Pickled Beets

24 May

On Saturday morning we offered our first canning class of the season. Participants learned to make strawberry jam and pickled asparagus. If you want to learn to preserve fruits and vegetables, join our “Intro to Canning Class” on July 24th. See our website for details at http://www.fairviewgardens.org/classes_classes.html

Preparing ingredients for Pickled Asparagus. Photo: L. Camp.

Three generations of students! Photo: L. Camp

Pickled Asparagus with lemon. Photo: L. Camp

May 2010 Canning Class. Photo: L. Camp

Recipe for Pickled Beets

  • 10 pounds fresh small beets, stems removed
  • 2 cups cane sugar
  • 1 tablespoon pickling salt
  • 1 quart white or apple cider vinegar
  • 1 Tablespoon cloves


Option 1: Make refrigerator pickles by following the recipe, but skip the jar sterilization and boiling water bath. Store the pickles in the fridge for up to 3 months.

Option 2: Can pickled beets in a boiling water bath. Store in pantry for up to 1 year.

  1. Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 30 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
  2. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
  3. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

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