Description
Tangy and sweet pickled beets, perfect as a side dish or topping. This recipe includes instructions for safe home canning.
Ingredients
Scale
- 5 pounds fresh beets, preferably of similar size
- 10 cups water
- 5 cups white vinegar (5% acidity)
- 2 ½ cups granulated sugar
- 2 tablespoons pickling salt
- 1 tablespoon whole cloves
- 1 tablespoon allspice berries
- 2 cinnamon sticks, broken in half
- 1 large onion, thinly sliced (optional)
- 2–3 bay leaves (optional)
Instructions
- Wash the beets thoroughly.
- Trim the beets.
- Boil the beets.
- Cool the beets.
- Peel the beets.
- Slice or dice the beets.
- Combine the ingredients.
- Add the spices.
- Bring to a boil.
- Simmer the brine.
- Prepare your canning equipment.
- Sterilize the jars.
- Heat the lids.
- Pack the beets into the jars.
- Pour the hot brine over the beets.
- Remove air bubbles.
- Wipe the jar rims.
- Place the lids and rings on the jars.
- Process the jars in a boiling water bath.
- Process for the correct time.
- Turn off the heat and let the jars sit.
- Remove the jars from the pot.
- Let the jars cool completely.
- Check the seals.
- Store the pickled beets.
Notes
- Wear gloves when peeling beets to avoid staining your hands.
- Adjust processing time based on your altitude. Consult a reliable canning guide.
- If a jar doesn’t seal, reprocess with a new lid or refrigerate and use within a few weeks.
- Once opened, store pickled beets in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 90 minutes