Description
This traditional Mennonite Pickled Beets recipe offers tender beets soaked in a sweet and tangy spiced vinegar brine, perfect for adding a vibrant, flavorful side to any meal. The beets are simmered until tender, then combined with a warm pickling liquid infused with cinnamon, cloves, and a hint of allspice, then packed into sterilized jars for preservation or immediate enjoyment.
Ingredients
Scale
Beets
- 4 pounds fresh beets, scrubbed well and trimmed (leave about 1 inch of the stems on)
Pickling Brine
- 1 large onion, thinly sliced
- 2 cups white vinegar (5% acidity)
- 1 1/2 cups granulated sugar
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of ground allspice (optional)
Instructions
- Cook the Beets: Place the whole beets into a large pot and cover them with water. Bring the water to a boil over high heat, then reduce the heat to a simmer. Cook the beets for 30 to 45 minutes, or until they are tender when pierced with a fork.
- Prepare the Beets: Drain the hot water from the pot and rinse the beets under cold water to cool them. Once cool enough to handle, peel the skins off the beets, trim the ends, and slice them into 1/4-inch thick rounds.
- Make the Pickling Brine: In a saucepan, combine the white vinegar, granulated sugar, water, salt, ground cinnamon, ground cloves, and optional allspice. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have completely dissolved and the brine comes to a boil.
- Simmer Beets in Brine: Add the sliced beets and thinly sliced onions to the boiling brine. Reduce the heat slightly and simmer the mixture for 10 to 15 minutes, stirring occasionally to ensure even coating and flavor absorption.
- Sterilize Jars: While the beets simmer in the brine, sterilize canning jars and lids by boiling them in water or using a dishwasher cycle on high heat to ensure they are bacteria-free for safe storage.
- Pack the Jars: Using a slotted spoon, carefully pack the beets and onions into the sterilized jars, leaving a 1/2-inch headspace at the top to allow for expansion.
- Add Hot Brine to Jars: Pour the hot vinegar brine over the packed beets and onions, ensuring the contents are fully submerged and maintaining the 1/2-inch headspace.
- Remove Air Bubbles and Clean Rims: Tap the jars gently or use a non-metallic spatula to remove any trapped air bubbles inside. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Seal the Jars: Place sterilized lids and screw-on rings on the jars, tightening them fingertip-tight to avoid over-tightening.
- Optional Water Bath Processing: For longer shelf life, process the jars in a boiling water bath for 10 minutes (if using pint jars) or 15 minutes (if using quart jars). Adjust processing time according to your altitude following USDA guidelines.
- Cool and Store: Remove the jars from the water bath and place them on a towel-lined surface to cool undisturbed. After 12 to 24 hours, check the seals by pressing the center of each lid. Refrigerate any jars that did not seal properly and consume within a few weeks.
Notes
- Keep about 1 inch of beet stems to prevent bleeding while cooking.
- Adjust sugar in the brine for sweeter or tangier flavor as desired.
- Use sterilized jars and lids to ensure safe preservation.
- The optional boiling water bath extends shelf life but is not mandatory if consuming refrigerated promptly.
- Allow pickled beets to sit for at least 24 hours before serving for best flavor development.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Pickling
- Method: Stovetop
- Cuisine: Mennonite
Keywords: Mennonite pickled beets, pickled beets recipe, canned beets, sweet and tangy beets, homemade pickled vegetables
