… …

Canning Old-Fashioned Pickled Beets

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 prefer 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.

Canning Old-Fashioned Pickled Beets
Canning Old-Fashioned Pickled Beets

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.

Canned Beets with Sliced Beets on Plate
Canned Beets with Sliced Beets on Plate

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.

Beet Greens in the Garden
Beet Greens

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.

Canned Goods in Sterilized Jars
Canned Goods in Sterilized Jars

Peeling the Vegetable is Easy Once Cooked

Your fingers will get red when peeing 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.

Slicing Beets
Slicing Beets

Making the Brine

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.

Pouring the Brine in the Jar
Pouring the Brine in the Jar

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.

Serving Pickled Beets

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.

Canning Old-Fashioned Pickled Beets
Pin Recipe
Print Recipe

Canning Old-Fashioned Pickled Beets

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.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Canning, healthy recipe, make ahead, Pickling
Servings: 4 Pints
Calories: 295kcal

As an Amazon Associate I earn from qualifying purchases.

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.
    Slicing Beets
  • 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.
    Pouring the Brine in the Jar

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.
    Canned Goods in Sterilized Jars

Notes

The nutritional values for this recipe are for a pint of beets. Therefore, divide the values by how much you consume of a jar.

Nutrition

Serving: 1pint | Calories: 295kcal | Carbohydrates: 67g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 588mg | Potassium: 1843mg | Fiber: 16g | Sugar: 51g | Vitamin A: 187IU | Vitamin C: 28mg | Calcium: 91mg | Iron: 5mg

Leave a Reply

Your email address will not be published. Required fields are marked *