Is it necessary to process the jars in a water bath canner?

Processing is highly recommended for long-term storage. It ensures a proper seal and prevents spoilage. If you don't want to can the beets, you can store them in the refrigerator, but they will only last for a few weeks.

Can I use different spices?

Absolutely! Feel free to experiment with your favorite spices.

Can I use sugar substitutes?

While you can try using sugar substitutes, be aware that they may affect the flavor and texture of the pickled beets. Some sugar substitutes may not dissolve as well as granulated sugar, so you may need to adjust the recipe accordingly.

Mennonite Pickled Beets Recipe - Traditional Recipe

Name: Mennonite Pickled Beets
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)

Description

Mennonite Pickled Beets are a sweet, tangy, and warmly spiced treat, made with vinegar, sugar, onions, and a touch of cinnamon and cloves. A cherished family recipe that turns fresh beets into a long-lasting favorite.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

Place beets in a large pot, cover with water, and bring to a boil. Reduce heat and simmer 30–45 minutes until tender.
Drain and rinse with cold water. Peel skins, trim ends, and slice into 1/4-inch rounds.
In a saucepan, combine vinegar, sugar, water, salt, cinnamon, cloves, and allspice. Bring to a boil, stirring until dissolved.
Add sliced beets and onions to the brine. Simmer 10–15 minutes, stirring occasionally.
Sterilize canning jars and lids. Use a slotted spoon to pack beets and onions into jars, leaving 1/2-inch headspace.
Pour hot brine over beets, covering completely and maintaining 1/2-inch headspace.
Remove air bubbles by tapping jars or using a spatula. Wipe rims clean.
Place lids and rings on jars, fingertip-tight.
(Optional) Process jars in a boiling water bath: 10 minutes for pints, 15 minutes for quarts. Adjust for altitude per USDA guidelines.
Cool jars on a towel-lined surface. Check seals after 12–24 hours. Refrigerate unsealed jars and use within a few weeks.

Notes

For best flavor, let pickled beets sit for at least 24 hours before serving. Properly sealed jars can be stored in a cool, dark place for up to a year.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Pickling
Cuisine: Mennonite

Nutrition

Serving Size: 1/2 cup
Calories: 90
Sugar: 18g
Sodium: 150mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg