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Newfoundland Pickled Beets

Traditional Newfoundland pickled beets with a sweet-and-sour vinegar brine and a hint of warm spice. These colourful homemade beets are perfect alongside a cooked dinner, cold plate, sandwiches, or holiday meals.
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Course: Condiment, Preserve
Cuisine: canadian, Newfoundland
Ingredients Method

Ingredients
  

  • Ingredients
  • Beets
  • 7 pounds fresh beets tops removed
  • Plain Pickling Liquid
  • 3 cups vinegar
  • 2 cups water
  • 2 cups sugar
  • 1 teaspoon salt
  • 1/2 teaspoon allspice
  • Sliced onions optional
  • OR – Spiced Pickling Liquid
  • 3 cups vinegar
  • 2 cups water
  • 2 cups sugar
  • 1 teaspoon salt
  • 1/2 tablespoon allspice
  • 2 tablespoons cinnamon
  • 1 tablespoon cloves
  • Sliced onions optional

Method
 

  1. Instructions
  2. Prepare the Jars
  3. Wash seven 500 ml (pint) canning jars in hot, soapy water and rinse well. Place them in a large pot fitted with a rack or trivet, cover with water, and gently boil for 10 minutes. Keep the jars hot until ready to fill.
  4. Prepare the Lids
  5. Prepare the canning lids according to the manufacturer's directions and keep them ready for use.
  6. Prepare the Pickling Liquid
  7. Choose either the plain or spiced pickling liquid. Combine the vinegar, water, sugar, salt, and spices in a medium saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Keep the liquid hot while preparing the beets.
  8. Cook the Beets
  9. Remove the beet tops if necessary, but do not peel the beets. Wash them thoroughly and place them in a large pot. Cover with water and bring to a boil. Cook over medium heat until tender, about 30 to 45 minutes depending on their size.
  10. Peel and Cut the Beets
  11. Allow the cooked beets to cool for a few minutes. Trim the tops and bottoms, then slip off the skins. Cut the beets into cubes or slices. Small beets may be left whole. Wearing kitchen gloves will help prevent staining.
  12. Fill the Jars
  13. Pack the warm beets into the hot jars. If making the spiced version, add a few slices of onion to each jar if desired.
  14. Add the Pickling Liquid
  15. Pour the hot pickling liquid over the beets, leaving 1/2 inch of headspace. Run a non-metallic utensil down the inside of each jar to release trapped air bubbles. Add more liquid if necessary to maintain the proper headspace.
  16. Seal the Jars
  17. Wipe the jar rims clean. Centre the lids on the jars and screw the bands on until fingertip-tight.
  18. Process the Jars
  19. Place the filled jars in a boiling-water canner. Make sure the jars are covered with at least 1 inch of water. Cover the canner, bring the water to a gentle boil, and process the jars for 30 minutes.
  20. Cool and Store
  21. Turn off the heat and let the jars remain in the canner for 5 minutes. Carefully remove them and place them upright on a towel-covered surface. Leave undisturbed for 24 hours. Check the seals, wipe the jars clean, label and date them, and store properly sealed jars in a cool, dark place.
  22. Notes
  23. This recipe makes approximately 7 x 500 ml (pint) jars.
  24. For a 10-pound batch of beets, make about 1 1/2 times the amount of pickling liquid.
  25. The plain version is sweet and tangy with a mild hint of allspice.
  26. The spiced version has a warmer flavour from cinnamon, cloves, and extra allspice and is especially nice for Christmas or other special dinners.
  27. A few slices of onion can be added to the jars, especially when making the spiced version.
  28. If a jar does not seal after processing, refrigerate it instead of storing it at room temperature.
  29. Store properly sealed jars in a cool, dark pantry or cupboard.