Canning Pickled Beets
This post is all about canning pickled beets!
If you’ve never tried pickled beets before, you’re in for a treat. They’re sweet, tangy, and just a little bit spicy.
Plus, they’re really fun to make at home!
What Are Pickled Beets?
Pickled beets are beets that have been cooked and then soaked in a tasty mix of vinegar, sugar, and spices.
This not only makes them taste amazing but also helps them last a long time in your pantry.
Canning pickled beets is a great way to enjoy this delicious vegetable all year round.
Why Should You Try Canning Pickled Beets?
Canning pickled beets at home is easy, and it’s a great way to use up fresh beets from your garden or the farmer’s market.
Plus, homemade pickled beets taste so much better than store-bought ones!
When you make them yourself, you can add your favorite spices to make them just the way you like.
What You’ll Need:
Before we start, let’s gather everything we need to make these tasty pickled beets.
- Fresh beets (about 3 pounds)
- 2 cups of vinegar (white or apple cider vinegar both work well)
- 1 1/2 cups of sugar
- 1 teaspoon of salt
- 2 cinnamon sticks
- 1 teaspoon of whole allspice
- Jars with lids (for canning)
1: Prepare the Beets
First, we need to get the beets ready. Start by giving your beets a good wash to remove any dirt. Next, trim off the stems and roots. Don’t peel them yet! Put the beets in a big pot, cover them with water, and bring the water to a boil. Let the beets cook for about 30 to 40 minutes, or until they’re nice and tender.
Once they’re cooked, drain the beets and let them cool. Now that they’re cool enough to handle, it’s time to peel them. The skins should slip right off. Just rub them gently with your fingers or a paper towel.
2: Slice the Beets
After peeling, slice the beets into rounds or wedges—however you like them. If you have small beets, you can even leave them whole!
3: Make the Pickling Brine
Now it’s time to make the brine. The brine is what will give your beets that delicious pickled flavor.
In a large pot, combine the vinegar, sugar, and salt. Add the cinnamon sticks and whole allspice. Bring this mixture to a boil, stirring occasionally to make sure the sugar and salt dissolve completely.
4: Pack the Jars
Carefully pack your sliced beets into clean jars. Don’t squish them down too much—just enough so there’s not a lot of empty space. Once your jars are packed with beets, pour the hot brine over the top. Make sure the brine covers the beets completely, but leave a little bit of space at the top of the jar (about 1/2 inch).
Before sealing, you can also drop one of the cinnamon sticks into each jar for extra flavor.
5: Seal the Jars
Wipe the rims of the jars with a clean cloth to remove any spills. Place the lids on top and screw them on tightly.
6: Process the Jars
Now it’s time to can the beets! Place the sealed jars into a large pot of boiling water, making sure the water covers the jars completely. Let them boil for about 30 minutes. This step is important because it helps make sure your pickled beets are safe to store on the shelf.
After 30 minutes, carefully remove the jars from the pot and let them cool. As they cool, you might hear a little “pop” sound—that means the jars have sealed properly!
7: Store and Enjoy!
Once the jars are cool, check the seals by pressing down on the lid. If it doesn’t pop back, you’re good to go! Store your canned pickled beets in a cool, dark place, like a pantry. They’ll be ready to eat in about a week, but the longer they sit, the better they’ll taste!
And that’s it! Now you know how to make canned pickled beets right at home.
This recipe is easy enough for beginners, and the results are absolutely delicious.
Whether you’re adding them to salads, sandwiches, or just enjoying them straight out of the jar, these pickled beets are sure to be a hit.
Happy canning!
