Pickled Beets
Garden beets sliced and canned in a spiced sweet-sour brine.
- Prep
- 40 min
- Cook
- 60 min
- Total
- 100 min
- Servings
- 40
- Difficulty
- Medium
- Calories
- 45 kcal
Equipment
- •Boiling water canner
- •500 ml jars with new lids
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 0 g
- carbs
- 11 g
- protein
- 1 g
- calories
- 45
Instructions
- 1
Boil the beets whole with the roots on until tender, 35-45 minutes, then slip off the skins under cold water.
- 2
Slice or quarter them and keep them hot.
- 3
Boil the vinegar, water, sugar, salt and spices for 5 minutes and strain out the whole spices.
- 4
Pack the hot beets into sterilised jars and cover with boiling brine to 1 cm headspace.
- 5
Wipe rims, fit lids and process 500 ml jars 30 minutes in a boiling water canner, adjusting for altitude.
- 6
Cool 24 hours, check seals and store.
Chef's tips
Leaving the roots and 3 cm of stem on while boiling keeps the colour in the beets instead of the water.
Ingredient substitutions
- sugar → reduce to 350 g for a sharper pickle; do not cut the vinegar
Storage
12 months sealed; refrigerate after opening.
Common mistakes to avoid
- •Peeling before boiling
- •Under-processing
Serving suggestions
Cooked Pickled Beets?
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