Reena’s Pickled Beets 🥒
Cook Time: 25 minutes
Prep Time: 2 hours
Total Time: 2 hours 25 minutes
Description:
These pickled beets hold a legacy that spans generations, passed down from Reena’s mother to her, embodying tradition and love in each jar. With a simple process once the beets are boiled and skinned, these pickled delights are a testament to family recipes cherished through time.
Recipe Category:
Low Protein
Keywords:
Low Cholesterol, Healthy, Canning, < 4 Hours
Nutritional Information (per serving):
- Calories: 428.3
- Fat Content: 0.7g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 4351mg
- Carbohydrate Content: 98.9g
- Fiber Content: 8.1g
- Sugar Content: 89.3g
- Protein Content: 6.7g
Yield:
7 pints
Ingredients:
- 6-7 beets
- 4 cups water
- 2 cups cider vinegar
- 2 cups sugar
- 1/4 cup pickling salt
- 2 cinnamon sticks
- 1/2 teaspoon whole cloves
- 1-2 onions
Instructions:
-
Prepare Beets:
- Wash the beets thoroughly.
- Trim the tops to about 3 inches, leaving the root ends intact.
- Place the cleaned beets in an 8 to 10 quart saucepan and cover them with water.
- Cook the beets over medium-high heat until the skins slip off easily, approximately 20 minutes.
- Drain the water and discard it.
- Trim off the tops and roots of the beets, then slip off the skins.
- Slice the beets about 1/4 inch thick.
-
Prepare Brine:
- In a 4 to 6 quart saucepan, combine cider vinegar, sugar, 2 cups of water, pickling salt, cinnamon sticks, and whole cloves.
- Bring the mixture to a boil over medium-high heat.
-
Prepare Jars:
- While the brine mixture is heating, prepare the jars for canning.
- Fill each jar with a layer of sliced beets, followed by a layer of onion slices.
- Gently press down on each layer with a wooden spoon.
- Pack the jars just to the bottom of the neck.
-
Canning Process:
- Place the packed jars in a pan of hot water, ensuring the water level reaches about halfway up the jars.
- Insert a table knife inside each jar between the beets and the inside surface of the jar to prevent breakage.
- Slowly pour the hot brine into each jar until the beets are covered, leaving about 1/4 to 1/2 inch of space from the top.
- Gently move the table knife up and down around the jar to remove any air bubbles.
- Clean the rim and threads of each jar with a wet cloth.
- Place a hot, sterilized seal cap on each jar, followed by a ring tightened firmly but not too tight.
- Place the filled jars in a Boiling Water Canner with hot, gently boiling water covering the jars.
- Place the lid on the canner and process for about 30 minutes.
Serving Suggestions:
- Enjoy these pickled beets as a tangy side dish to complement savory meals.
- Serve them alongside sandwiches or salads for a burst of flavor.
- Incorporate them into appetizer platters or charcuterie boards for a delightful addition.
Storage:
- Store the sealed jars in a cool, dark place for optimal preservation.
- Once opened, refrigerate any remaining pickled beets and consume within a few weeks for the best taste and texture.
Note:
- The prep time may vary depending on individual pace and efficiency in handling the beets and preparing the brine. Adjust accordingly to your own workflow.
