Pickled Beets: A Sweet and Tangy Treat You Can Enjoy All Year Long
Pickled beets are a vibrant and delicious addition to any meal, whether you're serving them as a side dish or using them in salads, sandwiches, or even as a topping for burgers. The process of canning your own pickled beets is relatively simple, and the rewards of homemade, shelf-stable goodness are well worth the effort.
Here's what you'll need to get started:
Ingredients:
- Beets: Choose firm, blemish-free beets. You'll need about 4 pounds of beets, which will yield about 4 pints of pickled beets.
- Water: Use filtered or bottled water for the best results.
- Vinegar: Apple cider vinegar is the traditional choice, but white vinegar or a combination of the two can also be used. You'll need about 4 cups.
- Sugar: Granulated sugar adds sweetness and balances the tanginess of the vinegar. You'll need about 2 cups.
- Salt: Salt enhances the flavor of the beets and helps to preserve them. You'll need about 1 tablespoon.
- Pickling Spice: This adds depth and complexity to the flavor of the beets. You can use a pre-made pickling spice blend or create your own with ingredients like mustard seeds, coriander seeds, allspice berries, cloves, and bay leaves.
Equipment:
- Large pot: For boiling the beets.
- Canning jars: 4 pint-sized canning jars.
- Jar lids and rings: New lids are essential for safe canning.
- Canning rack: To keep jars elevated in the water bath canner.
- Water bath canner: A large pot with a rack for processing the jars.
- Jar lifter: For safely removing hot jars from the water bath canner.
- Measuring cups and spoons: For precise measurements.
- Large spoon: For stirring the brine.
- Tongs: For handling the beets.
- Colander: For draining the beets.
Instructions:
- Prepare the beets: Wash the beets thoroughly and trim off the tops and roots.
- Boil the beets: Place the beets in a large pot and cover them with water. Bring to a boil, then reduce heat to a simmer and cook until tender, about 45-60 minutes, depending on the size of the beets.
- Drain and cool the beets: Once the beets are tender, drain them and immediately place them in a bowl of ice water to stop the cooking process and make them easier to peel.
- Peel the beets: Once the beets are cool enough to handle, slip off the skins. Be sure to wear gloves to avoid staining your hands.
- Slice or dice the beets: Slice the beets into ¼-inch thick rounds or dice them into ¼-inch cubes.
- Prepare the brine: In a large saucepan, combine the water, vinegar, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve. Reduce heat to a simmer and add the pickling spice. Allow the brine to simmer for 5 minutes to infuse the flavors.
- Pack the jars: Fill the prepared canning jars with the sliced or diced beets, leaving about ½ inch of headspace at the top of each jar.
- Pour the hot brine over the beets: Carefully pour the hot brine over the beets, making sure to cover them completely. Leave about ½ inch of headspace at the top of each jar.
- Remove air bubbles: Use a non-metallic utensil to remove any air bubbles from the jars.
- Wipe the rims: Wipe the rims of the jars with a clean, damp cloth to remove any food particles or spills.
- Seal the jars: Place the lids on the jars and screw on the rings until they are finger-tight, but do not overtighten.
- Process the jars in a water bath: Place the jars in the water bath canner, making sure they are completely submerged in water. Bring the water to a boil and process the jars for 30 minutes.
- Remove the jars from the canner: Carefully remove the jars from the water bath canner and place them on a towel-lined countertop to cool completely. As the jars cool, you should hear a distinct "popping" sound as the lids seal.
Storing your Pickled Beets:
- Once the jars have cooled completely, check to make sure the lids are sealed. The lids should be indented in the center.
- Store your pickled beets in a cool, dark place for up to a year.
Tips:
- For a sweeter pickled beet, you can add a bit more sugar to the brine.
- You can experiment with different pickling spice blends to create your own unique flavor profile.
- Use a jar lifter to safely remove the jars from the water bath canner.
- Be sure to follow all canning guidelines and safety precautions.
Now you're ready to enjoy the sweet and tangy goodness of homemade pickled beets. Enjoy them as a side dish, an ingredient in salads and sandwiches, or as a topping for burgers.
