Easy Homemade Pickled Beets Recipe - Cash Mama (2024)
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When I was offered pickled beets as a child, I instantly thought, Yuck! As an adult, I actually think quite the opposite. A roast beef dinner just isn’t the same without a few pickled beets on the side. They seem to bring out the flavor in everything on your plate. I have been canning 20 – 30 jars of pickled beets for the last three years now. They are enjoyed by my own family and have made wonderful gifts!
Several years ago, when we first started gardening, I attempted to grow beets. This was an utter failure given the fact that the brand new ground we had cleared was incredibly hard and full of rocks. Yes, all our root crops were a disaster! Since our ground has been improved over the years, I decided to attempt it again this past growing season. I wouldn’t say it was an overall success, but we did get a few beets and radishes.
This being the case, you are probably thinking where did you get all the beets to can so many? I have to say, I really like to promote shopping locally. We are truly blessed to be surrounded by many different large and small vegetable stands. In the fall of the year, many of these farmers sell items like beets, carrots, potatoes, and more in large bulk amounts at a discount. We take advantage of this and stock up on a year’s supply of everything we can get our hands on!
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Common Questions about Pickled Beets
How long do pickled beets have to sit before eating?
Pickled beets really do not have to sit as long as many other kinds of pickles before opening that first jar and enjoying their flavor. Typically 2 – 7 days is plenty of time for them to “Pickle” and to give you that added “beety” pickle flavor that you are craving.
Well, the flavor does improve the longer you wait, the shelf life in 12-18 months. This is only if they are sealed properly and canning safety has been followed. I will add some resources for this below.
Now you may be asking, “How long do opened pickled beets last in the refrigerator?”. Pickled beets that have been continuously refrigerated will generally stay at best quality for about1 to 3 months.
Canning pickled beets in your own kitchen do allow you to take control over what goes into this tasty snack, so you are able to reap the reward of nutritional benefits. The process you use can either decrease or increase the nutritional value of these vivid red root vegetables! Pickling does preserve the freshness of the beet so you can enjoy this vegetable anytime.
Just one helping of pickled beets provides a low-fat source of energy with valuable nutrients and fiber that goes a long way! I recommend adding beets to your diet to give you a vital source of essential vitamins, minerals, and antioxidants that may help you lose weight, protect your bones, regulate your blood pressure and reduce your risk of chronic disease.
Scrub beets to remove any excess dirt. Be sure to leave the root and 2 inches of the stem in place to prevent bleeding.
Put the beets in a large pot and cover with water. Bring the beets to a boil, cover and let simmer for 45 minutes or until beets are tender when tested with a fork.
Place 6 clean 500ml mason jars on a rack in a water bath canner and cover jars with water. Heat jars to a simmer (180°F/82°C). Place the lids and rings in a medium sized pot, fill will water and heat to a simmer (180°F/82°C). Keep both jars, lids, and rings hot till you are ready to use them.
Drain beets and rinse with cold water to cool. Once the beets are cool enough slip off the skins removing the root and stems. Chuck to desired sizes.
Combine spice bag with vinegar, water and sugar in a large saucepan. Bring the mixture to a boil, cover and boil gently for 15 minutes. Discard spice bag.
Pack beets into a hot jar leaving ¾ inch of headspace. Add the hot mixture to each jar leaving ½ inch of headspace.
Seal with lids and rings. Process in boiling hot water bath canner for 30 minutes. Let stand in the canner for 5 minutes with lid removed. Be sure to refrigerate any jars that fail to seal properly.
I do hope you enjoy this old-time canning recipe! Now that you know how I make my pickled beets, I would love to hear from you. If you have tried this recipe, please share your experience by commenting below!
This acidity slows down the process of decay and prolongs the lifespan, but it doesn't make fresh foods last forever. To enjoy them at their best and freshest, store your pickled beets in the refrigerator and plan to use them within a maximum of three months, or ideally within several weeks.
