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Canning Beetroot – recipes ?

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    Hi all,

    Just wondering what ya fav recipe is for the liquid for when your canning your beets. I said to hubby last night I was just going to do them in water… thought he was gonna fall on the floor.. he then muttered something bout pickling….

    Any ideas would be great, I have one recipe that includes some spices and malt vinegar but I am really not too sure…



    Hi Lynnie :wave: :hug: long time :kiss:

    Ive got a recipe I use, will try find it, one I use to sell at market and lasts quite a while.


    Hey Busy, I’ve just been lurking n reading….. hehe but yes long time :hug:

    Awesome thanks for that… I thought hubby was gonna go spaz about just using water lol thought I’d dust off the canner n actually use it since we have some veg growing lol


    this is a recipe that my older sister gave me, I’ve tried it once and it worked well, tasted very nice:

    1/3 cup cider vinegar

    1/4 cup sugar,

    1/2 teaspoon each of salt, cinnamon and mustard

    bring to boil, pour over beetroot. slide a knife down to the bottom of the jar so the liquid fills in every gap.

    The beetroot was boiled until tender and then peeled and sliced and put into the jars first.

    I’ll be interested to see if other recipes are similar.


    Thanks fruitful for that recipe…. I have tons of beetroot to do this weekend…

    There never seems to be enough time in the day to fit everything in…


    hay Lynnie :wave: long time no see, and you even got Lizzie out of the woodworks :tup: :laugh:


    :wave: :wave: :wave: Hi Dianne…. yeps I tend to drag ppl out of the woodwork usually for not good reasons though hehe

    Hows you going Dianne? Hows the garden?


    Sorry Lynnie, been busy and of all the recipes this one wasnt on my thingy that all my recipes are stored on.

    Pickled Beetroot

    1 kg beetroot

    1 tsp cinnamon powder

    1 to 2 cups of sugar (according to taste)

    12 cloves

    1 tsp salt

    1 litre white vinegar

    1 tsp allspice

    12 peppercorns

    Cook beetroot, peel slice and pack into serilised jars. Combine all the other ingredients in a large saucepan. Bring to boil then remove from the heat. Allow to stand (covered) for 20 minutes if possible to allow the vinegar to cool a little and the flavours to infuse.

    Strain the vinegar, then pour over the beetroot slices in the jar, making sure that they are well covered with the liquid. Seal with non corrosive lids.

    Note: Extra spices can be added, such as ginger, cardamon or star anise.

    Can be stored in cupboard for ages, once opened store in fridge.

    Beetroot Relish (chutney), this is a beauty and I sell heaps.


    life is a passing by, with not much difference here. :S still trying to talk DH into that move to the country, kids and I are back to school tomorrow, and thats about it. I have been in a slight down cycle of late but have pulled up my socks again and am getting back into things again and the garden is just starting to grow again. If im lucky I should be able to pick a few zucs in the next week but thats about it. oh well, better than nothing right. :tup:

    How is life treating you latly??


    Should have read your post a little better :ohmy:

    If pressure canning beets, then water is the go, but as hubby wanted, pickling would be better, but just my/his opinion. 🙂

    :wave: Di :kiss:


    :wave: :wave: :wave: :cheer: lol busylizzie saying water and canning made me drag out my Balls book and what you know there it was. Have always pickled beetroot in the fowlers never even read about canning them in plain water. 😆 I tend to use canning for meat.

    Oh btw I just pour into the saucepan enough vinegar, malt or otherwise to fill the jars add sugar to what you think chuck in some mixed pickling spice from the packet and boil, if any left over I put it back in a bottle marked as pickled vinegar and use again. I haven’t bought tinned beetroot in years so it must be working .


    Busy thanks for those recipes might even try the relish….. 🙂 :hug: :hug: I think you are right though pickling will be better I reckon too…. hopefully I can convince hubby to help me do it as well I am sure he’ll love the job of peeling the skins n chopping after they are cooked lol

    Didn’t get 5 mins to myself this weekend to do any of the beets so I think I am just going to have to do them during the week and I think I will just water bath them if I am going to pickle them….

    Dianne same ol same ol init….. the move will happen at some point I’m sure… what reservations does he have?

    Hubby and I would move tomorrow if finances would allow and now is just not the right time to sell 🙁

    Life is busy as always seem to have more free time at work than home but thas just the way things are…. Hubby is a stay at home dad now so that has been great…..

    The poor garden has been neglected over the past year but we also are trying to get more organised and get more veg planted. Hopefully when hubby finishes the caravan reno we can start on all the other jobs like the garden lol


    [quote quote=Kasalia post=346032drag out my Balls book .

    😆 😆 😆 spent the morning around a bunch of 5 year olds, think they have rubed off on me :laugh:


    hay lynnie, hum, DHs reservations….. spending money :huh: :laugh:

    good on your DH :clap: :clap: stay at home dad :tup:

    hope you get your beets done :tup:


    busylizzie post=346031 wrote: Should have read your post a little better :ohmy:

    If pressure canning beets, then water is the go, but as hubby wanted, pickling would be better, but just my/his opinion. 🙂

    :wave: Di :kiss:

    :woohoo: she remembers who I am :woohoo:


    I tried this one this year – almost, nearly but not quite the same as the golden circle flavour. I will try it again next year with a different vinegar (malt/cider?) to see if it gets a bit closer. My hubby loves the golden circle taste.

    I’m insulin resistant so my recipes are adapted to lower the sugar:

    makes 3x #20 bottle

    4 large beetroot

    1 1/2cup white wine vinegar

    3/4 cup sugar

    1/2 teaspoon whole black peppercorn

    1 large bay leaf

    2 whole cloves

    1/2 yellow mustard seeds

    1/2 cinnamon stick

    1/4 teaspoon salt

    Put the scrubbed whole beets in the smallest pan they will fit in and add enough water to just cover them by 1cm. Cook to tender & reserve the water. Drain, cool & peel, top & tail, slice or chop (I slice ready for sandwiches)

    Put everything else into the water and simmer for 5 mins, strain.

    Pack the jars, pour the liquid in, process etc.

    If you think you are going to be a bit short of liquid add water & vinegar to top it up.

    Tastes best after at least 6 months.

    If you try this with a malt or cider vinegar please let me know how it tastes :wave:

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