my Grandma’s Manitoba farm in the hot summer sun.

I could have eaten them from the jar happily all day long. Still, these were a genuinely coveted treat, usually reserved for big family dinners along with a wild duck or a beautiful venison roast. Now that I’ve taken on the canning and preserving role that my Grandmother did for so many years, I understand why they weren’t simply a snack for hungry children’s bellies, and I was shooed out to the garden to find something else.

Canned Pickled Beets Recipe (2)

Canning is hot, sweaty, nasty at moments, and darn hard work.

Oh yes, Pinterest and many other websites make it look glamorous and easy to boot! Suzy Homesteader is in her little white chef’s kitchen, canning away merrily all day long, with children sitting nicely at the table and the house so perfectly clean around you.

They lie.

Every single, stinking one of them.

Canning is messy.

Canning takes an organized mind, which I sadly lack some days, and canning takes a lot of reading, research, and smarts. Is it worth it? Absolutely! I sincerely wouldn’t want anyone walking away from my site thinking they are a failure because they aren’t smiling and happy like many writers portray it.

  • You’re gonna sweat.
  • You’re gonna swear.
  • You’re going to be proud of yourself.

Sure, your kitchen will be a disaster, but canning in-season, fresh food with no preservatives and no chemicals leaching out from tin cans- knowing precisely what is in your food is worth it!

Canned Pickled Beets Recipe (3)

Are Pickled Red Beets Good For You?

Pickled red beets are insanely good for you! They are chock full of fiber, folate, and iron, to name a few. They are also full of tryptophan, which helps you relax and sleep better. Pickled beets are also anti-inflammatory and loaded with antioxidants. That blood-red color means that they are loaded with goodness for you.

The recipe I used is from the Atco website and can be found in my printable recipe below. I want to stress that beets are a non-acidic food, meaning, in layman’s terms, they are more dangerous to can with. Non-acidic foods that are canned can be a breeding ground for botulism, as well as many other things if you don’t follow the directions carefully. The risk is very minimal, however let’s remember that we are feeding our families with this food.

There are a few strict rules that I always follow for the safe canning of pickled beets and non-acidic foods.

1) Never change the vinegar-to-water ratio in a recipe for canning non-acidic foods. These recipes have been developed in labs to ensure the correct amount of acidity required to eliminate the chance of botulism. Botulism grows in an air-free, low-acidic environment. See how canning gives it the perfect breeding ground? When we can consume vegetables, we seal low-acid food in an oxygen-free environment. I myself do not ever change a recipe. The only thing you may alter is spices. That’s it. Nothing else.

2) Always process the food for the exact times given. Do not boil your vinegar mixture more than the recipe states. Do not skip the processing time. Find out your altitude and process accordingly.

3) Read The National Center For Home Food Preservation website. It has all the facts. Start with the FAQ, then delve into the recipes.

4) To follow up on number three, always get your recipes from reputable sites. To be honest, I’ve seen some canning recipes that just scare me. The vinegar ratios are way off, and they promote unsafe and unrecommended methods of canning. Remember, anyone can write a recipe, but you have no idea if it’s safe!

So now that I’ve scared you off canning forever, here’s the recipe!

Indeed, it’s a tried and true tested recipe from the Blue Flame Kitchen, so don’t worry! Like I said, before you make canning recipes with vegetables, just to be safe, ask where the recipe is from. Or better yet, just head to the Atco website or check out all the fantastic recipes on the National Center For Home Food Preservation

So what has everyone else been canning? I have so many recipes to share with you these next few weeks; I’ve been a busy canning bee!

Thanks for stopping in!

Happy Canning!



Canned Pickled Beets Recipe

A classic canned pickled beets recipe, just like my Grandma used to make! This makes 4 pint ( 500ml) jars!

4.94 from 165 votes

Canned Pickled Beets Recipe (4)

Prep Time
30 minutes
Cook Time
35 minutes
Karlynn Johnston


  • 4-5 pounds small beets 40 – 48
  • 2 teaspoons pickling salt
  • 1 1/2 cups white sugar
  • 3 cups white vinegar
  • 2 tablespoons mixed pickling spice tied in cheesecloth bag
  • 1 cup water


  • Wash the beets and remove most of the tops, leaving about 1/2 inch of beet top remaining.In a large boiling pot of water, cook the beets until barely tender.Remove from the stove.

  • Submerge the beets in a large bowl of ice water, I find this helps the skins come off with more ease.

  • Cut off the tops and the roots completely, then remove the skin.Peel and slice beets into preferred size, I like larger chunks and not slices.

  • Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot and bring mixture to a boil; reduce the heat and simmer 10 minutes.

  • Add the beets to the pickling liquid and return to a boil.Remove the spice bag.Carefully ladle the beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace.

  • Remove any air bubbles with a non-metal utensil.Add additional pickling liquid, if needed, to keep the proper headspace.

  • Wipe the jar rims thoroughly with a clean damp cloth, failure to do this can result in the jars not sealing properly!

