old fashioned beet pickle recipe

Written ByJenny Smyth Posted on
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The Best old fashioned beet pickle recipe

I’m so excited to share with you my family’s old-fashioned beet pickle recipe. This recipe has been passed down through generations, and it’s a staple at our family gatherings and holidays.

The moment I take out the jar of pickled beets, everyone knows it’s time to get together and enjoy some good food. The process of making these pickles is quite simple, but the end result is absolutely worth the effort.

You’ll need to start by preparing the beets, which involves boiling them until they’re tender, then letting them cool. Once they’re cool, you can slice them up and start the pickling process.

I like to use a combination of white vinegar and sugar to give my pickles a nice balance of sweet and tangy flavors. The beets will sit in their brine for a few days before they’re ready to eat, but trust me, it’s worth the wait.

The first time I tried this recipe was when I was a kid, and I was hooked from the very first bite. My kids love helping me make these pickles, and it’s become a fun family tradition for us.

We always have a big batch of pickled beets on hand, whether we’re hosting a holiday dinner or just need a quick snack for school lunches. The best part about this recipe is that it’s incredibly versatile – you can serve the pickles as is, or use them as a topping for sandwiches or salads.

Old Fashioned Beet Pickles

4.8 from 1983 votes

These tangy-sweet pickled beets are a classic preserve, perfect for adding a burst of color and flavor to salads, sandwiches, or a charcuterie board. The beets are simmered until tender, then packed in a spiced vinegar brine that mellows and deepens over time.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 85 kcal

🥘Ingredients

For the Beets

2 pounds fresh beets, scrubbed and trimmed
Water, as needed for boiling

For the Brine

1 cup apple cider vinegar
1 cup water
1 cup granulated sugar
1 teaspoon pickling salt
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon allspice berries
1 cinnamon stick, broken in half
2 whole cloves

👨‍🍳Directions

1Place the beets in a large pot and cover with cold water by 2 inches.
2Bring to a boil over high heat, then reduce to a gentle simmer and cook for 30 to 40 minutes, until the beets are tender when pierced with a fork.
3Drain the beets and let them cool until safe to handle.
4While the beets cook, prepare the brine.
5In a medium saucepan, combine the apple cider vinegar, water, sugar, pickling salt, peppercorns, mustard seeds, allspice berries, cinnamon stick, and cloves.
6Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar, then reduce the heat and simmer for 5 minutes.
7Once the beets are cool enough to handle, slip off the skins using your fingers or a paper towel.
8Slice the beets into 1/4-inch thick rounds or wedges, depending on your preference.
9Pack the sliced beets tightly into the sterilized jars, leaving about 1/2 inch of headspace at the top.
10Pour the hot brine over the beets in the jars, covering them completely and maintaining the 1/2 inch headspace.
11Use a chopstick or thin spatula to gently remove any air bubbles.
12Wipe the jar rims clean with a damp cloth, then seal with the lids and rings.
13Process the jars in a boiling water bath for 10 minutes (adjust for altitude if needed).
14Remove the jars with tongs and place them on a towel to cool undisturbed for 12 to 24 hours.
15Check the seals by pressing the center of each lid; it should not pop back.
16Store sealed jars in a cool, dark place for at least 2 weeks before opening to allow flavors to develop.

🔧Equipment

Large pot
Medium saucepan
Sharp knife
Cutting board
Mason jars with lids (4 half-pint or 2 pint)
Canning funnel
Tongs
Clean kitchen towel

📊Nutrition Facts (per serving)

🔥Calories: 85 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 17g🥩Protein: 1g

📝Notes

For a softer pickle, boil the beets a few minutes longer. The brine can be reused once for a milder batch. Store any unsealed jars in the refrigerator and consume within 3 weeks.

Watch Video Of How Old Fashioned Beet Pickles Works

This old-fashioned beet pickle recipe is perfect for any occasion – whether you’re hosting a holiday dinner or just need a quick snack for school lunches.

My kids love helping me make these pickles, and it’s become a fun family tradition for us.

We always have a big batch of pickled beets on hand, and they’re easy to store in the fridge for later use.

❓ Frequently Asked Questions About Old Fashioned Beet Pickles

Q: What type of beets should I use for this recipe?

You can use either red or golden beets for this recipe, but keep in mind that red beets will give your pickles a slightly different color.

Q: Can I make this recipe in advance?

Yes, you can make this recipe in advance by preparing the beets and letting them sit in their brine for several days before serving.

Q: How long do pickled beets keep?

Pickled beets will keep for several weeks in the fridge, but they’re best consumed within a week or two.

Q: Can I add other spices or herbs to my pickles?

Yes, feel free to experiment with different spice blends or herbs to give your pickles a unique flavor.

Q: Are pickled beets healthy?

Pickled beets are low in calories and rich in fiber, vitamins A and C, and potassium – making them a nutritious addition to any meal.

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