How to Pickle Beets (Quick-Pickling and Canning)

Learn how to pickle beets with our guide to quick-pickling and h2o bath canning. Both methods yield a batch of vibrant (and tasty!) beets.

You either hate beets or y'all love 'em. Only learning how to pickle beets is about to put you lot into the latter military camp—and accept beets from side dish to mealtime star. Pickling beets (either rapidly in the fridge or with a traditional canning method) results in a nutrition-dense veggie with sweet, tangy flavors that'southward perfect for salads, entree garnishes or even a snack.

Before You Starting time: Tips for Pickling Beets

Choose Fresh Beets

One of the keys to a good beet is its colour. It should exist a deep, vibrant red. Expect for roots that have no blemishes, bruises or soft spots. Remove the greens one time yous get home to preserve moisture in the beet.

Avoid picking beets any larger than medium size, or nigh two-1/2 inches in bore. These tin can accept tough cores and are less enjoyable to eat.

Vinegar Matters

While both white and apple cider vinegar can be used, apple cider volition yield the best flavor. Expect for brands that are 5% acidity, and avert unfiltered varieties, which may leave sediment in your beets.

Your apple cider vinegar can practice more than just pickle vegetables. Check out some of its unexpected uses.

Add Your Ain Ingredients

Once you've mastered the basic recipe, get creative with what makes an appearance in your jars. Everything from onion to hard boiled eggs (nosotros'll help y'all brand a perfect one), cabbage and sparse lemon slices can impart succulent, unique flavors.

How to Pickle Beets (Quick-Pickling Method)

Ingredients

• 8 medium fresh beets
• 1 cup vinegar
• ane/2 cup saccharide
• 1-ane/2 teaspoons whole cloves
• i-i/2 teaspoons whole allspice
• 1/ii teaspoon salt

Instructions

Step 1: Clean and eddy

First, you lot'll need to prep your veggies. Scrub the beets and trim the tops down to one inch. (Don't toss the greens, though. They're edible.) Place in a Dutch oven and add water to embrace. Bring the mixture to a eddy, so reduce heat and simmer, covered, 25-30 minutes or until tender. Remove the beets from water and let cool. Peel beets and piece; identify in a bowl and gear up bated.

Step ii: The final combination

And then, prepare the brine mixture. In a modest saucepan, combine the vinegar, sugar, cloves, allspice and common salt. Bring to a boil for 5 minutes. Pour the mixture over beets. Air-condition at least 1 60 minutes. Bleed before serving.

How to Pickle Beets (Canning Method)

Ingredients

• three pounds small fresh beets
• ii cups sugar
• 2 cups water
• ii cups cider vinegar
• two cinnamon sticks (three inches)
• ane teaspoon whole cloves
• ane teaspoon whole allspice

Instructions

Step 1: Cook beets

Once again, you'll start by cooking the beets. Scrub the roots and trim the tops down to i inch. Place in a Dutch oven and add together water to cover. Bring the mixture to a boil, then reduce estrus and simmer, covered, 25-thirty minutes or until tender. Remove from h2o; cool. Pare beets and cut into fourths.

Step 2: Melt beets, the remix

Side by side, place the beets back in the Dutch oven. Add the sugar, water and vinegar. Identify the spices on a double thickness of cheesecloth, bringing up the corners of the cloth and tying with string to form a bag. Add together the bag to your beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard the spice bag. Acquire more than about how to melt beets here.

Stride 3: Gear up for canning

Carefully pack beets into four, hot 1-pint jars within 1/2 an inch of the peak. So, ladle the hot liquid over beets, leaving 1/two an inch of headspace. Remove air bubbling and arrange headspace, if necessary, by adding more than hot mixture. Wipe rims. Centre lids on jars, then screw on bands until fingertip tight.

Stride 4: Boil and shop

Place jars into canner with simmering h2o, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and absurd. New to canning? You lot'll want to check out our complete guide.

How to Shop Pickled Beets

Preserved beets store well in the fridge and can be eaten chilled. Store them tightly covered, and they can last up to three months.

