Pickled Beets That Can't Be Beat!

Pickled beets are one of my favorites. It’s beautiful to look at, boosts an impressive nutritional content and is absolutely delicious. Check out this blog post for some quick facts about why beets are so good for you.
Cooking time/temp: 
1 hour
Ingredients: 

Check out this blog post for some quick facts about why beets are so good for you. 

 

2 cups vinegar (apple cider or pickling)

1 cup water

~ 3 pounds of beets

2 small bay leaves

Pinch of ginger powder

Pinch of cinnamon powder

Pinch of all spice

3  cloves

1.5 tsp whole black peppercorn

½ tsp mustard seed

¼ cup sugar

1 tsp salt

¼ tsp coriander

1 clove chopped garlic

1 oz of dill weed

 

Equipment

Large stock pot to sanitize jars in

Jar Lifter

Wire canning rack

Saucepan to marinate brine

Pot to cook beets in 

3-4 500 mL canning jars, lids and bands

Instructions: 

Sanitize the Canning Jars

  1. In a large pot, bring your canning jars and lids to boil for 30 minutes to sanitize. This recipe will fill about 3 - 500 mL canning jars. This pot should be large enough to cover your jars while they are standing upright. I use my stockpot for this.

 

Marinate the Brine

  1. Bring all ingredients except beets and dill to a boil in a small saucepan on the stove. Cover and simmer for 30 minutes.

 

Prepare the Beets

  1. In a separate pot, boil the beets until they are cooked through.

  2. Place beets in an ice bath and peel them by rubbing the skin gently. When cooked, the beet skins should roll right off without much pressure.

  3. Cut beets into a size that you would like. I like mine in about 1 inch chunks but sliced or quartered work just as well.

 

Can the Beets

  1. Fill your sanitized canning jars halfway with cut beets

  2. Add a layer of fresh dill weed.

  3. Fill the canning jar the rest of the way with cut beets leaving about a ¾ inch space from the top.

  4. Divide the brine between the canning jars. Some of the liquid will have boiled off from the cooking process so it is ok to add in a little vinegar/apple cider vinegar to make sure that it gets filled to the top. Leave about ½ inch of space from the top of the jar but make sure all the beets are covered with liquid.

 

Warm Process to Preserve

 

  1. Using a clean dishcloth, wipe off the rim of the jars to remove any potential food products.

  2. Cover them with lids and screw the bands on loosely.

  3. Place wire canning rack in the pot.

  4. Place jars in the pot on top of wire canning rack.

  5. Fill with water until jars are just covered.

  6. Boil for 30 minutes

  7. Remove from hot water using your jar lifter.

  8. Set on counter to cool. Screw the lids tightly (careful! It is hot! Use a pot holder or kitchen towel). The lids should vacuum seal as the temperature cool down. You will hear them “pop”. If they do not seal within 45 minutes, it will not preserve and you should eat within a week. Sealed jars will store for up to a year.

  9. Enjoy!!