This homemade pickled beets recipe is my favourite way to enjoy this colourful root vegetable all season long. The recipe is not hard to make, (a bit time consuming, yes) but not hard to make and DEFINITELY worth it!
If you’re new to canning (like I was) – here’s a fantastic article from Almanac.com that walks you through the basics and what you need to know and how to get started.
Ingredients
- 10-12 lbs beets
- 4 cups apple cider vinegar
- 2/3 cup of sugar
- 1 cup water
- 2 tablespoons pickling salt
- whole cloves
Directions for making homemade pickled beets
- Scrub the beets clean and cut tops and roots off flush with beet.
- Place beets on a rack in large roaster and bake at 400 degrees (F) until tender (approx 50 mins for med size beets)
- In saucepan, mix vinegar, sugar, water and salt. Heat to boiling.
- When beets are cooked, remove pan from oven and fill with cold water. When cool enough to handle, slip the skins off the beets (it’s super easy)
- Slice beets into approx 1/2 inch thick slices and pack into warm sanitized jars.
- Add 2 cloves per jar (or more if you prefer)
- Add the brine from saucepan to cover beets (leaving about 1/2 inch headspace from the top)
- Insert end of wooden spoon into packed jars to release any bubbles.
- Wipe jar tops and seal with jar lids. Screw jar rims on until “fingertip” tight. That means don’t over do it and wrench the lids too tight, instead just use your finger tips (not your biceps) to tighten. 😉
- Place in boiling hot water bath (where the jars are completely covered) for approx 25 mins.
- When time’s up, remove jars (carefully) from hot water bath and let cool on dish towel. As they cool you’ll hear little “pops” as the jars seal.
- Label, store and enjoy your homemade pickled beets all season long!
Joyful Hostess Tip: Try serving your pickled beets in a mixed green salad with walnuts and goat cheese for a fun burst of flavour (and colour)! And for dessert, a delicious cinnamon pear galette.
