Pickled Beets — NCHFP
Tested NCHFP boiling-water canning recipe for pickled beets.
Ingredients
Pickled beets
- 7 lb beets 2 to 2 1/2 inches diameter
- 4 cups vinegar 5% acidity
- 1 1/2 tsp canning or pickling salt
- 2 cups sugar
- 2 cups water
- 2 cinnamon sticks
- 12 whole cloves
- 4 to 6 onions optional; 2 to 2 1/2 inches diameter
Equipment
- 1 Boiling-water canner For the documented boiling-water process.
- 8 Pint or quart canning jars Yield about 8 pints or equivalent permitted quarts.
- 8 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Trim beet tops, leaving 1 inch of stem and roots. Wash thoroughly and sort by size.
- Cover similar-sized beets with boiling water and cook until tender, about 25 to 30 minutes. Drain and discard the cooking liquid.
- Cool beets. Trim roots and stems, slip off skins, and slice into 1/4-inch slices. Peel and thinly slice onions if using.
- Combine vinegar, salt, sugar, and fresh water. Tie cinnamon sticks and cloves in a spice bag, add to the mixture, and bring to a boil.
- Add beets and onions and simmer 5 minutes. Remove the spice bag.
- Fill hot jars with beets and onions, leaving 1/2-inch headspace. Add hot vinegar solution, maintaining 1/2-inch headspace. Remove air bubbles, wipe rims, and apply lids.
- Process pints or quarts in a boiling-water canner for 30 minutes at 0–1,000 ft, 35 minutes at 1,001–3,000 ft, 40 minutes at 3,001–6,000 ft, or 45 minutes above 6,000 ft.
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Recipe Notes
Safety status: tested. Use 5% acidity vinegar and do not alter the tested ingredient proportions. Yield: about 8 pints. Adapted from the USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-beets/