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

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  • Sterilize your jars and lids (boil or run through the dishwasher).

  • Pack sliced beets into hot, sterilized pint jars, leaving ½ inch headspace.

  • Pour hot brine over the beets, still maintaining ½ inch headspace.

  • Remove air bubbles with a utensil. Wipe jar rims, place lids on, and screw bands on finger-tight.

Optional: Water-Bath Canning for Long-Term Storage

  • Place filled jars into a boiling water canner.

  • Process for 30 minutes (adjust for altitude if necessary).

  • Remove jars and let cool for 12–24 hours.

  • Check that the lids have sealed properly before storing.

Storage

  • Refrigerator Method (No Canning): Store in the fridge for up to 3 months.

  • Canned & Sealed Jars: Store in a cool, dark place for up to 1 year.

Tips and Variations

  • Add a few sliced onions or garlic cloves to each jar for extra depth.

  • Use apple cider vinegar instead of white vinegar for a milder, sweeter flavor.

  • Prefer spicy? Add red pepper flakes or jalapeños to each jar before sealing.

 Serving Ideas

  • Add to a cold salad with goat cheese and arugula

  • Serve on a charcuterie board or antipasto platter

  • Enjoy as a side dish with grilled meats or roasted vegetables

  • Dice and toss into grain bowls or wraps for a punch of flavor

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