A hint of cinnamon makes this pickled beets recipe a winner. If you don't like cinnamon.. just leave it out. The spices can be adjusted safely but not the vinegar ratios.
Just below this is the recipe and directions, but first I wanted to address a common question. Why doesn't this need to be processed in a pressure canner?
I'm so glad you asked! Because that means you are paying attention and being safe!
When canning beets (not pickling) you need to process in a pressure canner.
But with pickling, vinegar is added and acidifies the beets. This acidity makes them a high acid food. Therefore, pickled beets can be processed safely in a Water Bath Canner.
This recipe is for pints or quarts... but I suggest pints.
Gather your canning supplies
Start by preparing jars, and get water in your canner heating.
(see Water Bath Canning for full directions)
Wash beets- Cut stems to about 2 inches, and leave on the tap root. This will help keep the color when you boil the beets to loosen the skins.
Skin beets -Cook beets in boiling water until skins will slip off.
This may take 15 to 20 minutes depending on the size of your beets. It helps to scrape a spoon against the beets while cooking to see when the skins start to scrape off easily.
Remove from water and cool in very cold water. When cool enough to handle, use your hands to slip the skins off. Use a knife for the stubborn spots. Cut off the tops and tap roots at this point.
Slice or chop your beets to the desired size. I usually slice or cut into chunks.
Prepare the pickling solution.
Pack prepared beets into hot canning jars, leaving 1/4 inch head space.
Cover beets in jars with hot vinegar solution leaving 1/4 inch head space. Remove air bubbles with a plastic knife or other small tool. I like to use an orange peeler.
Wipe rims clean and process according to water bath canning directions.
This makes 6 pints.
pints or quarts - process for 30 minutes. Adjust this time according to your altitude on the chart below.
This recipe is adapted from the Ball Blue Book.
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