u003cstrongu003eCan you make pickled beets from canned beets?u003c/strongu003e

Yes! If you don’t have fresh beets, you can use store-bought canned beets to make pickled beets quickly. Simply drain and rinse the canned beets, then heat them in a pickling brine made of vinegar, sugar, salt, and spices. Let them marinate for at least 24 hours before eating to develop the best flavor.

u003cstrongu003eWhat's the difference between canned beets and canned pickled beets?u003c/strongu003e

Canned beets are simply cooked and preserved beets, usually stored in water or their natural juices without added vinegar or sugar. Canned pickled beets, on the other hand, are preserved in a vinegar-based pickling brine with sugar, salt, and spices, giving them a tangy and slightly sweet taste.

u003cstrongu003eHow do you eat canned pickled beets?u003c/strongu003e

Canned pickled beets can be enjoyed in various ways. They can be eaten straight from the jar as a flavorful snack or served as a side dish with roasted meats and potatoes. They make an excellent addition to salads, especially when paired with goat cheese, walnuts, or fresh greens. Some people add them to sandwiches and burgers for extra flavor, while others chop them into deviled eggs or egg salad for a unique twist.

u003cstrongu003eWhat spices are good in pickled beets?u003c/strongu003e

Several spices enhance the flavor of pickled beets. Cloves add a warm, slightly sweet, and aromatic touch, while cinnamon sticks provide subtle spice and depth. Allspice enhances the warmth of the pickling brine, and mustard seeds add a mild tang and crunch. Bay leaves contribute a delicate herbal note, and peppercorns offer a hint of heat and complexity. The selection of spices can be adjusted to personal preference.

Amish Canned Pickled Beets Recipe

Description

A traditional Amish recipe for sweet and tangy pickled beets, perfect for long-term storage and enjoyment year-round.

Ingredients

Scale

10 cups fresh beets (about 4 lbs, washed and trimmed)
3 cups white vinegar (5% acidity)
2 cups granulated sugar
1 cup water
1 1/2 tsp pickling salt
1 cinnamon stick
6 whole cloves
6 whole allspice berries

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Instructions

Place beets in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 30–40 minutes.
Drain and allow beets to cool. Peel and slice into desired thickness.
In a medium saucepan, combine vinegar, sugar, water, salt, cinnamon stick, cloves, and allspice. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
Remove the cinnamon stick and spices from the brine.
Pack sliced beets into sterilized pint jars, leaving 1/2-inch headspace.
Pour hot pickling brine over the beets, ensuring they are fully submerged while maintaining headspace.
Wipe jar rims clean, place sterilized lids on top, and screw on rings until fingertip-tight.
Process jars in a boiling water bath for 30 minutes (adjust for altitude if necessary).
Carefully remove jars and allow them to cool undisturbed for 12 hours. Check seals before storing.

Notes

📌For a more intense flavor, allow pickled beets to sit for at least a week before consuming.

📌Use red or golden beets for variation in color.

📌Always ensure proper canning methods to prevent spoilage.

Prep Time: 1 hour
Cook Time: 45 minutes
Category: Condiment, Side Dish
Cuisine: American, Amish

Nutrition

Calories: 320