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Simple Pickled Beets: A Taste of Home, Preserved

There’s something magical about the vibrant jewel tones of pickled beets, a color that reminds me of my grandmother’s garden. As a child, I remember watching her, her hands stained crimson from the beets she had carefully harvested, transform those earthy roots into sweet and tangy delicacies. The sweet and sour aroma filled her kitchen, promising a delightful side dish for many meals to come. Now, years later, I carry on her tradition, making sure to can a batch of pickled beets every fall, each jar a sweet reminder of her love and warmth.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yields: 8 pints
Serves: 32
Dietary Type: Vegan, Gluten-Free, Dairy-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
Sterilized pint jars
Sterilized lids
Jar lifter
Large pot for water bath canning

Instructions

In a large pot, combine the granulated sugar, distilled white vinegar, water, ground cinnamon, and ground cloves.
Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
Once boiling, add the drained sliced beets to the pot. Ensure the beets are mostly submerged in the liquid.
Cover the pot and return the mixture to a boil. Then, reduce the heat to low and let it simmer for 5 minutes. Simmering allows the flavors to meld together beautifully, creating that signature pickled beet taste.
While the beets are simmering, prepare your sterilized pint jars. It’s crucial to use properly sterilized jars to prevent spoilage and ensure a safe canning process. Keep the jars hot until ready to be filled.
Using a ladle or canning funnel, carefully pack the hot simmered beets into the hot, sterilized pint jars.
Pour the hot liquid (the vinegar mixture) over the beets in each jar, leaving approximately 1/4-inch of headspace at the top. This headspace is essential for creating a proper seal during the canning process.
Use a sterilized spoon handle or a specialized bubble remover to gently release any trapped air bubbles within the jars. Run the tool along the inside of the jar to dislodge any stubborn bubbles.
Wipe the rims of the jars with a clean, damp cloth to ensure a clean sealing surface.
Center the hot, sterilized lids on top of each jar, and then screw on the jar rings until they are fingertip tight. Avoid overtightening, as this can prevent proper sealing.
Place the filled jars into a large pot fitted with a rack for water bath canning. If you don’t have a rack, you can use a folded towel at the bottom of the pot to prevent the jars from directly touching the bottom.
Add enough hot water to the pot to cover the top of the jars by at least 1-2 inches.
Cover the pot and bring the water bath to a rolling boil over high heat. Once boiling, reduce the heat to a gentle simmer.
Simmer the jars in the water bath for 30 minutes. This processing time is crucial for creating a vacuum seal and ensuring the beets are properly preserved.
After 30 minutes of simmering, carefully remove the jars from the water bath using a jar lifter. Be cautious, as the jars will be very hot.
Place the jars on a clean dish towel or a wooden cutting board to cool completely, allowing for space between the jars. Avoid placing the hot jars directly on a cold surface, as this could cause them to crack.
As the jars cool, you should hear a popping sound as the lids seal. This indicates that a vacuum has formed inside the jar, ensuring proper preservation.
Once the jars are completely cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop back up, the jar is properly sealed. If any jars do not seal, refrigerate them immediately and consume them within a few weeks.
Label the sealed jars with the date and contents, then store them in a cool, dark place.
Chill before serving to enhance the flavor.

Expert Tips & Tricks

For a richer flavor, consider adding a small amount of balsamic vinegar along with the white vinegar. Start with 1/4 cup and adjust to taste.
If you prefer a spicier pickled beet, add a pinch of red pepper flakes or a small, thinly sliced chili pepper to the pot during simmering.
Ensure the jars are completely cooled before checking the seals. Warm jars might appear sealed, but the seal may not hold once they are fully cooled.
If you notice any sediment or cloudiness in the jars after canning, it’s generally safe to consume, but use your best judgment. If there are signs of spoilage (bulging lids, foul odor), discard the jar immediately.
For a more festive presentation, use a variety of colorful beets (red, golden, and Chioggia) for a visually appealing pickled beet mix.

Serving & Storage Suggestions

Pickled beets are a versatile side dish that complements a wide range of meals. They are delicious served chilled as a simple side alongside roasted chicken, grilled steak, or vegetarian entrees. For a more elegant presentation, slice the pickled beets into thin rounds and arrange them on a platter with crumbled goat cheese, toasted walnuts, and a drizzle of balsamic glaze. They also make a fantastic addition to salads, adding a burst of color and tangy flavor.

Properly sealed and processed canned pickled beets can be stored in a cool, dark place for up to one year. Once opened, refrigerate the pickled beets in their brine and consume them within a few weeks. Do not freeze pickled beets, as freezing can alter their texture and flavor.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	96.2 kcal	N/A
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%

Variations & Substitutions

Spiced Pickled Beets: Add a star anise, a few allspice berries, or a small piece of ginger to the pot while simmering for a more complex flavor profile.
Honey-Sweetened Pickled Beets: Substitute up to half of the granulated sugar with honey for a more natural sweetness.
Apple Cider Vinegar Pickled Beets: Replace the distilled white vinegar with apple cider vinegar for a slightly milder and fruitier flavor.
Beetroot Greens: Don’t throw away the beetroot greens if you have fresh beets! They can be sautéed or added to salads for extra nutrition and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh beets instead of canned beets for this recipe?
A: Yes, you can definitely use fresh beets. You’ll need to cook them until tender before pickling. Peel and boil or roast them until easily pierced with a fork, then proceed with the recipe as directed.

Q: Why is it important to leave headspace in the jars when canning?
A: Headspace allows for proper expansion of the contents during the canning process and helps to create a vacuum seal. Insufficient headspace can result in the jars not sealing correctly, while too much headspace can lead to spoilage.

Q: How do I know if my jars are properly sealed?
A: After the jars have cooled completely, press down on the center of each lid. If the lid doesn’t flex or pop back up, the jar is properly sealed. You should also hear a popping sound as the jars cool, which indicates that a vacuum has formed.

Q: What should I do if a jar doesn’t seal?
A: If a jar doesn’t seal, refrigerate it immediately and consume the contents within a few weeks. You can also reprocess the jar with a new lid, ensuring proper sterilization and headspace.

Q: Can I adjust the amount of sugar in this recipe?
A: Yes, you can adjust the amount of sugar to your preference. However, keep in mind that sugar helps to preserve the beets, so reducing it significantly may affect the shelf life. Start by reducing the sugar by 1/4 cup and taste before adding more.

Final Thoughts

This recipe for simple pickled beets is a timeless classic, passed down through generations and easily adapted to your personal taste. I encourage you to try it and experience the satisfaction of creating a delicious, homemade preserve. The vibrant color and tangy-sweet flavor of these pickled beets will brighten any meal, and the feeling of accomplishment from a successful canning project is truly rewarding. Share a jar with a friend, add them to a holiday gift basket, or simply enjoy them as a flavorful side dish. Don’t hesitate to experiment with variations and find your perfect pickled beet recipe. Happy canning!

Simple Pickled Beets – Canned Recipe