Ruby Red Pickled Beets Grannys Classic Canner Recipe
Table of Contents
Ruby Red Pickled Beets: Granny's Classic Canner Recipe
Quick Hook
Right then, hands up if you fancy adding a jar of proper, jewel toned nostalgia to your larder? For me, nothing brightens up a cold cut platter or a simple cheddar sandwich quite like a vibrant side of Canned pickled beets . They are sharp, sweet, earthy, and frankly, unbelievably useful.
Forget that pale, floppy stuff you sometimes find lurking on supermarket shelves; we are making the real deal today. We are aiming for that perfect balance of sweet and sour pickled beets that screams classic British preserving.
Brief Overview
Pickled beets are a beloved staple, found everywhere from a proper Ploughman’s lunch to Sunday roast dinner side dishes, both here in the UK and across the pond. This isn't just a quick refrigerator pickle this is serious canning beets .
Because we are aiming for a guaranteed shelf stable pickled beets recipe , this falls into the medium difficulty bracket. It involves precise steps and the water bath canning pickled beets method, so pay close attention to safety and measurements.
This recipe is sized to yield about six generous pint jars.
Main Benefits
Why go to the bother of learning how to process pickled beets ? Simple: the flavour is leagues ahead, and these little rubies are packed with healthy nitrates and fibre. Plus, this is the ultimate make-ahead preserve. Imagine popping a jar open in the middle of winter!
We are going to nail the pickling brine recipe for beets using specific measurements. I learned the hard way that trying to skimp on the vinegar ratio or failing to use the best vinegar for canning beets (it must be 5% acidity, folks!) will ruin your entire batch.
Always double check your vinegar strength before starting. Getting that brine right gives you that deep, intense flavour profile that defines the old fashioned pickled beets. Ready to gather your gear and make the best canned beets recipe around? Let’s crack on.
Getting Started: Why Homemade Pickled Beets Rule
If you’re anything like me, the very mention of pickled beets brings back memories of Sunday lunch at Granny’s house. Those shop bought jars? They simply don’t hold a candle to the vibrant, earthy flavour of a proper homemade preserve.
This is my absolute go-to Canned Beets Recipe , guaranteeing you shelf stable pickled beets recipe perfection. We are going beyond simply cooking; we are diving into the delightful world of Water bath canning pickled beets .
Trust me, the minimal extra effort for this sweet and sour pickled beets flavour is completely worth it.
The Heart of the Preserve: Ingredients & Brine
This isn't baking where you can chuck in a bit more or a bit less; successful canning requires precision.
Main Ingredients & Quality
For our beets, start with about 2.5 kg (5.5 lbs) of medium sized roots. Look for firm, healthy beets. My top tip right out of the gate: when you’re boiling them, leave about an inch of the stem and the tail intact.
If you pierce the skin early, all that glorious ruby colour and the flavour bleeds out into the water. Been there, done that, ended up with sad pink soup!
Seasoning Notes: The Pickling Brine Recipe
The magic of these old fashioned pickled beets happens in the liquid. The pickling brine recipe for beets is crucial, and it’s a simple blend of sweet, salty, and sharp.
You need exactly 1.2 Litres (5 cups) of White Vinegar. This must be 5% acidity! Getting the best vinegar for canning beets isn't about fancy brands; it’s about that 5% strength for safety. Don't substitute with low-acidity vinegars or you risk spoiling the batch.
We balance that sharpness with 500 g (2 1/2 cups) of Granulated Sugar and warming spices like cloves and bay leaf. When this mixture hits a boil, the smell is just phenomenal sweet and spicy, promising the tang to come.
Essential Equipment & Safety Checks
Canning doesn't need a massive investment, but you do need the right tools if you want truly canned pickled beets that last through the winter.
Equipment Needed
You absolutely require a dedicated Hot Water Bath Canner (or a very large pot with a rack). This ensures that when you learn how to process pickled beets , the jars are completely submerged and lifted safely.
You also need 6 Pint (500 ml) Canning Jars , properly sterilised. Remember to use a canning funnel; trying to ladle that boiling brine into the jars without one is a recipe for a sticky, painful mess.
