Traditional Pickled Beets Recipe: A Sweet and Tangy Classic

In a large saucepan, combine the reserved beet water, white sugar, vinegar, and pickling salt. Bring this mixture to a quick boil. Carefully pour the hot brine over the beets in the jars, ensuring to leave about ½ inch of headspace. Wipe the rims of the jars clean and seal them with the lids.

Step 3: Making the Brine

To process the jars, place a rack at the bottom of a large canning pot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the pot using tongs. Make sure the jars are covered with at least 1 inch of boiling water. Allow them to boil for 10 minutes, then remove the jars and let them cool on a towel.

Step 4: Processing the Jars

For the best flavor and texture, always choose small, tender beets. Store your pickled beets in a cool, dark place, where they can last for months. For optimal taste, wait at least a week before opening a jar to allow the flavors to develop beautifully. Additionally, the leftover brine can be reused for your next batch of pickled beets!