Wednesday, July 20, 2016

Canning: Pickled Beets & Onions {Recipe}

Add a zesty taste to beets by pickling them and enjoy throughout the year. I have done canning before, but this is my first time pickling beets and onions. This is a nice recipe perfect on its own or on salads. From my experience, it is a bit too sweet for me, but the recipe calls for the recommended amounts for canning. See the recipe below:

Pickled Beets & Onions
Makes about 5 x 500mL Jars


8 cups prepared beets, sliced
3 cups onions, sliced
2-1/2 cups cider vinegar
2 cups granulated sugar
1-1/2 cups water
1 tbsp mustard seed
1 tsp salt
1 tsp all spice
1 tsp cloves
6 inch cinnamon stick


1. Scrub beets and trim all but 2 inches off stems; do not cut off roots. Cook beets in boiling water until tender (about 35-45 minutes). Remove from water and allow to cool. Remove skins and cut into chunks and measure 8 cups then set aside.

2. Place 5 clean 500mL mason jars on a rack in a boiling water canner. Cover jars and sealing discs with water and heat to a simmer. Keep jars and sealing discs hot until ready to use.

3. Combine onions, vinegar, sugar, water, mustard seed, salt, allspice, cloves, and cinnamon sticks in a large saucepan. Bring to a boil and boil gently for about 5 minutes. Add beets and return to a full boil. Remove from heat and discard cinnamon stick.

4. Pack beets into a hot jar and leave about 3/4 inch space from top of jar (headspace). Add the hot liquid to cover beets and onions to within 1/2 inch from top of jar. Using nonmetallic utensil, remove air bubbles and adjust headspace. Wipe the rim of the jar removing any food residue. Center the hot sealing disc on cleaned jar rim. Screw band down until fingertip tight. Return filled jar to rack in canner. Repeat for remaining beets and hot liquid.

5. When canner is filled, ensure all jars are covered by at least one inch of water. Cover canner and bring water to full boil before starting to count processing time (30 minutes).

6. When processing time is complete, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed for 24 hours. Do not retighten screw bands.

7. After cooling, check jar seals. Sealed discs curve downward and do not move/pop when pressed. Label and store jars in a cool, dark place. Use home canned foods within one year.

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