Three Canned Beet Recipes

Three unique canned beet recipes will satisfy any pickle craving! A classic recipe, with fennel anise and rosemary and basil variations, make these unique recipes to give a try!

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FOR THE CLASSIC

2 pounds dark red beets
1 large yellow onion, sliced
1 1/2 cups white vinegar
1 1/4 cups strained water from cooked beets (or fresh water)
1 cup sugar
3/4 teaspoon canning salt

FOR THE FENNEL ANISE

2 pounds mixture of white chioggia and yellow beets
2 fennel bulbs, cleaned and sliced thinly
1 small yellow onion
1 1/2 cups champagne vinegar
1 cup white vinegar
2 cups water
1 cup sugar
3/4 teaspoon canning salt
4 star anise
1 tablespoon black peppercorns

FOR THE SPICED ROSEMARY

2 pounds dark red beets
1 large yellow onion, thinly sliced
2 cups red wine vinegar
1 cup cider vinegar
2 cups water
1 cup sugar
3/4 teaspoon salt
4 small sprigs rosemary
4 bay leaves

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INSTRUCTIONS

For each recipe, leave the beet roots and two inches of stem attached. Cook in boiling water until tender or a knife inserted into the beets meets little resistance. Place larger beets at the bottom of the kettle and smaller at the top. As the beets become cooked, remove and cool. Under cool running water, trim the beet roots, stems and remove the skins.

Slice the beets to preferred size for eating and what fits into jars.

Prepare the brine by bringing vinegar (or vinegars), water, sugar and salt to a boil on the stove. Keep at a simmer while filling the prepared jars.

Adding onion (and fennel for one recipe) can be to desired taste. Personally, I love onion and fennel and am liberal with both.

For the fennel recipe, add one star anise and a few peppercorns to the top of the filled jar. For the spiced rosemary recipe, add one sprig rosemary and one bay leaf to each jar before filling.

Once jars are filled, pour in simmering brine, leaving 1/4-inch of head space.

Wipe jar rims with simmering water.

Top with prepared lid and ring.

Place in readied water bath for 10 minutes.

After 10 minutes, remove from water bath and place on cooling rack for 24 hours.