Go Back
+ servings
pickled golden beets
Print Recipe
0 from 0 votes

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 water, 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).