This classic recipe for pickling beets is one I grew up with when Mom spent every summer canning a variety of vegetables and fruit. This recipe has been in my family for generations and it’s one that many who have tasted these pickled beets just love the flavour of the combination of sweetness and saltiness, and how one doesn’t overpower the other.
Our family really enjoys beets throughout the year and I have to say I am so fortunate to have had a Mom and a Grandma who loved to can and preserve fruits and vegetables. This recipe is my Grandma’s who then passed it down to my Mom, and any who has had our pickling beets or pickles love the balance of sweetness and tangy flavours, not too sweet and not to tangy, just right! 🙂
I used organic beets, however, it isn’t necessary. I would suggest to use medium beets, or smaller beets as they don’t take as long to cook. I have done large beets and they took another 20 minutes to cook. With small beets, some people put them whole in the canning jars, or cut them in half. Another suggestion is try to get fresh beets, as they are more tender and won’t take as long to cook.
INGREDIENTS
Beets: I prefer medium size beets, however small size beets can be used as well, and they sometimes can be placed in the jars whole
Water: I like to use filtered water from my refrigerator or purchased, I would avoid water that is treated with a softener which adds more salt to your water
Pickling vinegar: make sure you use pickling vinegar, it has a higher acidity content which is needed for pickling
Pickling salt: is a good choice and pickling salt can be purchased in the grocery stores and some deli’s
Sugar: I use fine raw sugar or regular white sugar works too
LET'S GET STARTED
Place the washed beets in a large stock pot, filled to the cover the beets. Set to high temperature, and once it comes to a boil, reduce heat to a low boil with the lid partially on. Cook for about 45 minutes to an hour, and check with a sharp paring knife after 30 minutes. Once they start to get tender, and the knife goes in quite easily, then remove and drain in a clean sink or large colander.
Once the brine is made and the jars have been in the oven for 20 minutes to sterile, then start adding the beets. Depending on the size, I will cut them in half or in quarters, and fill the jars just under the rim.
Then add the hot lids to the jars and tighten and place them in a canning pot with bath water, keep the water level about 1 inch from the top, just under the rims of the jars.
Bring the water to a low boil, and leave the jars in the bath water for about 10 minutes. Once you see the bubbles forming in the jars, you know that they have reached the appropriate temperature.
Allow them to cool, and as they are cooling, you will hear the popping sounds you can do the victory dance! This means the jars are sealed and you can now wait for those cold winters months to enjoy them!! Store in a cool dark room, preferably in the basement or cold cellar.
STORING
Beets and many of canned vegetables done in jars during the summer months require time to preserve and flavours to marry. Beets require a minimum of 4 months to preserve and will last up to the next year to 2-3 years. Many times I have beets over a year and they are still crunchy and very tasty. Store them in a cold-cellar or cool place in your basement.
Homemade Pickled Beets
Equipment
- Large stock pot
- 2 sauce pots
- Canning pot
- 5 of -500 mL Mason jars
- jar lifter or thick oven mits
Ingredients
- 5 pints medium size beets (about 70 medium beets)
Brine:
- 5 cups pickling vinegar
- 2 cups filtered water
- 5 1/2 tsp pickling salt
- 7 tsp sugar
Instructions
- Wash jars in dishwasher or by hand with hot soapy water. Then place them in the oven and when the beets are cooked, preheat oven to 250°F or 120°C.
- Fill a clean sink with lukewarm water, add some salt, as this helps to remove the dirt from the beets and clean thoroughly and place your second sink with cold water for final cleaning, then place them in a large stock pot. I like to remove the tail and if there is any of the greens attached. Fill the pot with water, making sure the water covers the beets, and add the lid. Bring the water to a boil, and reduce to a low boiling point with the lid partially on. Allow the beets to cook for about an hour, and check with a sharp paring knife after 30 minutes. Once they start to get tender, and the knife goes in quite easily, then remove and drain in a clean sink or large colander. You don’t want them soft.
- Sterile jars, place clean jars in a 250°F or 120°C oven for 20 minutes. To sterile lids in a small-medium saucepot with boiling water, leaving them in for at least 5 minutes. Then transfer them to the oven at 250° to dry.
- Make the brine by adding vinegar, water, salt and sugar in a medium-large pot and bring to a boil. Then turn down the heat and keep the brine at a low simmer.
- Once the jars have been in the oven for 20 minutes, then start adding the beets. Depending on the size, I will cut them in half or in quarters, and fill the jars just under the rim. Add the brine to each jar, making sure the beets are covered.
- Add each lid to the jars and tighten and place them in the bath water, keep the water level about 1 inch from the top, just under the rims of the jars.
- Bring the water to a low boil, and leave the jars in the bath water for about 10 minutes. Once you see the bubbles forming in the jars, you know that they have reached the appropriate temperature.
- Using thick oven mitts or jar lifter, carefully remove the jars from the bath and place on a thick towel. Allow them to cool, and as they are cooling, you will hear the popping sounds and that’s what you want to hear to let you know the lids are sealed. Store in a cool dark room, preferably in the basement or cold cellar.
Nutrition
These jarred beets will require 4 months to preserve and they will be a perfect addition at the holiday table. The rich colour and flavour will compliment any of the poultry, turkey, beef or pork roasts. I hope you give them a try, and please email me if you have any questions. 🙂
