Okay, one more post about beets, and I promise I will be done for awhile. As a kid I wasn’t fond of beets, to say the least. The first time I really enjoyed beets is when I finally gave in and tried my parents pickled beets. They were a revelation. I couldn’t believe that I had disdained these bright red root vegetables for so long, although I don’t think at age 10 I actually used the word disdained. I doubt I even knew the definition of that word at the time. Well, for the first time in my life my parents did not have to force me to eat my beets. Since then, I’ve come a long way. I love beets, and find many ways in spring and fall to incorporate them into my cooking often.

Back in October 2009 I posted a recipe for Pickled Golden Beets. You can use the same exact recipe to pickle red beets if you want. The recipe I offer up today is almost the same as that older recipe with a few small changes. Use either recipe.

Pickled Beets
makes 1 quart

1 1/2 pounds Beets
1 cup Cider Vinegar
1/2 cup Water
1/2 cup Granulated Sugar
2 tsp. Canning Salt or Kosher Salt (do not use table salt)
1 each Cinnamon Stick
10 each Cloves, whole
1 1/2 tsp. Allspice, whole
1/2 tsp. Yellow Mustard Seed
2 each Bay Leaf
1 each Onion, small

Place beets in a deep baking dish. Add 1/4 cup of water, cover with aluminum foil and bake, at 375°F for 45-60 minutes or until just barely tender. Allow the beets to cool. Peel the beets and remove any stems. The skin should slip right off the beets. Slice or dice the beets to your liking. Personally I like to cut them into larger chunks about 3/4 – 1 inch in size. Peel and slice the onion into 1/4 inch rings. Toss with the beets and place into a sterilized glass canning jar. Meanwhile, combine the rest of the ingredients in a nonreactive sauce pot and simmer for 8-10 minutes. Strain, return to the pot and bring to a boil. Pour boiling liquid over beets and onions, leaving 1/4 inch headspace. Top with sterilized lid and allow to cool to room temperature. Place in fridge and allow to mature for at least 2 weeks before eating.

While I usually just make these and refrigerate them, these beets can be easily and safely canned for long term storage. Follow the same directions as above, but leave the beets slightly undercooked. Once you have covered the beets with the pickling liquid, place the lids on the jars and place in a boiling water bath and process for 15 minutes. Make sure the water covers the jars by at least 1 inch, and don’t start timing until the water returns to a boil. After 15 minutes remove the jars from the water and allow to cool to room temperature. Immediately refrigerate any jars on which the lids did not seal properly. Store the rest in a cool, dark place and they should last a year.

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1 Comment

  1. What a great idea! I’ve never thought about pickle beets. I will have to try it! Thank you for the inspiration.

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