I didn’t like Pickled Beets until I had them without the clove seasoning.
Now I can’t get enough of them! With just water, sugar and vinegar the sweet beet flavour just shines through!
I have made a couple of batches so far this year. We have had 10 lbs of beets on sale for under $3.00 so I think there will an abundance of beet pickles in our future this winter!
I don’t mind. Besides being good just as a side pickle they are delicious in this substantial Pickled Beet Salad.
Chef’s Tips for Pickled Beets With Red Onion and No Cloves!
- the recipe starts with the assumption you have cooked beets on hand. Recipe gives instructions to on roasting or pressure cooking beets. You could also use whole canned beets in a pinch although I have not tried this.
- The recipe is more of a basic formula. If you want to start with a smallish quantity then make it as written. You could get three 4 oz jars of pickles or a 4 oz and an 8 oz. If you want more just increase the quantities according to how many beets you have.
- Note that the exact amount of brine you will need will depend on how tightly your beets are packed in your jars. If they are loosely packed you may need more brine so keep the brine ingredients handy in case you have to make up more.
Pickled Beets With Red Onion and NO Cloves
- Mason jars and lids
- large saucepan
- Canning funnel (recommended)
- Canning tongs (recommended)
- 1 lb cooked peeled beets about 4-5 medium beets (See Recipe Note 1).
- 1/2 small red onion sliced thinly vertically
- 1 cup water
- 1 cup sugar
- 1 cup white vinegar
- Wash and rinse canning jars and lids well. Heat oven to 275°. Stand jars on a baking sheet preferably with a silicone pad underneath. Bake in oven for at least 25 minutes. Jars can remain in oven until ready to fill.
- While jars are in the oven bring water, vinegar and sugar to a boil. Stir until sugar is dissolved.
- Slice trimmed and peeled beets into 1/4" slices.
- Soak jar lids in boiling water for 5 minutes just before filling jars.
- Fill hot jars with beets and onion slices. Using a funnel fill the jar with hot vinegar mixture, leaving 1/2 to 1/4" headspace.
- Wipe the rim and outer lip of the jars to ensure they are clean. Position the rubber edged lid so it is centered and tight. Screw on band ring until it is finger tight. Wipe jars and lids so they are dry.
- Allow jars to sit at room temperature 8-12 hours. Remove screw band to check the lid is securely attached to the jar rim. Refrigerate for up to 3 months. (See Recipe Note 3.)