Several years ago I was growing heaps more beets (beetroot for some) than I could eat so I decided to invest in a canning set and make pickled beets. I was a bit concerned because I’d never made any preserves other than strawberry jam at the time. I found a recipe from an old cookbook I found in the local library and that was the basis for the recipe I now use.
I no longer have a big veggie garden but that doesn’t stop me from making pickled beets. Now I watch for cans of baby beets to go on sale and I stock up. When I have 7 or 8 cans in the pantry, I make pickled beets. I used to have bright red hands from peeling the beets but now it’s no muss no fuss for me.
Pickled beets are really versatile to have on hand as they go great in a green salad or in a bowl by themselves paired with potato salad and a steak. In under 15 minutes I’ve got dinner on the table.
You’ll need canning jars with new lids. Don’t risk your wonderful preserves by trying to use old lids. It’s false economy and you want to keep your family safe. I toss the jars in the dishwasher and I put the lids in a pan of boiling water for 10 minutes. That’s all that’s necessary.
You make up the preserving liquid (recipe below) and when that’s done, use your home grown and cooked beets or open those tins and drain them. Slice an onion thinly and place the beets and onions (as many onions as you like – they aren’t required if you don’t like onions) in the jars to about 1/2 inch from the top. Pour the hot liquid over the beets to 1/2 inch from the top. Wipe any spills from the top of the jar so you’ll get a good seal and then put the lids and rings on and tighten but don’t tighted too hard.
Place the jars in a water bath and process in boiling water for 30 minutes. Remove from the water bath and place on layers of newspaper to cool. Don’t touch them for 24 hours and by then they should be well sealed. Store in your pantry and refrigerate after opening.
- 8 pints beets (beetroot)
- 2 onions sliced thinly (optional)
- 2 Cups Sugar
- 2 Cups Water
- 2 Cups White Vinegar
- 1 Tablespoon Cinnamon
- 1 Teaspoon Ground Cloves
- 1 Teaspoon Allspice
- ½ Teaspoon Salt
- Place all ingredients into a pot and bring to a boil for 5 minutes.
- Strain to remove the floaty stuff on top.
- Pour into a large measuring cup to make it easier to fill the jars.
- When the liquid has cooled a little (you don’t want to break the jars because they are cold) fill the jars to ½ inch from the top.
- Wipe rims clean
- Place covers and rings on jars
- Place in a water bath for 30 minutes
- Remove from hot water and place on layers of newspaper and leave for 24 hours to cool
A great quick salad. Baby greens, orange slices, pickled beets and feta or goat’s cheese. Juice from the orange mixed with a bit of the preserving liquid makes a great dressing.
This is the salad I just made for myself to eat outside in the Sunday sunshine. Come on over.