Pickled Beets
Garden beets boiled, slipped and packed in spiced sweet vinegar for the pantry.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 40
- Difficulty
- Medium
- Calories
- 35 kcal
Equipment
- •Boiling water canner
- •500 ml jars with new lids
Nutrition
Per serving, approximate
- Calories
- 35 kcal
- fat
- 0 g
- carbs
- 8 g
- protein
- 1 g
- calories
- 35
Instructions
- 1
Trim the beets leaving 3 cm of stem so they do not bleed, and boil until just tender, 30-40 minutes.
- 2
Cool briefly in cold water and slip off the skins, then slice or quarter them.
- 3
Bring the vinegar, water, sugar, salt and spices to a boil and simmer 5 minutes.
- 4
Pack the hot beets into hot jars and cover with boiling syrup, leaving 1 cm headspace.
- 5
Wipe rims, seal fingertip tight and process in a boiling water canner for 30 minutes, adjusting for altitude.
- 6
Cool 24 hours and check the seals before storing.
Chef's tips
Keep the syrup strictly to the vinegar ratio given; beets are low-acid and the vinegar is what makes them safe.
Ingredient substitutions
- white vinegar → cider vinegar at 5% acidity
Storage
12 months sealed in a cool dark cupboard; refrigerate after opening.
Common mistakes to avoid
- •Peeling raw, which loses colour and time
- •Reducing vinegar for a milder taste
Serving suggestions
Cooked Pickled Beets?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
