canned pickle beets recipe

Written BySheba G Updated On
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The Best canned pickle beets recipe

I’m so excited to share this canned pickle beets recipe with you all. I’ve been making this dish for years, and it’s always a hit with my family and friends. There’s something about the combination of sweet and tangy flavors that just works.

I love how easy it is to make, too – just open a can of pickle beets, drain the liquid, and serve. It’s perfect for a quick weeknight dinner or as a side dish for special occasions. My kids adore it, and I’m sure your little ones will love it too.

Plus, it’s a great way to get some extra veggies in their diet without them even realizing it. The best part? It’s ridiculously easy to make and requires minimal effort from you.

Just grab a can of pickle beets, some mayonnaise or sour cream, and some chopped herbs like parsley or dill, and you’re good to go. I like to serve mine on top of a bed of greens or as a topping for salads or sandwiches. It adds such a nice burst of flavor and color to an otherwise ordinary meal.

And let’s not forget about the health benefits – pickle beets are packed with antioxidants and vitamins that are essential for our bodies. So go ahead and give this recipe a try – your taste buds (and your body) will thank you! One thing I’ve noticed is that the longer you marinate the beets in the mayonnaise or sour cream mixture, the more flavorful they become.

So feel free to let them sit for a few hours or even overnight before serving.

Canned Pickle Beets

4.5 from 864 votes

This recipe transforms fresh beets into tangy, sweet, and crunchy canned pickle beets. Perfect for sandwiches or as a side dish.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 4Cuisine: InternationalCalories: 100 kcal

🥘Ingredients

For the Brine

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

For the Beets

2 lbs fresh beets
1 large onion, thinly sliced

👨‍🍳Directions

1First, Prepare the brine.
2In a large pot, combine water, apple cider vinegar, sugar, and salt.
3Stir until sugar and salt are completely dissolved.
4Bring the mixture to a boil over high heat.
5Reduce heat to medium and add black peppercorns, coriander seeds, mustard seeds, and red pepper flakes.
6Simmer for 5 minutes.
7Remove from heat and let it cool slightly.
8Next, Prepare the beets.
9While the brine is simmering, trim the greens from the beets and scrub them clean.
10Slice the beets into 1/4-inch rounds.
11Place the sliced beets in a large bowl.
12Add the sliced onions to the bowl with the beets.
13Pour the hot brine over the beets and onions, ensuring they are completely submerged.
14Let it sit for 10 minutes.
15Pack the beets and onions into clean, hot canning jars, using a canning funnel to avoid spills.
16Leave 1/2 inch of headspace.
17Pour the brine over the beets, maintaining the 1/2 inch headspace.
18Remove any air bubbles with a non-metallic utensil.
19Wipe the rims of the jars clean.
20Center the lids on the jars and screw on the bands until fingertip-tight.
21Place the jars in a boiling water canner.
22Ensure the jars are covered by at least 1 inch of water.
23Bring the water to a full rolling boil.
24Process the jars for 30 minutes.
25Start the timer when the water reaches a full boil.
26After processing, turn off the heat and let the jars sit in the canner for an additional 5 minutes.
27Using canning tongs, carefully remove the jars from the canner and place them on a towel-lined surface.
28Do not tighten the bands or test the seals for at least 12 hours.
29After 12 hours, check the seals by pressing the center of the lid.
30If the lid does not flex, the jar is sealed.
31Store the sealed jars in a cool, dark place for up to 1 year.
32Refrigerate any unsealed jars and use within 2 weeks.

🔧Equipment

Large pot
Canning jars with lids
Canning funnel
Canning tongs

📊Nutrition Facts (per serving)

🔥Calories: 100 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 900mg🌾Total Carbs: 24g🥦Dietary Fiber: 4g🍬Sugars: 19g🥩Protein: 2g

📝Notes

Tips: You can adjust the spiciness by increasing or decreasing the amount of red pepper flakes. Ensure that the beets and onions are completely submerged in the brine for proper pickling.

This recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a quick side dish for weeknight dinners. The best part?

It’s ridiculously easy to make and requires minimal effort from you. Just grab a can of pickle beets, some mayonnaise or sour cream, and some chopped herbs like parsley or dill, and you’re good to go.

And don’t forget about the storage ideas – you can store leftover canned pickle beets in an airtight container in the fridge for up to 5 days.

❓ Frequently Asked Questions About Canned Pickle Beets

Q: What is the origin of canned pickle beets?

Canned pickle beets have been around for decades, but their exact origin is unclear. Some say they originated in Eastern Europe, where pickling vegetables was a common practice.

Q: What is the difference between canned pickle beets and fresh beet pickles?

Canned pickle beets are made by packing sliced or whole beets into jars with vinegar, sugar, and spices, whereas fresh beet pickles are made by soaking sliced or whole beets in vinegar-based brine.

Q: Can I use fresh beets instead of canned pickle beets?

Yes, you can use fresh beets instead of canned pickle beets. Simply slice or chop the beets and soak them in vinegar-based brine for several hours or overnight.

Q: How long do canned pickle beets last?

Canned pickle beets can last for several months when stored properly in a cool, dark place. However, once opened, they should be consumed within a week.

Q: Can I reheat canned pickle beets?

Yes, you can reheat canned pickle beets by placing them in a saucepan over low heat or by microwaving them until warmed through.

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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