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It is root vegetable season in the Catskills! One of our favorites this time of year is beets! Thank you to Deborah Stevens for submitting this canning recipe to our September Fresh from the Catskills canning post!

Pickled Beets:

Ingredients – (Pickling Liquid)

  • 3 quarts beets (about 24 small)
  • 3 1/2 cups cider vinegar
  • 1 1/2 cups water
  • 2 cups sugar
  • 1 tablespoon pickling spice
  • 1 stick cinnamon


Sterilize jars, (Pints or Quarts) Fill water bath canner, bring the jars to a boil. Tip: you can also use a dishwasher without soap, the dry cycle heat sterilized them.

To make your pickling liquid, combine all ingredients except beets in a large sauce pot.

Bring you vinegar water mixture to a boil; reduce heat. Simmer 15 minutes. Remove cinnamon stick.

Cook (boil) the beets and remove the skins. Let cooked beets sit until cool enough to handle (or cover with cool water to speed up the process), then remove the skins. They should slip off easily, with just a little help from a paring knife on stubborn spots.

Slice or cut beets into evenly sized sections so they fit in the jars more easily.

Pack beets into hot/warm jars, leaving 1/4 inch head space.

Ladle hot pickling liquid over beets, leaving 1/4 inch headspace. Remove air bubbles with a thin plastic spatula of chopstick.

Wipe jar rims and screw on two-piece caps until finger tight.

Process pints or quarts 30 minutes in a boiling water canner.

Remove from water canner into a towel.


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