pickled beets canning recipe

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The Best pickled beets canning recipe

I’m so excited to share my favorite pickled beets canning recipe with you all. I’ve been making this recipe for years, and it’s a staple in our household. My family loves it, and I love how easy it is to make.

The best part is that it’s a great way to preserve beets for the winter months, so we can enjoy them all year round. I’ve always been fascinated by the history of pickled beets, and how they were originally made in Eastern Europe. The process of preserving vegetables through pickling has been around for centuries, and it’s amazing to think about how something so simple can bring people together.

When I’m feeling under the weather, there’s nothing like a jar of homemade pickled beets to lift my spirits. The tangy flavor and crunchy texture are just what I need to perk me up. And let’s not forget about the health benefits – pickled beets are packed with vitamins and antioxidants, making them a great addition to any meal.

As a busy mom, I appreciate how this recipe allows me to make a big batch of pickled beets at once, which can then be stored in the pantry for months to come. It’s one of those recipes that never fails to impress, whether I’m serving it at a family gathering or just as a side dish for our weekly meals. The key to this recipe is in the balance of sweet and sour flavors – it’s all about finding that perfect harmony between the sugar and vinegar.

I’ve experimented with different ratios over the years, but I think I’ve finally nailed down the perfect combination. Of course, there are many variations on this recipe out there, but this is my tried-and-true version that never fails to please.

Pickled Beets Canning Recipe

4.6 from 536 votes

This pickled beets canning recipe preserves beets in a tangy brine, perfect for adding a burst of flavor to salads or as a side dish. The process involves boiling, peeling, and pickling the beets, then canning them for long-term storage.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 4Cuisine: InternationalCalories: 100 kcal

🥘Ingredients

For the Beets

4 lbs fresh beets
Water for boiling

For the Brine

4 cups water
4 cups white vinegar
1 cup granulated sugar
2 tbsp salt
1 tsp black peppercorns
1 tsp coriander seeds
1 tsp mustard seeds
1 tsp red pepper flakes

👨‍🍳Directions

1Wash the beets thoroughly.
2Trim the greens, leaving about 1 inch of stem.
3Boil the beets in water for 25-30 minutes, or until tender when pierced with a fork.
4Drain and let cool until handleable.
5Once cool enough to handle, peel the beets using your fingers or gloves to avoid staining.
6Slice the beets into rounds or wedges as desired.
Set aside.
7In a large pot, combine water, vinegar, sugar, and salt.
8Bring to a boil over medium-high heat, stirring occasionally until the sugar and salt are fully dissolved.
9Add the black peppercorns, coriander seeds, mustard seeds, and red pepper flakes to the brine.
10Reduce heat to medium and let it simmer for 5 minutes.
11Pack the sliced beets tightly into clean, hot canning jars, leaving about 1/2 inch of headspace.
12Pour the hot brine over the beets, ensuring they are fully covered and leaving 1/2 inch of headspace.
13Remove any air bubbles by gently tapping the jars or using a non-metallic spatula.
14Wipe the rims of the jars with a clean, damp cloth.
15Center the lids on the jars and screw on the rings until fingertip-tight.
16Place the jars in a canning pot with a rack and cover with at least 1 inch of water.
17Bring to a boil and process for 30 minutes.
18Start timing when the water reaches a full rolling boil.
19After processing, turn off the heat and let the jars sit in the water for 5 minutes.
20Using canning tongs, carefully remove the jars and place them on a towel-lined counter.
21Let them cool undisturbed for 12-24 hours.
22Check the seals by pressing the center of the lid.
23If it does not flex, the jar is sealed.
24Remove the rings and store the jars in a cool, dark place for up to 1 year.

🔧Equipment

Large pot
Canning jars with lids and rings
Canning pot with rack
Knife
Cutting board
Ladle
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 100 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 1200mg🌾Total Carbs: 22g🥦Dietary Fiber: 4g🍬Sugars: 18g🥩Protein: 2g

📝Notes

Tips: Wear gloves when handling beets to avoid staining your hands. Adjust the spice levels in the brine to your taste preferences.

Watch Video Of How Pickled Beets Canning Recipe Works

I love serving my homemade pickled beets at family gatherings and potlucks because they’re always a hit.

They’re also incredibly versatile – serve them as a side dish for burgers or sandwiches, or use them as a topping for salads or tacos.

And when it comes time to reheat them, simply pop them in the microwave or oven until they’re nice and warm.

❓ Frequently Asked Questions About Pickled Beets Canning

Q1: What type of beets are best for pickling?

The best type of beets for pickling are sugar beets or red beets. Sugar beets have a sweeter flavor and a firmer texture, while red beets have a slightly earthier taste and a more vibrant color.

Q2: Can I use store-bought pickling spice instead of making my own?

While store-bought pickling spice can be convenient, it often contains preservatives and artificial flavorings that can affect the taste of your pickled beets. Making your own spice blend allows you to control the ingredients and ensure that your pickles turn out delicious.

Q3: How long do pickled beets last in the fridge?

Pickled beets will typically last for several weeks in the fridge, depending on how well they are sealed and stored. If you notice any signs of mold or spoilage, it’s best to err on the side of caution and discard them.

Q4: Can I make pickled beets without sugar?

You can definitely make pickled beets without sugar by using alternative sweeteners like honey or maple syrup. Keep in mind that these sweeteners will change the flavor profile slightly.

Q5: What is the difference between quick-pickling and traditional canning?

Quick-pickling involves soaking sliced vegetables in vinegar-based brine for just a few hours or days, while traditional canning involves processing jars in a boiling water bath or pressure cooker for 10-30 minutes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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