“Old Fashioned Pickled Beets”

Don’t you just love fresh vegetables in the Summer? Everything that’s in season is so fresh. Farmers markets are everywhere, giving us the opportunity to pick our own or buy fresh picked that morning. So that leads me to ask how much do you know about home preserving? I love the ability to be able to eat some of my favorite vegetables all year long. Beets are in abundance right now. So when I think of home preserving I think of my Mom’s Old Fashioned Pickled Beets. Savory and sweet slices preserved in a vinegar based liquid seasoned with cinnamon, cloves, and allspice. Great on salads in addition to eating alone as a snack. That’s the way I like them.

Old Fashioned Pickled Beets

I mentioned home preserving and what you know as canning to preserving to enjoy fresh fruits and vegetables all year long. As a kid, I knew all too well what canning was all about. Dad would grow a huge garden every year. Saturdays meant plenty of work needed to be done. Dad would pick bushels of tomatoes, green beans, and corn. That means my little fingers got a work out cutting green beans, shucking corn, and cutting tomatoes among a host of other vegetables. Some vegetables are better canned than frozen and some not good either way. However, beets are delicious pickled, in fact is the way to go for me. I have never been a fan of beets any other way. And to think I swore I would never do home canning again in my lifetime. Amazing how that has all changed.

Old Fashioned Pickled Beets

This is a variation of the recipe my Mom used for Old Fashioned Pickled Beets. I call them old-fashioned because it’s a simple recipe that has not changed much over the years. The biggest change is you no longer need to use a pressure cooker to can foods. Water bath canning is my preferred method of home preserving. All you need is a 16-quart stock pot with rack insert. I use a round cake rack in the bottom. Your jars should never rest on the bottom as they could crack during the boiling process.

Old Fashioned Pickled Beets

You’ll need canning jars which can be found in any big box store with most other canning supplies. Grab yourself a jar lifter to insert and remove hot jars. Keep measuring cups, pot holders, and towels handy. I like to clean up as I go. Home canning can be messy but so worth the effort. If you’ve never given yourself the gift of fresh food preserved to consume during the winter months, you’re missing out. This is a great weekend project for the whole family to enjoy.

Old Fashioned Pickled Beets

So, now on to pickling your beets. Purchase small 2-inch in diameter red beets. They cook faster, more tender, and have a better flavor as bigger ones are best cubed and cooked in a different way. Beets this size take about 25 to 30 minutes to become tender. Be sure to cover beets with lots of water in a large pot and add more during cooking if needed. Let beets cool until you’re able to handle them without burning yourself. Peel and slice into 1/4-inch thick slices. Heat your jars in warm oven (220 degrees) and immerse lids in hot water until ready to use. Place beets in prepared jars, leaving about 1/2-inch space from the top. I use 1/2-pint jars for beets to eliminate wasting food.

Old Fashioned Pickled Beets

Meanwhile, make pickling liquid by combining vinegar, sugar, seasonings, and spices. Boil mixture for 5 minutes. Discard cinnamon stick and spices if you like. Use cheesecloth to contain loose spices and throw away since you’re now ready to fill jars. This is a good time to start on the water bath while filling jars. Pour hot pickling liquid into jars, leaving 1/2-inch space from top. Insert a table knife around edges to release any air bubbles. Add more liquid if needed and clean top rim of jar before placing on lids. Screw lids on tightly and place jars in water bath. Make sure jars are covered with at least 1 to 2-inches of water. Let water come to full boil and process for 15 minutes. Remove jars to cooling rack and allow to sit for 24 hours undisturbed.

Old Fashioned Pickled Beets

The next day check that all jars are sealed and any unsealed jars can be refrigerated and eaten within a couple of weeks. Yummy…yum! I highly recommend this recipe and a great salute to Summer. Try your hand at home canning and I know you’ll be hooked. I actually made a batch before work and plan on making another batch or two. Imagine how happy you will be when you look in the pantry and behold one of your favorite foods staring at you.

I use mostly Ball canning supplies from jars and lids to pectin for jams. The brand has always been reliable so checkout Ball’s website for all the information you’ll need to start home preserving your favorite foods. Start a tradition and preserve what you love. Leave a comment or #chowdownlowdown and share your home preserving creations. Happy Canning!

Old Fashioned Pickled Beets

Old Fashioned Pickled Beets

 

Old Fashioned Pickled Beets

20 red beets, washed and trimmed (1½ to 2-inches in diameter)

2 1/2 cups apple cider vinegar

2 1/4 cups granulated sugar

1 1/2 cups water

1 t. coarse kosher salt

1 T. pickling spice

2 t. whole allspice

2 t. whole cloves

6-inch cinnamon stick

8 half-pint or 4-pint canning jars with lids (I use Ball), washed and dried

 

Place beets in a large pot and cover with water. Bring to boil and cook for 25 to 30 minutes until just tender. Remove from heat,  drain and allow to cool until able to handle easily.

Peel and cut into 1/4-inch slices. I wear rubber gloves because juice will bleed during this process. Place beet slices in jars leaving 1/2 to 1-inch space from top of jar.

Meanwhile, in a medium saucepan over high heat, combine vinegar, sugar, water, salt, cinnamon, and spices. You can wrap pickling spice, allspice, and cloves in cheesecloth for easier removal of loose spices if you like. Boil pickling liquid for 5 minutes. Discard cinnamon stick and other loose spices if cheesecloth was not used.

Fill jars with hot pickling liquid, leaving 1/2-inch space from top. Use a knife inserted several times to rid jars of any air bubbles. Add more liquid if necessary.

To prepare water bath, fill a 16-quart stock pot with a canning rack on bottom with water and bring to rolling boil. Use a round cake cooling rack if no canning rack is available.

Screw lids on jars tight then submerge jars in water bath. Make sure water covers jars by 1 to 2-inches. Place lid on pot and bring water back to boil. Process beets in water bath for 15 minutes. Start timing when water comes to a rolling boil.

Remove jars to cooling rack and listen for a pop which means jars are sealing. Allow jars to rest undisturbed until cool, about 24 hours. Once jars are cool test for seal. There should be no give in top when pressed. If all jars are not sealed, store in refrigerator to eat first. They will keep for a couple of weeks.

Tighten all lids, store jars in a cool, dry, dark place and enjoy pickled beets for at least 6 months to one year.

Note: If using pint jars, process in water bath for 30 minutes.