Pickled Golden Beets

Perfect for adding to salads or serving alongside wintry meals for a bit of brightness, these pickled golden beets are always good to have tucked into your pantry.

Pickled Golden Beets

About This Recipe

Yield:makes 3 pints
Active time:45 minutes
Total time:48 hours
Special equipment:boiling water bath canner, pint jars


  • 2 pounds golden beets, boiled, peeled and sliced
  • 2 cups apple cider vinegar
  • 2 cups water
  • 2 tablespoons pickling salt
  • 3 tablespoons pickling spice, divided


  1. 1

    Prepare a boiling water bath canner and 3 pint jars. Place 3 new canning lids in a small saucepan and bring to a gentle simmer.

  2. 2

    Combine vinegar, water and salt in a small saucepan and bring to a boil.

  3. 3

    Divide pickling spice between the three jars.

  4. 4

    Pack the beets into the jars and top with hot brine, leaving 1/2 inch headspace.

  5. 5

    Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.

  6. 6

    Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in).

  7. 7

    When time is up, remove jars from canner and let cool on a folded kitchen towel.

  8. 8

    When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good.

  9. 9

    Store jars in a cool, dark place. They are ready to eat with in 48 hours, but can be kept up to one year.

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