Pickled beets are a tangy, sweet, and vibrant addition to any pantry. Using the Kerr canning method ensures these beets are shelf-stable and bursting with flavor, perfect for preserving the harvest or enjoying year-round. This recipe balances vinegar, sugar, and spices to create a classic pickled beet that works beautifully on salads, sandwiches, or as a side.
Ingredients
- 5 pounds fresh beets (medium-sized)
- 4 cups white vinegar (5% acidity)
- 2 cups granulated sugar
- 2 cups water
- 1 tablespoon pickling salt (or kosher salt, no iodine)
- 1 teaspoon whole cloves
- 1 cinnamon stick (about 3 inches)
- 1/2 teaspoon ground allspice
- 3 bay leaves
- 1 large onion, thinly sliced (optional)
Instructions
- Prepare the beets: Rinse beets thoroughly to remove dirt. Trim off stems and roots, leaving about 1 inch of stem to prevent bleeding. Place beets in a large pot and cover with water. Bring to a boil and cook until tender but not mushy, about 30-40 minutes depending on size. Test by piercing with a fork.
- Peel and slice: Drain the beets and let cool enough to handle. Rub skins off with your fingers or a paper towel; skins should slip off easily. Slice beets into 1/4-inch thick rounds or wedges, depending on preference. Set aside.
- Prepare jars and lids: Wash Kerr canning jars, lids, and screw bands in hot, soapy water. Rinse well. Keep jars warm in simmering water until ready to fill. Place lids in a small pot of simmering water (not boiling) to soften seals.
- Make the pickling liquid: In a large saucepan, combine vinegar, water, sugar, pickling salt, cloves, cinnamon stick, allspice, and bay leaves. Bring to a boil, stirring to dissolve sugar and salt. Reduce heat and simmer for 5 minutes to infuse spices.
- Pack jars: Remove bay leaves, cinnamon stick, and cloves from the hot pickling liquid using a slotted spoon (or strain the liquid). Layer the sliced beets and optional onion evenly into the warm jars, leaving 1/2-inch headspace.
- Add pickling liquid: Pour the hot pickling liquid over the beets in each jar, maintaining 1/2-inch headspace. Remove air bubbles by sliding a non-metallic spatula around the jar. Adjust liquid if needed.
- Seal jars: Wipe rims with a clean, damp cloth. Place lids on jars and screw on bands until fingertip tight.
- Process jars: Place jars in a boiling water canner with at least 1-2 inches of boiling water covering them. Process pint or quart jars for 30 minutes (adjust for altitude: add 5 minutes per 1,000 feet above 1,000 feet elevation). Maintain a steady boil during processing.
- Cool and store: Carefully remove jars and place on a towel or rack to cool undisturbed for 12-24 hours. Check seals (lids should not flex up and down). Label jars with date and store in a cool, dark place.
Tips
- Vinegar acidity matters: Use vinegar with 5% acidity for safe pickling. Lower acidity vinegar can risk spoilage and food safety issues.
- Salt choice: Use pickling or kosher salt without additives. Table salt can cause cloudy brine or off-flavors.
- Jar sterilization: Keeping jars hot before filling helps prevent breakage and improves seal quality.
- Altitude adjustments: Water bath canning times increase with elevation. Check the USDA or Kerr guidelines for your altitude to ensure safety.
Serving Suggestions
Pickled beets add a bright, sweet tang to many dishes. Serve them chilled or at room temperature as a side salad with a drizzle of olive oil and fresh herbs. They’re excellent chopped into green salads, paired with goat cheese or feta, or layered in sandwiches and wraps. For a festive appetizer, top them with horseradish cream or serve alongside cured meats and cheeses. Pickled beets also complement roasted meats and can be diced into grain bowls for added acidity and color.
Variations
Experiment with spices to create your own signature pickled beets. Add ginger slices or star anise for an Asian-inspired twist. Use apple cider vinegar instead of white vinegar for a milder, fruitier flavor. For a sweeter version, increase sugar slightly or add a cinnamon stick per jar. To make spicy pickled beets, add red pepper flakes or a sliced jalapeño to the jars before processing. You can also try adding fresh dill or mustard seeds for different flavor profiles.
Storage and Reheating
Properly canned pickled beets stored in a cool, dark place will last 12 to 18 months unopened. Once opened, refrigerate and consume within 3 to 4 weeks for best flavor and texture. Pickled beets do not need reheating; they are typically served cold or at room temperature. If preferred warm, gently heat in a saucepan over low heat but avoid boiling, which can soften the beets excessively.
Frequently Asked Questions
- Can I use a pressure canner instead of a water bath for pickled beets?
- Pickled beets are a high-acid food due to vinegar and acid in the pickling liquid, so water bath canning is safe and recommended. Pressure canning is not necessary and may overcook the beets, affecting texture.
- Why are my pickled beets cloudy after canning?
- Cloudiness can be caused by minerals in the water or salt used, or by spices like cloves releasing tannins. Using filtered water and pickling salt helps. Cloudiness is usually harmless if jars are sealed properly and no signs of spoilage exist.
- How do I know if my jars sealed correctly?
- After cooling, press the center of the lid. It should be concave and not pop up or down. If the lid flexes, the jar did not seal and should be refrigerated and consumed soon or reprocessed with a new lid.
- Can I halve or double this recipe?
- Yes, you can adjust quantities proportionally. However, maintain the vinegar to water ratio and acidity levels for safety. Also, process jars for the same recommended time regardless of batch size.
- Is it necessary to peel beets before pickling?
- Yes, peeling removes the tough outer skin, which can be bitter and chewy. After boiling, skins slip off easily. If you prefer, you can roast beets and peel afterward, but boiling is traditional for canning.
- Can I use canned or cooked beets instead of fresh?
- For safe home canning, fresh beets are best. Using canned or previously cooked beets may affect texture and safety because they have already been processed. If you want to pickle canned beets, refrigerate and consume within a week instead of canning.
With this Kerr canning pickled beets recipe, you can preserve the deep, earthy flavor of beets with a bright, sweet acidity that complements many dishes. Following these instructions ensures safe, delicious results that will last through the seasons.
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