Simple Pickled Beets Canned
Brighten up your pantry with this easy recipe for Simple Pickled Beets Canned, a perfect balance of sweet, tangy, and warmly spiced flavors. Made with freshly cooked beets, white vinegar, and a blend of cloves, cinnamon, and allspice, this recipe transforms humble root vegetables into a vibrant, shelf-stable delight. It’s an ideal way to preserve the earthy sweetness of beets while adding a zesty punch from the spiced pickling brine. With just a handful of ingredients and straightforward canning steps, you’ll have pint-sized jars of ruby-red gems ready to enhance salads, sandwiches, or charcuterie boards. Whether you’re a seasoned canner or a beginner, this recipe is a hassle-free way to enjoy homemade pickled beets all year round!
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Ingredients
- 5 pounds Fresh beets
- 4 cups White vinegar
- 2 cups Granulated sugar
- 2 cups Water
- 1 teaspoon Salt
- 1 teaspoon Ground cloves
- 4 sticks Cinnamon sticks
- 1 teaspoon Whole allspice
- 5 jars (pint-sized) Sterilized canning jars with lids
Directions
Step 1
Wash the beets thoroughly and trim the tops and roots, leaving about 1 inch of stems attached to prevent bleeding during cooking.
Step 2
Place the beets in a large pot and add water until they are fully submerged. Bring the pot to a boil, then reduce the heat and simmer until the beets are tender, about 30-40 minutes.
Step 3
Remove the beets from the hot water and allow them to cool slightly. Once cool enough to handle, peel the skins off by rubbing them gently with your hands or a paper towel.
Step 4
Slice the peeled beets into 1/4-inch thick rounds or wedges, depending on your preference.
Step 5
In a large saucepan, combine the white vinegar, granulated sugar, water, salt, ground cloves, cinnamon sticks, and whole allspice. Bring the mixture to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer for 5 minutes to infuse the flavors.
Step 6
Place the sliced beets into sterilized canning jars, leaving about 1/2 inch of headspace at the top of each jar.
Step 7
Pour the hot pickling liquid into the jars, completely covering the beets but maintaining the 1/2-inch headspace. Remove any air bubbles by running a clean knife or spatula around the inside edge of the jar.
Step 8
Wipe the rims of the jars with a damp paper towel to ensure a clean seal. Place the sterilized lids on the jars and screw on the bands until they are fingertip-tight.
Step 9
Process the jars in a boiling water canner for 30 minutes. Ensure the water level is at least 1-2 inches above the tops of the jars.
Step 10
Carefully remove the jars from the canner and place them on a towel-lined counter. Allow them to cool undisturbed for 24 hours. Check for proper sealing by pressing down on the lid—it should not flex or pop.
Step 11
Store the sealed jars in a cool, dark place. Wait at least 2 weeks for the flavors to fully develop before serving. Refrigerate any unsealed jars and consume within 2 weeks.
Nutrition Facts
| Serving size | (6490.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2707.6 |
| Total Fat 5.1g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 4172.5mg | 0% |
| Total Carbohydrate 629.7g | 0% |
| Dietary Fiber 70.4g | 0% |
| Total Sugars 555.2g | |
| Protein 37.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 591.6mg | 0% |
| Iron 20.1mg | 0% |
| Potassium 8162.8mg | 0% |
Source of Calories