Pickled & Canned Beets

Name: Pickled & Canned Beets
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 3 tbsp pickling spice (such as Ball Mixed Pickling Spice or Bernardin Mixed Pickling Spice) - wrap spices in cheesecloth for easy disposal.; 2.5 cups white vinegar; 1 cup distilled water; 1 cup granulated sugar; 10 cups prepared beets

20 steps

Prep:20minCook:45min

Beets are one of the first vegetables ready to harvest in the spring. Conveniently, they are extremely easy and fast to can, which makes them a perfect starter item for people who wish to start canning. Depending on your taste preference, there are different ways to can beets: pickled or non-pickled. Today I will focus on pickled beets; they are easier to can since they can be canned in a water bath (non-pickled beets must be canned in a pressure canner since they are non-acidic and therefore require a higher temperature environment in order to can safely, which you can only achieve with pressure). Flavour Variations: Sweet pickled beets: Sub 10 whole cloves and 2 cinnamon sticks for the pickling spice. Caraway beets: Sub 2 tbsp caraway seeds and 2 tsp whole black peppercorns for the pickling spice. Pickled beets and onions: Add 3 cups sliced onions to the vinegar, water, sugar, and spice solution. Cook as directed above, discard spice bag and add 8 cups prepared beets.

Updated at: Thu, 17 Aug 2023 09:45:28 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories279.8 kcal (14%)

Total Fat1.9 g (3%)

Carbs63.3 g (24%)

Sugars48.9 g (54%)

Protein5.1 g (10%)

Sodium181.1 mg (9%)

Fiber10.8 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 Tbsppickling spice

such as Ball Mixed Pickling Spice or Bernardin Mixed Pickling Spice, wrap spices in cheesecloth for easy disposal

2 ½ cupswhite vinegar

1 cupdistilled water

1 cupgranulated sugar

10 cupsbeets

prepared

Instructions

Step 1

Gather beets. Scrub them clean under running water and chop off the stems leaving one to two inches of the stem in tact (this will reduce bleeding)

Step 2

Place beets in a pot of boiling water and boil for 15-20 minutes.

Step 3

Submerge beets in an ice bath after boiling.

Step 4

Wearing gloves (I use clean kitchen gloves) gently rub the skin off of the beets. The skin should come off very easily, and the beets will be slippery. Place the beets into a clean bowl.

Step 5

Combine all ingredients, minus the beets, in a medium saucepan and simmer on medium-high for 15 minutes, stirring to dissolve sugar. It will reduce some.

Step 6

Before starting, make sure jars, lids, and rings are washed, warm, and dent or knick-free. You can run them through the dishwasher and keep them warm in there or you can submerge clean jars in a bowl of hot water to warm them up. Never put hot liquid into cold jars, or cold jars into hot liquid!

Step 7

Bring water bath canner to a boil.

Step 8

Prepare brine (see above)

Step 9

Slice beets into rings or cubes, leaving smaller beets whole.

Step 10

Add beets to pickling liquid.

Step 11

Place funnel on jar.

Step 12

Using a slotted spoon, ladle hot beets into hot jars to within a 1/2 inch headspace.