Pickled Golden Beets in a White Balsamic | How to Can Pickled Beets

Pickled golden beets in a white balsamic brine is a sophisticated home canned food item. Learn how to can pickled beets in order to enjoy them throughout the year.

pickled golden beets

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Pickled Golden Beets

Pickled golden beets in a white balsamic vinegar with sweet onions, whole peppercorns, and tarragon. Does this not sound fabulous? This recipe truly breaks away from the traditional method for home canned pickled beets.

Golden beet, unlike the more commonly consumed red, is sweeter in flavor. Nor is it earthy in taste. This variety can be eaten fresh or grilled, but pickling them is a must.

A Few Tips

Prior to canning beets it is best to parboil them first. Because beets are such a hard root vegetable, parboiling softens them to make an edible pickled item.

Botulism runs heavy in soil, making it necessary to peel all root vegetables prior to canning them. It is always better to be safe than sorry when it comes to such issues.

Parboiled beets allows for the skin to slip right off. However, peeling the beets with a vegetable peeler makes for easy work.

A Modern Brine

In truth, what sets this recipe apart is not the use of golden beets but the type of vinegar used. White balsamic vinegar is milder in flavor than the harsh flavor of distilled vinegar, not to mention, it has a much more sophisticated flavor.

Keep in mind, the only restriction when selecting a vinegar is that it must be 5% acidic or higher. Unfortunately, many balsamic vinegars are below 5% acidity. Check the label prior to canning pickled beets or any pickled item.

Home Canned Goods

Preserving foods at home is extremely easy to achieve. My book, The Farm Girl’s Guide to Preserving the Harvest, gently guides home preservers through all phases of preserving foods.

Pickled golden beets can be made shelf-stable with the use of a hot water bath or steam canner.

Ingredients

Transition away from harsh taste of distilled white vinegar to a much more sophisticated vinegar option. A white balsamic vinegar (at 5% acidity) will transform any pickled item from basic to beyond delicious!

Utilize this brine for pickling eggs as well as other pickled vegetables. Additional pickled egg recipes utilizing multiple brines is available on this article I wrote for Backyard Poultry Magazine.

  • 7 pounds Golden Beets
  • 1 large Sweet Onion, sliced
  • 2 cups Water
  • 4 cups White Balsamic Vinegar
  • 2 cups Sugar
  • 2 teaspoon Pickling Salt
  • 1/8 teaspoon whole Peppercorns (per jar)
  • 1 sprig, fresh Tarragon (optional, per jar)

Equipment

  • steam canner or boiling water bath canner
  • jar funnel
  • air burble remover
  • 8 pint size mason jars
  • non-reactive heavy bottom pot, copper jam pot, stainless steel pot, enamel Dutch oven

Instructions

Prepare Golden Beets

  1. Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender (roughly 15 minutes). If beets are large, cut them into quarters.
  2. Remove beets from stove and place into ice-water to stop the cooking process.
  3. Peel skin from boiled beets. Cube or slice golden beets.

Prepare the Brine

  1. In a stock pot add white balsamic vinegar, sugar, and salt.
  2. Bring to a hard boil for 10 minutes

Fill Jars

  1. In each pint size jar add 1/8 teaspoon whole peppercorns.
  2. Layer cubed, or sliced, beets with fresh sliced sweet onion, leaving a 1 inch head space.
  3. Fill jars with hot brine, again leaving a 1 inch head space.
  4. Remove air bubbles, wipe jar rim, add warm lids, place ring finger tight.
  5. Using a steam or hot water bath canner, process jars based on your altitude, see chart below.
Style of PackJar Size0 – 1,0001,001-3,0003,001-6,0006,000 and above
Hot PackPints or Quarts30 mins35 mins40 mins45 mins
Processing time for Pickled Golden Beets

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pickled golden beets
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Canning Pickled Golden Beets In A White Balsamic Brine

Pickled golden beets in a white balsamic brine is a sophisticated home canned food item. Learn how to can pickled beets in order to enjoy them throughout the year.
Prep Time1 hr
Cook Time30 mins
Course: Canning
Cuisine: American
Keyword: canning pickled beets, how to can pickled beets, pickled golden beets
Servings: 8 pints

Equipment

  • steam canner or boiling water bath canner
  • Jar Funnel
  • air burble remover
  • 8 pint size mason jars
  • non-reactive heavy bottom pot, copper jam pot, stainless steel pot, enamel Dutch oven

Ingredients

  • 7 pounds Golden Beets
  • 1 medium Sweet Onion sliced
  • 4 cups White Balsamic Vinegar 5% acidity
  • 2 cups Water
  • 2 cups Organic Sugar
  • 2 teaspoon Pickling Salt
  • 1/8 teaspoon Whole Peppercorns per jar
  • 1 sprig Fresh Taragon optional, per jar

Instructions

Prepare Golden Beets

  • Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender (roughly 15 minutes). If beets are large, cut them into quarters. 
  • Remove beets from stove and place into ice-water to stop the cooking process.
  • Peel the skins. Cube or slice beets.

Prepare the Brine

  • In a stock pot add white balsamic vinegar, sugar, salt. Bring to hard boil for 10 minutes.

Fill Jars

  • In each pint size jar add 1/8 teaspoon of whole peppercorns.
  • Layer cubed, or sliced, beets with sweet onions. Leaving a 1 inch head space.
  • Fill jars with hot brine, making sure to leaving a 1 inch head space.
  • Remove air bubbles, fill with additional liquid if needed, wipe rim of jars, add warmed lids and rings.
  • Using a steam canner or hot water bath canner process pickled golden beets based on your altitude (see article for processing times).

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pickled golden beets
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Comments

    • Ann Accetta-Scott says

      Hello there! It is now available for you! Thank-you for letting me know that the recipe card was not present!

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