Easy Pickled Beets Recipe: From Harvest to Jar

Hello, good evening! It's Melon here, sharing my process of pickling beets. A couple of days ago, I harvested some fresh beets, and tonight, I'll be turning them into delicious pickled beets. This step-by-step guide will walk you through my method, ensuring you can replicate this flavorful preservation technique at home.

Preparing the Beets
First, let's prepare the beets:

Boil the Beets: Start by boiling the beets until they are tender. Once boiled, let them cool down completely.
Remove the Skin: To peel the beets easily, simply rub them gently. The skin should come off effortlessly.
Preparing the Brine
While the beets are cooling, you can

prepare the brine:

Brine Ingredients:
2 cups of water
2 cups of vinegar
2 cups of sugar
1 teaspoon of salt
Combine these ingredients in a pot and bring them to a simmer on the stove.

Canning Equipment
Make sure you have all your canning equipment ready. Here’s what you’ll need:

Canning jars (sterilized)
Lids and bands
Jar lifter
A pot for boiling water (for the water bath canning process)
A debubbler (or a substitute like a chopstick)
Vinegar for wiping jar rims
Packing the Jars
Slice the Beets: You can either slice or cube the beets. I prefer to cube them for easier packing.
Pack the Jars: Pack the cubed beets directly into the sterilized jars. I expected to get about four jars, so I prepared six just in case.
Filling and Sealing the Jars
Add the Brine: Pour the hot brine over the packed beets in each jar, leaving a bit of headspace.
Remove Air Bubbles: Use a debubbler or a chopstick to remove any air bubbles in the jars.
Wipe the Rims: Wipe the rims of the jars with vinegar to ensure a good seal.

Seal the Jars: Place the lids on the jars and screw on the bands until they are just snug, not too tight.
Water Bath Canning
Prepare the Water Bath: Fill a large pot with water and bring it to a boil.
Process the Jars: Place the jars in the boiling water, ensuring they are covered by at least an inch of water. Once the water returns to a boil, process the jars for 10 minutes.

Cool the Jars: After processing, carefully remove the jars and let them cool slowly. Place them on a tea towel and cover with another tea towel to insulate and slow the cooling process.
Storing the Pickled Beets
Once the jars have cooled completely, check the seals by removing the bands and lifting the jars gently by the lid. If the seal holds, your pickled beets are ready to be stored. Store them in a cool, dark place, like a pantry or cellar.

By following this easy pickling process, you can enjoy the flavors of your garden-fresh beets all year round. Happy canning!