When I first ventured into the world of canning, I stayed far, far away from pickled beets. They called to mind visions of my grandma’s chilly basement, dusty rows of mysterious pickled creations lined up side by side.
For a long time, I categorized pickled beets right along with the other mysteries – pickled eggs, pickled cow tongue, and so on. I wouldn’t go near them!
But then one summer, inundated with a bumper crop of sweet, fork-tender beets, I knew I had to do something. I decided to give pickling beets a try.
And I didn’t regret it one minute! Pickled beets are nothing like what I imagined. They can add a remarkable zing to a salad or liven up the most boring of sandwiches. They’re also the star of charcuterie!
Not only that, but they’re incredibly easy to make. In this post, I’ll walk you through everything you need to know about pickling beets so you can get started today.Â
Are Pickled Beets Good for You?
Pickling beets isn’t just about enjoying their complex flavors (though that’s a huge benefit in and of itself). It’s also about their nutritional benefits.
Beets are packed with antioxidants, like betacyanins and flavonoids, as well as nitric oxide. All of these health benefits make beets an attractive addition to any diet.
However, when you pickle them, you take things to the next level. Pickled vegetables are rich in probiotics, which are beneficial for gut health, and can also help increase levels of glutathione, which support a healthy immune system.
How to Pickle Beets: Step-by-Step Instructions
Ready to get started with pickling beets? This recipe is easy to make and yields around six pints, with the jars ready to go in just under an hour. Let’s get started!
Ingredients
- About 40 small beets (not peeled)
- 2 cups water
- 2 cups white sugar
- 2 cups white vinegar (5% acidity)
- 1 tsp allspice
- 1 tsp ground cloves
- 1 tsp pickling salt
- 1 tbsp cinnamon
- 1 tsp whole cloves
Instructions
Start by thoroughly scrubbing the beets to remove any dirt. Trim off the greens, leaving about an inch of the stem. Avoid cutting into the beet itself, as this can cause color and flavor loss during cooking.
Leave the root end intact to prevent the beets from bleeding during cooking. You’ll then cook the beets until they’re just tender, allowing you to remove the skins easily.
While the beets are cooling, prepare the pickling brine. In a large stainless steel or enamel pot, combine the sugar, vinegar, water, and spices. Simmer the mixture until the sugar has completely dissolved and the brine is well-infused with the spices.
Once the beets are cool enough to handle, gently rub the skins to peel them off. Cut the beets into slices or cubes (I like thin slices for sandwiches, personally) depending on your preference. Pack the beets snugly into the sterilized canning jars, leaving about an inch of headspace at the top.
Carefully ladle the hot pickling brine into each jar, again leaving that crucial inch of headspace. Use a spatula or similar tool to remove air bubbles. Wipe the jar rims clean, place the lids on top, and secure with the screw bands. Now, the jars are ready for processing.
Place the jars in the canner, ensuring they are covered with at least two inches of water. Bring the water to a gentle boil and process the jars for the recommended time, typically about 30 minutes for pints. Once processed, remove the jars and let them cool undisturbed for 24 hours.
Check the seals, label the jars, and store! Your pickled beets are ready to go.
A Few More Tips for Pickling Beets
Looking for a few more insights to elevate your pickling experience? Here are a few more tips for pickling beets to keep in mind:
Wait a Week to Eat
Patience is a virtue, especially when it comes to pickling. Allow the flavors to meld by letting your pickled beets rest for at least a week before sampling. They’re safe to eat before then, but you’ll get the best flavor if you wait a few days.
Never Change the Vinegar to Water Ratio
The acidity given to the pickling mix isn’t just about flavor – it’s also necessary for safety. Because of this, you should always make sure you maintain the recommended vinegar-to-water ratio for safe canning.
Make Sure All the Beets Are Covered With Brine During Pickling
Make sure all your beets are fully submerged in the pickling liquid within the jar. Any exposed beets might spoil, leading to a not-so-desirable outcome.
Reduce the Sugar if You’d Like
I don’t necessarily recommend it, as this will yield a tangier, tarter finished product, but if you find that the brine is too sweet, you can always reduce the amount of sugar you use. This won’t affect the recipe safety at all.
Feel Free to Try Other Seasonings
While traditional pickling spices add depth and complexity, don’t be afraid to experiment. Try adding bay leaves, cinnamon sticks, black peppercorns, or ginger for a unique twist.
Save the Beet Juice
Don’t discard the residual beet-infused pickling liquid! It can be a delightful addition to soups, stews, and even cocktails. I’ve read that it’s also quite tasty when used for pickling eggs.
How Can You Serve Pickled Beets?
Now that you have a huge batch of pickled beets whipped up and ready to go, you might be wondering what the best way to eat them might be.
A few ideas?
Pickled beets taste great on top of a sandwich or salad. They also add an interesting flavor to cheeseburgers, especially when paired with other toppings like homemade relish crop pickled onions.
You can also dice them up and add them to a grain bowl for a pop of color and nutrition or use them as a tangy topping for avocado toast. They are delicious when chopped up in potato or pasta salad – and let’s not forget the most obvious. You can snack on pickled beets all by themselves! They’re wonderful as part of an antipasto platter or charcuterie board.
Final Thoughts
Pickling beets for canning isn’t just a method of preservation. It’s a way to definitively capture the amazing flavors of the late spring and early autumn seasons. You can infuse your canned goods with whatever flavors you like best – and enjoy a burst of beety flavor year-round.
Don’t run away from the beet like I did for so many years! Embrace these earthy vegetables and enjoy their tangy flavors brought to life with the power of pickling. You’ll be glad you did!
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