Homemade Pickled Beets
Homemade Pickled Beets Recipe - USA | Ingredients: Beets, Vinegar, Pickling Salt, Sugar, Water, Cinnamon, Cloves, Allspice, Onions
Introduction
Pickled beets are a delicious and tangy treat that can be enjoyed on their own or as a side dish. The combination of sweet beets and tangy vinegar creates a unique flavor profile that is sure to please your taste buds. In this recipe, we will show you how to make homemade pickled beets that are perfect for preserving the bounty of the harvest season.
History
Pickled beets have been a popular dish for centuries, with recipes dating back to ancient times. The process of pickling beets was originally used as a way to preserve the vegetable for long periods of time, allowing people to enjoy them throughout the year. Today, pickled beets are enjoyed for their unique flavor and versatility in the kitchen.
Ingredients
Equipment
- jar grabber (to pick up the hot jars)
- jar funnel (available for $2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)
- at least 1 large pot
- large spoons and ladles
- ball jars (available at Publix, Kroger, other grocery stores, and some "big box" stores - approximately $7 per dozen pint jars including the lids and rings)
- 1 water bath canner or a pressure canner (a large pressure pot with a lifting rack to sanitize the jars after filling - approximately $75 to $200 at mall kitchen stores and "big box" stores, but it is cheaper online; see this page for more information about pressure canners).
How to prepare
- Selection: Choose fresh and crisp beets. Discard any soft, diseased, spotted, or chewed up beets. You can grow your own, pick your own, or buy them at the grocery store. Approximately 7 lb (3.18 kg) of beets with a diameter of 2 to 2.5 inches will yield about 8 pt (3.78 liter) of pickled beets. Avoid using canned beets as they lack flavor compared to fresh ones.
- Wash the jars and lids: Prepare the jars by either using the dishwasher with a "sanitize" cycle or boiling them in water for 10 minutes.
- Prepare the lids: Place the lids in a small pot of almost boiling water for 5 minutes. Use a magnetic "lid lifter wand" to remove them.
- Preheat the canner: Rinse out your canner, place the rack in the bottom, and fill it with hot tap water. Follow the instructions that came with the canner if they differ.
- Heat the canner: Place the canner on the stove over low heat to warm it up for later use.
- Trim and cut the beets: Use a sharp knife to trim off the beet tops, leaving an inch of stem and roots to prevent color bleeding.
- Wash the beets: Scrub the beets in plain cold or lukewarm water using your hands or a vegetable brush.
- Cook the beets: Group similar-sized beets together and cover them with enough boiling water. Cook until tender, which usually takes about 30 to 45 minutes in an open pot or 10 to 15 minutes in a pressure cooker.
- Drain and discard the cooking liquid as it would weaken the pickling solution.
- Cool the beets: Allow the beets to cool either by pouring ice over them or letting them cool naturally. This step is necessary to handle the beets and remove the skins, stems, and roots before slicing or quartering them.
- Trim off the roots and stems, ensuring that the skins easily slide off.
- Slice the beets: Cut the beets into 0.25 inch slices. Alternatively, you can leave small beets whole or quarter them. Slicing the beets helps them fit better in the jars and allows the seasoning to penetrate them more effectively.
- (Optional) Slice the onions: If desired, peel and thinly slice the onions to include in the mix.
Make the Pickling Solution
- Combine the vinegar, salt, sugar (or splenda for a no-sugar version), and fresh water in a large pot.
- Place the spices in a cheesecloth bag and add it to the vinegar mixture.
- Bring the mixture to a boil.
- Heat the mixture with the beets and onions.
- Add the beets and onions to the pot and simmer for 5 minutes.
- Remove the spice bag.
- Pack the beets in canning jars: Fill the jars with beets and onions, leaving 0.5 inch headspace. Pack the jars tightly but ensure there is 0.5 inch of space at the top for expansion during heating in the water bath.
- Pour boiling cooking liquid into each packed jar: Use a ladle or pyrex measuring cup to carefully fill each jar with the hot vinegar solution, leaving 0.5 inch headspace. The beets should be covered, and there should still be 0.5 inch of airspace at the top of each jar. Take caution not to burn yourself or others, especially children.
- Seal the jars: Place the lids on each jar and screw them down snugly with a ring, but not excessively tight.
- Process the jars: Using jar tongs, place the jars on the rack in the canner, ensuring that the tops of the jars are covered by at least 1 inch of water.
- Process for 30 minutes.
Variations
- Add spices such as ginger, allspice, or bay leaves for a different flavor profile.
- Use different types of vinegar, such as apple cider vinegar or balsamic vinegar, for a unique twist.
- Experiment with different sweeteners, such as honey or maple syrup, for a different taste.
Cooking Tips & Tricks
Choose fresh and crisp beets for the best flavor and texture.
- Be sure to properly sanitize your jars and lids before filling them with the pickled beets.
- Allow the beets to cool before handling them to avoid burning yourself.
- Pack the jars tightly with the beets and onions to ensure they are fully submerged in the pickling solution.
