Canning is one of the best methods for preserving your homegrown beet harvest. My favorite is this old-fashioned pickled beets recipe. In this step-by-step canning tutorial, I'll show you how to create these pickled delights that I've enjoyed since I was a child.
Read below as I walk you through my process of canning delicious, old fashioned pickled beets using a water bath and hot pack method. I pick the freshest beets directly from my garden and then prepare them for canning.
I'll share the steps to create the perfect pickling solution & the canning techniques necessary to ensure that your pickled beets stay fresh and flavorful for a long time. Plus you'll learn how to seal and store your jars correctly to maximize freshness.
These vegetable treats can be enjoyed in sandwiches, salads, or as a delightful side dish. Let's get in the jar with this step-by-step canning tutorial for old fashioned pickled beets.
Gather the Freshest Beets
If you want to make the most mouthwatering and vibrant pickled beets ever, it all starts with picking the freshest ones straight from the garden. It's a crucial step in the canning process and will guarantee the best quality and freshness in the final product.
When looking for the perfect beets, keep a few handy tips in mind. First things first, if you aren't growing your own beets, you'll want to get them from a local grower or farmers market that's known for good produce. You want beets that are firm, plump, and free of any yucky blemishes or squishy spots.
Look for beets with their greens still attached—that means they're fresh out of the ground.
When it comes to picking beets, size totally matters. Shoot for medium-sized beets because the big ones tend to be all tough and woody, while the little guys might not pickle evenly. A beet about the size of a golf or tennis ball (depending on the variety) for tenderness and flavor.
Classic Red Beets are always a crowd-pleaser, but don't be afraid to go wild with some heirloom varieties. Golden Beets, with their stunning yellow color, bring a slightly milder flavor and give your pickled beet jars some serious visual appeal. And have you seen striped Chioggia Beets? Slicing them open reveals mesmerizing pink and white rings. Check these out:
You'll also want to grab fresh herbs like dill or thyme to jazz up your pickling solution, and a handful of garlic cloves will give your beets an extra kick of savory awesomeness. While they aren't required, these herbs will have fantastic flavors to your homemade masterpieces.
Preparing the Beets for Canning
After harvesting my garden beets, I like to give them a good rinse with the garden hose first.
Once cleaned, it's time to trim off the beet greens, leaving just an inch of stem intact. Don't be too hasty in discarding those greens, though. If they're still in good shape, they can be sautéed or added to salads for a delicious side dish later.
Next I bring the beets to the kitchen and give them another scrub and rinse.
My Old Fashioned Pickled Beets recipe is inspired by the Ball Blue Book Guide To Preserving, but with a few tweaks from my own family recipe.
The first step in the canning process is to disinfect your jars and lids. You can place the jars in the dishwasher without soap and run a sanitize or just regular dishwasher cycle.
Next, I put the jars into my electric Ball Water Bath Canner. I fill each jar with water and place on the bottom rack. Then I fill the Ball Water Bath Canner with water to just below the max water line, put the lid on top and turn onto high. The jars will boil and stay nice and hot.
Place the lids and rings in a saucepan of boiling water on the stovetop to simmer.
Take your beets and place them in a large pot. Boil them until they become tender. You don't need to clean or peel them beforehand. The cooking time is about 30 minutes for the larger beets and 20 minutes for the smaller ones.
Creating the Perfect Pickling Solution
While your beets are cooking, prepare the pickling solution in a large pot. This creates a large amount of pickling liquid. I like to save it in the fridge for pickled eggs and other recipes.
Pickling Beets Solution
Bring ingredients to a boil and then turn temperature to low & let simmer for 15 minutes.
4 Cups Sugar
4 Cinnamon Sticks
2 Tablespoons of Pickling Spices
3 Teaspoons of Kosher Salt
7 Cups White Vinegar
3 Cups Boiled Beet Water
Once the beets are cooked, transfer them to a bowl of ice water. The skins will peel off easily once cooled enough to handle.
Now it's time to cut the beets. You can cut them into uniform slices or cubes. I love to use my original Chop Wizard. It makes life so much easier when chopping this amount of produce. I've had mine for 15 years!
Turn down the heat on the Ball Water Bath Canner and carefully remove one jar at a time to fill with beets.
Canning Pickled Beets
Place the beets into the jars and fill the jars with the prepared pickling solution, leaving 1/2" of headspace at the top.
Run a non-reactive spatula (plastic or wood - not metal!) along the inside edge of the jars to remove air bubbles. Wipe down the jar to ensure your lids seal properly.
Process the jars in the Ball Water Bath Canner according to the recipe & instructions.
Once the processing is done, carefully remove the jars from the canner and place them on the counter.
Storing the Jars
Now that you've transformed your fresh garden beets into jars of mouthwatering deliciousness, the last crucial step is to make sure they stay fresh and tasty for a long time. Let's cool & store them right!
Let the jars cool completely, undisturbed, for at least 12 hours. This cooling-down time is crucial because it helps create a natural vacuum seal.
You might even hear a satisfying "ping" as the lids depress, letting you know the jars are sealed up tight.
After the cooling period, it's time to put those pickled beets into hibernation mode. Gently press the center of each lid to check if it's sealed properly. A good seal shouldn't flex or pop back. If any jars fail the test, no worries! Just pop them in the fridge and enjoy them within a few weeks.
Give each jar a good once-over. Toss out any jars that are damaged or have leaks. Better safe than sorry, right? We want to preserve those homemade culinary creations perfectly.
Now that your jars are perfectly sealed and ready to go, it's time to reap the rewards of your hard work. Grab a jar, gather your favorite sides, and dig into the sweet and tangy goodness of your homemade old fashioned pickled beets. You've earned it!
Grab the Victory Garden Kit today and grow your own food! You'll find Detroit Dark Red Beets in our organic vegetable seed kit that you can grow to make your own old fashioned pickled beets.
I hope this tutorial has inspired you to whip up your own batch of old fashioned pickled beets! From hand-picking the freshest beets straight from your garden to preparing them for canning, you now know the essential steps to create the perfect pickling solution and the canning techniques necessary to preserve the flavor and freshness of your pickled beets for an extended period.
So, grab your jars and ingredients, and follow this step-by-step canning tutorial to embark on a culinary adventure, creating your own supply of old-fashioned pickled beets. Get ready to savor the tangy, sweet goodness and impress your friends and family with your homemade culinary skills!
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