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HOW TO CAN PICKLED BEETS – Pioneer COOKERY

HOW TO CAN PICKLED BEETS

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Pickled beets have a deep, earthy flavor that are so delicious during the summer. But when they’re canned, they’re great to enjoy year-round!

INGREDIENTS

FOR THE BRINE

  • 2 cups water
  • 2 cups white vinegar
  • 2 cups sugar
  • 1 teaspoon salt

FOR THE BEETS

  • 3 1/2 pounds dark red beets (or any preferred variety)
  • 1–2 large yellow or white onions (depending on preference, the amount of onion can be optional)

INSTRUCTIONS

  1. Start by washing beets. If using home grown, make sure to leave the root on and cut the leaves to within an inch of the beet.
  2. Place in a large kettle and cover with water. Bring to a boil and let cook until tender. They’re ready when a knife is easily inserted with just slight resistance. Since beets vary in size, they may take varying times to cook. Remove them individually as needed.
  3. When cooked, drain (remove from water), let cool and remove skins using knife and gloves to prevent staining.
  4. Combine all the brine ingredients and let simmer on the stove.
  5. Also start a large kettle filled with water on high heat, fitted with a rack in the bottom. This will be used for a water-bath.
  6. Using sterilized jars, slice onion to taste and place in each jar. Then fill with sliced beets. These can be sliced directly into the jars. If this is difficult, slice on a cutting board and pack jars.
  7. Top sliced beets with additional onion, leaving about a half inch of headspace in the jar.
  8. Bring brine to a hard boil and fill each jar with the brine, leaving a half inch of headspace.
  9. Clean the top of the jars with hot water to remove any debris and drips.
  10. Following the manufacturer’s directions, place lids and rings on jars, being careful not to over tighten (this can cause lids to buckle).
  11. Place prepared jars in boiling water-bath, making sure water covers jars by at least one inch. Bring back to a boil and process for 10 minutes.
  12. Remove jars from kettle using a jar lifter and let cool completely before touching. Soon the lids should seal with a ping – music to a canner’s ears!

NOTES

If one of the jars does not seal, don’t worry. Just place it in the refrigerator and eat it.

These are delicious after only a week of sitting in the brine. However, the sealed jars will last at least a year in a cool, dark environment.

CANNING SUPPLIES NEEDED

  • 6-7 sterilized pint-size canning jars
  • lids and rings

NUTRITION

  • SERVING SIZE: 1/2 cup
  • CALORIES: 128
  • SUGAR: 24.4g
  • SODIUM: 153mg
  • FAT: 0.2g
  • SATURATED FAT: 0.1g
  • TRANS FAT: 0g
  • CARBOHYDRATES: 30.3g
  • FIBER: 3.2g
  • PROTEIN: 1.9g
  • CHOLESTEROL: 0mg
Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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