Pickled beets are one of the prettiest things to can. The rainbow colors on my pantry shelves are amazing. When I was young I didn't realize how beautiful canning could be. (I think knowing the work
involved increases my appreciation for it as an adult.) Not only are these beets pretty but they taste great too. They are a wonderful addition to a salad, a pizza or even eating on their own.
The first step is to wash, cook and peel the beets.
Then, this is optional, but I also like to place 1 grape leaf in each wide-mouth, pint-size jar either on the bottom or to the side. The tannins in the leaf help the beet to stay more crisp and it adds a little to the look of the jar.
Next, I will cut the beets into rounds that are 1/4 inch thick and place them in my jars. I usually place all the ends in one jar so they can look bad together and the rest of the jars will look lovely. (They still taste great.) This recipe cans 8-9 pint-sized jars of pickled beets. You will need 16-18 cups of cut beets. I usually fill 8 jars with beets and if I have more pickling juice after filling those I will cut enough beets to fill one more. When placing the beets in the jars I keep them below the 1/2 inch of headspace.
INGREDIENTs
Beets (16-18 cups)
3 1/2 cups white distilled vinegar
1 1/2 cups water
2 cups sugar
2 teaspoons cinnamon
1 1/2 teaspoons salt
1 teaspoon allspice
8-9 grape leaves (optional)
Making the Pickled beets liquid
I make the pickling liquid by combining the vinegar, water, sugar, cinnamon, salt, and allspice in a medium-sized pot.
I bring the liquid to a boil and simmer it for 15 minutes.
Filling Your Jars
I use a jar funnel and pour the liquid over the beets up to 1/2 inch headspace. Wipe the rim of the jar with a clean damp cloth. Place a lid and ring on the jar, fingertip tight, and process in a boiling water bath canner for 30 minutes if at sea level. (Adjust for your altitude if needed.)
Remove the lid, turn off the heat, and allow the jars to cool for 5 minutes.
Place the jars on a heat-resistant surface 1-2 inches apart. Allow them to rest undisturbed for 24 hours before removing the rings and washing the jars with hot soapy water.
Store in a cool, dry, dark location.
Pickles need about a month to absorb the pickling liquid before eating them. Canned goods are usually best in the first year. Nutritional value begins to decrease after 3 years.
If any jars did not seal. Place them in the refrigerator for 3-4 weeks and then eat them in the following 2 months. (The vinegar increases the time they are good for in the refrigerator.)
If you have any questions about canning with the boiling water bath or need to know the proper altitude adjustment, take a look at a few of my canning basics videos.
