My family and I love beets. Pickled beets are a great staple to have on hand. They are great as a side, in a salad, on a sandwich, and even using in baking. The possiblities are endless!
Canned Pickled Beets
Ingredients
- 10 pounds beets boiled until fork tender, cooled and skin removed (see notes)
- 3 cups white vinegar
- 3 cups water
- 2 cups sugar
Instructions
- Once the beets are boiled and cooled, peel and cut as desired.
- Next, prepare the brine by adding the vinegar, water, and sugar to a sauce pan.
- Over medium heat, bring the mixture to a boil.
- Stir occasionally to help dissolve the sugar.
- Once boiling, reduce heat to simmer.
- In the meantime, prepare the jars by following the instructions in the notes section.
- Use a canning funnel to fill the jars with the prepared beets.
- Ladle in the brine, leaving at least 1/4-1/2 inch head space.
- Remove the funnel and place a warmed, sterilized seal on the jar, followed by a ring. Tighten just until snug.
- Using a jar lifter, place the filled jars back into the large pot of boiling water.
- Bring back to a boil. Once the water is boiling, start a timer for 20 minutes.
- Using a jar lifter, carefully remove the jars and place on a kitchen towel where they will not be disturbed, and as the jars cool, you’ll hear a popping sound.
- For best results, allow the jars to sit undisturbed for at least 12 hours. With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place.
- These jarred beets will last for 12-18 months.
- If you notice that a jar has not properly sealed, simply refrigerate that particular jar, and eat them within 5-7 days.
Notes
To sterilize your jars:
Wash the jars well in hot, soapy water.
Rinse the soap off in hot running water and place the clean jars into a large pot of water.
Bring to a boil and allow the jars to sit in the boiling water, fully submerged, for at least 5 minutes.
Avoid contact with the inside of the jar and the rim.
To sterilize the seals and lids:
Wash them as you did the jars, and boil water in your kettle.
Pour the boiled water into a clean bowl and drop the seals and lids into the water. Be sure the lids and seals and completely submerged.
Once I remove the jars from the boiling water, I usually place them rim side up on a baking sheet and leave them in my oven that is set to 200 degrees. This will keep the jars just warm enough until you’re ready to fill them.
Wash the jars well in hot, soapy water.
Rinse the soap off in hot running water and place the clean jars into a large pot of water.
Bring to a boil and allow the jars to sit in the boiling water, fully submerged, for at least 5 minutes.
Avoid contact with the inside of the jar and the rim.
To sterilize the seals and lids:
Wash them as you did the jars, and boil water in your kettle.
Pour the boiled water into a clean bowl and drop the seals and lids into the water. Be sure the lids and seals and completely submerged.
Once I remove the jars from the boiling water, I usually place them rim side up on a baking sheet and leave them in my oven that is set to 200 degrees. This will keep the jars just warm enough until you’re ready to fill them.