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English Style Pickled Beets By The Jar Recipe

Discover the vibrant, tangy delight of homemade English-style pickled beets! This recipe, adapted from cherished British cookbooks and inspired by Andrea Chesman's 'Summer in a Jar,' yields perfectly pickled beets, retaining their rich color and vibrant flavor. Perfect for one jar or a dozen, our method uses whole beets to prevent bleeding and employs delicious brown malt vinegar for a uniquely savory taste. Forget those overly sweet beet pickles – this recipe delivers a superior, authentic English experience. Get ready to impress your friends and family with these irresistible, shelf-stable treats!

Prep Time 30 mins
Cook Time 20 mins
Calories 1.2 kcal
Protein 0g
Rating 5.0 (2 Reviews)
English Style Pickled Beets By The Jar 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for English Style Pickled Beets By The Jar

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How to Make English Style Pickled Beets By The Jar

  1. Wash and scrub 1 pound of beets thoroughly. Trim the greens, leaving about an inch of stem attached.
  2. Place beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until tender, about 45-60 minutes, depending on the size of the beets. A fork should easily pierce them.
  3. Once cool enough to handle, peel the beets and slice or leave whole, depending on preference. If slicing, aim for 1/4-inch thick slices.
  4. While beets are cooling, prepare the brine: In a medium saucepan, combine 2 cups brown malt vinegar, 1 cup water, 1/2 cup sugar, 2 tablespoons salt, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, and 1 bay leaf.
  5. Bring the brine to a boil, stirring until sugar and salt dissolve completely.
  6. Pack the prepared beets tightly into sterilized jars, leaving 1/2 inch headspace.
  7. Carefully pour the hot brine over the beets, leaving 1/2 inch headspace.
  8. Remove any air bubbles by gently tapping the jars or using a non-metallic utensil.
  9. Wipe the jar rims clean and add lids and rings. Seal tightly.
  10. Process in a boiling water bath for 20 minutes. Ensure jars are completely submerged.
  11. Remove jars and let them cool completely. You should hear a satisfying 'pop' as the jars seal. Store in a cool, dark place for at least 2 weeks before enjoying. They will continue to improve in flavor over time.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

0g

Fat

0g

Carbs

0g

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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Jams And Preserves Canning Condiments Etc Vegetables Dietary Technique