Three Canned Beet Recipes

Three different kinds of canned beet recipes in Ball canning jars on a white surface with red and yellow beets in the background.

Three Canned Beet Recipes

Three unique canned beet recipes will satisfy any pickle craving! A classic recipe, with fennel anise and rosemary and basil variations make these unique recipes to give a try!

Course Preserving

Cuisine American

Difficulty Intermediate

Method Canning

Prep Time 25

Cook Time 30

Total Time 55

Servings quart jar

Calories 159kcal

Author Kaleb

Ingredients

For the classic

2 lb dark red beets
1 large yellow onion sliced
1 ½ cups white vinegar
1 ¼ cups strained water from the cooked beets (or fresh water)
1 cup 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 white vinegar
2 cups water
1 cup 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 sugar
¾ tsp salt
4 small sprigs 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.
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.
Adding onion (and fennel for one recipe) can be to desired taste. Personally, I love onion and fennel and am liberal with both.
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.
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 readied water bath for 10 minutes.
After 10 minutes, remove from water bath and place on cooling rack for 24 hours.

Video

Notes

The caloric information is slightly different for each beet recipe:

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

Nutrition