Canning Pickled Beets

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I love pickled beets and this recipe is really good and easy to make.

 

10 to 15 med sized beets

2 cups sugar

2 cups water

2 cups white vinegar

1 tea. allspice

1Tbl. cinnamon

1 tea. cloves

Start by washing the beets. Then put in a large pot cover with water and cook until fork tender. Depending on the size it can take 30 minutes to a couple hours.

Take out and put into a bowl. Then peel, the peels should just slid off. Some of the larger ones you will have to peel.

Then slice into  about 1/4 inch slices or you can cube them.

Pack into your jars.

I wait until I see how many jars I have then I can figure if I need to make more juice for them.

In a med pan combine your sugar, water, vinegar, cloves, allspice, cinnamon. and cloves. Bring to a boil and boil for about 10 minutes. Make sure the sugar is all dissolved.

Pour liquid in the jars over the beets leave a 1/2 inch head space.

 

Run a nonmetallic utensil down inside the jars to remove the air bubbles. Wipe jar tops and threads clean. Put hot lids and rings on jars  process in a waterbath canner for 30 minutes.

I like to let mine sit for a month or so. I don’t know if is necessary to but I always do.

3 Replies to “Canning Pickled Beets”

  1. NRP

    I also have a HUGE liking for Pickled Beets, I probably can 4-5 cases of them (for myself) each year, more if I have the Beets
    Looks like you have the same recipe as I do, so cant add anything there.
    I like to let mine set for a couple of months though, seems the spices do better.
    Opened some from 2 years age last weekend… OMG!!!! are they good, and good for ya. Well except for all the sugar anyways HAHAHA

  2. watkinsranches@yahoo.com Post author

    NRP,
    Do think the longer they sit the better.:) I am hoping the one I am growing do good I want to try and dry some for beet powder.

    1. NRP

      Rancher’s Wife
      Yes, I have some that are 2 and some at 3 years old, they are GREAT.
      Biggest thing is don NOT over process them, to much Heat will make them soft.
      I tried to Pressure Can them one year to rush the process, BIG mistake.
      I also like to use Cinnamon Sticks not ground Cinnamon. I use about a 1″ piece in each Jar.
      Actually I divide the Spices between each Jar and do not pre cook it in the Solution. Makes the division of spices more even when filling