canning pickled red beets recipe

Written ByJenny Smyth Posted on
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The Best canning pickled red beets recipe

I’m so excited to share with you one of my family’s favorite recipes – Canning Pickled Red Beets. This recipe has been a staple in our household for years, and I’m sure it will become a favorite in yours too. The idea of pickling beets dates back to ancient times, but the method has been passed down through generations, and I’m happy to share it with you today.

The process of canning pickled red beets is relatively simple and requires some basic kitchen equipment, but the end result is well worth the effort. When I make this recipe, I love how the sweet and tangy flavors of the beets meld together with the spices and vinegar, creating a deliciously harmonious taste experience that’s perfect for any occasion. My kids adore helping me in the kitchen, especially when we’re canning these beets – they get to learn about food preservation and enjoy the fruits of their labor afterwards.

And let’s not forget about the health benefits! Beets are packed with nutrients like fiber, potassium, and antioxidants, making this recipe not only delicious but also nutritious. The best part?

You can enjoy these pickled beets all year round, thanks to proper canning techniques. I’ve made this recipe countless times, and every time it turns out perfectly – my family loves it when we have them as a side dish or even as a topping for salads or sandwiches. This recipe is perfect for everyday meals or special occasions like holidays or potlucks.

So if you’re looking for a new recipe to add some excitement to your meals, look no further than Canning Pickled Red Beets.

Canning Pickled Red Beets

4.8 from 1745 votes

This recipe guides you through canning pickled red beets, preserving the vibrant color and natural sweetness of fresh beets. The pickling process enhances the flavor, making these beets a delicious addition to salads, sandwiches, or as a tangy side dish.

Prep Time30 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 4 pintsCuisine: InternationalCalories: 100 kcal

🥘Ingredients

For the Beets

4 lbs red beets
Water

For the Pickling Liquid

3 cups white vinegar
3 cups water
1 cup granulated sugar
1 tbsp salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp mustard seeds
1 tbsp dill seeds

For Equipment

Large pot
Canning jars with lids and rings
Canning pot with rack
Ladle
Jar lifter
Knife
Cutting board
Colander
Bowl

👨‍🍳Directions

1Prepare the beets by washing them thoroughly.
2Trim the greens and roots, leaving about 1 inch of stem and tail.
3Place the beets in a large pot and cover with water.
4Bring to a boil over high heat.
5Reduce heat to medium and simmer for 25-30 minutes, or until the beets are tender and can be easily pierced with a fork.
6Drain the beets and let them cool slightly.
7Once cool enough to handle, peel the beets using your fingers or a paper towel and slice them into 1/4-inch rounds.
8While the beets are cooling, prepare the pickling liquid.
9In a large saucepan, combine the white vinegar, water, sugar, and salt.
10Stir over medium heat until the sugar and salt are fully dissolved.
11Add the black peppercorns, coriander seeds, mustard seeds, and dill seeds to the liquid.
12Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes.
13Sterilize the canning jars, lids, and rings by boiling them in a large pot of water for 10 minutes.
14Keep them hot until ready to use.
15Pack the sliced beets tightly into the hot, sterilized jars, leaving about 1/2 inch of headspace at the top.
16Pour the hot pickling liquid over the beets, ensuring they are fully covered and leaving 1/2 inch of headspace.
17Remove any air bubbles by gently tapping the jars or using a non-metallic spatula.
18Wipe the rims of the jars with a clean, damp cloth to remove any residue.
19Center the lids on the jars and screw on the rings until fingertip tight.
20Place the filled jars in the canning pot with the rack.
21Ensure the jars are covered by at least 1 inch of water.
22Bring the water to a full rolling boil over high heat.
23Process the jars for 30 minutes, maintaining a consistent boil.
24After processing, turn off the heat and let the jars sit in the hot water for an additional 5 minutes.
25Using a jar lifter, carefully remove the jars from the canning pot and place them on a towel-lined counter.
26Allow the jars to cool undisturbed for 12-24 hours.
27You should hear the lids seal as they cool, creating a suction sound.
28After cooling, check the seals by pressing the center of each lid.
29If the lid does not flex, it is sealed.
30Remove the rings and store the jars in a cool, dark place for up to one year.
31If any jars did not seal properly, refrigerate and use within a few weeks.

🔧Equipment

Large pot
Canning jars with lids and rings
Canning pot with rack
Ladle
Jar lifter
Knife
Cutting board
Colander
Bowl

📊Nutrition Facts (per serving)

🔥Calories: 100 kcal🧈Total Fat: 0.2g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 23g🥦Dietary Fiber: 3g🍬Sugars: 20g🥩Protein: 2g

📝Notes

Tips: Wear gloves when handling beets to avoid staining your hands. You can adjust the spice blend to your taste preferences. Ensure that all equipment is clean and sterilized to prevent spoilage.

Watch Video Of How Canning Pickled Red Beets Works

One of the best things about Canning Pickled Red Beets is its versatility – these delicious little jars can be enjoyed on their own as a snack or used as an ingredient in various dishes throughout the year.

To maximize their shelf life and ensure they remain safe to eat, always follow proper storage guidelines after opening them up – keep them refrigerated at all times until ready to serve!

Additionally consider adding some chopped fresh herbs such as parsley or dill on top before serving adds extra flavor dimension

❓ Frequently Asked Questions About Canning Pickled Red Beets

Q: What type of beets should I use for this recipe?

A: For this recipe, you’ll want to use red beets specifically. They have a sweeter flavor than other types of beets and hold their color well after pickling. If you can’t find red beets at your local market, you can also use golden or chioggia beets as substitutes.

Q: Can I use fresh instead of canned vinegar?

A: While you can use fresh vinegar if you prefer, canned vinegar is actually better suited for canning because it’s sterilized and has a lower acidity level than fresh vinegar. This makes it ideal for preserving food safely.

Q: Do I need to adjust the spice blend if I’m using different types of beets?

A: The great thing about this recipe is that you can adjust the spice blend to suit your personal taste preferences! If you prefer a milder flavor, reduce the amount of chili flakes or omit them altogether. Conversely, if you prefer a spicier flavor, increase the amount of chili flakes.

Q: Can I store these pickled beets in the fridge instead of canning them?

A: While it’s technically possible to store these pickled beets in the fridge, they won’t last as long as canned versions would. Canned pickled beets are designed to withstand higher temperatures during processing and storage without spoiling quickly.

Q: Can I reuse old jars for canning?

A: No! It’s essential to use new jars every time you’re canning pickled red beets or any other food product. Old jars may harbor bacteria or other contaminants that could spoil your food.

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