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

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

Looking for a delicious way to preserve your garden’s beet harvest or take advantage of a great farmer’s market haul? This Big Batch Pickled Beets Recipe is the perfect solution! Whether you’re a seasoned canner or just diving into food preservation, this recipe will yield tangy, slightly sweet pickled beets that are perfect for salads, charcuterie boards, or snacking straight from the jar.

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

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