Table of Contents
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I can just imagine some of the faces a few of you are making as you read the title of this recipe. Beets?!? Wait, a pickled and canned beet recipe!?!? While this is a favorite canned good of mine and honestly, I know it’s not for everyone. On the flip side, I also know many of you love beets.
A few years ago, I filmed a pickled beet video and people loved it! (It’s actually one of my top videos on YouTube!) Since I’m never complacent, I decided it was time for an update. Don’t worry: the classic all-purpose pickled beet recipe is still intact with just a slight variation, but I’ve also added two more recipes that I love:
- A unique fennel anise
- An herby rosemary basil
Each variation is pretty much made up of the same standard process, so once you have this down, you’re pretty much a pro:
- Start by cooking the beets.
- Preparing a brine that will go over the beets and various add-ins.
- Fill up the jars with the beets and the whichever brining liquid you choose.
- Place the jars in a water bath to process for about 10 minutes.
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
These are great all winter and will keep for a year in a cool dark place. Personally, I have a shelf in my basement where I store all of my canned goods, but a pantry will work really well too.
Luckily, these canned beets can be enjoyed as soon as two weeks after they’re made! Why not eat them the same day? Well, it’s a good idea to let the beets infuse the liquid from the brine so that it imparts the true flavors you’re shooting for.
After you make this recipe, make sure to stop back and leave me a comment and recipe rating so I know if these worked for you! And make sure to tell me which one was your favorite.
Here’s how to make these three canned beet recipes
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Three Canned Beet Recipes
Equipment
Ingredients
For the classic
- 2 lb dark red beets
- 1 large yellow onion sliced
- 1 ½ cups distilled white vinegar (5%)
- 1 ¼ cups strained water from the cooked beets (or fresh water)
- 1 cup granulated sugar
- ¾ tsp canning salt
For the fennel anise
- 2 lb mixture of white Chioggia and yellow beets
- 2 fennel bulbs cleaned and thinly sliced
- 1 small yellow onion sliced
- 1 ½ cups champagne vinegar
- 1 cup distilled white vinegar (5%)
- 2 cups water
- 1 cup granulated sugar
- ¾ tsp canning salt
- 4 star anise
- 1 tbsp black peppercorns
For the spiced rosemary
- 2 lb dark red beets
- 1 large yellow onion sliced
- 2 cups red wine vinegar
- 1 cup apple cider vinegar
- 2 cups water
- 1 cup granulated sugar
- ¾ tsp canning salt
- 4 small sprigs fresh rosemary
- 4 bay leaves
Instructions
- For each recipe, leave the beet roots and two inches of stem attached. Cook in boiling water until tender or a knife inserted into the beets meets little resistance. Place larger beets at the bottom of the kettle and smaller at the top. As the beets become cooked, remove and cool. Under cool running water, trim the beet roots, stems and remove the skins.2 lb dark red beets, 2 lb dark red beets, 2 lb mixture of white Chioggia and yellow beets
- Slice the beets to preferred size for eating and what fits into jars.
- Prepare the brine by bringing vinegar (or vinegars), water, sugar and salt to a boil on the stove. Keep at a simmer while filling the prepared jars.1 ½ cups distilled white vinegar (5%), 1 ¼ cups strained water from the cooked beets (or fresh water), 1 cup granulated sugar, ¾ tsp canning salt, 1 ½ cups champagne vinegar, 1 cup distilled white vinegar (5%), 2 cups water, 1 cup granulated sugar, ¾ tsp canning salt, 2 cups red wine vinegar, 1 cup apple cider vinegar, 1 cup granulated sugar, ¾ tsp canning salt, 2 cups water
- Adding onion (and fennel for one recipe) can be to desired taste. Personally, I love onion and fennel and am liberal with both.1 large yellow onion, 1 small yellow onion, 1 large yellow onion, 2 fennel bulbs
- For the fennel recipe, add one star anise and a few peppercorns to the top of the filled jar. For the spiced rosemary recipe, add one sprig rosemary and one bay leaf to each jar before filling.4 star anise, 1 tbsp black peppercorns, 4 small sprigs fresh rosemary, 4 bay leaves
- Once jars are filled, pour in simmering brine, leaving ½-inch of head space.
- Wipe jar rims with simmering water.
- Top with prepared lid and ring.
- Place in the readied water bath for 30 minutes.
- After 30 minutes, remove from water bath and place on cooling rack for 24 hours.
Notes
- Classic beets: 159 calories in ½ cup serving
- Fennel anise beets: 192 calories in ½ cup serving
- Spiced rosemary beets: 172 calories in ½ cup serving
Hi Kaleb! These look really good, but how long do I let them sit before I can open the jars and eat them? 1 week? 3 weeks?
The longer the better: 3 weeks is good. They will keep soaking in flavor!
Kaleb, I really enjoy watching you create these wonderful recipes with your personal touch….I have made quite a few of them rhubarb jam ,beets etc.
You are very inspiring in all you do.
Your organized kitchen to your beautiful landscaping and gardening tips.
As you continue to share your knowledge ,I am happy to be on this journey
with you.
doesn’t make sense…classic calls for less than 3 cups liquid…fennel calls for 4+ cups and rosemary for 5 cups for same 2 lbs…to make 1 quart. there are only 4 cups in a quart plus the beets and onion…doesn’t add up