The final safety step, before we move onto processing, is ensuring you leave exactly 1/2 inch (1.25 cm) of headspace when filling the jars. That small gap is vital for creating a proper vacuum seal!
Cooking Method
Right, now the faff of cooking those glorious beets is done, we move onto the main event: turning them into the truly delicious, sweet and sour pickled beets we all crave. This stage, the canning, is how we make this a proper, shelf stable pickled beets recipe that lasts well into next year.
Prep Steps
This is the serious bit, old chum. When you are undertaking water bath canning pickled beets, hygiene is non-negotiable.
First, your mise en place for canning must be spotless. Make sure your jars and lids are washed and kept piping hot. I usually keep the jars submerged in the nearly boiling canner water until the very last moment.
This prevents thermal shock (cracked jars are a nightmare!) and ensures sterility, which is essential for safe food preservation. Use your big saucepan for the pickling brine recipe for beets it needs to be non-reactive, so stainless steel is best.
Have your funnel, jar lifter, and air-bubble remover right next to the packing station.
step-by-step Process
This is how to process pickled beets for that perfect pantry staple.
- Bring the Brine: Take your brine ingredients (vinegar, water, sugar, salt, and spices) and bring them to a rolling boil in your saucepan, stirring until everything is dissolved. Use the best vinegar for canning beets it must be 5% acidity. Keep it simmering hot.
- Pack Them Tight: Using the funnel, pack your sliced or diced cooked beets into the hot, sterilised jars. Pack them reasonably tight, but don’t squish them.
- Pour and Measure: Carefully ladle the hot brine over the beets. This smells incredible a potent mix of vinegar and cloves. You must leave exactly 1/2 inch (1.25 cm) of headspace between the liquid and the rim of the jar. This is critical for creating a strong seal.
- De-Bubble and Clean: Slide a rubber spatula around the jar walls to release any trapped air bubbles. Re-check the headspace. Wipe the rims of the jars clean. Any sugar or brine residue will stop the lid from sealing properly.
- Seal and Process: Place your hot lids and screw on the bands "fingertip tight" just snug enough. Place the jars in the water bath canner, ensuring they are covered by at least an inch of water. Bring the water back to a furious, rolling boil. Once it hits that steady boil, begin timing for 30 minutes .
- Cool Down: After the time is up, turn off the heat and let the jars sit for 5 minutes before carefully lifting them out. Place them on a tea towel on the counter, leaving space between them. Listen for those delightful ping! sounds! That means the seal is set.
Pro Tips
One thing I learned making these old fashioned pickled beets over the years is that patience is key. While you now have gorgeous, ready-to-eat Canned pickled beets , they won't taste truly brilliant for a few weeks. Let them cure for three to four weeks in a cool, dark place.
The time allows the vinegar and spices to fully permeate the earthy flavour of the beets.
A common mistake is tightening the bands too much. If they are too tight, air can't escape during processing, which often leads to a failure to seal. Remember, just fingertip tight!
If any jar hasn't sealed (the lid center springs up when pressed) after 24 hours, pop it in the fridge and enjoy it straight away.
This recipe, while a bit of effort, results in jars of deep, beautiful red goodness that last in the larder for ages. You’ve done the hard graft of the Water bath canning pickled beets . Now for the details that make the difference.
Recipe Notes
I’ve been making this Canned Beets Recipe for years, and the biggest lesson I learned early on is patience. The moment you pull those jars out of the canner, they look tempting, but trust me, you need to wait.
For truly flavourful Sweet and sour pickled beets , they need a proper cure. Let them sit for at least three to four weeks before cracking open a jar.
That time allows the pickling brine recipe for beets to fully penetrate and balance the earthy root with the bright acidity. The wait is worth the intense flavour reward.
Serving Suggestions
These ruby gems are seriously versatile. For a proper English experience, they are mandatory alongside a Sunday roast they cut through the richness of lamb or fatty pork beautifully.
They’re also a stellar addition to any Ploughman's lunch; think thick cut cheddar, crusty bread, and these lovely cold slices. Sensory wise, the crunch and coldness against a warm meal is just cracking. If you're hosting, serve them chilled on a minimalist white plate for a vibrant pop of colour.
