Canned Pickled Beets Recipe
User Reviews
4.7
Canned Pickled Beets Recipe
Description
The process starts by washing beets and trimming the tops, leaving a small portion to facilitate peeling after cooking. Boiling them until barely tender allows easy skin removal when submerged in ice water. After peeling, the beets are cut into preferred chunk sizes. A non-reactive pot is used to boil together white vinegar, sugar, water, pickling salt, and mixed pickling spices in a cheesecloth bag, creating a balanced sweet and sour brine with aromatic spices.
Once the brine simmers, the beet chunks are added back to soften into the pickling liquid. The beets and hot pickling brine are carefully ladled into sterilized pint jars with appropriate headspace and air bubbles removed. The filled jars are sealed tightly to enable preservation. These canned pickled beets develop a vibrant color and a tangy, sweet flavor accented by the spices, making them a versatile condiment or side dish addition.
The instructions emphasize cleanliness to ensure a safe seal and successful preservation. Using small beets allows for easier cooking and handling. This recipe is suitable for those seeking homemade canned pickled vegetables to extend freshness beyond the harvest season.
Ingredients
- 4-5 pounds beet small, 40-48 count
- 2 teaspoons pickling salt
- 1 1/2 cups white sugar
- 3 cups white vinegar
- 2 tablespoons mixed pickling spice tied in cheesecloth bag
- 1 cup water
Instructions
- Wash the beets and remove most of the tops, leaving about 1/2 inch of beet top remaining.In a large boiling pot of water, cook the beets until barely tender.Remove from the stove.
- Submerge the beets in a large bowl of ice water, I find this helps the skins come off with more ease.
- Cut off the tops and the roots completely, then remove the skin.Peel and slice beets into preferred size, I like larger chunks and not slices.
- Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot and bring mixture to a boil; reduce the heat and simmer 10 minutes.
- Add the beets to the pickling liquid and return to a boil.Remove the spice bag.Carefully ladle the beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace.
- Remove any air bubbles with a non-metal utensil.Add additional pickling liquid, if needed, to keep the proper headspace.
- Wipe the jar rims thoroughly with a clean damp cloth, failure to do this can result in the jars not sealing properly!
- Seal the jars and process for 35 minutes in a boiling water bath.
- For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 527kcal | 26% |
| Carbohydrates | 120g | 40% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Sodium | 3852mg | 161% |
| Potassium | 1505mg | 32% |
| Fiber | 13g | 52% |
| Sugar | 105g | 210% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 23.4mg | 26% |
| Calcium | 104mg | 10% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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