Homestead Sweet Pickled Beets: Easy and Delicious!

As summer winds down and the first hints of frost start to whisper through the garden, there’s a special tradition in our family that marks the changing seasons: making sweet pickled beets.

While my kids rave about their beloved dill pickles, for me, there’s no contest—sweet pickled beets are the true star of the show. This recipe is more than just a favorite; it’s a cherished family classic that I’ve continued to make since my grandmother passed down the torch.

Growing up, sweet pickled beets were a staple in our household. They were often present on our table, as a side with supper. I have to admit to eating most of my share straight out of the jar!

My grandma, with her green thumb and expert canning skills, was the mastermind behind these tangy-sweet delights. Every autumn, as the beets came in from the garden, she would get to work, transforming the earthy roots into vibrant, flavorful pickles.

When my grandma could no longer manage the canning herself, I took up the mantle and began making the sweet pickled beets just as she had taught me. This recipe has become a way for me to keep our family’s traditions thriving.

Sweet Pickled Beets: Grandma’s Recipe

Here’s how I make these delightful pickles, and why they’ve become my go-to recipe for preserving the taste of autumn.

Homestead Sweet Pickled Beets

Recipe by Jessie

Course: Canning and PreservesDifficulty: Easy

Servings

6

pint jars

Prep time

45

minutes

Cooking time

30

minutes

These sweet pickled beets offer a delightful balance of flavors reminiscent of fall. Perfect as a side dish, salad topping, or a tangy addition to charcuterie boards, this recipe captures the essence of autumn and brings a touch of nostalgia to every bite

Ingredients

• 5 lbs large beets

• 2 c water

• 2 c vinegar

• 1.5 c sugar

• 3 Tbsp pickling spice*

Directions

• Peel beets and cut up into chunks that are approximately 1 inch square.
• Mix water, vinegar, and sugar together in a large stock pot.
• Use a piece of cheesecloth to tie the pickling spice in, and place in the brine mixture (this is so the spice can be removed from the brine once it has flavored the brine). **
• Place the cubed beets in the brine and bring to a boil. Turn down heat, and cook until beets are fork tender. Stir frequently.
• Ladle the hot beets and brine into clean pint jars. Leave about a 1/4-inch headspace at the top of each jar.
• Wipe the rims and edges of the jars with a clean, damp cloth.
• Place the lids on the jars and screw the bands on until they are finger-tight.
• Process in a hot water bath for 10 minutes.
• Remove the jars from the water bath using a jar lifter or tongs and place them on a towel on your countertop. Allow the jars to cool undisturbed for 12-24 hours.
• After cooling, check that the lids have sealed by pressing down in the center. If the lid pops back, it’s not sealed and should be refrigerated and used first.
• Label your jars with the date and store in a cool, dark place. Refrigerate after opening (if they last that long!).

Notes

• *I usually make a huge batch at once, meaning this recipe gets doubled, tripled or quadrupled on a regular basis. When increasing the batch size, the pickling spice is not increased proportionally. Instead, for every doubling of the recipe, increase the pickling spice by only 50%. E.g. a double batch would uses 4.5 Tbsp, not 6.
• **You can also use a tea diffuser ball or a reusable teabag if you don’t have any cheesecloth on hand.

These sweet pickled beets not only capture the essence of fall but also bring a touch of nostalgia with every bite. Their sweet, tangy flavor pairs perfectly with everything from sandwiches to salads and is an excellent addition to any charcuterie board.

So, if you’re looking for a way to add a touch of tradition to your pantry, give this recipe a try. You’ll not only enjoy a delightful pickle but also become a part of a story that spans generations.