Pickled Beets
Sweet-tart pickled beets processed in a boiling-water bath, made each fall from Island root cellar and garden beets.
- Prep
- 40 min
- Cook
- 40 min
- Total
- 80 min
- Servings
- 24
- Difficulty
- Medium
- Calories
- 35 kcal
Equipment
- •large pot
- •canning jars
- •water bath canner
- •jar lifter
Nutrition
Per serving, approximate
- Calories
- 35 kcal
- fat
- 0 g
- carbs
- 8 g
- protein
- 1 g
- calories
- 35
Instructions
- 1
Boil beets whole until fork-tender, about 30-40 minutes, then cool, slip off skins and slice.
- 2
Wash canning jars, lids and screw bands in hot soapy water and keep jars hot.
- 3
Combine vinegar, water, sugar, salt, cloves and cinnamon stick in a pot and bring to a boil.
- 4
Pack sliced beets into hot jars, leaving 2 cm headspace, and ladle hot pickling liquid over them, keeping the same 2 cm headspace.
- 5
Remove air bubbles, wipe jar rims clean, and apply lids and bands to fingertip tightness.
- 6
Process pint jars in a boiling-water bath for 30 minutes, adjusting for altitude if needed.
- 7
Remove jars, cool undisturbed for 24 hours, then check seals before storing.
Chef's tips
Only use jars, lids and processing times from a current tested canning guide; do not skip the water bath processing step.
Ingredient substitutions
- cinnamon stick → omit for a plainer pickle
Storage
Store sealed jars in a cool, dark place up to 1 year; refrigerate after opening and use within 3 weeks.
Reheating
Serve cold; no reheating needed.
Common mistakes to avoid
- •Skipping the water bath and relying only on the jar sealing from heat
- •Not measuring headspace accurately
Serving suggestions
Cooked Pickled Beets?
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