Sweet Pickled Beets
This sweet pickled beet recipe is a classic version of preserved beets, but so much more flavorful and rich in color. Canning has been a necessity to save large, bountiful crops throughout history, but in recent years, not as many people know the art of canning. It is essential when preserving food that the canning jars are sanitized thoroughly before use. You don’t want any bacteria to remain inside the pickling jars or else your pickle recipe may go bad even if the jars are sealed correctly. Another aspect of safe food storage is to use vinegar that is high in acetic acid. This pickled beet recipe uses pickling vinegar, which is white vinegar with approximately seven percent acetic acid. Any preserves may be saved for up to one year, but possibly longer, although the flavor will deteriorate the longer the pickles sit. Simply check that the brine doesn’t appear murky and that the beets smell as they should before digging in.
Makes approximately 6 pints.
This is a printable recipe.
2 cups water
2 cups granulated sugar
2 cups pickling vinegar
1 Tablespoon pickling spice
5 lbs fresh beets (8 cups chopped)
Tools Needed: Pint canning jars, cheesecloth, kitchen twine, tongs.
Wash your canning jars in hot soapy water or in the dishwasher and set aside.
Place the lids and rings into a small heat proof bowl and pour enough boiling water into the bowl to cover everything.
Set aside while you prepare the beets.
Boil the beets until tender. Drain water and let the beets cool. Speed this up by running them under cold water. Peel the skins off.
Cut the beets into bite sized pieces and measure out 8 cups. Place chopped beets into a deep pot. Add water, sugar and vinegar.
Cut cheesecloth (about 6x6 inches) and put the pickling spices onto the cheesecloth.
Pull up the sides around the spices to form a ball and tie it closed at the top with kitchen twine. Place the ball of spice into the pot.
Bring brine and beets to a boil.Cook for 10 minutes. Stir occasionally.
Meanwhile boil a large pot of water and sterilize the jars by placing each WARM jar into the boiling water and use tongs to rotate the jar so it all gets sterilized.
Set up a station with a clean thick towel.
Place a small empty bowl on the counter.
This will catch any drips and be less messy.
When the beets have cooked for 10 minutes, reduce the heat to low, remove the spices and use a ladle to fill each jar with beets and juice.
Remove air bubbles with a fork.
Leave 1/2 inch space at the top.
Wipe the rim of the jar with a clean damp towel.
Use tongs to place the lid on top of the jar and screw on the ring.
Tighten the ring but do not over-tighten.
Place filled jars onto the towel and leave to sit.
You will hear a popping sound whenever a jar seals.
The popping is the sound of the seals being formed and the center of the lids will become concave as the vacuum seal takes hold.
After the jars have cooled to room temperature, remove the bands and check the seals.
Grasp the jar by the edge of the lid and gently lifting it an inch or two off the counter-top.
The lid should hold fast.
If the seals are good, store the jars in a cool, dark for up to a year.
Jars that don’t seal can be refrigerated and used first.
Jars can be stored with or without rings.
Canning Tips - Jars must always be sterilized when you are canning.
If you wash them in a dishwasher; to save time, plan it so the jars will still be warm at canning time.
If washing by hand, after rinsed, fill a sink with hot water and leave the jars in the hot water until you are ready to sterilize each one in the boiling water.
NEVER put a COLD jar into boiling water as it could crack and break.
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Nutrition Facts for: Sweet Pickled Beets From Grandmother's Kitchen
Ingredients: Fresh beets, water, granulated sugar, pickling vinegar, pickling spice.
* Percentages (%) are based on a 2000 calorie diet* The entire recipe has been calculated to make 6 pints. The nutritional information is on each jar.* Per Serving:Calories 433, Calories from Fat 6, Total Fat 0.7g 1%, Saturated Fat 0.1g 1%, Cholesterol 0mg 0%, Sodium 297mg 12%, Potassium 1212mg 35%, Carbohydrates 105.1g 35%, Dietary Fiber 8.7g 35%, Sugars 97.1g, Protein 6.4g, Vitamin A 3%, Vitamin C 23%, Calcium 7%, Iron 18%
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