Big Batch Pickled Beets Recipe

 Big Batch Pickled Beets Recipe | Easy Water Bath Canning for Long-Term Storage

Looking to preserve fresh beets in a delicious and tangy way? This big batch pickled beets recipe is the perfect method to enjoy their vibrant flavor year-round. Ideal for home canning, gifting, or simply stocking your pantry, this recipe combines old-fashioned technique with modern simplicity.

 Ingredients

For the Beets:

• 9 pounds fresh beets (about 4 kg)
• Water for boiling

For the Brine:

• 5 cups white vinegar (5% acidity)
• 2 ½ cups white granulated sugar
• 1 tablespoon pickling salt or kosher salt
• 2 cups beet cooking water (reserved from boiling)

Optional Pickling Spices (for flavor depth):

• 2 teaspoons mustard seeds
• 1 teaspoon whole black peppercorns
• 4 whole cloves
• 2 bay leaves
• 1 teaspoon coriander seeds
• 1 cinnamon stick (optional)

 Instructions

Step 1: Prepare the Beets

1. Wash the beets thoroughly to remove any dirt.
2. Place them in a large stockpot and cover with water.
3. Bring to a boil and cook until fork-tender (about 45–60 minutes).
4. Drain the beets, reserving 2 cups of the beet water.
5. Once cool enough to handle, peel the beets and slice them into rounds or wedges.

Step 2: Make the Pickling Brine

1. In a separate large pot, combine the vinegar, sugar, salt, reserved beet water, and pickling spices.
2. Bring to a boil and let simmer for 10 minutes to infuse the flavors.

Step 3: Pack the Jars

1. Sterilize your canning jars and lids by boiling them in water for 10 minutes or using your dishwasher’s sterilize cycle.
2. Pack the sliced beets tightly into the jars, leaving ½ inch of headspace.
3. Pour the hot brine over the beets until completely covered.
4. Wipe the jar rims clean, then seal with lids and rings.

 Optional Water Bath Canning (for long-term storage)

1. Place sealed jars in a boiling water bath canner.
2. Make sure the water covers the jars by at least 1 inch.
3. Process in boiling water for 30 minutes.
4. Carefully remove jars and let them cool undisturbed for 12–24 hours.

 Pickling Time

Let jars sit at least 1 week before opening for best flavor. Store in a cool, dark place.

 Tips for Success

• Use smaller, firm beets for best texture.
• Don’t overboil the beets—they should stay tender but not mushy.
• You can skip water bath processing if refrigerating, but consume within 2–3 months.

 Storage Guide

• Refrigerator (unprocessed jars): Up to 3 months.
• Pantry (processed jars): 8–12 months, unopened.

 Serving Suggestions

• As a side dish with roasts or grilled meats
• Chopped into salads with feta and arugula
• Layered on sandwiches or wraps
• As part of a charcuterie or pickle board