A How To: Canning Pickled Red Beets

I love me some pickled beets. So sweet. They are such a pretty addition to a bland winter plate. And beets are loaded with nutrition, though the amount of sugar used might just counteract with that.

*Please note: I do not necessarily follow the tested methods of canning. But this way has always worked for me with no spoiling or food poisoning issues.

Any dark purple variety will do. These happen to be Cylindra. This is 7 1/2 pounds of beets (not including the weight of the leaves).

Leave the tails and about a half inch of the stems attached. This is to keep all of the color and nutrients from bleeding out while they cook.

...and cover them completely with water.

Cover and bring to a boil. Reduce heat to a simmer and cook until the beets are soft when pierced with a knife, about 45 to 60 minutes.

Let them cool until you can handle them.

First, cut off the tops and tails and then the skins should just slide off. It's fun!

You can choose any size you like but I prefer a small bite-size chunk. The larger the chunks, the more jars you'll need as they won't be as space efficient. Put the chunks into a pot.

Don't worry, after washing the dishes a few times, the stains will disappear.

I just simply put my clean jars in a 225 degree Fahrenheit oven for about 15 minutes. This sterilizes them and keeps them hot while you fill them one by one.

I place them in a small pot, cover them with water, and bring to a boil. Remove from heat and leave them in the water until you are ready to use them. When I'm open kettle canning like this, I try to use the lids while they are still very hot.

Put the pot of beet chunks on the stove and add 3 cups of apple cider vinegar and 4 cups of granulated sugar.

The level of the juice should be about even with the beets. If it doesn't come up high enough, mix up a bit more of the brine solution, maybe another cup of vinegar and 1 1/4 cups of sugar. Add this to the pot and check the level again. Keep the beets at a simmer while you fill the jars.

Remove a hot jar from the oven and fill it up with beets. Bring the beet and juice level to within 1/4 inch of the top of the jar, but not higher than that.

Using a clean, damp cloth, wipe the top rim of the jar...where the lid meets the jar, not where the ring screws on. You don't want any food particles or dirt to get between the lid and the jar that would interfere with the seal.

Place a hot lid on top of the jar and screw on a ring, nice and tight. Not too tight but it should be snug.

Repeat steps 13, 14, and 15 until all the beets are jarred up. Let them sit on the counter to cool completely (over night is best). Remove the rings from the jars and if the jars seem sticky, wash them in warm, soapy water. Store the jars in a cool, dark, dry place for the longest shelf life. I've known beets to last at least two years. I've never had any around for longer than that so I don't know how long they will actually keep.

This recipe yields about 4 quarts of beets.

Visit my blog, Whole Eats and Whole Treats , where this recipe originated. Thanks so much for reading!