Olivia Carter
Have a love for delicious pickled beets but don’t have a pressure cooker? No worries! You can still enjoy homemade pickled beets without the need for a pressure cooker.
There’s nothing quite like the taste of tangy, sweet, and earthy pickled beets. Plus, preserving them at home allows you to control the ingredients and create a pickling solution that suits your taste perfectly. In this article, we’ll guide you step-by-step on how to can pickled beets without a pressure cooker.
Before we dive into the canning process, it’s essential to gather all the necessary equipment and ingredients. You’ll need glass jars with lids, fresh beets, vinegar (preferably white distilled or apple cider vinegar), sugar, salt, and pickling spices (optional). Having all your supplies ready will make the canning process much smoother.
Once you have everything prepared, start by thoroughly washing and trimming the beets. Leave an inch of the stems intact to prevent the beets from bleeding during cooking. Next, prepare a pot of boiling water and cook the beets until they are tender. This usually takes around 30 to 45 minutes, depending on the size of the beets.
Preparing the Ingredients
Before you start canning pickled beets, it is important to ensure that you have all the necessary ingredients and equipment. Here is what you will need:
1. Fresh beets: Choose beets that are firm and crisp. Remove any leaves or stems, leaving about an inch of the stem intact.
2. Vinegar: White vinegar is commonly used for pickling, but you can also use apple cider vinegar for a slightly sweeter taste.
3. Sugar: Adding sugar to your pickling brine enhances the flavor and balances the acidity. You can adjust the amount of sugar based on your preference.
4. Salt: Salt is an important component of the pickling process as it helps preserve the beets and enhances their taste.
5. Spices: To add flavor to your pickled beets, you can use spices such as whole cloves, cinnamon sticks, and peppercorns.
6. Jars: Use glass jars that have been thoroughly cleaned and sterilized. Mason jars are a popular choice for canning.
7. Lids and bands: Make sure you have lids and bands that fit your jars properly to create a seal.
Once you have gathered all the ingredients, wash the beets thoroughly under cold running water to remove any dirt or debris. Remove the skins by gently rubbing the beets with a clean kitchen towel or peeling with a vegetable peeler. Cut the beets into uniform slices or cubes, depending on your preference.
In a large pot, combine the vinegar, sugar, salt, and spices. Bring the mixture to a boil, stirring until the sugar and salt have dissolved completely. Add the sliced or cubed beets to the pot and simmer for about 5 minutes, or until the beets are slightly tender.
Once the beets are cooked, carefully transfer them into the sterilized jars using tongs or a slotted spoon. Pour the hot pickling liquid over the beets, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars to remove any residue, then place the lids and bands on tightly.
Your beets are now ready to be processed using a water bath canner or stored in the refrigerator for immediate consumption. Canned pickled beets can be stored for up to a year in a cool, dark place.
Gather Fresh Beets
To start pickling beets without a pressure cooker, the first step is to gather fresh beets. Look for beets that are firm and have smooth skin. The size of the beets is a personal preference; some prefer small baby beets, while others prefer larger ones.
Make sure to remove the tops from the beets, leaving about an inch of stem attached to prevent the beets from bleeding during cooking. The greens can be saved and used in other dishes, such as sautéed beet greens or added to salads.
When selecting beets, try to choose ones that are similar in size so that they cook evenly. This will ensure that the pickling process is consistent for all the beets.
Once you have gathered your fresh beets, it’s time to move on to the next step of preparing the beets for pickling.
Wash and Peel the Beets
Before you begin pickling the beets, it’s important to wash them thoroughly to remove any dirt or debris. Start by rinsing the beets under cool running water to remove any loose dirt. Use a vegetable brush to scrub the surface of the beets gently, making sure to clean all sides.
Once the beets are clean, it’s time to peel them. You can use a vegetable peeler or a sharp knife for this task. Begin by cutting off the top and bottom of each beet to create a flat surface. This will make it easier to peel.
Next, hold the beet firmly and use the vegetable peeler or knife to remove the skin. Start at the top and work your way down, following the natural curve of the beet. Take care to remove only the outer layer of skin, leaving as much of the beet intact as possible.
Tips for Peeling Beets
Peeling beets can sometimes be a messy task, as the flesh of the beet tends to stain everything it comes into contact with. To prevent your hands from getting stained, consider wearing kitchen gloves. You can also rub a little cooking oil or lemon juice on your hands before peeling to help minimize staining.
If you find it difficult to peel the beets using a vegetable peeler, you can also try blanching them. Bring a pot of water to a boil and place the washed beets in the boiling water for a few minutes. Remove them and immediately transfer them to a bowl of ice water. The skin should loosen and peel off more easily after this process.
Preparing the Beets for Pickling
Once all the beets are washed and peeled, you can proceed with slicing or dicing them, depending on your preference. For pickling, it’s common to slice the beets into rounds or cut them into matchstick shapes. Keep in mind that the thicker the slices, the longer they will take to pickle.
