How to Can Pickled Beets (Water Bath) | Step-by-Step
- Lisa
- Oct 7
- 4 min read
If you’re wondering “can pickled beets” be safely canned at home, the answer is yes—here’s the water-bath method I use with 5% vinegar, ½-inch headspace, and altitude-based times.
Old-fashioned, tangy, and pantry-friendly—this guide walks you through how to water-bath can pickled beets using 5% vinegar, correct ½-inch headspace, and processing times by altitude so your jars seal safely and stay shelf-stable. I’ll show you the exact flow I use in my own kitchen, with tips to keep your beets crisp and your process calm.
At a Glance
Method: Boiling water bath (hot pack)
Yield: ~8 pints (varies by beet size)
Total Time: ~2 hours
Headspace: ½ inch
Best For: Salads, sandwiches, charcuterie, holiday sides
Ingredients & Equipment
Beets & Brine
Fresh beets (similar size for even cooking)
5% white vinegar (check the label)
Sugar
Water
Whole spices (cinnamon sticks, whole cloves)
Optional: sliced onion
Canning Gear
Water-bath canner (or deep stock pot with rack)
Mason jars (pint or quart), new lids and rings
Jar lifter, canning funnel, non-metal spatula/bubble remover
Clean towels, labels/marker
Safety First (Please Read)
Use vinegar labeled 5% acidity and follow boiling water bath times by altitude for pickled beets. Tested guidelines from the National Center for Home Food Preservation (NCHFP) recommend hot-pack pints or quarts: 30 min (0–1,000 ft), 35 min (1,001–3,000 ft), 40 min (3,001–6,000 ft), 45 min (6,000+ ft).
Step 1: Choose Beets for Pickling & Prep the Beets
Pick firm, fresh beets—small to medium roots are best for even texture.
Scrub well; trim stems to about 1 inch to reduce bleeding while cooking.
Cook beets in simmering water until just tender (a knife slides in with gentle resistance).
Cool slightly; slip skins off with your fingers. Slice or quarter to your preferred size.
Tip: Slightly undercooked is better than overcooked at this stage—texture holds up through processing.
Step 2: Make the Pickling Brine (Vinegar 5% + Spices)
Ingredients
4 Cups Sugar
4 Cinnamon Sticks
2 Tablespoons of Pickling Spices
3 Teaspoons of Kosher Salt
7 Cups White Vinegar 5%
3 Cups Water
In a non-reactive pot, combine 5% vinegar, water, sugar, and canning salt.
Add whole spices (and onion slices if using).
Bring to a simmer for 10–15 minutes to bloom the spices and fully dissolve sugar/salt.
Note: Don’t use “cleaning vinegar” or anything under 5% acidity. Flavored or lower-acid vinegars can throw off pH. Also, discard beet cooking water; jars are filled with fresh hot brine for correct acidity.
Water-Bath Canning: Fill, Headspace, Process
Step 3: Prepare Jars & Canner
Wash jars, lids, and rings. Keep jars hot (in the canner water or a 200°F oven).
Fill the canner with enough hot water to cover jars by 1–2 inches.
Bring water to a gentle simmer and keep it hot (not boiling yet).
Step 4: Hot-Pack the Jars
Using a funnel, pack hot beets (and a few onion slices if using) into hot jars.
Ladle in hot brine, leaving ½-inch headspace.
Slide a non-metal spatula around the inside to de-bubble. Top off with brine if needed to restore headspace.
Wipe rims, apply new lids, and screw on rings finger-tight.
Safety First
Use vinegar labeled 5% acidity and follow boiling water bath times by altitude for pickled beets. Tested guidelines from the National Center for Home Food Preservation (NCHFP) recommend hot-pack pints or quarts:
30 min (0–1,000 ft)
35 min (1,001–3,000 ft)
40 min (3,001–6,000 ft)
45 min (6,000+ ft)
Step 5: Water-Bath Process (Altitude Matters)
Place jars on the rack in the canner, ensuring they’re covered by 1–2 inches of water.
Bring to a rolling boil, then start timing per your altitude:
Processing Times – Pickled Beets (Hot Pack)
0–1,000 ft: 30 minutes
1,001–3,000 ft: 35 minutes
3,001–6,000 ft: 40 minutes
6,001+ ft: 45 minutes
When time is up, turn off heat. Wait 5 minutes before lifting jars to reduce siphoning.
Set jars on a towel (no drafts). Do not retighten rings. Let rest 12–24 hours.
Step 6: Check Seals, Label & Store
Remove rings, check for a firm seal (center doesn’t flex).
Wipe jars, label with product and date.
Store in a cool, dark place. For best quality, enjoy within a year.
Any unsealed jar? Refrigerate and enjoy within a few weeks.
Serving Ideas
Slice into salads with goat cheese and walnuts.
Tuck into sandwiches/burgers for a sweet-tart bite.
Holiday side with roast meats.
Dice into deviled eggs or potato salad—grandma would approve.
Troubleshooting
Soft/Rubbery Beets: Likely overcooked before brining. Cook less initially.
Floating Beets: Pack more snugly and de-bubble thoroughly.
Cloudy brine? Usually ground spices—use whole spices for clarity.
Siphoning (Liquid Loss): Boil too vigorous or jars moved too soon—let jars rest 5 minutes in hot water before removing.
Seal Failures: Wipe rims cleaner, check headspace, use new lids. Reprocess within 24 hours or refrigerate.
Frequently Asked Questions
Can I water-bath can pickled beets?
Yes. Because the beets are acidified with 5% vinegar, they’re safely processed in a boiling water bath when you follow the altitude-based times above.
Do I really need 5% vinegar?
Yes. Canning safety depends on acidity. Always use vinegar labeled 5% acidity—don’t substitute lower-acid vinegars.
What headspace should I use?
½ inch for pints or quarts.
Can I water-bath plain (unpickled) beets?
No. Plain beets are low-acid and must be pressure canned. Water-bath canning is for pickled (acidified) beets only.
How long before I can eat them?
They’re delicious right away, but the flavor balances after 1–2 weeks.
Notes for Fellow Canners
Stick with whole spices; ground spices cloud the brine.
Golden and Chioggia beets work—expect paler brine.
If you adjust spices, do not reduce the 5% vinegar below safe ratios.
Helpful Resources & Next Steps
Print out the Beginner's Guide to Home Canning
Want to grow your own beets from seed? Grab the Victory Garden Kit (over 400 organic seeds with lots of varieties)
