We grow LOTS of beets in our garden, and many of them get made into homemade pickled beets. Here’s Shannon’s Pickled Beets Recipe, which is adapted from the recipe in the The Homestead Canning Cookbook.
Pickled Beets Recipe
We grow LOTS of beets in our garden, and many of them get made into homemade pickled beets.
Ingredients
- 8-10 pounds beets
- 8 cups vinegar
- 4 cups water
- 1 Tbsp. salt
- 2 cups raw sugar
- 7 cinnamon sticks
Instructions
- Trim beet ends, leaving 1" of stem and root. Wash well.
- Place beets in a large pot. Add water to cover, then bring to boil. Boil until beets are tender, about 25-30 minutes. Drain and discard cooking liquid. OR instead, you can roast the beets, covered, in the oven at 350 degrees F until fork-tender.
- Cool beets, then trim off roots/stems and slip off skins. Slice into 1/4" slices.
- Add 1 cinnamon stick/jar. Pack jar with beets.
- Simmer vinegar, water, salt, and sugar until sugar and salt is dissolved. Pour over beets, leaving 1/2" headspace.
- Fill water bath canner halfway with water. Place the canner on your largest burner, and turn on the heat so the water is very hot but not boiling. Place your filled jars into the canner's rack.
- Lower the rack with the filled jars into the canner. Add simmering water if needed to cover the jars by 1 to 2 inches. Turn the heat to medium-high, place the lid on the canner, and bring the water to a full rolling boil.
- Process quarts for 30 minutes at 0 to 1,000 feet elevation; 35 minutes at 1,001 to 3,000 feet elevation; 40 minutes at 3,001 to 6,000 feet elevation; 45 minutes above 6,000 feet.
Liked this recipe & want more tasty home canning ideas? Check out The Homestead Canning Cookbook from a Certified Master Food Preserver. Includes 150 delicious, safe recipes!
