CANNING BEETS RECIPES

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PICKLED BEETS (FOR CANNING) RECIPE - FOOD.COM



Pickled Beets (For Canning) Recipe - Food.com image

A wonderful combination of sweet and sour, you won't be sorry if you try this recipe! This recipe can also be made using about 15-18 larger beets.

Total Time 1 hours

Prep Time 1 hours

Yield 6 pints

Number Of Ingredients 8

35 -40 small beets, unpeeled
2 cups sugar
2 cups water
2 cups white vinegar
1 teaspoon ground cloves
1 teaspoon allspice
1 tablespoon cinnamon
1 teaspoon whole cloves

Steps:

  • In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
  • Slice into about 1/4-inch thick or cut into cubes.
  • Pack snuggly into the canning jars (be careful not to bruise).
  • In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
  • Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
  • Process in a boiling water bath for 12 minutes.
  • Cool on a rack.

Nutrition Facts : Calories 409.5, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 233.7, CarbohydrateContent 98.2, FiberContent 6.8, SugarContent 90.1, ProteinContent 5

QUICK PICKLED BEETS - HOW TO PICKLE BEETS



Quick Pickled Beets - How to Pickle Beets image

Beets will develop a sweet and salty flavor when pickled, perfect for putting on toasted bread with a spread of goat cheese. Here's how to quickly pickle your own!

Provided by THEPIONEERWOMAN.COM

Categories     salad    side dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 cups

Number Of Ingredients 8

2 lb.

medium beets, stems removed and scrubbed

4

sprigs fresh dill

2 c.

distilled white vinegar

1/2 c.

granulated sugar

2 tbsp.

kosher salt

2

garlic cloves, smashed

8

whole black peppercorns

1/2 tsp.

yellow mustard seeds

Steps:

  • Place the beets in a large pot and add enough water just to cover. Bring to a boil over medium-high heat. Cover and reduce the heat to medium-low. Cook for 30 to 40 minutes. Remove the beets from the water and let rest until cool enough to handle.  Using a paper towel, rub the beets all over to remove their skins. Cut the beets into wedges and divide them between two pint-sized canning jars, leaving 1-inch of space at the top of the jar. Add the dill sprigs. In a medium saucepan, combine the vinegar, sugar, salt, garlic, peppercorns, mustard seeds and 1½ cups of water. Bring to a boil over medium-high heat and stir well to dissolve the sugar. Remove from the heat immediately and pour over the beets, stopping at ½ inch from the rim of the jar. Cover the jars and let cool to room temperature. Transfer to the refrigerator to cool completely.

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