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Simple Pickled Beets – Canned
At a Glance
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 1 hr 45 min
- Yield
- 8.00 pints, serving(s)
Categories
- pickled vegetables
Cuisine
- American
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 64. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Simple Pickled Beets - Canned brings together 10 (14 1/2 ounce) cans sliced beets, drained, 1 1/2 cups granulated sugar, 2 cups distilled white vinegar, 5% acidity in a practical dish for home cooking. It takes about 1 hr 45 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 10 (14 1/2 ounce) cans sliced beets, drained
- 1 1/2 cups granulated sugar
- 2 cups distilled white vinegar, 5% acidity
- 3/4 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
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Instructions
Put sugar, water, vinegar and spices in large pot.
Bring to boil.
Add drained beets to pot, cover, and return to boil.
Reduce heat and simmer for 5 minutes.
Pack beets in hot sterilized pint jars.
Pour hot liquid into jars, leaving 1/4-inch headroom.
Use a sterilized spoon handle to remove any air bubbles.
Seal with hot, sterilized lids.
Put jars into a hot water bath with water covering the top of the jars by 1-2 inches.
Cover, bring water bath to a boil and reduce heat to simmer.
Simmer in water bath for 30 minutes.
Remove jars from water and place on clean dish towel to cool.
When jars are completely cooled the lids should be slightly concave.
If any jars do not seal, refrigerate them.
Refrigerated, they will keep for several months.
Chill before serving.
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