Nana's Pickled Beets

Nana’s Pickled Beets
​yields: 4-5 pints
2017 – Canada’s 150th                                                                                                                                                                   submitted by Auntie Pat
 
The flavour here is achieved by using cider vinegar, brown sugar, mixed pickling spice and *beet water.   White vinegar, white sugar and regular water are commonly used, but I prefer the pickled beet taste this recipe produces.  
The number of jars needed will impact the amount of brine to make.  Having to stop in the middle to prepare more brine is frustrating.  Before you start, loosely pack and unpack the beets in a pint jar.  Count how many times you do this to get roughly the number of jars needed.  The brine below should be enough for approximately five jars.
The pickling spice can be put in a cheese cloth or put in loosely.  Using a cheese cloth makes removing the spices easy, but it tends to inhibit the amount of spice flavour you get, so I put them in loosely and then **strain them out as I pour the brine in the jars.  

one 6-quart basket small beets (about 15 medium beets)

 

1 tbsp. salt

 

water (about 10 cups)

 

2 cups cider vinegar

 

2 cups beet water

 

1 cup firmly packed brown sugar

 

1 - 2 tbsp. mixed pickling spice

 

6 jars (pint or 500ml)

 

Canning pot

 

 

  • Cut off beet tops and root.  (I find when I leave a 2" stem and the root intact more sediment appears in the jars.)

  • Wash and scrub beets -  do not peel.

  • Place in large pot and cover with cold salted water.  Bring to boil.  Skim off foam.  Reduce to medium and cook 25 minutes or until tender.  Do not overcook.  Test:  Insert a fork in beet.  They are done when no resistance is met.  

  • Remove the beets as they are ready:  smaller ones first and the larger ones last, as they take longer to cook.

  • Drain and strain the *beet water into a bowl.  Reserve.  (Used in making brine.)

  • Cool beets under cold water until able to handle.  Slip off the skins.  Place in a large bowl until all are ready.

  • Meanwhile, place clean jars on a rack in canner.  Cover jars with water.  Bring water to a boil.  Shut off heat.  Lids and screw tops can be placed in the canner at this point.   Leave all in canner until ready to use.  

  • Brine:  Combine and bring to a boil vinegar, beet water, sugar and pickling spice.  Cover and simmer about 10 minutes.  Remove spice bag (if using).

  • Remove hot jars from canner and fill with beets.  Cut in quarters if too large.

 

  • Pour hot syrup over beets to within ½” of rim. **See above regarding removing spices.

 

  • Remove any bubbles by inserting a knife down the sides.

 

  • ​Wipe stickiness from rim.

 

  • Place lid and screw ring on top. Tighten – fingertip tight.

 

  • Using rack, lower jars into canner (cover by an inch of water).

 

  • Cover canner. Bring water to a rolling boil and process 25 minutes.

 

  • Remove, cool and label.

 

  • Check to see if sealed (lid indented). If not, use first.

 

  • Store in a cool, dark place. Do not use for at least two months.​

 

  • Not uncommon to see sediment on bottom.

 

About

Patricia Caine (nee Rusnak) is originally from Thunder Bay, ON. Both her parents came to Canada from the Ukraine. She has put these recipes together as a tribute to her parents, for her family and Canada's 150th.

Contact

the.rusnaks.recipes@gmail.com

Site Maintained by Robert Brown 

2024