Deliciously Tangy Pickled Canned Beets Recipe for Home Preservation

If you're looking to add a burst of flavor and vibrant color to your meals, our pickled canned beets recipe is just what you need! This recipe not only pres……

If you're looking to add a burst of flavor and vibrant color to your meals, our pickled canned beets recipe is just what you need! This recipe not only preserves the natural sweetness of beets but also infuses them with a tangy, zesty kick that makes them a perfect addition to salads, sandwiches, or as a stand-alone side dish.

Beets are not only delicious but also packed with nutrients, making them an excellent choice for a healthy diet. They are rich in vitamins, minerals, and antioxidants, which can help boost your immune system and improve overall health. By pickling and canning beets, you can enjoy their benefits all year round, even when they are out of season.

### Ingredients You'll Need

To get started with our pickled canned beets recipe, you'll need the following ingredients:

- Fresh beets (about 2-3 pounds)

- 2 cups white vinegar

- 1 cup water

- 1 cup sugar

- 1 tablespoon salt

- 1 teaspoon whole cloves

- 1 teaspoon mustard seeds

- 1 teaspoon black peppercorns

- Optional: a few sprigs of fresh dill for added flavor

### Step-by-Step Instructions

1. **Prepare the Beets**: Start by washing the beets thoroughly under running water to remove any dirt. Trim the tops and roots, but leave about an inch of the stem to prevent bleeding during cooking. Place the beets in a large pot and cover them with water. Bring to a boil and cook for about 30-40 minutes, or until they are tender.

2. **Peel and Slice**: Once the beets are cooked, drain them and let them cool. When they are cool enough to handle, peel the skins off (they should come off easily). Slice the beets into rounds or cubes, depending on your preference.

3. **Make the Pickling Brine**: In a separate pot, combine the vinegar, water, sugar, salt, cloves, mustard seeds, and peppercorns. Bring this mixture to a boil, stirring until the sugar and salt dissolve completely.

4. **Pack the Jars**: Sterilize your canning jars and lids by boiling them in water for 10 minutes. Once sterilized, pack the sliced beets into the jars, leaving about half an inch of headspace at the top. If you’re using dill, add a sprig to each jar.

5. **Add the Brine**: Carefully pour the hot pickling brine over the beets in each jar, ensuring they are completely submerged. Leave about half an inch of headspace.

6. **Seal and Process**: Wipe the rims of the jars with a clean cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until they are fingertip-tight. Process the jars in a boiling water bath for about 30 minutes to ensure they are sealed properly.

7. **Cool and Store**: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. Once cooled, check the seals by pressing down in the center of each lid. If it doesn’t pop back, the jar is sealed properly. Store the sealed jars in a cool, dark place.

### Enjoying Your Pickled Canned Beets

After letting your pickled beets sit for at least a week, the flavors will meld beautifully, and they will be ready to enjoy. Use them as a colorful addition to salads, pair them with goat cheese for a delicious appetizer, or simply enjoy them straight from the jar as a healthy snack.

This pickled canned beets recipe is not only easy to follow but also allows you to preserve the bounty of your garden or farmer's market. So roll up your sleeves, gather your ingredients, and get ready to enjoy the tangy sweetness of homemade pickled beets all year long!