How to Pickle Beets (Simple & Safe with Canned Beets)

To pickle beets safely using canned beets, simmer a spiced brine of apple cider vinegar, sugar, and salt for 15 minutes, then pour it over drained beets in sterilized jars and process in a boiling water bath—10 minutes for pints, 15 for quarts. This method is safe, easy, and flavorful.

Pickling beets at home doesn’t have to be a giant production. In fact, I often take a shortcut by using store-bought canned beets. They’re already cooked, they’re shelf-stable, and when used with a properly prepared brine, they make for delicious, safe, home-canned pickled beets with less mess and fuss.

This is the exact method I’ve used for years, and it works every time. Below, I’ll walk you through how to do it, step-by-step, using my tried-and-true recipe and USDA-recommended water bath canning guidelines.

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🥫 Ingredients (Single Batch)

• 6–8 cans of sliced or whole beets, drained
• 2 cups sugar
• 2 sticks cinnamon
• 1 tablespoon whole allspice
• 1½ teaspoons canning & pickling salt
• 3½ cups apple cider vinegar (5% acidity)
• 1½ cups beet juice (from cans) or water

📌 Tip: Always use vinegar with 5% acidity for safe canning. For more, see: ✅ Best Vinegar for Pickling | Every Type Compared.

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🧂 Step 1: Make the Pickling Brine

In a large non-reactive pot (stainless steel or enamel), combine:

• Vinegar
• Sugar
• Salt
• Spices
• Beet juice or water

Bring it to a boil, then lower the heat and simmer for 15 minutes. This step infuses the brine with warm spice and ensures all the sugar and salt dissolve.

📝 Note: Remove the cinnamon sticks once simmering is complete.

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🧼 Step 2: Prep the Jars

While your brine simmers:

1. Wash jars thoroughly with hot, soapy water.
2. Check for chips or cracks.
3. Sterilize jars in boiling water (or run through the dishwasher with a sanitize cycle).
4. Keep jars hot until ready to fill.

Boil your canning lids separately and reduce heat to keep them warm.

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🥄 Step 3: Pack the Beets

• Fill hot jars with drained beets, leaving 1 inch of headspace.
• Pour hot brine over beets, still leaving that 1-inch space.
• Wipe jar rims clean with a damp cloth.
• Affix lids and rings until fingertip tight.

🥄 Packing Tip: Wide-mouth pint jars work best here. See: ✅ 6 Best Jars for Pickling | What I’ve Used for 50+ Years.

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🫙 Step 4: Process in a Water Bath

Place sealed jars into a boiling water canner. Water should cover the tops by at least 1 inch.

• Pint jars: Process for 10 minutes
• Quart jars: Process for 15 minutes

Once time is up, remove jars carefully and place them on a towel-lined counter. Let them sit undisturbed for 24 hours.

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✅ Step 5: Seal Check & Storage

After 24 hours:

• Press the center of each lid—if it doesn’t flex, it’s sealed.
• Wash, dry, and label each jar with the date.
• Store in a cool, dry pantry.

Unsealed jars should be refrigerated and eaten within 2 weeks.

📦 For more tips: ✅ Do Pickles Need to Be Refrigerated? | How to Store Them Right

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🫙 Making a Double Batch (Great for Sharing or Stocking Up)

If you’re planning to give some away or just want to stock the pantry for the long haul, here’s the double batch version. It makes about 12 to 16 pint jars depending on how full you pack them:

• 12–16 cans of beets
• 4 cups sugar
• 4 sticks cinnamon
• 2 tablespoons whole allspice
• 3 teaspoons canning & pickling salt
• 7 cups apple cider vinegar (5% acidity)
• 3 cups beet juice (from cans) or water

Follow the exact same process: simmer the brine for 15 minutes, remove the cinnamon sticks, pack hot jars, pour brine, and water bath can as usual—10 minutes for pints or 15 for quarts.

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🧪 Safety Notes

• Never skip the water bath process—it’s what makes the beets shelf-stable.
• Always use tested ratios of vinegar, sugar, and salt. Don’t adjust vinegar down or water up.
• Stick with trusted recipes like this one or USDA-tested sources.

Want to make it sweeter or spicier? Feel free to add cloves or more allspice—but don’t mess with the acid or liquid ratios.

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🥄 Final Thoughts

Pickling beets with canned beets saves hours compared to starting from scratch, and the end result is still every bit as tasty. Whether you’re making a few jars for yourself or enough to share with family, this method is fast, safe, and deeply satisfying.

If you’re new to pickling, this recipe is a great way to get started—low effort, high reward. And trust me: once you taste these, you’ll want to keep a few jars around at all times.

👉 For a complete beginner-friendly guide, check out How to Pickle Just About Anything (Safely and Deliciously).

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Related Reading:

• ✅ How to Pickle Just About Anything (Safely and Deliciously)
• ✅ 5 Best Substitutes for Pickling Salt (And How to Use Them)
• ✅ Pickling vs. Canning: What’s the Difference?
• ✅ How to Safely Reuse Pickling Brine