Pickled beets are a classic way to preserve the earthy sweetness of fresh beets while adding a tangy, spiced flavor that complements many dishes. This canning recipe ensures you get perfectly tender, flavorful beets that keep well for months, making it ideal for enjoying beets year-round. Properly pickling and canning beets not only enhances their taste but also preserves their texture and nutritional benefits.
Ingredients
- 3 pounds fresh beets (medium-sized)
- 2 cups white vinegar (5% acidity)
- 1 cup granulated sugar
- 1 tablespoon salt (non-iodized, canning or pickling salt)
- 1 cup water
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice berries
- 2 cinnamon sticks (about 3 inches each)
- Optional: 1 small onion, thinly sliced
- Optional: 1 teaspoon mustard seeds
Instructions
- Prepare the jars and lids: Wash canning jars and lids thoroughly with hot, soapy water. Rinse well. Sterilize jars by boiling them in water for 10 minutes or running them through a dishwasher cycle. Keep jars hot until ready to fill. Place lids in hot (not boiling) water to soften the sealing compound.
- Cook the beets: Trim beet greens, leaving about 1 inch of stem to reduce bleeding. Rinse beets well to remove dirt. Place beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30-45 minutes until tender when pierced with a fork. Drain and cool slightly.
- Peel and slice the beets: Once cool enough to handle, rub the skins off with your hands or a paper towel. Slice beets into 1/4-inch thick rounds or wedges depending on preference. Set aside.
- Make the pickling brine: In a saucepan, combine vinegar, water, sugar, and salt. Add cloves, allspice berries, and cinnamon sticks. Bring to a boil, stirring to dissolve sugar and salt. Simmer for 5 minutes to infuse spices.
- Pack the jars: Carefully pack sliced beets (and optional onion slices and mustard seeds if using) into hot sterilized jars, leaving about 1/2 inch of headspace at the top.
- Add the hot brine: Pour the hot pickling liquid over the beets in each jar, maintaining the 1/2 inch headspace. Use a non-metallic utensil to remove air bubbles by gently pressing around the beets. Wipe rims of jars with a clean, damp cloth.
- Seal the jars: Place lids on jars and screw on metal bands until fingertip-tight (do not overtighten).
- Process the jars: Place jars in a boiling water canner with at least 1-2 inches of water covering them. Bring water to a boil and process jars for 30 minutes at altitudes up to 1,000 feet. Add 5 minutes for each additional 1,000 feet of elevation.
- Cool and store: Remove jars carefully and place on a towel or rack to cool for 12-24 hours. Check seals by pressing the center of each lid; it should not flex up or down. Label jars with date and store in a cool, dark place. Let pickled beets sit for at least 2 weeks before eating to develop flavor.
Tips
- Substitution for vinegar: Use apple cider vinegar if you prefer a milder, fruitier flavor, but ensure it is 5% acidity for safe preservation.
- Salt choice matters: Use pickling or canning salt to avoid cloudiness and off-flavors; avoid iodized table salt.
- Don’t skip the processing step: Even though vinegar is acidic, beets are low-acid vegetables and must be processed in a boiling water bath to ensure safety.
- Uniform slicing: Slice beets evenly to ensure consistent texture and flavor throughout the jar.
Serving Suggestions
Pickled beets are versatile and can be served chilled or at room temperature. They make a tangy addition to salads, especially those with goat cheese, walnuts, or arugula. Serve them alongside roasted meats, grilled sausages, or as a colorful side with sandwiches and burgers. They also pair well with creamy dips or spread on crackers for a quick snack. For a traditional touch, try them with boiled potatoes and sour cream.
Variations
- Spiced Pickled Beets: Add a few peppercorns, a bay leaf, or a star anise to the brine for more complex flavor.
- Sweet and Sour: Increase sugar to 1 1/2 cups and add 1/4 cup honey for a sweeter profile.
- Beet and Onion Mix: Thinly slice red onions and layer them with beets in the jars for added crunch and flavor.
- Ginger Pickled Beets: Add 1 tablespoon freshly grated ginger to the brine for a spicy, aromatic twist.
Storage and Reheating
Properly canned pickled beets stored in a cool, dark place can last up to 12 months unopened. Once opened, keep refrigerated and consume within 3-4 weeks for optimal freshness. There is no need to reheat pickled beets before serving; they are typically enjoyed cold or at room temperature. However, you can warm them gently in a saucepan if preferred for a cooked side dish. Always check for signs of spoilage such as off smells, mold, or bubbling before consuming.
Frequently Asked Questions
Can I use a pressure canner instead of a water bath for pickled beets?
Pickled beets are high-acid foods due to the vinegar brine and are safely processed in a boiling water bath canner. A pressure canner is not necessary and can result in overcooking or mushy beets.
How do I know if my jars sealed properly?
After cooling, press the center of each lid. If it doesn’t pop back or flex, it’s sealed. If a jar didn’t seal, refrigerate and use the contents within a week or reprocess with a new lid.
Can I use golden beets instead of red beets?
Yes, golden beets can be used and will produce a milder, sweeter pickled beet with a bright yellow color. The process and times remain the same.
Why do my pickled beets turn mushy?
Mushy beets often result from overcooking before canning or overprocessing during canning. To avoid this, cook beets until just tender and follow recommended processing times carefully.
Is it safe to add sugar to pickled beets?
Yes, sugar is commonly added to pickled beet recipes to balance the acidity and enhance flavor. The amount can be adjusted to taste but should not be omitted entirely as it helps with preservation and taste.
Can I omit the spices if I prefer a simple flavor?
Absolutely. The spices add complexity but are optional. You can make plain pickled beets with just vinegar, sugar, salt, and water if desired, though the flavor will be less aromatic.
How long before pickled beets are ready to eat?
For best flavor, allow the pickled beets to sit sealed for at least two weeks before opening. This resting period lets the flavors meld and develop fully.
Can I use frozen beets for pickling and canning?
Fresh beets are recommended for canning because frozen beets tend to have a softer texture and can become mushy. If using frozen, expect a different texture and consider using them for immediate refrigeration pickling rather than long-term canning.
By following these steps and tips, you can enjoy homemade pickled beets that are tangy, sweet, and perfectly preserved for months to come.
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