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Beet Pickles

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Yield: 7 – 8 Pints


7 pounds red beets (2 to 2 ½ inches in diameter)
4 to 6 onions (2 to 2 ½ inches diameter) peeled & thinly sliced

Pickling Solution Ingredients:

4 cups white vinegar (5% acetic acid)
1 1/2 teaspoons canning and pickling salt
2 cups water
12 whole cloves
2 sticks cinnamon


  1. Wash beets and trim off tops, leaving 1 inch of stem and the roots intact (to prevent bleeding of color). Cook unpeeled until skins can be slipped off easily and beets are tender. (approx. 25-30 min) CAUTION: Drain and discard liquid carefully
  2. Cool beets. Trim roots and stems and slip off skins. Cut into ¼ inch slices.
  3. Combine vinegar, salt, water and sugar to make pickling solution. Tie spices in a cheese cloth bag and add to pickling solution. Bring to a boil, add beets and sliced onions and simmer 5 minutes more. Remove spice bag.
  4. Pack hot beets and onions into clean, hot pint jars. Pour boiling hot pickling solution over beets, leaving ½ inch headspace. Remove bubbles with a knife or rubber spatula. Wipe jar rims with clean cloth.
  5. Cap jars with pretreated lids and adjust caps.
  6. Process in a boiling water canner: 30 minutes for pints or quarts.

Recipe from UW Extension, Cooperative Extension’s Wisconsin Safe Food Preservation Series: Homemade Pickles & Relishes

Civil Rights Statement: University of Wisconsin, U.S. Department of Agriculture and Wisconsin counties cooperating. An EEO/AA employer, University of Wisconsin-Extension provides equal opportunities in employment and programming, including Title VI, Title IX and Americans with Disabilities Act (ADA) requirements.