Big Batch Pickled Beets Recipe: Sweet, Tangy & Shelf-Stable

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 Ingredients

Beets:

  • 8 pounds fresh beets (about 32 medium-sized)

Brine:

  • 6 cups white vinegar (5% acidity)

  • 3 cups granulated sugar

  • 2 cups water

  • 2 tablespoons pickling salt (or kosher salt)

Optional Whole Spices (for classic flavor):

  • 1 tablespoon whole cloves

  • 2 tablespoons mustard seeds

  • 2 teaspoons whole allspice

  • 2 cinnamon sticks (broken in half)

Instructions

1. Prepare the Beets

  • Wash beets thoroughly, leaving 1–2 inches of stems and root tails to prevent bleeding during boiling.

  • Place the beets in a large stockpot and cover with water.

  • Bring to a boil, then reduce to a simmer for 30–45 minutes, or until fork-tender.

  • Drain and cool slightly. Trim stems and roots, then peel (skins should slip off easily).

  • Slice, quarter, or dice the beets—whatever you prefer!

2. Make the Pickling Brine

  • In a large pot, combine vinegar, sugar, water, and salt.

  • If using spices, place them in a cheesecloth bag or tea infuser and add to the pot.

  • Bring the mixture to a gentle boil, stirring to dissolve sugar and salt.

  • Simmer for 5–10 minutes to infuse the flavors. Remove the spice bag before using the brine.

3. Pack and Process

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