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Tangy Pickled Beets: Flavor Burst

  • Author: Leila
  • Total Time: 50 minutes
  • Yield: 10 (1-pint) jars (60 servings) 1x
  • Diet: Vegetarian

Description

Tangy pickled beets are a perfect blend of sweet, tart, and earthy flavors. This easy recipe transforms fresh beets into a vibrant, shelf-stable treat that pairs beautifully with salads, sandwiches, and charcuterie boards. Simple to prepare and perfect for preserving your beet harvest!

Ingredients

Scale
  • 10 pounds fresh small beets, stems removed
  • 2 cups white sugar
  • 1 tablespoon pickling salt
  • 1 quart white vinegar
  • 2 cups reserved beet water
  • ¼ cup whole cloves, or to taste

Instructions

  1. Prepare the Beets: Rinse and trim the beets, then boil them in a large stockpot until tender (about 15 minutes). Reserve 2 cups of the beet water and drain the rest. Cool and peel the beets.
  2. Sterilize the Jars: Wash and sterilize 10 pint-sized jars by immersing them in simmering water for 10 minutes. Wash lids and rings with soapy water.
  3. Pack the Jars: Divide peeled beets and whole cloves evenly among the sterilized jars.
  4. Make the Brine: Combine sugar, reserved beet water, pickling salt, and vinegar in a saucepan. Bring to a rapid boil, ensuring the sugar and salt are fully dissolved.
  5. Fill the Jars: Pour the hot brine over the beets in the jars, leaving ½-inch headspace. Wipe rims clean and seal with lids and rings.
  6. Process the Jars: Place jars in a large stockpot with a trivet or rack at the bottom. Submerge jars in boiling water, ensuring they’re covered by at least 1 inch. Boil for 10 minutes, then carefully remove jars to cool.
  7. Store: Let jars cool completely. Check seals and store in a cool, dry place for up to 12 months. Once opened, refrigerate and consume within 3-4 days.

Notes

  • Adjust the sugar and cloves to your taste preference.
  • Use apple cider vinegar for a fruitier flavor.
  • Large beets can be quartered before boiling for even cooking.
  • Label jars with the date to track freshness.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Preserves, Canning
  • Method: Pickling and Canning
  • Cuisine: American

Nutrition

  • Serving Size: 1/60 of recipe (approximately 1/6 cup)
  • Calories: 60
  • Sugar: 12g
  • Sodium: 85 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0 mg

Keywords: Pickled beets, tangy pickled beets, beet canning recipe, homemade pickled beets, easy pickling recipes, beet preservation, vinegar pickled beets, shelf-stable preserves

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Find it online: https://tastyworth.com/tangy-pickled-beets-flavor-burst/