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!
Servings 1 quart jar
Calories 159kcal
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.
- 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 the readied water bath for 30 minutes.
- After 30 minutes, remove from water bath and place on cooling rack for 24 hours.
Video
Notes
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.
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
Serving: 0.5cup | Calories: 159kcal
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