At this point, your beets are ready to be pickled according to your preferred recipe. Whether you’re making sweet and tangy pickled beets or spicy pickled beets, properly washing and peeling the beets is an essential first step in the pickling process.
Thinly Slice the Beets
Once you have washed and trimmed the beets, it’s time to thinly slice them. This step is important because thin slices will allow the pickling brine to penetrate the beets more easily, resulting in a more flavorful pickle.
Using a sharp knife or a mandoline slicer, carefully slice the beets to your desired thickness. Some people prefer thicker slices, while others prefer thinner ones. Just make sure all the slices are uniform in thickness so that they cook evenly.
As you slice the beets, be careful to protect your hands and fingers. The beets can be quite slippery, especially if they are fresh and wet. Consider using a cut-resistant glove or holding the beets with a fork or tongs to prevent any accidents.
Once you have sliced all the beets, you can proceed to the next step in the pickling process. Remember to wash your cutting board and knife thoroughly after handling the beets, as they can stain surfaces and fabrics.
Creating the Pickling Liquid
To make the pickling liquid for your beets, you’ll need a combination of vinegar, water, sugar, and spices. Start by combining equal parts vinegar and water in a large pot.
Tip: White vinegar or apple cider vinegar both work well for pickling beets.
Add sugar to the pot, using about 1 cup of sugar for every 4 cups of liquid. This will help balance the acidity of the vinegar and enhance the natural sweetness of the beets.
Tip: You can adjust the amount of sugar based on your personal taste preferences.
Next, add your spices to the pot. Common spices used for pickled beets include cloves, cinnamon sticks, and peppercorns. You can also add flavorings like garlic or ginger if desired.
Tip: Tie your spices in a cheesecloth or place them in a mesh spice bag to make it easier to remove them later.
Bring the pickling liquid to a boil, stirring occasionally to dissolve the sugar. Once the liquid is boiling, reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld together.
Note: If you prefer a spicier pickled beet, you can add some red pepper flakes to the pickling liquid for an extra kick.
Once the pickling liquid is ready, remove it from the heat and let it cool slightly before using it to pickle your beets.
Tip: The pickling liquid can be stored in the refrigerator for future use if you have any leftover.
Combine Vinegar, Water, and Sugar
To make the pickling liquid for the beets, you will need to combine vinegar, water, and sugar. In a large pot, mix together 1 cup of white vinegar, 1 cup of water, and 1 cup of sugar. Stir the mixture until the sugar has completely dissolved.
Some variations of the pickling liquid may include additional ingredients like spices or herbs. Feel free to experiment with flavors by adding ingredients such as cloves, cinnamon sticks, or dill to enhance the taste of your pickled beets.
Once the sugar has dissolved, place the pot on the stove and bring the mixture to a boil. Allow it to simmer for a few minutes, ensuring that all the flavors are well combined.
In the meantime, prepare your beets by washing and peeling them. Cut the beets into slices or cubes, depending on your preference. Make sure to wear gloves when handling the beets to prevent staining your hands.
Next, carefully place the beet slices or cubes into sterilized glass jars. Fill the jars with the hot pickling liquid, leaving about 1/2 inch of headspace at the top. This space is necessary to allow for expansion during the canning process.
Once the jars are filled, use a clean knife or spatula to remove any air bubbles from the jars. This will help ensure that the beets are evenly pickled and there are no pockets of air trapped inside the jars.
Finally, wipe the rims of the jars with a clean, damp cloth to remove any residue or stickiness. Place the sterilized lids on the jars and seal them tightly.
Your pickled beets are now ready to be processed using a water bath canner. Refer to the canning instructions specific to your equipment for the proper processing time and method.
| Ingredients: |
|---|
| 1 cup white vinegar |
| 1 cup of water |
| 1 cup of sugar |
FAQ
What are the ingredients needed to can pickled beets without a pressure cooker?
The ingredients needed to can pickled beets without a pressure cooker include beets, vinegar, sugar, water, pickling salt, and spices such as cloves, cinnamon, and allspice.
How do I prepare the beets for canning?
To prepare the beets for canning, start by washing them thoroughly and cutting off the tops, leaving about an inch of the stem intact. Boil the beets until they are tender, and then remove the skin by running them under cold water and rubbing the skin off with your hands.
Can I use apple cider vinegar instead of white vinegar?
Yes, you can use apple cider vinegar instead of white vinegar to pickle beets. Apple cider vinegar will give the beets a slightly sweeter and fruitier flavor.
How long do I need to process the jars in a boiling water bath?
You will need to process the jars in a boiling water bath for about 30 minutes to ensure that they are properly sealed and preserved. This processing time may vary depending on your altitude, so it’s always a good idea to check for specific instructions based on your location.
Can I store the pickled beets without refrigeration?
Yes, you can store the pickled beets without refrigeration as long as the jars are properly sealed. Once opened, however, it is recommended to store the pickled beets in the refrigerator to maintain their quality and freshness.
