Feature Friday- Double Feature- Canning Pickled Beets

BySusan Myers on cooking

This second part of my Feature Friday Double Feature is a tutorial for canning pickled beets.  Fresh from my sister, Lynda’s kitchen.  If you are a regular reader here, you have to know that isn’t me in the kitchen.  Ha!  My sister got that cooking gene that I didn’t get.  And she does some fabulous stuff with it.  We are originally from the Pennsylvania Dutch area, so many of our family recipes are from there.  This is one of them.  So let’s look at her simple tutorial for making some delicious canned pickled beets!
Take it away, Lynda!

The first thing you want to do is choose your beets wisely.  I suggest buying them from a farmers market or your local produce stand.  You want to look for large beets that have the tops on them.  
 
For preparation,  Cut the top off the beet leaving about 2 inches of stem.  Do not cut the bottom.  Place them all in boiling water and cook for about an hour or until you can stick a fork in the beet easily.  Sort of like cooking a potato for mashing.  
 
 
Drain your beets and sit aside to cool.  While they cool you will want to make up the brine.
 

You will need:
 
6 cups apple cider vinegar
3.5 cups sugar
3 tsp. salt
1 cup water

Mix everything together in a large pot and bring to a boil.  Keep your brine on the stove simmering.  You don’t want it to get cold.
 
 
Your beets should be cool enough now to work with so you want to cut the ends off and peel them.  Cut them into chunks and place them all into a nice big bowl.
 

By now, you will have had all your jars and lids and rings in the boiling water to sterilize them. 


You should have your hot water bath canner filled with hot boiling water also. 
You are now ready to can your beets.

Fill the hot sterilized jars to about one inch of the brim with beets and brine. 
 
Make sure to wipe away any excess juice from the rim of the jar before placing the lid and ring on it. 
Place the jars into the canner.  Continue until your canner is full.  Allow them to boil in the canner for 30 minutes. 

Remove the jars being careful not to tip the jars when you pull them out as the lids are not sealed yet and you may end up with beet juice coming out.  I speak from experience on this.  Your jars will soon seal and you will have beautiful pickled beets to share with your family and friends.

 
And there you have it.  Your first entry from Lynda’s kitchen!  
 

I am an artist, crafter and humor writer living in Atlanta, GA. I attended the Atlanta College of Art, and have a background in fine arts, graphic design, and photography. I like to specialize in vintage and recycled crafts such as quilling, Ukrainian Egg Dying, batik and quilting.

22 Comments

  1. Hi Sheila!

    They are delicious aren’t they? Thank you so much for the tip! I’ll have to try that!

    suzy

  2. We love pickled beets at our house! I have a simple refrigerator recipe using canned beets that Is so good! Sugar, vinegar, pickling spices, sliced onions and a bit of salt! So good and no work at all! I do by the gallon and they keep for several months in the frig, if I can keep them from getting eaten that long!

  3. Elaine M Rocharz says:

    Can i use this method making plain beets?

  4. Terri @ A Creative Princess says:

    We love pickled beets at our house! I did about 10 jars this summer! Thank you for linking to It's a Party, Suzy!

  5. Thank you so much for sharing this a my blog party Simply Creative! I have a lot of friends who are very interested in canning and this is a great Tut!!! Thanks again.

    Angela

  6. Nicole@Thrifty Decorating says:

    Can't honestly say that I like beets….but thanks for linking! 🙂

  7. shopannies says:

    yummy my best friend would become yours she loves beets LOL did you pickle these or just can whole beets

  8. Found your blog thru WMW. I’d love to invite you to participate in Healthy 2day Wednesdays for sharing everything HEALTHY! Hope you’ll add this post and others that fit in the future!

  9. 2littlehooligans says:

    mmm! that is next on our list!

  10. Handy Man, Crafty Woman says:

    Thanks for the tutorial! It's always so much easier to do something with photos as examples. Thanks for linking to Wicked Awesome Wednesday!

  11. creativejewishmom/sara says:

    thanks so much for sharing on Craft Schooling Sunday. have yet to try canning but sure would love to! all the best, and check out my post today with examples of Moroccan painted furniture, you're gonna love it!

  13. yum! I love pickled beets! Thanks for a great canning tutorial and for linking up to Eat, Grow, Sew!

  14. Sidereal Day says:

    What a great tutorial! One of my goals for this summer is to learn canning. Now I just need some supplies. =)

  15. Kassi @ Truly Lovely says:

    Wow! What a process!!! Thanks so much for sharing the instructions on Fancy This Fridays!!!

  16. Mary-Sweetwater Style says:

    Thanks for the great tutorial….I was just at a great deli and ordered pickled beets. We started talking about how to do this and eureka…you have given the answer. Thenks…and thanks to Ayana for letting me know I don't have to pressure can!

  18. Pickling is a time honored way to preserve garden produce. The high acidity of pickled goods allows home canning without pressure canning. A number of vegetables lend themselves well to pickling; beets are one of the best.
    Thanks for instructions, Suzy!:)

  19. I love pickled beetroots! One day I'll manage to grow them and pickle my own!

    Just stopped by to let you know that I featured your brady bunch cake on my round tuit post this week!
    Round Tuit 62
    Thanks again for linking up! Hope you have a great week!
    Jill @ Creating my way to Success

  20. Molly Smith says:

    Lynda, you make this look easy so I may have to try it. I have a canner (YAY) that my mother left and I had no idea what it was. Something I wouldn't go out and buy, but I now see this as "a sign". Thanks for great instructions and beautiful pictures!

  21. Thanks for featuring me Suzy! I just made up two batches of watermelon jelly last night too, hehe

  22. Love the colour of pickled beets! I may possibly give this a try, as I have been wondering what to do with the glut of beets that have been arriving in my weekly veg box… Thanks for sharing!

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