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No Sugar Added Pickled Beets

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No Sugar Added Pickled Beets

  • 7 lbs of 2 to 2 1/2 inch diameter beets
  • 4 to 6 onions (2 to 2 1/2 inch diameter), if desired
  • 6 cups vinegar (5%)
  • 1 1/2 teaspoons canning or pickling salt
  • 2 cups Splenda
  • 3 cups water
  • 2 cinnamon sticks
  • 12 whole cloves

Yield: About 8 pints

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.


   1.   Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

   2. Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes). Caution: Drain and discard liquid.

   3. Cool beets. Trim off roots and stems and slip off skins. Slice into 1/4 inch slices. Peel, wash and thinly slice onions.

   4. Combine vinegar, salt, Splenda, and fresh water in large Dutch oven. Tie cinnamon sticks and cloves in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag.

   5. With a slotted spoon, fill hot beets and onion slices into clean, hot pint jars, leaving 1/2 inch headspace. Cover with boiling hot vinegar solution, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
   6. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.


Pickled whole baby beets - Follow the directions above but use beets that are no more than 1 to 1 1/2 inches in diameter. Pack whole after cooking, trimming and peeling; do not slice.

Table 1. Recommended process time for No Sugar Added Pickled Beets in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Pints 30 min 35 40 45

Pickles for Special Diets

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.