Pickled Beets to Can

Pickled beets have been a staple of the American salad bar for years. Now you can make these mouth-watering vegetables in your own kitchen!

All the mason jar recipes included in the canning recipe resource, including pickled beets are adapted from the USDA Complete Guide to Home Canning.

Adapted from the USDA

• 7 lbs of 2 t0 2-1/2 inch diameter beets

• 4 cups vinegar

• 1-1/2 tsp canning or pickling salt

• 2 cups sugar

• 2 cups water

• 2 cinnamon sticks

• 12 whole cloves

• 4 to 6 onions, if desired

Yield: About 8 Pints

Directions

1. Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding color.  Wash thoroughly.  Sort for size.  Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes).  Caution: Drain and discard liquid. 
    

2. Cool beets.  Trim off roots and stems and slip off skins.  Slice into 1/4 inch slices.
    

3. Peel and thinly slice onions. 
    

4. Combine vinegar, salt, sugar, and fresh water.  Put spices in cheesecloth bag and add to vinegar mixture.  Bring to a boil.  Add beets and onions.  Simmer 5 minutes.  Remove spice bag. 
    

5. Using a wide mouthed funnel, fill jars with beets and onions, leaving 1/2 inch headspace.  Add hot vinegar solution, allowing 1/2 inch headspace. Adjust lids and process.