Pickled Golden Beets in a White Balsamic Vinegar | Canning 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.

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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 beets, unlike the more commonly consumed red, are sweeter in flavor and have less of an “earthy” 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 has a milder, more sophisticated flavor than the harsh flavor of distilled vinegar.

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.

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

My Book

The Farm Girl’s Guide to Preserving the Harvest is a comprehensive book covering multiple methods for preserving foods in the comfort of your home. Learn how to safely can, dry, ferment, cure, freeze, and store foods fresh as a sustainable homesteader would. The tips, tricks, and recipes within this book will provide you the confidence and knowledge needed to own your food source.

Ingredients

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

This same brine can be used for pickling eggs as well as other vegetables. Additional pickled egg recipes are available in an 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 water, 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.

The Sustainable Canning Course

Are you searching for canning classes near you? Look no further! The Sustainable Canning Course is a self-paced series of online classes designed to help you on the road to achieving food ownership.

The Sustainable Canning Course is an extension of my book, The Farm Girl’s Guide to Preserving the Harvest. I wrote this book to help guide those who seek to own their food source the opportunity to do so. It is a comprehensive, easy to understand book covering all methods of home food preservation, canning, drying, fermenting, curing, freezing, and storing fresh foods.

• Understand why pressure canning is necessary to preserve foods.
• Confidently alter or create recipes to be canned.
• Preserve many tomato products utilizing scientific information with traditional tools.
• How modern canning tools, such as the steam canner and steam juicer, revolutionized preserving methods.
• Understanding how to decipher information shared by the National Center of Home Food Preservation.
• Discover how easy it is to can meat, fish, soups, and stews.

These topics and many more are available within The Sustainable Canning Course. Reserve your spot now, and begin gleaning the necessary information needed to preserve foods as a modern sustainable homesteader does.

Printable Recipe Card

Enjoy this printable recipe card for your convenience!

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Yield: 8 pints

Canning Pickled Golden Beets In A White Balsamic Brine

Print

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 Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

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

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 the skins. Cube or slice beets.

Prepare the Brine

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

Fill Jars

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

Nutrition Information:

Yield:

8

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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