Simple Pickled Beets Canned Recipes

QUICK AND EASY PICKLED BEETS

Steps:

• Place a colander over a large bowl or pot. Pour the 15 oz. can of sliced beets into the colander and collect the juice in the bowl below. Fill a measuring cup with ½ cup of the collected beet juice.
• In a 1 to 2-quart saucepan combine the 1/2 cup sugar, 1/3 cup white vinegar, and 1/2​ cup beet juice. Cook and stir over medium heat until it begins to simmer.
• Add the drained beets from the colander and continue to cook until the mixture begins to boil.
• Reduce to a simmer and cook for an additional 5 minutes. Remove from heat.
• You can serve these pickled beets right away or refrigerate them and serve cold. Refrigerate for several hours or overnight. ​As a rule, these pickled beets will keep in the refrigerator for about 5 days. You can serve the chilled beets with a dollop of sour cream or yogurt.Please note that the Nutrition Facts below are for drained Pickled Beets

HOW TO MAKE PICKLED BEETS

Steps:

• After beets have cooked, peel, cut into chunks, and set aside.
• Combine all ingredients excepts beets in a large sauce pan. Bring mixture to a boil; reduce heat. Simmer 15 minutes. Remove cinnamon sticks.
• Pack beets into hot jars, leaving 1/4-inch head space.Ladle hot liquid over beets leaving 1/4 inch head space. Remove air bubbles. Adjust two-piece caps. Process jars 30 minutes in boiling water canner.

CANNING RECIPE FOR OLD FASHIONED PICKLED BEETS {NO FUNKY SPICES!}

Steps:

• Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars {I used wide mouth pint jars for this recipe} and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Wash beets, trim the tops and cook {about 15 -25 minutes depending on size} in a large stock pot filled 3/4 full with water. Once the beets are fork tender, drain, reserving 2 cups of the beet water and set aside the beets a few minutes until they have cooled down enough to handle.
• While the beets are cooling, combine the white distilled vinegar, sugar, beet water and pickling salt in a saucepan and bring to a boil, stirring occasionally, and then reduce to a simmer.
• Peel beets by applying pressure against the skin of the beet with your fingers. Once you have rubbed the skin off the beets, trim the tops of the beet and any remaining root. Quarter or slice beets and pack them into sterilized pint jars.
• Ladle hot liquid mixture over beets leaving about 1/4 inch head space. Remove any air bubbles, add two piece caps and place in canning rack. Lower rack into the canner making sure the jars are covered with at least 2 inches of boiling water and process pints for 30 minutes in a boiling water canner.
• Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary. Yields 7 pints.

PICKLED BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

PICKLED BEETS (FOR CANNING)

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.

CANNED PICKLED BEETS RECIPE

Steps:

• Wash the beets and remove most of the tops, leaving about 1/2 inch of beet top remaining.In a large boiling pot of water, cook the beets until barely tender.Remove from the stove.
• Submerge the beets in a large bowl of ice water, I find this helps the skins come off with more ease.
• Cut off the tops and the roots completely, then remove the skin.Peel and slice beets into preferred size, I like larger chunks and not slices.
• Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot and bring mixture to a boil; reduce the heat and simmer 10 minutes.
• Add the beets to the pickling liquid and return to a boil.Remove the spice bag.Carefully ladle the beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace.
• Remove any air bubbles with a non-metal utensil.Add additional pickling liquid, if needed, to keep the proper headspace.
• Wipe the jar rims thoroughly with a clean damp cloth, failure to do this can result in the jars not sealing properly!
• Seal the jars and process for 35 minutes in a boiling water bath.
• For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.

CANNED SPICED PICKLED BEETS

Steps:

• In a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes.
• Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes. Add more time if you are at high altitude.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

PICKLED BEETS

Steps:

• Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
• Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
• In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

QUICK PICKLED BEETS AND ONIONS

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a rolling boil.
• Add beets, reduce heat, and simmer until tender, 12 to 15 minutes. Drain well.
• When cool enough to handle, slip off the skin.
• Place beets in a nonreactive bowl and set aside.
• Gather the ingredients.
• In a small saucepan, combine onions, sugar, vinegar, salt, and water. Bring this mixture to a boil over high heat.
• Simmer 5 minutes and make sure that the sugar and salt are fully dissolved into the water.
• Pour the hot marinade over beets and then allow the beets to cool to room temperature.
• Cover the beets well and refrigerate for several hours, or ideally overnight, before serving.
• If you prefer, divide the beet and onion mixture into individual jars for easy storage.
• Keep refrigerated for up to two weeks.
• Enjoy.

EASY PICKLED BEETS

Steps:

• Place pickling spices in a cheesecloth bag. In a large saucepan, combine vinegar, sugar, cinnamon, salt and the spice bag; bring to a boil. Drain the beets, reserving 3/4 cup juice. Stir beets, and reserved juice into a saucepan. Pour into a 1-1/2-qt. glass container. Cover and refrigerate overnight. Remove spice bag before serving.

SIMPLE PICKLED BEETS - CANNED

Steps:

• Put sugar, water, vinegar and spices in large pot.
• Bring to boil.
• Add drained beets to pot, cover, and return to boil.
• Reduce heat and simmer for 5 minutes.
• Pack beets in hot sterilized pint jars.
• Pour hot liquid into jars, leaving 1/4-inch headroom.
• Use a sterilized spoon handle to remove any air bubbles.
• Seal with hot, sterilized lids.
• Put jars into a hot water bath with water covering the top of the jars by 1-2 inches.
• Cover, bring water bath to a boil and reduce heat to simmer.
• Simmer in water bath for 30 minutes.
• Remove jars from water and place on clean dish towel to cool.
• When jars are completely cooled the lids should be slightly concave.
• If any jars do not seal, refrigerate them.
• Refrigerated, they will keep for several months.
• Chill before serving.

CANNING OLD-FASHIONED PICKLED BEETS

Steps:

• Wash the beets. In a large stockpot fill with the beets and enough water to cover. Bring to a boil; cook until tender. This should take about 15 minutes depending on the size of the beets. When tender, place the beets in cold water, remove the skins and when cool cut into thin slices.
• Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and ½ tsp. of salt in each pint.
• In a large saucepan, combine the sugar and vinegar. Bring to a boil and stir until the sugar is dissolved. (equal parts sugar and vinegar). If you have more beets, just make more brine and add ½ tsp of salt to each pint. Pour the hot brine over the beets in the jars, and seal with the lids.