When I was growing up and well into my adulthood, beets were not on my list of favorite things to eat. I remember my mom loving them but I was completely grossed out at the very thought!
Then about 13 years ago, I was introduced to pickled beets in a situation where, out of sheer politeness at a lunch where these were served, I knew I was just going to have to get them down one way or another.
I was pleasantly surprised when I discovered how good beets are when pickled. So for the last couple of years I have been growing and canning them.
I love them on salad greens or just as a side to a light lunch or dinner when it’s too hot, or I’m too busy, to cook any more than necessary to get a meal on the table.
Heath Benefits Of Beets
Beets really have gotten a bad rap. In fact most people I know wouldn’t eat one if their life depended on it. As it turns out, it might! Beets are full of nutrients you may not have even been aware of.
- They are full of vitamin C and antioxidants.
- They have a huge anti-inflammatory effect especially within the cardiovascular system.
- They contain Betaine which is the body nutrient that is made from B Complex Vitamins
- They help detox our body of unwanted toxic substances possibly reducing cancer risks.
- It’s a great source of dietary fiber.
- The greens of beets can be used as you would spinach or swiss chard.
These are just a few of the benefits and can be found in more detail at The Worlds Healthiest Foods website.
So if you’re still skeptical, I can assure you, these are good. Make some, take a bite . . . and then another . . . let the flavor resonate in your mouth a bit . . . you might decide you like them after all.
The recipe I use comes from what I am told is a Kerr canning jar recipe and with a hot water bath processing, so you don’t have to break out the pressure canner. This recipe can be adapted to the amount of beets you have but, as written, it will make about 6 or 7 pints. If you end up with more beets than syrup, it doesn’t take long to whip up a little more.
These are the beets I have growing in my garden. The greens are also edible however, I have to admit I have never used them. I do put them in my compost though so I don’t feel that they are really going to waste. They will eventually make it back into the garden soil in the form of compost.
After cooking for about 15 minutes and before removing skin tops and roots.
After removing skin, tops, and roots. I had about 3 times this amount to make 10 to 11 pints.
Slice larger beets or leave the small ones whole.
Pack into pint sized jars leaving 1/2 inch head space.
Add the boiling syrup again, leaving a 1/2 inch head space. Run a knife around the inside of the jar to remove air and wipe the rim of the jar to avoid the formation of bacteria during storage.
Process in a hot water bath for 30 minutes.
Spiced Pickled Beets Using Your Garden Rubies
- Garden fresh beets with greens cut off leaving about 1 to 1 1/2 inches of the tops on and leave the roots intact.
- 2 cups sugar
- 2 cups water
- 2 cups vinegar
- 1 tsp ground cloves
- 1 tsp ground allspice
- 1 Tbsp ground cinnamon
You can use any size beets. Small golf ball sized beets or larger. The small beets can be canned whole while the larger beets can be quartered or sliced. I use larger beets and slice them up after cooking.
Wash and trim the beets as noted above.
Bring water to boil and cook for about 15 minutes. Drain and place beets in a sink of cold water till they are cool enough to handle.
Remove skins with your hands (it should slide right off) and trim the tops and roots off.
While the beets are cooking gather your sterile jars, lids, and rings and fill your canning pot with hot water and bring to a boil for processing.
Mix the remaining ingredients together to make the syrup and bring to a boil.
Slice your slightly cooled beets and pack them into the pint jars.
Pour the boiling syrup into the jars. leaving a 1/2 inch head space. Run a knife around the inside of the jar to get the air bubbles out and wipe the rim of the jar with a clean damp dish cloth or paper towel to avoid the possibility of bacterial growth while your jars are sitting in the pantry.
Dip your lids in hot simmering water for a few seconds to activate the seal and place on top of the jar. Place the ring over the lid but do not tighten too much or you might end up with broken jars in your pot.
Process in boiling water bath with water covering the jars by at least an inch for 30 minutes.
Remove jars from canner and let sit on a cookie rack till cool. Once they have cooled, check to see that all of your jars have sealed by pressing down on the top of the lid. You will hear a popping sound after removing them from the canner and you will not be able to press the lid in once they are cooled. you may then store them on a shelf for future use.
If they did not seal properly, either refrigerate and eat soon, or reprocess with a new lid.
Print This Post
“We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”
© 2016 – 2017, Pamela. All rights reserved.
