canning pickled beets.

Equipment

• Large stockpot
• Medium saucepan
• Water bath canner
• Canning jars with lids and bands
• Jar lifter
• Funnel
• Knife and cutting board
• Slotted spoon

Ingredients

For the Beets

• 10–12 medium fresh beets (about 4–5 pounds)
• Water (for boiling)

For the Pickling Brine

• 2 cups white vinegar (5% acidity required)
• 1 cup water
• 1½ cups granulated sugar
• 1 tablespoon salt (pickling salt preferred)
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice
• 1 cinnamon stick (optional for warmth)
• 1 small onion, thinly sliced (optional flavor addition)

Instructions

Step 1: Cook the Beets

1. Wash beets thoroughly to remove dirt.
2. Do not peel before cooking.
3. Place beets in a large pot and cover with water.
4. Bring to a boil over high heat, then reduce to medium heat.
5. Simmer for 45–60 minutes until beets are tender when pierced with a fork.
6. Drain and allow to cool slightly.

Step 2: Peel and Slice

1. Once beets are cool enough to handle, gently rub off skins.
2. Trim off tops and roots.
3. Slice beets into uniform rounds or wedges for even pickling.
4. Set aside.

Step 3: Prepare the Pickling Brine

1. In a medium saucepan, combine:
2. Vinegar
3. Water
4. Sugar
5. Salt
6. Cloves
7. Allspice
8. Cinnamon stick
9. Bring mixture to a boil over medium-high heat.
10. Stir until sugar fully dissolves.
11. Reduce heat and simmer for 5–10 minutes to infuse spices.
12. Remove cinnamon stick before canning.

Step 4: Pack the Jars

1. Sterilize jars and lids in boiling water for at least 10 minutes.
2. Keep jars warm until filling.
3. Using a funnel, pack sliced beets tightly into jars.
4. Add optional onion slices for extra flavor.

Step 5: Add the Brine

1. Pour hot pickling brine over the beets, ensuring they are fully covered.
2. Leave ½ inch headspace at the top of each jar.
3. Remove air bubbles by gently tapping jars or using a non-metal utensil.
4. Wipe jar rims clean and seal with lids.

Step 6: Water Bath Canning

1. Place jars in a water bath canner.
2. Ensure jars are fully submerged with at least 1–2 inches of water above them.
3. Bring water to a full rolling boil over high heat.
4. Process:
5. Pint jars: 30–35 minutes
6. Maintain steady boiling throughout processing.

Step 7: Cool and Store

1. Carefully remove jars and place them on a towel-lined surface.
2. Let them cool undisturbed for 12–24 hours.
3. Check seals by pressing the center of lids—sealed lids should not flex.
4. Label and store in a cool, dark pantry.

Nutrition

Calories: 90 · Protein: 1g · Fat: 0g · Carbohydrates: 22g · Fiber: 3g · Sugar: 18g · Sodium: 180mg