Canning
Spiced Pickled Beets (Water-Bath)
Makes about 4 pint jars · 1 hr 15 min
Fall beets hold beautifully on a shelf once you pickle them in a tested, safely acidic brine. This recipe uses an equal measure of bottled 5% vinegar and water so the acidity is reliable for water-bath canning — never cut the vinegar. Warm cinnamon and clove make them taste like the holidays are already on the way.
Ingredients
- 3 lbs fresh beets (about 10 to 12 medium)
- 2 cups bottled 5% white vinegar
- 2 cups water
- 1 cup granulated sugar
- 1 teaspoon pickling salt
- 1 cinnamon stick
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
Instructions
- Trim the beet tops to 1 inch, scrub, and boil whole until just tender, 25 to 35 minutes. Cool, slip off the skins, and slice or quarter.
- Prepare a boiling-water canner and sterilize 4 pint jars; keep lids warm.
- In a pot combine the vinegar, water, sugar, pickling salt, and spices. Bring to a boil and simmer 5 minutes, then remove the whole spices if you prefer a clear brine.
- Add the beets to the brine and return to a boil.
- Pack the hot beets into jars and cover with hot brine, leaving 1/2 inch headspace. Remove air bubbles, wipe the rims, and apply lids and bands fingertip tight.
- Process in the boiling-water canner for 30 minutes (pints). Adjust for altitude: add 5 minutes for 1,001 to 6,000 ft, 10 minutes above 6,000 ft.
- Turn off the heat, wait 5 minutes, then lift the jars out and cool undisturbed 12 to 24 hours. Check seals before storing.