The pickled beets took weeks to get around to actually making. Mostly because I kept eating all the fresh beets. Oops. Finally this past weekend, I picked up a bunch of beets, a mix of golden and red ones, and took them home. And made myself can them
Canned Spiced Pickled Beets
- 3 bunches beets, smaller ones, about 20-22 total
- 3 cups thinly sliced sweet onion (half moon shape)
- 2 cups granulated sugar
- 3 sticks cinnamon, broken in half
- 1 Tbsp mustard seed
- 1 tsp whole allspice
- 1 tsp whole cloves
- 1 tsp sea salt
- 2½ cups apple cider vinegar (5% acidity)
- 1½ cups filtered water
- ½ tsp Ball Pickle Crisp (Calcium Chloride)
Cut off and discard beet greens. Wash beet roots thoroughly. Bring a large pot of water to boil, add in beets, return to boil and cook till fork tender. Drain beets and let sit for a few minutes. Peel beets with fingers, trim off tops and bottoms, set in a bowl.
Wash 4 pint canning jars, bands and new lids in hot, soapy water, rinse well.
Meanwhile, heat a large pot of water to a boil, set aside and keep jars in it till needed. Bring a small pot of water to a simmer, add in lids and bands, take off heat and keep covered.
Fill canning pot halfway with water, bring to a near boil.
Bring onions, sugar, spices salt, vinegar, and water to a boil in a tall saucepan. Reduce heat to medium, simmer for 5 minutes. Add in beets and heat through. Remove cinnamon sticks, discard.
Drain jars using tongs, place on a clean kitchen towel . Pack beets in jars, pouring hot liquid over the top, leaving a ½” headspace. Sterilize a non-metal utensil (a chopstick works well, dip into boiling water) and run along the inside of each jar, to remove air bubbles. Top off with hot liquid as needed, leaving ½” headspace. Sprinkle 1/8 teaspoon of Pickle Crisp on top of each jar. Dip a clean paper towel in hot water, then run around the top of each jar. Place a lid on each jar, then a band, screw on finger tight.
Turn canner up to high, place jars in water bath rack, lower rack into water. Water should cover by 1 – 2″, if not add a bit more from the other pot that held the jars. Bring to a rolling boil, covered, process for 30 minutes. Turn off the heat, carefully remove jars, placing on a clean dry kitchen towel to cool.
Once cooled, check again that seals are down (you should hear the Ping! as each one seals). Gently remove bands (wash, dry and store for your next project. While they look nicer on, if they have water inside from processing, they can rust. If you are giving away your canned items, you can always slip one back on), note on jar or lid what is in jar with a date. Store in a dry/cool/dark area and use within a year.
As always, if you ever go to use a canned item and the lid is not sealed anymore, or bulging, discard it immediately!!!!!! (I have only ever lost one jar in all my canning, so don’t fret!)
Makes 4 pints.