If you are looking for a recipe for canning old-fashioned pickled beets that is still our family’s all-time favorite, this is the one you have been searching for.
I have tried many recipes for pickling beets, and they all have other spices such as cinnamon, cloves, or some other spice mix. To be honest, we did not enjoy those and ended up not eating them for a few years only to be emptied back into the garden.
Simple Pickled Beets Recipe with Great Results
This is a perfect way to prepare your garden produce. Enjoy anytime of the year. We like to serve all kinds of things that we have made like this at picnics, Holiday dinners, or anytime we are entertaining family and friends.
Therefore, a plain and simple recipe like this is the only one we make. Year after year, we eat every pickled beet and anxiously wait for the next harvest season from the garden.
Save the Beet Greens
Make sure when cleaning the beets to save the beet greens as the little greens are delicious when added to a salad. The larger beet greens can be cooked and eaten with a bit of butter, vinegar, salt, and pepper.
Sterilize Jars and Lids
Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Carefully remove from the hot water with a tongs. I like to set the jars on a clean towel on the counter so the water that drips off the jar is contained. Then I proceed to prepare the beets and the brine.
Preparing the Beets
Wash the beets getting all the dirt out of the crevices. Trim the beet greens to about 1-inch. Cover with water and cook about 15-25 minutes depending on the size. When checking with a fork and the fork goes in easily, they are done. Drain the water and let the beets cool until they are cool enough to handle.
Peeling the Vegetable is Easy Once Cooked
Your fingers will get red when peeling the beets; therefore, you might find that you want to wear a pair of latex gloves. Peel beets by applying pressure against the skin of the beet with your fingers. The outer skin will slide right off. Once you have rubbed the skin off the beets, trim the tops of the beet and any remaining root.
Slice the beets into quarters, or slices and pack them into sterilized pint jars.
Making the Brine for Old-Fashioned Pickled Beets
While the beets are cooling, combine the white vinegar, and in a saucepan and bring to a boil, stirring occasionally, and then reduce to a simmer. Stir until the sugar is dissolved.
Adding the Brine to the Canning Jars
Ladle the hot liquid mixture over beets leaving about 1/4-inch head space. Remove any air bubbles, add the sealing lid and the ring.
Processing the Jars Packed with Beets and Brine
Place a rack in the bottom of a large stockpot and fill halfway with hot water. Bring to a simmer, then carefully lower the jars into the pot using a holder or at least a hot pad. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Carefully remove jars from stockpot and lace on a counter that has a towel laid out. Let sit to cool. While the jars cool, they will begin to make a popping sound as the lids begin to seal. When cool, push the center of each lid to make sure that it is sealed. If the lid makes a clicking noise or has any give at all, it is not sealed. The jars that did not seal should be refrigerated and eaten within 3-4 months.
Adjusting the Pickled Beets Recipe
If you have more beets, just make more brine of equal parts of sugar and vinegar and add ½ tsp of salt to each pint.
The nutritional values for this recipe are for a pint of beets. Therefore, divide the values by how much you consume of a jar.
What to Serve with Pickled Beets?
Pickled beets are delicious in salads; however, they are also a great starter or snack between meals. Here are a few other recipes to consider serving with these beets.
Country Style Ribs and Sauerkraut
Canning Old-Fashioned Pickled Beets
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Kitchen Essentials
Ingredients
- 5 Pounds Beets Washed with the leaves removed
- 3 Cups Granulated Sugar
- 3 Cups White Vinegar
- 2 Teaspoons Canning Salt 1/2 Teaspoon for each pint
Instructions
- Wash the beets. In a large stockpot fill with the beets and enough water to cover. Bring to a boil; cook until tender. This should take about 15 minutes depending on the size of the beets. When tender, place the beets in cold water, remove the skins and when cool cut into thin slices.
- Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and ½ tsp. of salt in each pint.
- In a large saucepan, combine the sugar and vinegar. Bring to a boil and stir until the sugar is dissolved. (equal parts sugar and vinegar). If you have more beets, just make more brine and add ½ tsp of salt to each pint. Pour the hot brine over the beets in the jars, and seal with the lids.
Sealing the Jars
- Place a rack in the bottom of a large stockpot and fill halfway with hot water. Bring to a simmer, then carefully lower the jars into the pot using a holder or at least a hot pad. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Carefully remove jars from stockpot and lace on a counter that has a towel laid out. Let sit to cool. While the jars cool, they will begin to make a popping sound as the lids begin to seal. When cool, push the center of each lid to make sure that it is sealed. If the lid makes a clicking noise or has any give at all, it is not sealed. The jars that did not seal should be refrigerated and eaten within 3-4 months.
