Sweet and Tangy Beet Pickles: A Canning Recipe
Beet pickles are a delightful, vibrant, and unique addition to any pantry. The earthy sweetness of beets combined with the tangy flavor of vinegar creates a truly satisfying pickle that's sure to become a family favorite. This recipe is for a traditional sweet and tangy beet pickle that's perfect for canning and enjoying all year round.
Ingredients:
- Beets: 3 pounds, peeled and cut into 1-inch thick slices or quarters
- Vinegar: 4 cups white distilled vinegar (5% acidity)
- Sugar: 2 cups granulated sugar
- Salt: 1/4 cup kosher salt
- Pickling Spices: 1 tablespoon mustard seeds, 1 tablespoon celery seeds, 1 teaspoon black peppercorns, 1 bay leaf
- Water: 2 cups
Equipment:
- Large stockpot
- Canning jars (pint or quart size)
- Canning lids and rings
- Jar lifter
- Large bowl with ice water
- Ladle
- Funnel
Instructions:
Preparing the Beets:
- Prepare the beets: Wash and scrub the beets. Trim the tops and tails. Peel the beets with a knife or vegetable peeler. Cut the beets into slices or quarters, about 1-inch thick.
- Blanch the beets: Fill a large stockpot with water and bring to a boil. Add the beet slices and cook for 5 minutes. Remove the beets with a slotted spoon and plunge them into a bowl of ice water to stop the cooking process.
- Drain the beets: Once the beets have cooled completely, drain them well.
Making the Pickle Brine:
- Prepare the brine: In a large stockpot, combine the vinegar, sugar, salt, and water. Bring the mixture to a boil over medium heat, stirring until the sugar is completely dissolved.
- Add the spices: Tie the pickling spices in a cheesecloth bag or use a spice bag. Add the bag to the boiling brine.
Canning the Beet Pickles:
- Sterilize the jars: Wash the canning jars, lids, and rings in hot, soapy water. Place the jars in a boiling water bath for 10 minutes to sterilize them.
- Pack the jars: Carefully pack the blanched beet slices into the hot sterilized jars, leaving about 1/2 inch of headspace at the top.
- Pour the brine: Using a ladle, carefully pour the hot brine over the beets, leaving 1/2 inch of headspace. Remove any air bubbles that may have formed.
- Wipe the rims: Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue.
- Seal the jars: Place the lids on the jars and screw on the rings until they are finger-tight.
- Process the jars: Place the filled jars in a boiling water bath canner, making sure the jars are completely submerged in water. Bring the water to a boil and process for 30 minutes for pint jars or 40 minutes for quart jars. This processing time is for a higher altitude. Adjust processing time according to your altitude.
- Remove and cool: Carefully remove the jars from the boiling water bath and place them on a towel-lined counter. Let them cool completely, undisturbed for at least 24 hours.
Storing the Pickles:
Once the jars have cooled completely, check that the lids have sealed properly (they should be concave). Store the sealed jars in a cool, dark place. The beet pickles will be ready to eat in 2-3 weeks.
Enjoy your homemade beet pickles!
Tips:
- Variations: You can add additional ingredients to the brine, such as garlic cloves, dill, or other spices, to create your own unique flavor profile.
- Color: To keep the beets bright red, add a pinch of red food coloring to the brine.
- Fresh vs. Canned Beets: You can also use canned beets for this recipe. However, be sure to drain them well and pat them dry before packing them into the jars.
- Storage: Beet pickles can be stored in a cool, dark place for up to a year.
This recipe for sweet and tangy beet pickles is just a starting point. Feel free to experiment with different spices and seasonings to create your own unique and delicious beet pickles.
