Pickled Beets for Canning
Pickled beets are a delicious and versatile side dish that can be enjoyed year-round. They can be used in salads, sandwiches, or even as a topping for burgers. Making your own pickled beets is a rewarding experience, allowing you to control the flavor and sweetness of your product. This recipe will guide you through the process of canning pickled beets for long-term storage.
Ingredients:
- 4 lbs beets, trimmed and washed
- 2 cups water
- 1 cup white vinegar
- 1/2 cup granulated sugar
- 1/4 cup salt
- 2 tsp black peppercorns
- 1 bay leaf
- 1 tsp dill seed
- 1 tsp mustard seed
Equipment:
- Large pot for boiling beets
- Jar lifter
- Canning jars (pint size)
- Canning lids and rings
- Large pot for water bath canning
- Canning funnel
- Large bowl filled with ice water
Instructions:
1. Prepare the Beets:
- Place the beets in a large pot and cover with water.
- Bring to a boil, then reduce heat and simmer for 45 minutes to an hour, or until tender.
- Drain the beets and place them in an ice bath to cool.
- Once cool enough to handle, slip off the skins and cut into desired sizes.
2. Prepare the Brine:
- In a large saucepan, combine water, vinegar, sugar, salt, peppercorns, bay leaf, dill seed, and mustard seed.
- Bring to a boil, stirring until sugar dissolves.
- Reduce heat and simmer for 5 minutes to allow the flavors to meld.
3. Pack the Jars:
- Sterilize your jars and lids by boiling them in water for 10 minutes.
- Fill the jars with the cut beets, leaving 1/2 inch of headspace.
- Carefully pour the hot brine over the beets, leaving 1/2 inch of headspace.
- Use a non-metallic utensil to remove any air bubbles.
- Wipe the jar rims with a clean cloth to ensure a good seal.
- Place lids on jars and screw on rings, finger-tight.
4. Process the Jars:
- Fill a large pot with water to a depth of 2 inches above the top of the jars.
- Bring the water to a boil.
- Carefully lower the jars into the boiling water bath.
- Process for 30 minutes for pint jars.
- Remove the jars from the water bath and let cool completely.
- As the jars cool, you will hear a popping sound as the lids seal.
- Once cooled, check the lids to ensure they are properly sealed.
- Store in a cool, dark place for up to a year.
Tips:
- You can customize the flavor by adding other spices, such as cloves, cinnamon, or garlic.
- For a sweeter beet, use less vinegar and more sugar.
- For a tangier beet, use more vinegar and less sugar.
- Always use fresh ingredients and follow the canning instructions carefully to ensure food safety.
Enjoy your homemade pickled beets!