Storage Tips
Because we used the hot water bath method, your jars of Canned pickled beets are Shelf stable pickled beets recipe . Store them away from direct sunlight in a cool, dark cupboard or larder. They should easily last 12 18 months.
If you happen to skip the canning process (or if a jar doesn't seal it happens!), keep that jar in the fridge and plan to eat it within two weeks. Always double check that seal before storing!
Variations
If you are concerned about sugar content, you can safely swap out up to half the granulated sugar with a zero calorie substitute like Monk Fruit or Stevia, as long as you do not change the quantity of vinegar or water .
The vinegar amount ensures the acidity level required for safe storage never mess with that! Also, if you want a lighter, fruitier pickle, swap the standard White Vinegar for Apple Cider Vinegar. Ensure it is also 5% acidity; that’s the golden rule for Best vinegar for canning beets .
Nutrition Basics
Yes, this Old fashioned pickled beets recipe contains sugar (it needs it for preservation and flavour balance), but beets themselves are nutritional superstars. They are loaded with folate and manganese, and you get a decent wallop of fibre with every serving. That beautiful deep red colour?
That's thanks to betalains, which are powerful antioxidants.
Go on, give yourself a pat on the back. You’ve successfully learned How to process pickled beets and filled your larder with homegrown quality. That feeling of pulling out a jar you made yourself is unmatched!
Frequently Asked Questions
How long do these jars of Canned pickled beets actually last in the larder, and how do I know if they’ve gone off?
If processed correctly using the specified hot water bath method and proper sterilisation, your homemade canned pickled beets will be shelf stable for 12 to 18 months, kept in a cool, dark place (like a proper larder or pantry). Always ensure the sealed lid remains concave and doesn't spring back when pressed.
If the lid is bulging, or if you notice any bubbling, cloudiness in the brine, or off-odours upon opening, chuck it straight in the bin it’s always better safe than sorry, old chap! If the jar hasn't sealed properly after cooling, refrigerate it immediately and consume within two weeks.
My beets lost their lovely ruby red colour while boiling! What’s the secret to keeping them vibrant?
Ah, that's a common tragedy! The secret to locking in that glorious, deep ruby colour is rigorous preparation before cooking. Make sure you leave about one inch of the stem and the root intact, and crucially, do not pierce the skin before boiling.
These intact pieces act as a natural seal, stopping the colour and flavour from leaching out into the water. Only peel them once they are cooked and cooled down enough to handle, preserving that beautiful jewel like shade.
Can I tuck into these pickled beets right away, or do they need time to mature?
While they are technically safe to eat as soon as the jar seals, much like a good mature cheddar or proper gin, patience is truly key! We highly recommend letting them "cure" in the jar for a minimum of three to four weeks before opening them.
This essential maturing time allows the brine to fully infuse the beets with the rich flavour of the sugar and warming spices (cloves, bay leaves), delivering that balanced sweet and-sour punch you are aiming for.
I fancy changing up the flavour a bit is it safe to swap the white vinegar for cider vinegar in this canning recipe?
Yes, you absolutely can make that substitution for a different flavour profile, provided you adhere to one golden rule: the substitute vinegar must also be 5% acidity. Apple Cider Vinegar works brilliantly here, lending a softer, fruitier tang than standard white vinegar.
However, never reduce the total specified amount of vinegar, as this critical acid level is the non-negotiable component that guarantees safe, shelf stable preservation in the hot water bath.
Right, I've got a whole batch. What’s the best way to use Granny’s Ruby Red Pickled Beets beyond a Sunday roast?
They are incredibly versatile and shouldn't just be relegated to the side of the plate! Try dicing them finely and mixing them into a creamy potato salad or egg mayonnaise sandwich filling they add a fabulous zing and vibrant pink colour that’s a real talking point.
Alternatively, they make a stunning addition to a classic Ploughman’s lunch or charcuterie board, pairing particularly well with robust, sharp cheeses like mature Cheddar or salty blue cheese. Don't forget they pair nicely with an English Pale Ale!
Ruby Red Pickled Beets Grannys Classic Canner Re
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 130 kcal |
|---|---|
| Protein | 1 g |
| Fat | 0 g |
| Carbs | 30 g |
| Fiber | 3 g |
| Sugar | 18 g |
| Sodium | 350 mg |