Michigan State University Extension
Preserving Food Safely - 01600047
10/13/97

### Canning Pickled Beets

    GUIDE
    6:11

    PICKLED
    BEETS

    7
    lbs if 2- to 2-1/2 inch diameter beets

    4
    cups vinegar (5%)

    1-1/2
    teaspoons canning or pickling salt

    2
    cups sugar

    2
    cups water

    2
    cinnamon sticks

    12
    whole cloves

    4
    to 6 onions (2- to 2-1/2 inch diameter), if desired

    YIELD:
     About 8 pints

    PROCEDURE:
     Trim off beet tops, leaving 1 inch of stem

    and
    roots to prevent bleeding of color. Wash thoroughly.

    Sort
    for size. Cover similar sizes together with boiling

    water
    and cook until tender (about 25 to 30 minutes).

    CAUTION:
     Drain and discard liquid. Cool beets. Trim

    off
    roots and stems and slip off skins. Slice into 1/4-

    inch
    slices. Peel and thinly slice onions. Combine

    vinegar,
    salt, sugar, and fresh water. Put spices in

    cheesecloth
    bag and add to vinegar mixture. Bring to a

    boil.
    Add beets and onions. Simmer 5 minutes. Remove

    spice
    bag. Fill jars with beets and onions, leaving 1/2-

    inch
    headspace. Add hot vinegar solution, allowing 1/2-

    inch
    headspace. Adjust lids and process.

    Recommended
    process time for PICKLED BEETS in a boiling-

    water
    canner

                    Process Time at Altitudes of

    Style
       Jar     0-        1,001-     3,001-     Above

    of
    Pack  Size    1,000 ft  3,000 ft   6,000 ft   6,000 ft

    Hot
         Pints   30 min    35         40         45

            or

            Quarts

    Variation:
     Pickled whole baby beets. Follow above

    directions
    but use beets that are 1- to 1-1/2 inches in

    diameter.
    Pack whole; do not slice. Onions may be

    omitted.

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