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The Spruce / Diana Rattray
Nutritional Guidelines (per serving) | |
---|---|
71 | Calories |
0g | Fat |
16g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings: 16 to 24 | |
Amount per serving | |
Calories | 71 |
% Daily Value* | |
Total Fat 0g | 0% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 158mg | 7% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 2g | 8% |
Protein 1g | |
Calcium 22mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Pickled beets along with bread-and-butter pickles are a favorite condiment for many people. This basic pickled beets recipe is perfectly spiced with cinnamon sticks, allspice, and optional cloves. And the recipe is easily doubled to make a larger batch.
For step-by-step help with the canning process, make sure you consult preparing jars for canning and boiling water processing.
Ingredients
- 4 pounds beets (unpeeled)
- 1 cinnamon stick (broken into pieces)
- 2 teaspoons whole allspice berries
- Optional: 1/2 teaspoon whole cloves
- 2/3 cup granulated sugar
- 1/3 cup packed brown sugar (or use all granulated sugar)
- 1 teaspoon pickling salt
- 2 cups cider vinegar
- 1 cup water
Steps to Make It
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Gather the ingredients.
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Have four or more pint jars sterilized and in simmering water in the canner. And have the sterilized lids ready in barely simmering water.Â
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Trim the beets, leaving about 1 to 2 inches of their tops on and rootlets intact.
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Put in a large saucepan, cover with water, and bring to a boil over high heat.
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Boil just until tender, about 15 to 20 minutes, depending on size.
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Drain in a colander, rinse under cold water and slip the beets out of their skins.
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Cut the beets into small chunks.
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Put cinnamon, allspice, and optional cloves in a spice bag and tie tightly.
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In a large enamel or stainless-steel pan, combine the sugars, salt, vinegar, and water.
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Add the spice bag.
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Bring to a boil, stirring, until sugar is dissolved.
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Reduce heat to medium-low and simmer for 10 minutes.
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Meanwhile, pack the beets into the prepared hot sterilized pint jars.
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Using a damp clean cloth or paper towel, wipe the jar rims and threads.
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Remove the spice bag from the vinegar and sugar mixture; discard the spices.
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Using a canning funnel (wide or narrow, depending on your jars), pour the hot liquid over the beets, leaving 1/2 inch of headspace.
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Place the two-piece lids on the jars. Tighten gently; do not over-tighten.
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Put the filled jars in the canner. The water should be about 1 inch above the jars.
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Add extra hot or boiling water, if necessary.
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Process in a boiling water bath for 30 minutes or more, depending on your altitude.Â
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Remove from the canner and set the jars on a clean dish towel on a counter. Let the jars come to room temperature. Re-tighten the screw-on bands and store in a cool, dry place for up to one year.
Processing Times by Altitude
- 0 to 1,000 feet: 30 minutes
- 1,001 to 3,000 feet: 35 minutes
- 3,001 to 6,000 feet: 40 minutes
- Above 6,000 feet: 45 minutes
More for the Beet Lover
If pickled beets aren't your favorite, but you still love this garnet-colored vegetable, try them boiled and glazed as your new favorite side dish with roasted meat. And if you love bacon, this roasted beet salad can't be beat.