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Freshly made spicy pickled beets being served in a small white bowl. One of the sliced beets is being held upto show off the deep burgundy color of the beets.
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Spicy Pickled Beets Canning Recipe

An old fashioned spicy pickled beets canning recipe with cinnamon, cloves, and allspice. A fantastic way to preserve fresh from the garden beets.
Course Condiment
Cuisine American
Keyword spiced pickled beets
Prep Time 30 minutes
Cook Time 30 minutes
Canning 30 minutes
Total Time 1 hour 30 minutes
Servings 6 pints
Cost $4-20

Instructions

Step 1: Cook the Beets

  • Wash and trim the beets. Boil until tender enough to pierce with a fork, then drain.

Step 2: Make the Pickling Brine

  • Combine sugar, water, vinegar, and spices in a saucepan. Heat until the sugar dissolves and the brine comes to a boil.

Step 3: Peel and Slice the Beets

  • Allow the beets to cool slightly, then peel off the skins and slice the beets.

Step 4: Fill the Jars

  • Pack sliced beets into hot jars. Pour hot brine over the beets, leaving proper headspace. Remove air bubbles, wipe rims, and apply lids and rings fingertip tight.

Step 5: Water Bath Process

  • Process jars in a boiling water bath for 30 minutes. Start timing once the water returns to a full boil.

Step 6: Cool and Store

  • Remove jars and let cool undisturbed for 12–24 hours. Check seals before storing in a cool, dark place.