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.
Servings: 8 pints
steam canner or boiling water bath canner
air burble remover
8 pint size mason jars
non-reactive heavy bottom pot, copper jam pot, stainless steel pot, enamel Dutch oven
- 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
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.
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).