Ingredients for Pickled Beets For Canning
- 15-18 medium beets
- 2 cups sugar
- 2 cups water
- White Vinegar
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 cinnamon stick (about 3 inches)
- 5 whole cloves
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How to Make Pickled Beets For Canning
- Wash and scrub 15-18 medium beets thoroughly. Place in a large pot, cover with cold water by about 2 inches, and bring to a boil. Reduce heat and simmer until fork-tender (about 45-60 minutes, depending on size).
- Carefully remove beets from pot and let cool slightly. Once cool enough to handle, peel and slice into ¼-inch thick rounds or cubes.
- Pack the sliced beets snugly into sterilized pint-sized canning jars, leaving ¾-inch headspace.
- In a large saucepan, combine 2 cups white vinegar, 2 cups sugar, 2 cups water, 1 teaspoon ground cloves, 1 teaspoon ground allspice, 1 cinnamon stick (about 3 inches), and 5 whole cloves.
- Bring the brine mixture to a rolling boil, stirring to dissolve the sugar completely. Reduce heat and simmer for 10 minutes.
- Carefully ladle the hot brine over the beets in the jars, leaving ¾-inch headspace. Remove any air bubbles by gently running a non-metallic utensil along the sides of the jar.
- Wipe the jar rims clean. Place lids and rings on the jars, tightening fingertip-tight.
- Process in a boiling water bath for 12 minutes (adjust according to altitude – consult a canning guide for specific instructions).
- Remove jars from canner and let cool completely on a rack, undisturbed. You should hear a ‘pop’ sound as the jars seal. Check seals by pressing the center of each lid; if it doesn’t flex, it's sealed.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
360g
Fat
0g
Carbs
32g
