Name: Mennonite Pickled Beets Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mennonite
Ingredients: 4 pounds fresh beets, scrubbed well and trimmed (leave about 1 inch of the stems on); 1 large onion, thinly sliced; 2 cups white vinegar (5% acidity); 1 1/2 cups granulated sugar; 1 cup water; 1 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; Pinch of ground allspice (optional)

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Introduction

This traditional Mennonite pickled beets recipe offers a delightful balance of sweet and tangy flavors, perfect for adding a vibrant touch to any meal. With simple ingredients and straightforward steps, you can enjoy fresh homemade pickled beets all year round.

A clear glass jar filled with deep red beet slices layered neatly inside, with a small sprig of green herb on top and a silver spoon resting inside the jar. The jar sits on a round wooden board placed on a white marbled surface. Next to the jar, there is one whole beet slice and a small stack of beet slices in the background. Soft natural light highlights the rich red color and smooth texture of the beets. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pounds fresh beets, scrubbed well and trimmed (leave about 1 inch of the stems on)
1 large onion, thinly sliced

2 cups white vinegar (5% acidity)
1 1/2 cups granulated sugar

1 cup water
1 teaspoon salt

1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch of ground allspice (optional)

Instructions

Step 1: Place the beets in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 30–45 minutes until they are tender.
Step 2: Drain the beets and rinse them with cold water. Peel off the skins, trim the ends, and slice the beets into 1/4-inch rounds.
Step 3: In a saucepan, combine the vinegar, sugar, water, salt, cinnamon, cloves, and allspice. Bring the mixture to a boil, stirring until the sugar and salt dissolve.

Step 4: Add the sliced beets and onions to the brine. Simmer for 10–15 minutes, stirring occasionally to ensure even flavor distribution.
Step 5: Sterilize canning jars and lids according to safe canning practices. Use a slotted spoon to pack the beets and onions into the jars, leaving 1/2-inch headspace at the top.
Step 6: Pour the hot brine over the beets, making sure they are completely covered and maintaining the 1/2-inch headspace.

Step 7: Remove any air bubbles by gently tapping the jars or running a spatula along the inside edges. Wipe the rims clean to ensure a good seal.
Step 8: Place the lids and screw on the rings fingertip-tight without over-tightening.
Step 9: (Optional) Process the jars in a boiling water bath for 10 minutes if using pint jars, or 15 minutes for quart jars. Adjust processing time for altitude as recommended by USDA guidelines.

Step 10: Allow the jars to cool on a towel-lined surface. After 12–24 hours, check the seals. Refrigerate any jars that did not seal properly and use those within a few weeks.

Tips & Variations

For a spicier kick, add a few whole peppercorns or a sliced jalapeño to the brine.
If you prefer softer beets, simmer them a little longer before slicing.

Use apple cider vinegar instead of white vinegar for a slightly milder, fruity flavor.
Ensure jars and lids are properly sterilized to prevent spoilage and ensure a long shelf life.

Storage

Store sealed jars in a cool, dark place for up to one year. Once opened, keep refrigerated and consume within 3 to 4 weeks for the best flavor and freshness. Reheat gently or enjoy cold directly from the jar.

How to Serve

A clear glass jar filled with dark red, sliced pickled beets, each slice showing a bright red circular pattern with a slightly translucent texture, stacked closely inside the jar. The jar is placed on a rough, wooden surface with whole beets in the blurred background and a spoon in the foreground holding a few shiny, deep red beet pieces, showing a wet texture. The lighting highlights the vibrant red colors and the smooth glass reflecting light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How long do pickled beets last?

Unopened, properly canned pickled beets can last up to one year when stored in a cool, dark place. After opening, they should be refrigerated and used within 3 to 4 weeks.

Do I have to process the jars in a boiling water bath?

While it’s optional for this recipe if you plan to refrigerate and use the pickled beets quickly, processing the jars in a boiling water bath helps create a vacuum seal for long-term shelf storage and reduces the risk of spoilage.