Pickled Beets With Red Onion and NO Cloves

Print Recipe

5 from 1 vote

Pickled Beets With Red Onion and NO Cloves

Pickled beets at their best!

Prep Time35

Resting Time8

Total Time8 35

Course: Condiments

Cuisine: American

Servings: oz

Calories: 18kcal

Author: Carolyn Hetke

Equipment

Mason jars and lids
large saucepan
Canning funnel (recommended)
Canning tongs (recommended)

Ingredients

1 lb cooked peeled beets about 4-5 medium beets (See Recipe Note 1).
½ small red onion sliced thinly vertically
1 cup water
1 cup sugar
1 cup white vinegar

Instructions

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 ¼" 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 ½ to ¼" 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.)

Notes

Recipe Note 1: a) You can wrap beets in foil and roast for about an hour at 350 degrees until beets are fork tender. Peel and trim ends. b) trim ends and cook in your pressure cooker according to your appliances instructions. Mine is 11-13 minutes. c) use canned whole or sliced beets drained. You can cook the beets a day or two ahead of time if desired.

Recipe Note 2: The quantities listed will make about one 8 oz jar and one 4 oz jar. If you want to make more then increase the quantities accordingly.

Recipe Note 3: If you want to make your canned beets shelf stable you can submerge the hot, sealed jars in a deep stock pot or canning pot filled with boiling water. Ensure the jars are sitting on a rack and not the bottom of the pot and are covered by at least 2 " of boiling water. (Do not submerge hot jars in cold water). Bring water back to a boil and boil for 35 minutes. Remove jars with tongs and transfer to a clean towel to dry and cool. Check lids are sealed by removing the screw band and checking the lid is secure before storing. Jars can be stored in a cool dark place up to one year.

Nutrition is approximate and is based on 1 oz of pickled beet.

Nutrition