INTRODUCTION
Canning pickled beets is a simple and rewarding process that allows you to enjoy the sweet and tangy flavor of this vibrant vegetable all year round. Not only are pickled beets a delicious addition to salads and sandwiches, but they also come packed with health benefits. Beets are low in calories, high in fiber, and can be a great option for those looking to manage their weight or maintain a heart-healthy diet.
WHY YOU WILL LOVE THIS RECIPE
This recipe for canned pickled beets is not only straightforward but also incredibly rewarding. It’s a great way to enjoy a healthier version of a condiment that can easily be added to your meals. Pickled beets are perfect for meal prep, as they last for months and can be used as a quick, light side dish or a vibrant addition to your favorite salads. When you can these beets, you are creating a tasty, balanced meal option that fits perfectly in a nutritious diet.
HOW TO MAKE CANNED PICKLED BEETS
EQUIPMENT NEEDED
- Dutch oven
- Measuring cups
- Cheesecloth
- String
- 1-pint canning jars with lids
- Canner or large stockpot
Ingredients You’ll Need
- 3 pounds small fresh beets
- 2 cups sugar
- 2 cups water
- 2 cups cider vinegar
- 2 cinnamon sticks (3 inches)
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
STEP-BY-STEP INSTRUCTIONS
- Start by scrubbing the beets under running water. Trim the tops to about 1 inch long.
- Place the cleaned beets in a Dutch oven and cover them with water.
- Bring the water to a boil, then reduce the heat, cover the pot, and let it simmer until the beets are tender. This usually takes about 25 to 35 minutes.
- Once the beets are tender, remove them from the water and allow them to cool.
- Peel the beets by rubbing the skins off with your hands; slice off the tops and cut them into quarters.
- In the same Dutch oven, add the sliced beets along with sugar, water, and cider vinegar.
- Place the cinnamon sticks, cloves, and allspice on a double thickness of cheesecloth. Tie it with string to form a spice bag, and then add it to the beet mixture.
- Bring the pot to a boil again, then reduce the heat, cover, and let it simmer for 10 minutes.
- Remove the spice bag and carefully pack the beets into four hot 1-pint jars, leaving about 1/2 inch of space at the top.
- Ladle the hot liquid over the beets, ensuring there is still a 1/2-inch headspace.
- Remove any air bubbles and adjust the headspace as needed. Wipe the rims of the jars clean.
- Center the lids on the jars and screw on the bands until they are fingertip tight.
- Place the jars in a canner filled with simmering water, ensuring they are completely covered.
- Bring the water to a boil and process the jars for 35 minutes.
- After processing, remove the jars and allow them to cool completely.
HOW TO SERVE CANNED PICKLED BEETS
Canned pickled beets can be enjoyed in many ways. They make a great topping for salads, adding a sweet and tangy flavor. Serve them alongside grilled chicken for a balanced meal or toss them into a grain bowl with greens, quinoa, and a protein source. When serving, aim for a portion size of about 1/2 cup to keep things in check. These beets are not only delicious but also a good choice for weight loss, as they are low-calorie and packed with nutrients.
STORAGE & FREEZING: CANNED PICKLED BEETS
Once cooled, canned pickled beets can be stored in a cool, dark place for up to a year. Make sure to check the seals on your jars before storing them. If you find any unsealed jars, simply refrigerate them and consume within a few weeks. This method of preservation ensures you always have a healthy snack on hand.
SERVING SUGGESTIONS
For a balanced meal, serve your pickled beets with a grilled salmon fillet or a handful of mixed greens dressed with a light vinaigrette. You can also add them to a wrap with lean turkey or a vegetarian option for a gluten-free, hearty lunch.
VARIATIONS
Healthier Version
Try reducing the amount of sugar in the recipe. You can substitute half of the sugar with a natural sweetener like stevia or monk fruit. This will make your pickled beets a great low-calorie option while still retaining their delicious flavor.
High-Protein or Low-Carb Version
Serve your pickled beets with a high-protein meal. Combine them with cottage cheese or a sprinkle of feta on a salad for a delicious high-protein meal that complements the sweetness of the beets.
Air Fryer Version
If you want to try something different, you can roast beets in an air fryer before pickling them. Cut the beets into quarters, toss with a little olive oil, salt, and pepper, and air fry at 375°F for about 20 minutes before proceeding with the pickling process. This gives the beets a unique flavor and texture.
FAQs
Are beets good for diabetics?
Yes! Beets can be a great addition to a diabetic-friendly diet. They have a low glycemic index, which means they won’t spike your blood sugar levels as quickly as other foods.
How long can I store canned pickled beets?
When properly sealed, canned pickled beets can last up to one year in a cool, dark place.
Can pickled beets aid in weight loss?
Absolutely! Pickled beets are low in calories and high in fiber, making them a satisfying addition to meals without adding excessive calories.
How should I store unopened jars of pickled beets?
Unopened jars should be stored in a cool, dark place like a pantry or cupboard. Once opened, keep the jars in the refrigerator and consume the beets within a few weeks for the best quality.
MAKE-AHEAD TIPS FOR CANNED PICKLED BEETS
Canned pickled beets are perfect for meal prep. You can set aside a couple of hours to make several jars at once, ensuring you have plenty on hand for salads, sandwiches, or snacks throughout the week. By preparing them in advance, you save time on busy days and always have a healthy option ready to go. Plus, homemade pickled beets are far tastier than store-bought options, making them worth your time and effort.
By following these simple steps, you’ll have delicious canned pickled beets ready to enjoy throughout the year!
Canned Pickled Beets
Ingredients
Method
- Scrub the beets under running water and trim the tops to about 1 inch long.
- Place the cleaned beets in a Dutch oven and cover them with water.
- Bring the water to a boil, then reduce the heat, cover the pot, and let it simmer until the beets are tender, about 25 to 35 minutes.
- Once tender, remove beets from the water and let them cool.
- Peel the beets by rubbing the skins off with your hands; slice off the tops and cut them into quarters.
- In the same Dutch oven, add the sliced beets along with sugar, water, and cider vinegar.
- Place the cinnamon sticks, cloves, and allspice in a double thickness of cheesecloth, tie with string to form a spice bag, and add to the beet mixture.
- Bring the pot to a boil again, then reduce the heat, cover, and let it simmer for 10 minutes.
- Remove the spice bag and carefully pack the beets into four hot 1-pint jars, leaving about 1/2 inch of space at the top.
- Ladle the hot liquid over the beets, ensuring there is still a 1/2-inch headspace.
- Remove any air bubbles and adjust the headspace as needed. Wipe the rims of the jars clean.
- Center the lids on the jars and screw on the bands until they are fingertip tight.
- Place the jars in a canner filled with simmering water, ensuring they are completely covered.
- Bring the water to a boil and process the jars for 35 minutes.
- After processing, remove the jars and allow them to cool completely.