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Pickled Candy Cane Beets

Easy recipe for canning any type of beets – with step-by-step instructions for DIY success.

  • Yield: 6 pints 1x

Ingredients

Scale
  • 3 quarts beets (about 24 small or 4 pounds)
  • 2 cups sugar (minus about 2 tablespoons)
  • 2 sticks cinnamon (broken in 3 pieces each)
  • 1 tablespoon whole allspice
  • 1 heaping teaspoon whole cloves
  • 1 1/2 teaspoon table salt (or 1 1/2 teaspoon canning salt)
  • 2 1/2 cups white vinegar (or cider vinegar)
  • 1 1/2 cups water

Instructions

  1. Wash beets. Boil beets until just tender. Peel the beets using rubber dishwashing gloves to avoid getting beet-stained hands.
  2. Combine all ingredients except beets in a large saucepan. Bring mixture to a boil; reduce heat. Simmer 15 minutes.
  3. Pack beets into hot jars, leaving 1/2-inch headspace.
  4. Ladle hot liquid over beets, leaving 1/2-inch headspace. Remove air bubbles.
  5. Adjust metal lid and rings. Process pints in a boiling water canner for 30 minutes.

Notes

Recipe adapted from the Ball Blue Book Guide to Preserving which contains detailed instructions on how to can safely.