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Canned and Pickled Beets

Pickled beets at the prime of the season so you can enjoy them throughout the season and winter. Canning Pickled Beets is a great addition to ALL salads!
Prep Time 20 minutes
Cook Time 40 minutes
Canning Time 10 minutes
Course Side Dish
Cuisine American
Servings 4 8oz Jars

Equipment

  • Canning Kit
  • Half Pint Jars
  • Optional: Instant Pot
  • Large stock pot
  • Sauce Pot

Ingredients
  

  • 2 Bunches Beets
  • 2 Cup Vinegar Any Kind
  • 1 Cup Water
  • 1 Cup Sugar
  • 2 tbsp Salt
  • Peppercorns
  • 4 Sprigs Rosemary

Instructions
 

Roasting Beets in the Oven

  • Preheat oven to 400 degrees F
  • Wrap each beet in tin foil and place on cookie tray.
  • Roast beets for 40 - 50 minutes until beets are fork-tender. Skin will fall off when pushed.

Cooking Beets in Instant Pot

  • Place rack in the bottom of the Instant Pot and add 1 cup of water. Arrange beets on the rack in one layer.
  • Set the Instant Pot to 15 minutes on pressure cook. Allow to cook and release pressure when done.

Once Cooked

  • Place 4 half-pint (8 oz) jars in a water bath canner and simmer.
  • Remove skins from beets by pushing skins off with your thumb. Wear gloves if available to prevent beets from dying your hands purple. Chop beets to the desired size.
  • In a small saucepan, heat together water, vinegar, salt, and sugar and bring to a boil.
  • In hot jars, put a spring of thyme and peppercorns in each jar and fill each jar with beets. If you are using rainbow beets, you can sort them by shade or mix them together. Purple Beets will dye anything canned with it.
  • Fill jars with hot vinegar liquid. Wipe jars with clean rag and vinegar before adding lids and rings to the jars.
  • Process jars in a water bath for 10 minutes at a full boil. Allow to cool on a rag over night before labeling, removing the ring jars and storing.
Keyword Beets, Canning, Pickles