Here’s a straightforward recipe for Preserved Pickled Beets that will give you delicious, tangy beets you can enjoy all year long. This method involves cooking, pickling, and canning the beets for long-term storage.
Preserved Pickled Beets Recipe
Ingredients
- 2 pounds fresh beets (any variety)
- 2 cups distilled white vinegar (5% acidity)
- 1 cup water
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon whole cloves (optional)
- 1 teaspoon whole allspice (optional)
- 1 teaspoon mustard seeds (optional)
- 1 cinnamon stick (optional)
Instructions
- Prepare the Beets:
- Wash the beets thoroughly under running water to remove dirt. Trim the tops and roots, but do not cut off the skins, as this helps to retain their color during cooking.
- Cook the Beets:
- Place the beets in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until the beets are tender, about 30-40 minutes (depending on their size).
- Once cooked, drain and let the beets cool. When cool enough to handle, peel the skins off (they should slip off easily) and slice or cube them as desired.
- Prepare the Pickling Liquid:
- In a separate saucepan, combine the vinegar, water, sugar, salt, and any optional spices (cloves, allspice, mustard seeds, cinnamon stick). Bring to a boil over medium heat, stirring until the sugar and salt are dissolved.
- Fill the Jars:
- Pack the prepared beets into clean, sterilized pint or quart canning jars, leaving about 1/2 inch of headspace at the top.
- Pour the hot pickling liquid over the beets, ensuring they are completely submerged. Leave about 1/2 inch of headspace in each jar.
- Seal the Jars:
- Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place sterilized lids on top and screw on the metal bands until they are fingertip-tight (not too tight).
- Process the Jars:
- Process the jars in a boiling water bath for 30 minutes to ensure they are sealed properly. Make sure the water covers the jars by at least an inch. Adjust processing time if you are at high altitude.
- After processing, remove the jars from the water bath and let them cool completely on a clean towel or cooling rack.
- Check Seals:
- Once cooled, ensure the lids have sealed properly by pressing the center of each lid. If it doesn’t pop back, the jar is sealed. If any jars did not seal, store them in the refrigerator and use within a few weeks.
- Store and Enjoy:
- Store sealed jars in a cool, dark place. The pickled beets will be ready to eat after about 1 week, but they taste even better after a few weeks of sitting.
Tips
- Flavor Adjustments: Feel free to experiment with additional spices, such as dill or garlic, for different flavor profiles.
- Serving Suggestions: Pickled beets can be enjoyed as a side dish, added to salads, or blended into dressings.
- Refrigerator Method: If you prefer not to can, you can simply store the pickled beets in the refrigerator for up to 2-3 months without sealing.
Enjoy your Preserved Pickled Beets—a colorful and tasty addition to many meals!
