Simple Pickled Beets Canned
Brighten up your pantry with this easy recipe for Simple Pickled Beets Canned, a perfect balance of sweet, tangy, and warmly spiced flavors. Made with freshly cooked beets, white vinegar, and a blend of cloves, cinnamon, and allspice, this recipe transforms humble root vegetables into a vibrant, shelf-stable delight. It’s an ideal way to preserve the earthy sweetness of beets while adding a zesty punch from the spiced pickling brine. With just a handful of ingredients and straightforward canning steps, you’ll have pint-sized jars of ruby-red gems ready to enhance salads, sandwiches, or charcuterie boards. Whether you’re a seasoned canner or a beginner, this recipe is a hassle-free way to enjoy homemade pickled beets all year round!
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Recipe Information
Ingredients
- 5 pounds Fresh beets
- 4 cups White vinegar
- 2 cups Granulated sugar
- 2 cups Water
- 1 teaspoon Salt
- 1 teaspoon Ground cloves
- 4 sticks Cinnamon sticks
- 1 teaspoon Whole allspice
- 5 jars (pint-sized) Sterilized canning jars with lids
Instructions
Wash the beets thoroughly and trim the tops and roots, leaving about 1 inch of stems attached to prevent bleeding during cooking.
Place the beets in a large pot and add water until they are fully submerged. Bring the pot to a boil, then reduce the heat and simmer until the beets are tender, about 30-40 minutes.
Remove the beets from the hot water and allow them to cool slightly. Once cool enough to handle, peel the skins off by rubbing them gently with your hands or a paper towel.
Slice the peeled beets into 1/4-inch thick rounds or wedges, depending on your preference.
In a large saucepan, combine the white vinegar, granulated sugar, water, salt, ground cloves, cinnamon sticks, and whole allspice. Bring the mixture to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer for 5 minutes to infuse the flavors.
Place the sliced beets into sterilized canning jars, leaving about 1/2 inch of headspace at the top of each jar.
Pour the hot pickling liquid into the jars, completely covering the beets but maintaining the 1/2-inch headspace. Remove any air bubbles by running a clean knife or spatula around the inside edge of the jar.
Wipe the rims of the jars with a damp paper towel to ensure a clean seal. Place the sterilized lids on the jars and screw on the bands until they are fingertip-tight.
Process the jars in a boiling water canner for 30 minutes. Ensure the water level is at least 1-2 inches above the tops of the jars.
Carefully remove the jars from the canner and place them on a towel-lined counter. Allow them to cool undisturbed for 24 hours. Check for proper sealing by pressing down on the lid—it should not flex or pop.
Store the sealed jars in a cool, dark place. Wait at least 2 weeks for the flavors to fully develop before serving. Refrigerate any unsealed jars and consume within 2 weeks.
Nutrition Facts
Calories |
2708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4172 mg | 181% | |
| Total Carbohydrate | 629.7 g | 229% | |
| Dietary Fiber | 70.4 g | 251% | |
| Total Sugars | 555.2 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 8163 mg | 174% | |
*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.
