Table of Contents

Simple Pickled Beets – Canned

My grandmother, bless her heart, had a garden that seemed to stretch to the horizon, and come late summer, it would burst forth with vegetables in every imaginable hue. While I enjoyed the tomatoes and cucumbers, it was the beets that always fascinated me. She’d spend an afternoon each year pickling what felt like a mountain of them. The sweet, earthy aroma would fill the entire house, a scent that instantly evokes cozy memories of her kitchen and the love she poured into every jar. Every Christmas, a jar of these beautiful crimson gems found its way into my stocking, a tradition I now eagerly continue.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 32
Yield: 8 pints
Dietary Type: Gluten-Free

Ingredients

10 (14 1/2 ounce) cans sliced beets, drained
1 1/2 cups granulated sugar
2 cups distilled white vinegar, 5% acidity
3/4 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Equipment Needed

Large pot
Measuring cups and spoons
Sterilized pint jars with lids and rings
Jar lifter
Large pot for water bath canning
Clean dish towel

Instructions

Begin by preparing your pickling liquid. In a large pot, combine the sugar, water, vinegar, cinnamon, and cloves.
Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely.
Once boiling, add the drained beets to the pot. Stir gently to coat them evenly with the pickling liquid.
Cover the pot and return the mixture to a boil.
Once boiling again, reduce the heat to low and let the beets simmer for 5 minutes. Simmering allows the flavors to meld and infuses the beets with the spicy-sweet pickling liquid.
While the beets are simmering, prepare your canning jars. Ensure the pint jars are sterilized. This can be done by boiling them in water for 10 minutes or running them through a hot cycle in your dishwasher. Keep the jars hot until ready to fill.
Using a jar lifter, carefully remove a hot sterilized jar from the hot water or dishwasher and place it on a clean, heat-resistant surface.
Using a slotted spoon or tongs, pack the simmered beets into the hot, sterilized pint jars, leaving approximately 1/4-inch of headspace at the top of each jar. This headspace is crucial for proper sealing.
Carefully ladle the hot pickling liquid into the jars, ensuring the beets are fully submerged and maintaining the 1/4-inch headspace.
Use a sterilized spoon handle or bubble remover to gently release any trapped air bubbles from within the jars. Run the tool around the inside of the jar to dislodge any bubbles.
Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips. A clean rim ensures a proper seal.
Place a hot, sterilized lid on each jar, centering it over the opening.
Screw on the jar rings finger-tight. Avoid over-tightening, as this can prevent the jar from sealing properly.
Carefully place the filled jars into a large pot fitted with a rack for water bath canning. Ensure the water covers the top of the jars by at least 1-2 inches.
Bring the water bath to a rolling boil over high heat. Once boiling, reduce the heat to medium-low to maintain a gentle simmer.
Cover the pot and simmer the jars in the water bath for 30 minutes. This processing time is crucial for ensuring the beets are properly preserved and safe to eat.
After 30 minutes, turn off the heat and carefully remove the jars from the water bath using a jar lifter.
Place the hot jars on a clean dish towel or cooling rack, leaving space between them to allow for air circulation.
Allow the jars to cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal.
After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid does not flex or pop back up, the jar is properly sealed. If the lid flexes, the jar did not seal and should be refrigerated immediately.
Store the sealed jars in a cool, dark place for at least 2 weeks before enjoying to allow the flavors to fully develop.
Refrigerate any unsealed jars and consume within several weeks.
Chill before serving.

Expert Tips & Tricks

Beet Juice Stains: Wear gloves while handling beets to avoid staining your hands. If you do get beet juice on your skin, try rubbing it with lemon juice or vinegar.
Flavor Boost: For a more complex flavor profile, add a few allspice berries or a small piece of star anise to the pickling liquid while simmering. Remember to remove them before packing the jars.
Vinegar Choice: While distilled white vinegar is standard, you can experiment with other vinegars like apple cider vinegar for a slightly sweeter and more nuanced flavor. Just ensure the vinegar has a 5% acidity level for safe canning.
Don’t overcook the beets: Simmering for only 5 minutes after adding the drained beets ensures that they are not overcooked and mushy.
Jar Sealing Issues: If you consistently have issues with jars not sealing, check your canning pot to ensure it has a flat bottom and provides even heat distribution. Also, double-check that you are using new lids for each batch.

Serving & Storage Suggestions

These pickled beets are incredibly versatile. They can be enjoyed straight from the jar as a simple side dish, or incorporated into more complex salads and appetizers. Try slicing them thinly and adding them to a mixed green salad with goat cheese and walnuts. They’re also delicious as a topping for crostini or as a colorful addition to a cheese board.

Properly sealed jars of pickled beets can be stored in a cool, dark place for up to a year. Once opened, refrigerate the jar and consume within 2-3 weeks. Because of the vinegar, you don’t need to worry about freezer storage for opened jars. The canning process is safe for long-term room temperature storage (once sealed).

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	96.2 kcal	–
Calories from Fat	2 g	2%
Total Fat	0.2 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	100.2 mg	4%
Total Carbohydrate	22.4 g	7%
Dietary Fiber	2.6 g	10%
Sugars	19.7 g	78%
Protein	2.2 g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spicy Pickled Beets: Add a pinch of red pepper flakes or a thinly sliced jalapeño pepper to the pickling liquid for a spicy kick.
Herbed Pickled Beets: Infuse the pickling liquid with fresh herbs like thyme, rosemary, or dill for a more aromatic flavor. Add a few sprigs to the pot while simmering.
Sweet and Sour Pickled Beets: Increase the sugar to 2 cups and add 1/4 cup of balsamic vinegar to the pickling liquid for a more complex sweet and sour flavor.
Maple Syrup: You can replace the granulated sugar with maple syrup for a more natural sweetener. Use the same amount (1 1/2 cups).

FAQs (Frequently Asked Questions)

Q: Can I use fresh beets instead of canned?
A: Absolutely! If using fresh beets, boil or roast them until tender before slicing and adding them to the pickling liquid. You will need about 5 pounds of raw beets to yield roughly the equivalent of 10 cans.

Q: How long do I need to wait before eating the pickled beets?
A: It’s best to wait at least 2 weeks before opening a jar of pickled beets. This allows the flavors to fully develop and meld together.

Q: Can I reuse the pickling liquid?
A: No, it is not recommended to reuse pickling liquid for safety reasons. After processing, the liquid may contain bacteria or other contaminants.

Q: What if my pickled beets lose their color over time?
A: Some fading of the beet’s vibrant color is normal during storage. This doesn’t affect the flavor or safety of the product. Storing the jars in a dark place can help minimize color loss.

Q: Do I need to sterilize the jars even if I’m just refrigerating the beets?
A: Sterilizing the jars is still a good practice, even if you plan to refrigerate the beets. This helps to prevent spoilage and prolong the shelf life of the pickled beets. However, if a jar does not seal during the water bath process, refrigeration is important as it hasn’t formed the vacuum-seal necessary for long-term storage at room temperature.

Final Thoughts

Pickling beets is more than just a method of preservation; it’s a way to capture the essence of the garden and enjoy it throughout the year. These simple pickled beets are a delightful addition to any meal, bringing a touch of sweetness, tanginess, and vibrant color to your table. I encourage you to try this recipe and experience the joy of homemade pickled beets. Don’t hesitate to experiment with different spices and herbs to create your own unique flavor profile. And please, share your creations and feedback – I’d love to hear how you make this recipe your own! Consider serving them alongside a hearty roasted chicken or a creamy goat cheese salad for a complete and satisfying meal.

Simple Pickled Beets – Canned Recipe