Pickled Beets

When you pickle beets, you do not pressure can them. It is a good alternative for those who like to water bath their canned goods. The vinegar acidifies the beets, so they can be water bathed.

You’ll need:

A water bath canner, quart size jars, lids, and rings, sugar, cinnamon sticks, whole allspice, real salt, white vinegar, and water. A canning funnel is a handy tool as well.

Preparing Beets 

  • Wash beets, keeping taproot and 2” of stem. 
  • Boil the beets until tender, about 25–35 minutes. 
  • Transfer beets into very cold water. 
  • Remove skins, stems, and taproots.  
  • Slice or chop beets to desired size. Keep hot.  

Prepare Brine  

  • Combine vinegar, water, sugar, and seasonings in a saucepan. 
  • Bring brine to a boil. Simmer for 15 minutes. 
  • Remove cinnamon stick.
  • Keep brine hot.

Canning Procedure 

  • Warm you jars in the oven. Start you water warming in your canner, but not boiling.
  • Heat your lids in boiling water.
  • Pack your beets into hot jars and cover with the hot brine. Leaving 1/2″ headspace.
  • Remove air bubbles with a knife, wipe rim, and put on lid and ring
  • Put into canner, start your timer when the water is at a full boil. Keep covered.
  • Boil quarts for 35min., pints for 30min.
  • Remove from canner, put on towel on counter and let sit for 12 hours.
  • Check jars for a seal
  • Put in storage.

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