  • Seal the jars and process for 35 minutes in a boiling water bath.

  • For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.

Nutrition Information

Serving: 4g, Calories: 527kcal, Carbohydrates: 120g, Protein: 7g, Fat: 1g, Sodium: 3852mg, Potassium: 1505mg, Fiber: 13g, Sugar: 105g, Vitamin A: 165IU, Vitamin C: 23.4mg, Calcium: 104mg, Iron: 3.9mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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How long before you can eat pickled beets after canning? ›

No need to wait to enjoy your pickled beets. They're ready to eat as soon as they've cooled down, however, the longer you wait, the better their flavor. Give them at least a week or two.

How do you prepare canned beets to eat? ›

If they are canned then they are cooked, all you have to do is heat them up in a sauce pan or whatever. They are also really good just at room temperature.

What's the difference between canned beets and canned pickled beets? ›

What is the difference between canned beets and pickled beets? Pickled beets are canned in some type of vinegar solution and are usually used in salads. These beets are not pickled, just canned in water, and the ingredients are very basic.

Do you have to add salt when canning beets? ›

You can also add a tsp of salt to your jars with the beets. This is totally optional, it doesn't affect the safety, just the taste when you open the jars. I pretty much always add the salt when I'm canning vegetables. So if you'd like to add the salt, do 1 tsp for quarts or 1/2 tsp for pints.

Who should not eat pickled beets? ›

Canned and pickled beets likely contain high amounts of sodium, so if it's heart health you're after, these choices should be limited.

Is eating too many pickled beets bad for you? ›

Possible downsides. Depending on how they're made, some varieties of pickled beets may pack salt and added sugars ( 23 , 24 ). Research links excess sugar and salt intake to poor health and an increased risk of illnesses like heart disease and type 2 diabetes.

Is it OK to drink the liquid from canned beets? ›

While not as popular as other canned vegetables like corn or green beans (via USA Today), canned beets are an honorable underdog, and so is their liquid. Plain or salted, you should never get rid of the liquid from canned beets because it is completely edible!

Can you drink the beet juice out of canned beets? ›

It is generally safe to drink the liquid in a can of beetroot, as it is usually a mixture of the beet juice and water.

Is the liquid in canned beets good for you? ›

Beet juice may boost stamina to help you exercise longer, improve blood flow, and help lower blood pressure, some research shows. Why? Beets are rich in natural chemicals called nitrates. Through a chain reaction, your body changes nitrates into nitric oxide, which helps with blood flow and blood pressure.

Are Aunt Nellie's pickled beets good for you? ›

Aunt Nellie's Pickled Beets contain no fat, saturated fat or cholesterol; they are kosher and gluten-free.

How healthy are canned pickled beets? ›

They are a good source of potassium, calcium, and iron. The micronutrient content of pickled beets varies depending on how the beets were processed. Because pickled beets are fermented, they are rich in probiotics. Probiotics are "friendly bacteria" present in your digestive system.

Are pickled beets healthier than canned beets? ›

Pickled beets offer the same health benefits of beets, but there may be some differences between commercially-canned brands in terms of added sugar and salt. With only 74 calories in a half cup of sliced pickled beets, it has ‌practically‌ ‌no fat‌ and no cholesterol.

What makes canned beets taste better? ›

One way to liven up canned beets is to give them a splash of citrus juice. According to research from the journal Chemical Senses, citric acid on the tongue can evoke the olfactory sensation of fresh citrus flavor. Basically, you're borrowing some freshness from a lemon and transferring it to your canned beets.

What happens if you use regular salt instead of canning salt? ›

Table salt is safe to use for canning. However, it usually contains anticaking additives that may make the brine cloudy or produce sediment at the bottom of the jar. Iodized salt is not recommended for any home food preservation because it may cause darkening, discoloration, or spotting.

Why do beets turn white when canned? ›

The pigments in beets are sensitive to high temperatures, causing them to turn into a colorless compound during canning. Their color will often return to a darker red after a few days of storage at room temperature.

Is it OK to eat beets out of the can? ›

And canned is fine but just make sure that it is in natural juice instead of syrup, and if you find low salt/no salt varieties, that is even better for you. I personally find that fresh beetroots taste very different to the canned variety, but nutrition wise, enjoy whichever is more convenient for you.

How do you eat canned pickled beets? ›

There are numerous ways to eat canned beets. You can eat them straight out of the can or add them to your salad with a dash of lemon juice and olive oil.

How long are beets good for after opening the can? ›

Canned beets have a longer shelf life than fresh beets and can be stored in a cool, dry place for up to two years. Once the can of beets is opened, store leftovers in an airtight container in the refrigerator and use them up within three to five days.

Are canned pickled beets good for you? ›

Antioxidants. Raw pickled beets are still a great source of antioxidant compounds that protect the body from free radical damage. Antioxidants such as selenium, flavonoids, and vitamins A, E, and C can be found in pickled beets, as long as they were not cooked prior to canning.


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