Try These Unbeatable Beet Recipes, Likewise

Pickled Beets

The pickled beets my mother fabricated came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, Southward Carolina Become Recipe

Beet Salad with Lemon Dressing

I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. —Ann Sheehy, Lawrence, Massachusetts

Grilled Pizza with Greens & Tomatoes

This grilled beet pizza scores big with me for 2 reasons. Information technology encourages my husband and son to swallow greens, and it showcases fresh produce. —Sarah Gray, Erie, Colorado

Nectarine and Beet Salad

Beets, nectarines and feta cheese make for scrumptious additions to mixed greens. While the combination of ingredients may seem unlikely, I guarantee it will go a favorite salad on your abode card. —Nicole Werner, Ann Arbor, Michigan

Air-Fryer Beets with Orangish Gremolata and Caprine animal Cheese

My grandma always grew beets and then pickled or canned them, but I adopt to prepare them differently. These roasted beets with fresh herbs and tangy goat cheese are wonderful in the winter or they can be enjoyed all year. —Courtney Archibeque, Greeley, Colorado

Honey Beet Bread

If you take whatever leftovers from dinner, you'll find this savory beet staff of life makes neat sandwiches, too. —Nancy Zimmerman, Cape May Court House, New Jersey Get Recipe

Minted Beet Salad

We have neighbors who share vegetables from their garden, and every year my hubby and I look forward to their beets. My interest in Mediterranean nutrient inspired this beet salad recipe—the vinegar and oil dressing with fresh mint will tone downwards the sweetness of the beets, and the kalamata olives add a salty touch. —Barbara Estabrook, Appleton, Wisconsin

Berry-Beet Salad

Here's a delightfully different salad that balances the bawdy flavour of beets with the natural sugariness of berries. If you lot prefer, substitute crumbled feta for the goat cheese. —Amy Lyons, Mounds View, Minnesota

Smoky Sausage & Apple Pizza

This adept-for-you lot beet pizza combines savory craven sausage with fresh fruit and vegetables. Information technology makes for a healthy dinner that won't sabotage your waistline. —Lindsay Williams, Hastings, Minnesota

Harvard Beets

This pretty side dish's vivid, citrusy flavors are an platonic companion for down-to-world entrees—and for people who unremarkably shy away from beets. —Jean Ann Perkins, Newburyport, Maryland

Beet and Sweet Irish potato Fries

Oven-baked beets and sugariness potatoes put a colorful and flavorful twist on traditional French fries and add interest to a meal every bit a side dish. —Marie Rizzio, Interlochen, Michigan

Russian Borscht Soup

With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is keen for gardeners like myself. Not just is it delicious, but its bright crimson color is centre-catching on the table. —Ginny Bettis, Montello, Wisconsin

Roasted Beet Wedges

This beet recipe makes ordinary beets taste tender and delicious with but a few sweet and practiced-for-you ingredients. —Wendy Stenman, Germantown, Wisconsin

Citrus & Roasted Beets Salad

Glistening citrus and beets star in this colorful, tangy salad. Information technology's a refreshing mix of bright flavors—but add chicken and it's a complete repast. —Peter Eldridge, Clermont, Florida

Pickled Eggs with Beets and Hot Ruby-red Peppers

Because my grandmother didn't measure anything when she cooked, I had to judge when I decided to duplicate her recipe for pickled eggs with beets. The color becomes more than intense the longer they marinate. —Judie Thurstenson, Colcord, OK

Reddish Flannel Stew

When I was a child, every Saturday night was red flannel night. Grandfather and I wore our cherry-red flannel long underwear to supper and Grandma, the cook, dressed in a long calico dress and sunbonnet. We'd eat this beet stew spooned over fluffy southern-style biscuits. Grandma learned to make the stew from earlier generations of our family. —Kathy Padgett, Diamond City, Arkansas

Harvest Salad with Cherry Vinaigrette

Mixed greens and plenty of beets make this salad so satisfying, and it'due south gorgeous to serve for special occasions. —Jaye Beeler, G Rapids, Michigan

Autumn Garden Medley

I like to make this beet recipe in the fall and winter for special occasions because information technology's very colorful, tasty and healthy. It's a hearty side that complements many dissimilar meat dishes. —Krystine Kercher, Lincoln, Nebraska

Ruby Crimson Beet & Apple Salad

Considering I abound beets I eat them a lot. This is among my favorite recipes. 1 heads-upward: The beets usually turn the apples pink-red (perchance your fingers, also). — Kathy Rairigh, Milford, Indiana

Rosemary Beet Phyllo Bites

The deep red of the beets will definitely bring a splash of festive color to whatsoever titbit tray. The mild rosemary flavor accents the peppery seize with teeth of the arugula and the sweetness-sour flavor of the pickled beets. —Taste of Habitation Test Kitchen

Winter Beet Salad

To salvage a trivial time on this sweet and savory beet salad, we recommend using packaged salad greens in this original recipe. The elementary dressing is easy to get together. —Taste of Habitation Exam Kitchen

Spiced Sweetness Spud Chowder

At my business firm, we're all crazy for beet chowder. This meatless version is loaded with root veggies and spices—cinnamon, cardamom and allspice—that actually say autumn. —Mary Anne Thygesen, Portland, Oregon

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Source: https://www.tasteofhome.com/article/how-to-pickle-beets/

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