Favorite Pickled Beets Recipe

by Maureen on April 10, 2011

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.

fresh baby beets (beetroot)

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.

 

baby pickled beets

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.

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Favorite Pickled Beets Recipe
 
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Pickled beets are great to use as a side dish or in a salad and they're really easy to make and yummy too!
Author:
Serves: 8 pints
Ingredients
  • 8 pints beets (beetroot)
  • 2 onions sliced thinly (optional)
Preserving Liquid
  • 2 Cups Sugar
  • 2 Cups Water
  • 2 Cups White Vinegar
  • 1 Tablespoon Cinnamon
  • 1 Teaspoon Ground Cloves
  • 1 Teaspoon Allspice
  • ½ Teaspoon Salt
Instructions
Preserving Liquid
  1. Place all ingredients into a pot and bring to a boil for 5 minutes.
  2. Strain to remove the floaty stuff on top.
  3. Pour into a large measuring cup to make it easier to fill the jars.
Final Step!
  1. 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.
  2. Wipe rims clean
  3. Place covers and rings on jars
  4. Place in a water bath for 30 minutes
  5. 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.

salad with baby spinach, orange and pickled beets

This is the salad I just made for myself to eat outside in the Sunday sunshine.  Come on over.

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{ 5 comments… read them below or add one }

mymansbelly April 11, 2011 at 7:28 am

Love pickled beets…hate red stained hands. I think I’m going to try your little trick.

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Brandie April 11, 2011 at 1:49 pm

Hi Maureen. Just wanted to stop by and say ‘thank you’ for your sweet comment on my blog. I completely understand what it’s like to be an American living away from home. I lived in England for 3 years and there were so many convenience foods I missed from home. Some of them my Mom was able to ship – others -not so much.
It really is nice to meet you. Loving the recipes on here! :)

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FeelingFlirty April 15, 2011 at 5:36 am

That salad is beautiful. Is that your picnic table? Great view!

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chinmayie May 23, 2011 at 12:41 pm

This looks great Maureen! I am surely going to try this! I love pickled beets in my sandwiches and salads!

Reply

Maureen May 23, 2011 at 12:59 pm

These are really good.. I have them on hand all the time. Sometimes they work as a veggie side dish with a few pieces of feta cheese and some fresh picked parsley.

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