Homemade Pickled Beets
Canning Pickled Food
Processing method: Water Bathing
Processing time: Pints for 25 minutes, Quarts for 30 minutes (based on altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
- Denali Lids
- Denali Rings
- 4-5 lbs Small Beets (40-48)
- 2 tsp pickling salt
- 1 1/2 cups white sugar
- 3 cups white vinegar
- 1 cup water
- 2 tablespoons mixed pickling spice
Start by prepping your jars, and lids.
Cut the tops off of the beets, leaving about an inch of stem attached to the beet. Then wash the beets until the dirt is off.
Cook the beets in a large pot of boiling water until they are barely tender. This should take around 30 minutes depending on the size of the beets. Remove from heat.
Submerge the beets in a large bowl of ice water, this helps the skins slip off with ease. If you're still having trouble with the skins, use a paring knife to gently scrape the beet skin off. Peel and slice beets into about ¼ inch thickness or cut them into cubes.
Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot. Bring to a boil and simmer for about 10 minutes.
Add the beets to the pickling liquid and return to a boil. Carefully ladle the beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace. Remove air bubbles, wipe the rims clean and screw on your denali lids and rings.
Place the filled jars in the water bath. The water should be 1-2 inches above the top of the jars once all of them have been added. Bring the water to a rolling boil then start a timer for 25 minutes. After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!
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Inspired by: All Recipes & The Kitchen Magpie