Pickled Beets Canning Recipe
A delightful sweet and tangy canning recipe for pickled beets that adds color and flavor to any meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings (based on jar size) 1x
- Category: Preservation
- Method: Canning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 10 cups prepared beets
- 2 1/2 cups white vinegar
- 1 cup water
- 1 cup granulated sugar
- 3 tablespoons pickling spice
Instructions
- Prepare the beets: Start by washing your beets thoroughly. Trim the tops and tails, keeping some of the stems intact. Steam them for 30-40 minutes until tender.
- Peel & slice: Once cooled, peel the skins off and slice the beets into rounds or wedges.
- Prepare the brine: In a medium pot, combine white vinegar, water, sugar, and pickling spice. Bring to a gentle boil, stirring until sugar dissolves.
- Pack the jars: Sterilize canning jars and pack the sliced beets into them with half an inch of headspace.
- Fill with brine: Ladle hot brine over beets, ensuring they’re submerged, and remove air bubbles.
- Canning: Process jars in a hot water bath for 30 minutes.
- Cool and store: Remove jars and let them cool on a towel, listening for the lids to seal.
Notes
Add fresh herbs like dill or thyme for extra flavor. Enjoy servings in salads, sandwiches, or as a side dish.
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 8g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickled beets, canning recipe, sweet and tangy, vegetarian, homemade pickles