Canning Recipe for Pickled Beets
Pickled beets, with their vibrant color and tangy sweetness, are a delightful addition to any meal. This recipe provides a simple and delicious way to preserve the goodness of beets for months to come.
Ingredients:
- 4 pounds beets, trimmed and scrubbed
- 2 cups white vinegar
- 1 cup water
- 1/2 cup sugar
- 1/4 cup salt
- 1 tablespoon whole black peppercorns
- 2 bay leaves
- 1 teaspoon mustard seeds
Equipment:
- Large pot for boiling beets
- Canning jars (pint or quart size)
- Jar lids and rings
- Canning rack or trivet
- Large pot for water bath canning
- Tongs or jar lifter
Instructions:
1. Prepare the Beets:
- Place the beets in a large pot and cover with cold water.
- Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until tender when pierced with a fork.
- Drain the beets and cool slightly.
- Slip the skins off the beets. This can be done by gently rubbing the skin off with a paper towel or by using a paring knife.
- Slice or dice the beets into desired sizes.
2. Prepare the Brine:
- In a large saucepan, combine the vinegar, water, sugar, salt, peppercorns, bay leaves, and mustard seeds.
- Bring to a boil, stirring to dissolve the sugar and salt.
- Reduce heat and simmer for 5 minutes.
3. Pack the Jars:
- Wash and sterilize the canning jars, lids, and rings.
- Pack the sliced or diced beets into the jars, leaving about 1 inch of headspace at the top.
- Pour the hot brine over the beets, leaving 1/2 inch of headspace.
- Remove any air bubbles with a clean spoon or chopstick.
4. Process the Jars:
- Wipe the jar rims with a clean cloth to remove any spills.
- Place the lids on the jars and screw on the rings, tightening them just until fingertip tight.
- Place the jars on a canning rack in a large pot.
- Fill the pot with enough water to cover the jars by 1-2 inches.
- Bring the water to a boil, then reduce heat and simmer for 30 minutes for pint jars or 40 minutes for quart jars.
5. Cool and Store:
- Carefully remove the jars from the boiling water bath using tongs or a jar lifter.
- Let the jars cool completely on a wire rack.
- As the jars cool, you will hear a popping sound as the lids seal.
- Check to make sure the lids are sealed by pressing down on the center of each lid. If the lid springs back up, the jar is not sealed.
- Store the sealed jars in a cool, dark place.
Enjoy your homemade pickled beets!
Tips:
- You can adjust the amount of sugar and salt to your taste.
- For a milder flavor, use apple cider vinegar instead of white vinegar.
- Add other spices to the brine, such as dill, garlic, or ginger.
- You can also pickle whole beets, but you will need to adjust the processing time.
- Pickled beets can be enjoyed as a snack, side dish, or ingredient in salads and sandwiches.
