Beatrice's Icelandic pickled beets
User Reviews
5
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr 20 mins
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Servings
20 servings
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Calories
39 kcal
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Cuisine
Icelandic
Beatrice's Icelandic pickled beets
Description
This recipe offers two methods for preparing pickled beets: a straightforward refrigerator version and a canning-friendly version adapted from Bernardin guidelines. The beets are first cooked whole until tender, then peeled while wearing gloves to avoid staining. For the refrigerator method, a spiced brine combining white vinegar, water, brown sugar, and pickling spice is boiled and then poured over alternating layers of beets and sugar in clean jars or a casserole dish. After cooling, the product is refrigerated to allow flavors to meld. The pickled beets are ready to eat after 24 hours, though their flavor improves with time.
The canning method involves sterilizing jars and lids, then packing peeled beets into jars covered with a similar hot brine mixture. The jars are processed in a boiling water canner to ensure safe preservation for longer storage. The spice blend imparts aromatic notes that complement the earthy sweetness of the beets, balanced by vinegar sharpness and brown sugar sweetness.
The final pickled beets are tender with a rich combination of sweet, sour, and spiced flavors, fitting well as accompaniments to hearty or savory dishes. The cautionary advice regarding screw bands implies proper canning technique is important for safety and quality. This traditional preservation method extends beet enjoyment beyond the harvest season.
Ingredients
Fridge version:
- 5 cups beets washed, ends and roots left untouched, cooked
- 1 cup white vinegar
- 3 cups water
- ½ cup brown sugar
- 1.5 tablespoon pickling spice
Safe-for-canning version (recipe adapted very slightly from Bernardin):
- 5 cups beet 1250 ml, prepared
- 1 ¼ cups white vinegar 312 ml
- 1 cup water 125 ml
- 1 cup brown sugar 125 ml
- 1.5 tablespoon pickling spice
Instructions
- Place beets in a large saucepan. Cover with water and bring to a boil. Cover with lid and simmer 40 minutes until beets test tender with fork. Drain, and rinse under cold water. Wearing plastic gloves, peel beets.
Fridge version:
- In a small saucepan, bring water, vinegar and pickling spice to a boil. Cover and continue cooking for 15 additional minutes.
- In your clean jars or in a large casserole dish, arrange alternating layers of beets and brown sugar. Cover with brine.
- Cover with lid, and let cool. Transfer to fridge, and let flavours meld for at least 24 hours. The beets will be ready to eat then, though their flavour will intensify a bit with every day.
Safe-for-canning version:
- Place 3 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer. Set screw bands aside, and immerse sealing discs in hot, but not boiling water. Keep jars and lids sealing discs hot until ready to use.
- In a small saucepan, bring water, vinegar, brown sugar and pickling spice to a boil. Cover and continue cooking for 15 additional minutes.
- Pack beets into hot jars to within ¾ inch (2 cm) of the top. Add hot pickling liquid to cover beets, leaving ½ inch (1 cm) of headspace at the top of the jar. Cover with hot sealing discs, and then screw bands just enough to meet resistance (do not tighten all the way).
- Return filled jar to rack in canner. Repeat for remaining beets and hot brine. When canner is filled, ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil before starting to count processing time. Boil filled jars for 30 minutes.
- When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed for 24 hours. DO NOT RETIGHTEN screw bands.
Notes
- Do not retighten screw bands after processing to ensure proper seal and safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Calories | 39kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 30mg | 1% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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