Perfectly Simple Pickled Beets
Whether you're preserving a taste of tradition or charting new culinary territory, pickled beets are sure to add a vibrant burst of flavor to your table. So pick up your jars and get ready to pickle, because the journey is just beginning. Happy pickling!
Equipment
- 1 Stock pot
- 1 Large sauce pot
- 1 Water bath canner If preserving your beets
- Glass jar(s) and lid(s) Canning lids/bands, jar lifter, funnel if preserving
- Measuring cups
Ingredients
- 1 Bunch red beets More if preserving
- 1 cup White vinegar
- 1 cup Sugar
- 1 cup Water
Instructions
- Trim tops of beets, but do not cut the top completely off. This will keep the beets from "bleeding" out all their color while cooking.
- Scrub beets under cold water and place into a large stock pot. Cover with water and bring to a boil.
- Cook until the beets easily pierce with a fork. Drain beets into a colander or remove them to a large bowl. Allow to cool completely.
- Wear gloves to prevent your hands from staining. Remove the skins and cut into slices or chunks into clean, sterile canning jars. The skins will slip off quite easily. Pack beets into jars leaving a 1-inch headspace.
- In a separate large sauce pot, combine equal parts white vinegar, sugar, and water (depending upon how many jars you are making). Bring mixture to a boil and ensure all the sugar is dissolved.
- Pour brine over beets leaving a 1/2-inch headspace. The beets should be completely submerged.
- For refrigerator beets, simply place a lid on the jars and keep in the refrigerator.
- For preserving, place a canning lid and ring onto jars. Place jars on a rack in a water-bath canning pot. Be sure jars are completely submerged under water by at least 2 inches.
- Process jars for 15 minutes after coming to a rolling boil. Allow the jars to cool completely, remove rings, wipe jars and store on shelf.
Notes
* Calories approximate and per cup
TIP: When making a large batch for preserving, I cook the beets the day before preserving and allow them to cool completely overnight. The next day I proceed with the rest of the process.
Refrigerated pickled beets will last up to 3 months. Preserved beets have a shelf life up to 2 year. Store opened preserved beets in the refrigerator.
