Mary’s Taste of Fall Pickled Beets
Here is a recipe for pickled beets, courtesy of our amazing SUNY Albany intern.
Savor the fall time flavors with these sweet, warm pickled beets! As someone who wishes it could remain the autumn season all year-round, I am so grateful for these preserved and shelf-stable pickled beets to add to any recipe. Truly delicious on salads, as a side dish, a unique pizza topping or even paired with some goat cheese and crackers for a simple afternoon snack.
- 3 lbs of Beets
- 1/3 cup water
- 2/3 cup Vinegar
- ¼ cup Sugar
- ¼ teaspoon Cloves
- ¼ teaspoon Cinnamon
- ¼ teaspoon Allspice
- 1/3 teaspoon Kosher Salt
- Stock Pot with canning rack
- 2 quart-sized canning jars (or 4 pint-sized jars), sterilized
- Large Saucepan
- Oven mitt
- Wash beets and boil them until softened. This will make it easier to peel the skins off prior to canning.
- Peel your beets.
- Cut them up into your preferred size.
- In your saucepan, combine the beets with your water, vinegar, sugar, salt and seasonings to begin your brine. Simmer for 10 minutes.
- Fill your sterilized canning jars with your beets followed by your brine, leaving headspace of ½ an inch.
- Ensure that the rim of your jar is clean.
- Place your canning lids on your jar and screw on rim- not too tightly!
- Process your jars in a hot water bath for 30 minutes.
- Using an oven mitt, transfer your jars on a heat-proof surface to cool. Wait for the popping noise to ensure they have sealed properly.
- Enjoy your delicious pickled beets!
*Adapted from The Art of Doing Stuff’s Pickled Beets recipe: https://www.theartofdoingstuff.com/pickled-beets/