Sweet Pickled Beets Canning
Capture the essence of garden-fresh flavors with this Sweet Pickled Beets Canning recipe—an irresistible mix of tender beets, tangy vinegar, and warm spices like cinnamon and cloves. Perfect for beginners and seasoned canners alike, this recipe combines simple ingredients and straightforward techniques to create ruby-red pickled beets with a delightful balance of sweet and tart. The easy-to-follow canning instructions ensure long-lasting shelf life, making these pickled beets a vibrant addition to salads, charcuterie boards, or as a tangy side dish. Preserving the earthy goodness of beets has never been so rewarding!
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Recipe Information
Ingredients
- 4 pounds Beets (medium-sized)
- 3 cups White vinegar
- 2 cups Granulated sugar
- 2 cups Water
- 1 teaspoon Ground cinnamon
- 6 Whole cloves
- 1 teaspoon Pickling salt
- 4 pint-sized jars Canning jars with lids
Instructions
Wash the beets thoroughly, trimming off the greens and root ends, but leave about 1 inch of the stems attached to prevent bleeding.
Place the cleaned beets into a large pot and fill with water until the beets are fully submerged. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the beets are tender when pierced with a fork.
While the beets are cooking, sterilize your canning jars and lids by boiling them in water for 10 minutes. Carefully remove them and let them dry on a clean towel.
Once the beets are done cooking, drain them and allow them to cool slightly. Use gloves or paper towels to easily rub off the skin, then slice the beets into even-sized rounds or wedges.
In another large pot, combine the vinegar, sugar, water, ground cinnamon, cloves, and pickling salt. Bring the mixture to a boil, stirring to dissolve the sugar and salt, then reduce the heat and let it simmer for 5 minutes.
Pack the sliced beets into the sterilized jars, leaving about 1/2-inch of headspace at the top of each jar.
Carefully pour the hot pickling liquid over the beets in each jar, ensuring the beets are fully submerged and maintaining the 1/2-inch headspace.
Use a clean knife or chopstick to remove any air bubbles in the jars, then wipe the rims of the jars clean and secure the lids tightly.
Process the jars in a boiling water canner for 30 minutes (adjusting for altitude as necessary). Make sure the jars are fully submerged in water and that the canner lid is on tightly during processing.
Carefully remove the jars from the canner and place them on a clean towel or rack to cool completely. Ensure the lids have sealed properly by pressing down on the center; if it doesn't pop back, the jar is sealed.
Store the sealed jars in a cool, dark place for at least 2 weeks to allow the flavors to fully develop. Refrigerate any jars that didn't seal properly and enjoy them promptly.
Nutrition Facts
Calories |
2469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3411 mg | 148% | |
| Total Carbohydrate | 584.1 g | 212% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 523.2 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 6610 mg | 141% | |
*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.
