Pickled Beets II (canned quantity version, with a sugar-free & salt-free option) Recipe
These can stand alone as a side to the meal, or be chilled and served as a garnish with a fresh tossed salad. Those with special diets will appreciate the sugar-free, salt-free option, making them Heart Healthy and Diabetes-Friendly (note that the Nutrition Facts are tabulated for regular version w/sugar.) This version will yield about 20 pints. See “Useful Links” below for the fresh cooked dinner-size version of this recipe “Pickled Beets I.” Keep a container of these in the fridge; they will keep like pickles do for quite some time.
Ingredients
- 20 pounds beets
- 4 cups sugar (or equivalent sugar substitute like Splenda)
- 4 cups white vinegar (5% acid; avoid using wine vinegar)
- 5 1/2 cups beet juice (strained)
- 1 tablespoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon allspice
- Optional: salt as desired or omit completely. (One 20 pound batch would use about 1 tablespoon salt, if desired)
Directions
- Wash beets and trim, leaving 2 inches of stem and tap root to prevent bleeding and loss of color. Place in large deep stockpot and add sufficient water to cover (it’s best to fill no more than 2/3 of pan size full; use two stockpots if needed for this.) Bring to a boil, reduce heat, cover and simmer until tender (depending on beet size and age this can take 30 minutes to 1.5 hours. Young tender beets can be tender in as little as 15 minutes; large older ones much longer)
- Reserving beet juice, remove beets from pan and allow them to cool until they can be handled. Holding each beet under running cool water, gently rub to remove outer layer of skin; trim ends. Cut into desired serving size (quarter beets if small to medium size; cut large beets into 6ths or 8th’s.)
- Strain 5 1/2 cups of the beat juice* and place in a large pot with sugar, vinegar, cinnamon, cloves, allspice (and optional salt). Bring to boiling point; add prepared cut beets, making sure there is enough syrup to cover. Bring again to a boil, reduce heat, cover pot and boil 5 minutes. Place in hot sterile canning pint jars, leaving 1/4 inch headspace. Apply lids and process 30 minutes in a boiling water bath canner (adjust time to altitude if needed. Consult pressure canner manual to determine processing pressure and time for that.)
- Yield: about 20 pints, depending on how large beets are cut.
- *Use remaining beet juice as desired but be sure not to discard until jars are filled
Useful Links
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 94 servings | |
| Calories 63 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 51mg | 2% |
| Potassium 219mg | 6% |
| Total Carbs 14.88g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 12.92g | 9% |
| Protein 1.05g | 2% |
Languages
Reviews
November 6, 2013
Thanks for sharing this. I've lost my recipe for Pickled Beets, and this looks similar. I will be making these soon.I've cooked/tasted this recipe!
%20%20This%20version%20will%20yield%20about%2020%20pints.%20%20See%20%E2%80%9CUseful%20Links%E2%80%9D%20below%20for%20the%20fresh%20cooked%20dinner-size%20version%20of%20this%20recipe%20%E2%80%9CPickled%20Beets%20I.%E2%80%9D%20%20Keep%20a%20container%20of%20these%20in%20the%20fridge;%20they%20will%20keep%20like%20pickles%20do%20for%20quite%20some%20time.%20%20){kind=link}