- Process the jars in a water bath canner for the recommended time to ensure they are properly preserved.
Serving Suggestions
Pickled beets can be enjoyed on their own as a snack or side dish. They also make a great addition to salads, sandwiches, and charcuterie boards.
Cooking Techniques
The pickled beets are cooked in a vinegar solution on the stovetop and then processed in a water bath canner to preserve them for long-term storage.
Ingredient Substitutions
Regular sugar can be used in place of splenda for a traditional pickled beet recipe.
- Red onions can be used in place of white onions for a different flavor profile.
Make Ahead Tips
Pickled beets can be made ahead of time and stored in the refrigerator for up to several months.
Presentation Ideas
Serve the pickled beets in a decorative jar or bowl for a beautiful presentation. Garnish with fresh herbs or a sprinkle of black pepper for added flavor.
Pairing Recommendations
Pickled beets pair well with a variety of dishes, including roasted meats, grilled vegetables, and cheese platters. They also make a great addition to sandwiches and wraps.
Storage and Reheating Instructions
Store the pickled beets in a cool, dark place for up to one year. Once opened, store in the refrigerator and consume within a few weeks. Pickled beets can be enjoyed cold or at room temperature.
Nutrition Information
Calories per serving
Each serving of pickled beets contains approximately 60 calories.
Carbohydrates
Each serving of pickled beets contains approximately 15 grams of carbohydrates.
Fats
Pickled beets are low in fat, with less than 1 gram of fat per serving.
Proteins
Pickled beets are not a significant source of protein, with less than 1 gram per serving.
Vitamins and minerals
Pickled beets are a good source of vitamins and minerals, including vitamin C, folate, and potassium.
Alergens
Pickled beets do not contain any common allergens such as nuts, dairy, or gluten.
Summary
Pickled beets are a low-calorie, low-fat dish that is rich in vitamins and minerals. They are a healthy and delicious addition to any meal.
Summary
Homemade pickled beets are a delicious and versatile dish that can be enjoyed in a variety of ways. With a tangy and sweet flavor profile, pickled beets are a great addition to any meal and can be enjoyed year-round. Try making your own pickled beets at home with this easy and flavorful recipe.
How did I get this recipe?
I remember the sense of anticipation I felt when I first discovered this recipe for Homemade Pickled Beets. It was a cool autumn day, and I had just finished helping my neighbor, Mrs. Jenkins, pick the last of her garden vegetables before the frost set in. As a token of her appreciation, she handed me a jar of her famous pickled beets along with a handwritten recipe card.
I had always loved pickled beets, but I had never attempted to make them myself. As I read through the recipe card, I could almost smell the tangy vinegar and earthy beets blending together in perfect harmony. Mrs. Jenkins had written detailed instructions, from boiling the beets to creating the brine, and I couldn't wait to give it a try.
That evening, I gathered all the necessary ingredients and set to work in my own kitchen. The beets were a vibrant shade of deep purple, and as I peeled and sliced them, I couldn't help but marvel at their beauty. The vinegar and sugar simmered on the stove, creating a fragrant aroma that filled the air. I added the spices – cloves, cinnamon, and a touch of mustard seed – and watched as the mixture transformed into a rich, ruby red brine.
As I packed the beets into jars and poured the brine over them, I felt a sense of accomplishment. I had taken a simple vegetable and turned it into something truly special. I sealed the jars and set them aside to cool, eager to taste the fruits of my labor.
The next day, I eagerly opened a jar of my Homemade Pickled Beets and took a bite. The sweetness of the beets was perfectly balanced by the tanginess of the vinegar, and the spices added a depth of flavor that I had never experienced before. I knew that I had stumbled upon a recipe that would become a staple in my kitchen for years to come.
Over the years, I continued to make Mrs. Jenkins' pickled beets, but I also began to experiment with the recipe, adding my own twists and variations. I tried using different types of vinegar – apple cider, white wine, balsamic – to see how they would affect the flavor. I played around with the spices, adding ginger, allspice, and even a splash of hot sauce for a little kick.
I shared my pickled beets with friends and family, and they were always met with rave reviews. They became a beloved addition to holiday meals, potlucks, and backyard barbecues. I even entered them into the county fair one year and won a blue ribbon for my efforts.
As the years passed, I continued to refine my recipe for Homemade Pickled Beets, making small adjustments here and there to suit my taste. I added a bit more sugar for sweetness, a touch more vinegar for tanginess, and a pinch of salt to enhance the flavors. Each batch was a labor of love, and I took pride in every jar that I filled and sealed.
Now, as I sit in my kitchen, surrounded by the memories of years gone by, I can't help but smile as I look at the rows of pickled beets lining my pantry shelves. Each jar is a testament to the love and care that went into making it, and I know that Mrs. Jenkins would be proud of the legacy that she unknowingly started with a simple jar and a handwritten recipe card. Homemade Pickled Beets will always hold a special place in my heart, not just for their delicious flavor, but for the memories and traditions that they represent.
Categories
| American Recipes | Beet Recipes | Onion Recipes | Pickle Recipes | Vinegar Recipes |