Sunday, March 28, 2010

Canning: Pickled Beets

Six weeks ago I pulled the last of my beets and put them in storage. I was checking and noticed some were starting to dry out so I decided to can what was left. For a recipe, I used my favourite canning reference book, the Farm Journal's Freezing and Canning Cookbook.

Canned Pickled Beets

24 small beets (2-2 1/2")

Cook beets well. Cool, peel and slice.

1 large onion sliced (if desired)
2 cups 5% acid strength cider vinegar
1 1/4 cup sugar
2 tablespoons canning/pickling salt
1 cup water
6 whole cloves
1 stick cinnamon

Tie cloves and cinnamon in a cheesecloth bag. Bring vinegar, water, sugar, salt and spice bag to a boil. Add sliced beets and onions and simmer for five minutes. Remove the spice bag.

Fill four sterilized hot pint jars (I used two quarts instead) with beets and liquid to 1/4" from the top. Remove air bubbles and clean the jar rims. Place sterilized lids on top and secure with rings.

Place jars in a boiling water bath that covers the lids by at least 1" and process for thirty minutes. Begin timing once the water returns to a full boil. When done, remove the jars and allow them to cool undisturbed. Once cool, check the seal. Keep your jars in a dark, cool place until needed.

This is a lot more work than the simple fresh pickled beets I make in the summer, but it's a good way to keep the last of my crop from spoiling. - Margy


  1. You make it look so easy...and I know it is not. I love the color of your jarred beets.

  2. of my all time fave vegetables especiallly pickled. I hadn't had them for a long time and then was gifted some...the morning after I ate them I thought I was dying as my stools were blood red!!!!
    Hope you are feeling better and thanks for stopping by. I read the weather warning yesterday and facebook last night and the Islands still had power...there has definitely been some wild storms this year.
    After November's horrific sailing on the Northern "Misadventure" BC Ferries holds the boat on a sneeze.
    Have a great week Margy.

  3. Hi Tash - Actually it was pretty easy. The hardest part was the thirty minute boiling water bath. The rest went quick once I got everything organized. But of course, making them fresh without canning is much easier. I just had too many beets left for that.

    Carolyn - I'll take it easy and only eat a few at at time. That would scare me too!


  4. I adore pickeled beets. Sadly last year I ran out of room and could not plant any beets but I have plenty of room this year, well I hope I do.




We welcome your comments and questions. - Wayne and Margy