Although you can use store bought beetroot to make this recipe, I highly recommend trying to clear some space in you garden to grow your own.
Growing beetroot is incredibly beginner friendly, and every beetroot that you pull out of the ground gives you so much satisfaction and gratitude for the food we eat.
Ingredients:
- Beetroot (3-5)
- White distilled vinegar
- Mustard Seeds
- Whole Pepercorns
- Salt
- White or Light BrownSugar
- Optional: Dill + Garlic
Different varieties of beetroot:
In this recipe, I used two types of beetroot which I had grown in my garden this year. I use the original red beets, and the Chiogga Candy Beets.
Both offer a slightly different taste, but both can be canned and enjoyed with a variety of meals!
Top Tips:
- To prepare the beetroot, wash them well to remove any soil, cut both ends off.
- To determine whether beetroot is fully cooked, poke it with a knife. It should be able to be easily inserted with a little resistance in the center.
- Sterilise the jars before canning and adding the beets. This is important for both new and used jars, as it prevents contamination.
FAQ:
What type of beetroot works best for this?
You can use any beetroot!
What happens if a jar does not seal?
Unfortunately, you cannot store this jar. Either put back into the pressure canner to seal again, or put in the fridge and enjoy within 2 weeks.
How long should these be pickled before enjoying?
I suggest waiting 1 week to allow the beetroot to pickle.
How long can the pickled beetroot last in a jar before being consumed?
The sealed jars can sit in a cool, dark environment for at least a year, and up to 2 weeks in the fridge once opened.
Do the pickled beets need to be refrigerated after opening?
Yes, after opening a sealed jar, place the opened jar in the fridge. Make sure to use a lid on the jar while in the refrigerator to keep it contained and fresh as long as possible.
Canning Beetroot + Pickling Mix {with video}
Equipment
- 2-4 Glass Jars with Lids
- 1 Pressure cooker
Ingredients
- 4-5 Beetroot (Boiled, peeled and chopped)
- 2 cup White Distilled Vinegar
- 1 cup Water
- 1 tbs Mustard Seeds
- 1 tbs Whole peppercorns
- ¼ cup White or Light Brown Sugar
- ½ tsp Salt
- 1-2 Garlic Cloves in each jar (optional)
- Fresh Sprigs of Dill (optional)
Instructions
- Wash your jars and lids and place onto a baking tray. Put the tray into a cold oven and turn the heat on, gas mark 6.
- Fill your pressure cooker ¾ full and slowly bring the temperature to a simmer.
- Boil your beetroot whole until soft in the centre. Once cooked, peel the skin and chop into your desired sizes.
- Add all the pickling ingredients to a jar and slowly simmer to dissolve the sugar, stirring occasionally.
- Remove your hot jars from the oven and fill with your beetroot. Using a funnel, pour in your pickling juice and seal with the lid.
- Place prepared jars in boiling water bath, making sure the water covers the jars by at least one inch. Bring to a boil for 30 minutes.