Canning Pickled Beets

I was blog hopping around last week and ran across a post from Homestead Living about canning pickled beets!  I LOVE 😀  pickled beets!

So, my hubby and I went to a farmer’s market this past weekend and bought some nice red beets.  Four of them.

Only four, you say?

Yes, only four.  I have never canned pickled beets before and my confidence level is a bit low on this one.  I thought I would just stick my little toe in the water first.

Following Megan’s instructions, I boiled the beets for almost one hour, until they were tender, and then plunged them in cold water.  Check and check.

Heavens to mergatroid – the skins actually slipped right off when I picked one up from the cold water!  Wow, I have only roasted beets before!  The skins come off roasted beets pretty easy, but boiled beets?   Pfffttttttt – done!    Canning pickled beets

But here is where Megan and I did something different.  She likes chunky pickled beets.  I like julienned pickled beets.  So, since these are my pickled beets, I julienned them!

Next I had to make the pickling syrup. Megan said her recipe was good for a couple of quarts of beets.  Since I only had about a third of that amount of beets, I cut the recipe down by 1/3. canned pickled beets

Megan’s recipe called for:  3 cups of sugar, 1 tablespoon whole allspice, 1-1/2 teaspoons salt, 2 cinnamon sticks, 3 cups of vinegar and 1-1/2 cups of water.   One-third of the recipe would call for:  1 cup of sugar, 1 teaspoon whole allspice, 1/2 teaspoon salt, about 1-1/3 stick of cinnamon, 1 cup of vinegar and 1/2 cup of water.

So far, so good.

Once the syrup was just about to simmer, I added the beets and without boiling, gently heated them for about 15 minutes.  canned pickled beets

 

The next step was to pack the beets into the jars, and then cover the beets with the cooking liquid, leaving about 1/2 inch of headspace room at the top of the jar.  Once this was done I wiped the rim of the jar clean, placed a sterilized lid on the jar (just keep in a pot of almost boiling water until you are ready for it), and then screwed on a band until just finger tight.

canned pickled beets

 

The next step is one other step in the canning process that Megan and I differ:  She did not water bath her jars – at least she didn’t say she did. I know a lot of you out there will say this step isn’t necessary when canning pickles (very high acidity), but I am a little compulsive when it comes to this sort of thing, so I did a five minute boiling water bath, just to be on the safe side.   Since all of the beets didn’t fit into the three jars, there was enough left over for my hubby and I to sample.  MMMmmmmmm good!

And there you have it!!!  Three small jars of pickled beets!  Whoop, whoop!  All three jars lids made that “ping” noise when I pulled them out of the boiling water bath, so I know they all have a good seal!   canning pickled beets

Thank you Megan for the inspiration and the recipe!  My husband and I are truly grateful!

 

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12 thoughts on “Canning Pickled Beets

    • Sian,
      Yes, you should definitely try this! It was easier than I thought it would be and the beets taste absolutely delicious! Thanks for stopping by!

    • Thank you! I wasn’t sure until I tried it, but it really is good! My dear hubby gave it two thumbs up! If you do try it, let me know what you think! BTW, how is the weather there? Any signs of spring yet?

  1. I love pickled beets! They are my favorite topping on salads. I have canned them for years. I don’t do them every year. But quite often. They are so yummy! Thanks for sharing with SYC.
    hugs,
    Jann

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