Pickled Beets for Canning
Transform your fresh garden beets into tangy, sweet perfection with this classic recipe for Pickled Beets for Canning. Featuring a vibrant brine infused with warm spices like cinnamon, allspice, mustard seeds, and cloves, these beets are packed with bold, aromatic flavors that beautifully balance their natural earthiness. Ideal for preserving and savoring year-round, this recipe guides you through every step of the canning process for perfectly pickled results. Whether you enjoy them in salads, as a gourmet garnish, or straight out of the jar, these homemade pickled beets are a delicious and rewarding way to embrace the art of home preservation. Perfect for meal prep and a delightful addition to any pantry!
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Recipe Information
Ingredients
- 4 pounds fresh beets
- 4 cups white distilled vinegar
- 1.5 cups water
- 1.5 cups granulated sugar
- 2 teaspoons pickling salt
- 0.5 teaspoons ground cloves
- 1 teaspoon whole allspice
- 3 sticks cinnamon sticks
- 1 teaspoon mustard seeds
Instructions
Wash the beets thoroughly, trimming the stems to 1 inch and leaving the root intact to prevent bleeding while cooking.
In a large pot, place the beets and cover with water. Bring to a boil and simmer for 20-30 minutes, or until the beets are tender when pierced with a fork.
Drain the beets and allow them to cool just enough to handle. Slip off the skins using your hands or a paper towel, and trim off the stems and roots. Slice or quarter the beets as desired.
In a large saucepan, combine the vinegar, water, sugar, pickling salt, ground cloves, whole allspice, cinnamon sticks, and mustard seeds. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
Carefully pack the cooked beets into sterilized canning jars, leaving 1/2 inch of headspace at the top of each jar.
Pour the hot pickling liquid over the beets, ensuring they are fully submerged and maintaining the 1/2 inch headspace.
Wipe the rims of the jars with a clean, damp paper towel to remove any residue. Place the canning lids and bands on the jars, tightening them to fingertip tightness.
Process the jars in a boiling water bath canner for 30 minutes (adjusting for altitude if necessary).
Carefully remove the jars from the canner and place them on a towel to cool for 12-24 hours. Check seals before storing; lids should not flex when pressed.
Store the jars in a cool, dark place for up to one year. Allow the pickled beets to sit for at least a week before opening to let the flavors develop.
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5318 mg | 231% | |
| Total Carbohydrate | 484.2 g | 176% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 424.0 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 6068 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
