Pickled Beets
Growing your own herbs, fruits and vegetables is so fun and also rewarding. When it’s fresh, it really enhances your recipes. If gardening is not your “thing” or you don’t have a green thumb, buying them at a farmers market is another fresh option!
Regardless if you grow your own produce or buy them at their peak at your local farmers market, one way to enjoy them all year round is to preserve them. Canning is not complicated and it’s an economical method to have them until the next season.
Every year, August and September are busy months for me. I like to make Bread & Butter Pickles, Mint Jelly, Pickled Jalapeños, Homemade Sweet Relish, Dill Pickles, Sweet & Savory Homemade Ketchup, and so on. Another canning recipe I’m sure to make is my Pickled Beets! It’s tasty, an easy recipe and it’s a fraction of the cost versus buying them in jars from the store.
Pickled Beets is one of my favorite… I absolutely love them! They go so well with Grilled Chicken Breasts, Pork Chops, and other proteins. I like eating them when I make my Pork Stew with Meatballs (Ragoût de Boulettes & Pattes de Cochon). What I also like to do is pour the pickling juice from the jar over my meatballs… yum!
Before making this recipe, the beets have to be cooked. I don’t show you how in the video but the method I use is steaming although the boiling method can also be used. If you want to learn other methods to cook this vegetable, click on this link… Beets – Prep & 4 Ways to Cook
Canning is pretty straight forward. After making the brine, pour it over the cooked beets in the prepared jars and transfer them to the boiling water bath… the task is pretty much done! If you’re not sure about the canning procedure, I highly suggest clicking on this link… How to do Home Canning
This Pickled Beets recipe is amazing! It’s as good as the ones from the store except there are no preservatives or chemicals in it… it’s a healthy way to enjoy this tasty vegetable!
Bon Appétit!
Here are more amazing canning recipes for you to try…
– Classic Marinara Sauce
– Black & Blue Jam
– Mango Chutney
– Homemade Apple Sauce
– Spicy Red Pepper Jelly
– Raspberry Jam
and for even more condiment recipes, click on this link… Recipe Category • Condiments
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Pickled Beets
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Ingredients
- 4 to 5 medium beets (about 2 lbs.), cooked and cubed tips & tricks
- 1 cup granulated sugar
- 1 1/2 cups distilled white vinegar
- 1 1/4 cups cold water
- 1/2 tsp. whole cloves
- 1/4 tsp. ground cloves
- 1 large cinnamon stick
Directions
- In a medium saucepan, add sugar, vinegar, water, whole cloves, ground clove and cinnamon stick. Bring the mixture to a boil, stirring constantly until the sugar is dissolved. Reduce the heat to medium high and set the time for 10 minutes.
- Meanwhile prep the sterilized jars by filling them up with cooked beets.
- When the brine cooking time is up, remove the cinnamon stick and discard it. Pour the brine into the prepared jars, wipe off the rims before placing the lids and the screw bands.
- Carefully transfer the jars in a boiling water bath. When the water returns to a steady boil, process the jars for 15 minutes.
- Remove the jars from the water and transfer them to a wire rack to cool off. Makes 4 -500 ml jars.
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