Pickled Beets

As I have said many times in my beet posts – we LOVE beets in our house.  I have never been a big fan of pickled beets and I think is was more fear than dislike.  While at a lunch, pickled beets were served and I didn’t want to seem rude – so of course I ate them and I really LIKED them.  So with all the beets coming in – we will be storing some for fall and winter eating, but I wanted to have some in the deep of winter and early spring and figured this was a good way to make sure of that.

Pickled Beets

P Beets done

Items Needed

7 – 8 lbs of beets
1 – 2 onions (I omitted)
4 cups vinegar (5% acidity)
1 1/2 tsp canning salt
2 cups sugar
2 cups water ( I used some of the water from steaming the beets)
2 cinnamon sticks
1 tsp whole cloves
1 tsp allspice nuts
Cheese cloth
Canning pot
Soup pot
Small saucepan
Pint size canning jars with lids
Jar grabber

P beets beets

1. You can boil the beets and then peel, but I prefer to peel the beets and then steam.  I do this mainly so that I can use the steaming water.  Even though I wash the beets first – I always think that if I boil them and then use the water I will have some dirt residue.  But you can do either.

P beets steaming

2. Sterilize your jars either in the bath water or in the dishwasher.

3. Get your bath water going – you want it boiling by the time you are ready to put your jars in.

4. Place your spices into some cheese cloth and tie up.  You can put the cinnamon sticks in with the cloves and allspice or you can leave in separate.

P beets spicesP beets spices tied

5. In your soup pot combine the vinegar, sugar, water and spices – bring to a boil.

P beets start brine

6. Add the beets to the brine and let simmer 5 – 10 minutes.

7. In a small saucepan heat the lids in water to almost boiling.  This will sterilize the lids and make the rubber sticky.

8. Fill the jars with beets, packing and leaving  1/2″ head-space.

P beets in jar

9. Fill the jars with the hot liquid, again leaving 1/2″ head-space.

10. Wipe the jar lids clean, place the lid on and secure with the ring.

11.  Place the jars into the water bath using your jar grabber, bring back to a boil and process for 30 minutes.

The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

12. Take the jars out and place on the counter ( I lay a dishcloth down) and then listen for the pop – this is the jar sealing.  If the jar does not seal, turn the jar upside down for about 20 minutes and then turn over – it should now be sealed.  If a jar does not seal, that is the jar you need to enjoy now.

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3 Responses to Pickled Beets

  1. Jo says:

    They look great but I don’t like beets…they are Les’ favorites!

  2. Candace says:

    They do look great, but I don’t care for pickled beets…too sweet. Love freshly steamed beets and I absolutely LOVE borscht! : )

    • simply0637 says:

      May have to make some borscht, but I am afraid of the pressure cooker! Think it is time to get over my fear!!

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