Pickled beets are safe to process in a boiling water bath or atmospheric steam canner. The USDA recommends processing pickled beets in boiling water for 30 minutes.
Beets are a weekly ritual around here. Usually we boil them and toss them in a sweet sour vinaigrette and keep them in the refrigerator to eat all week. The vinegar in the dressing "pickles" the beets, helping them last longer in the fridge.
Place prepared jars in boiling water bath, making sure water covers jars by at least one inch. Bring back to a boil and process for 30 minutes. Remove jars from kettle using a jar lifter and let cool completely before touching.
Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.
The answer is yes!Pickled beets can offer several potential health benefits. If you want to boost your fiber intake or get more antioxidants in your diet, pickled beets may be a good option. Just remember to watch your sodium intake, as some brands of pickled beets can be high in sodium.
Cutting back any further on the sugar will make the pickles taste too vinegary. And you don't wanna cut back on the vinegar or you won't have a good acidic brine. Think of the brine as a preservative and a marinade— you don't actually drink it. Make sure all the beets are completely covered with the brine.
Possible downsides. Depending on how they're made, some varieties of pickled beets may pack salt and added sugars ( 23 , 24 ). Research links excess sugar and salt intake to poor health and an increased risk of illnesses like heart disease and type 2 diabetes.
These Pickled Beets are the perfect combination of sweet, tangy and spice! This recipe is safe for water bath canning and is my favorite way to preserve fresh beets to enjoy year round. Beets are an interesting vegetable in the sense that people seem to either love them or hate them.
Slow-roasting beets in a foil packet or covered baking dish takes away much of the earthy taste and intensifies the flavor, but you will still have a bit of bleeding and nutrient loss. Grilling beets over wood or charcoal will add a layer of smokiness.
Their “earthy” flavor comes from a compound called geosmin, which is also the same compound that we associate with the smell of “fresh rain” and “forest soil”. Some people are much more sensitive to this compound than others, that is why some people say they taste like dirt, and others love them.
Roasting brings out their natural sweetness, which is enhanced by a drizzle honey and balsamic vinegar. Roasting beets also give them the best texture (not mushy like boiled beets). Roasted beets taste like vegetable candy, and are so delicious my kids love them too!
While not as popular as other canned vegetables like corn or green beans (via USA Today), canned beets are an honorable underdog, and so is their liquid. Plain or salted, you should never get rid of the liquid from canned beets because it is completely edible!
Sweet but low in calories, beets are great for detoxing your body. Packed with vitamin C and folate, this red veggie staves off free radicals and promotes healthy cell growth. Think pickled beets and Borscht (beet soup) are the only ways to eat this veg?
Because of its high soluble fibre content, beetroot acts as a great laxative. It helps in regularising your bowel movement by softening stools. It also cleanses the colon and flushes out the harmful toxins from the stomach.
This acidity slows down the process of decay and prolongs the lifespan, but it doesn't make fresh foods last forever. To enjoy them at their best and freshest, store your pickled beets in the refrigerator and plan to use them within a maximum of three months, or ideally within several weeks.
Store in the refrigerator for about 1 to 3 months. As with any recipe, use your best discretion when it comes to if the food is still good. If the recipe is discolored or starts to smell off, or different than the first week it was made, it should be discarded.
How long will pickled beets keep in the refrigerator? Depending on the recipe, anywhere from two to six weeks. I recommend these pickled beets are eaten within two weeks of making, however I am probably being very conservative and they will likely last longer than that.
How to Store Pickled Beets. Because these pickled beets are processed, they are shelf-stable and do not need to be stored in the refrigerator when sealed. Store canned pickled beets in a cool, dry place for up to 12 months. Once opened, pickled beets will last about three to four days in the refrigerator.
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Introduction: My name is Maia Crooks Jr, I am a homely, joyous, shiny, successful, hilarious, thoughtful, joyous person who loves writing and wants to share my knowledge and understanding with you.
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