My wife loves beets. It’s a fact. She loves them steamed, roasted, grilled, raw, and pickled. On salads, with vegetables, as a side. It doesn’t matter. The woman loves beets. And that’s how a lot of my canning adventures start. Trying to impress the woman that loves me unconditionally.
I found myself at an Asian grocer tonight trying to find the ingredients for pickled ginger. And while I was wandering through aisles of various dehydrated fish products, candy made from vegetables, and exotic sauces I found a big display of Beets; 69 Cents/Lb. Now I don’t know if that is a great price, but it definitely seemed like a fair price. I picked up about 8 pounds of beets, a bag of pearl onions, a gallon of pickling vinegar, and a white onion.
The only thing I’ve done previously is dice and roast beets with other root vegetables. So I was not sure just how easy this task was going to be. Everything turned out better than expected.
If your beets come with the greens attached just trim them above the bulb. The idea is to trim them, but not to cut in to the beet.
Cover the beets in water and bring to a boil.
While the beets are boiling heat a medium pan of water to boil. Then drop in your pearl onions and boil for 3 minutes. Place the onions in an ice bath to cool.
When your beets are cooked drain them and place them in an ice bath. Be careful when removing them. The skin of the beets sloughs off very easily now and it’s a bit like trying to grab a wet bar of soap. The next step involves a slippery beet and a sharp knife so be careful. Cut off the root end and the leaf end.
Then remove the skin. This is seriously so easy. Way easier than peaches. And even easier than tomatoes. I just passed the beet back and forth in my hands working it in circles. Almost like a pitcher does with a baseball.
To make it even easier I did it under running water. This washed the peels away and also prevented my hands from looking like I spent the day with Ed Gein. Now tomato skins come off easily. But I’m always afraid of damaging the tomato. The beets however are hard and solid which made this part so easy.
Cut your beet however you like. I’ve seen slices, cubes, chunks, crinkle cut caterpillar looking pieces. Whatever. Just try to keep the pieces uniform in size. I decided to cut the beet in half and then slice the halves in to 1/4 inch slices.
I rinsed my hands repeatedly through this process and avoided looking like a MASH surgeon. The extremely rich and dark color of the beet is amazing to me. I was trying to imagine what purpose it serves in nature. An attractant to pollinators? A pesticide? I have no idea. If you know, please share. I just know I love the color.
Mix your vinegar, water, sugar, and salt in a large pot over medium heat, stirring until the sugar dissolves. Place your clove, allspice, and cinnamon in cheesecloth and add it to the pot. Then increase heat to a boil. Slice your half onion in to strips. Add the white onion and pearl onions to the beets and add them to the pickling liquid.
Allow it all to return to a boil and them simmer for 5 minutes. You know the part about clean hot jars, funnels, labels , rings, and lids by now, right? Fill your jars with the beets, packing it down, and adding pickling liquid, if needed, to the 1/2″ headspace. Use your little canning tool to remove air bubbles.
Wipe the rims, place the lids, and finger tighten the bands. Process in a water bath canner for 30 minutes (pints or quarts). If I hadn’t mentioned it before, adding a splash if vinegar to your water bath eliminates the white hard water stains on your jars. 30 minutes later, you’ve got the beets, you’ve got the beets. Yeah! You’ve got the beets!