Canned pickle beets have a fascinating history that dates back several centuries. The cultivation of beets for food can be traced back to ancient civilizations such as the Romans and Greeks. However, the specific origins of pickled beets are not well-documented.
The process of pickling, which involves preserving food in a brine or vinegar solution, has been practiced for centuries as a means to extend the shelf life of perishable vegetables. Pickling was a common method of food preservation before the advent of refrigeration.
Beets, with their vibrant purple-red color and distinct flavor, lend themselves well to pickling. The pickling process enhances their natural sweetness while adding a tangy and slightly acidic taste. It also gives them a unique texture that is both tender and crisp.
The exact moment when beets were first pickled and canned is unclear. However, the practice of canning food gained popularity in the early 19th century with the development of canning technology. Canning allowed for the long-term preservation of food in a sealed container, ensuring its safety and accessibility.
The widespread availability of canned pickled beets began to take hold in the early 20th century when commercial canning companies started producing them. This made pickled beets a year-round staple in many households, regardless of beet availability during different seasons.
As for their taste, canned pickle beets are highly regarded by many pickle enthusiasts. They offer a delightful combination of sweet, tangy, and earthy flavors. The pickling brine or vinegar infuses the beets with a piquant note that balances out their natural sweetness. The result is a versatile food that can be enjoyed on its own, as a side dish, or as an ingredient in various recipes.
Canned pickle beets have found their way into various culinary traditions and have become a beloved accompaniment to salads, sandwiches, and charcuterie boards. Their vibrant color and unique taste add a burst of flavor and visual appeal to any dish.
In conclusion, while the exact origins of canned pickle beets are not well-documented, they have become a popular and tasty food item over time. Their sweet, tangy, and earthy flavors, combined with their vibrant color, make them a versatile and enjoyable addition to many meals.
Pickled beets
Ingredients
- 4 Lbs beets
- 2 Cups white wine vinegar
- 1 Cup water
- 1 Cup sugar
- 2 Tsp pickling salt
- 2 Sticks cinnamon
- 6 Whole cloves
- 6 peppercorns
Instructions
prepare the beets
- – Wash the beets thoroughly, removing any dirt or debris.– Trim off the beet greens, leaving about 1 inch of the stems intact.– Place the beets in a large pot, cover with water, and bring to a boil.– Reduce the heat and simmer the beets for about 25-30 minutes or until they are tender.– Drain the beets and let them cool. Once cooled, peel off the skin and trim the tops and roots
prepare pickling liquid
- – In a large saucepan, combine the vinegar, water, sugar, pickling salt, cinnamon sticks, cloves, and black peppercorns.– Bring the mixture to a boil, stirring occasionally to dissolve the sugar and salt.– Reduce the heat and simmer the liquid for about 10 minutes.
Canning process
- – While the pickling liquid is simmering, sterilize your canning jars and lids according to the manufacturer's instructions.– Place the peeled and trimmed beets into the sterilized jars, leaving about 1/2 inch of headspace at the top.– Remove the cinnamon sticks, cloves, and peppercorns from the pickling liquid.– Pour the hot pickling liquid over the beets, ensuring they are fully submerged and leaving the 1/2 inch of headspace.– Use a clean utensil, such as a chopstick, to remove any air bubbles from the jars.– Wipe the jar rims with a clean, damp cloth to remove any spills or drips.– Place the lids on the jars and tighten the bands until they are fingertip-tight.
Processing
- – Place the filled jars into a canner or large pot with a rack.– Fill the canner with enough water to cover the jars by at least 1 inch.– Bring the water to a boil and process the jars in a boiling water bath for about 30 minutes.– Start the processing time when the water reaches a full boil.– After the processing time is complete, turn off the heat and carefully remove the jars from the canner.– Place the jars on a clean towel and let them cool undisturbed for 12 to 24 hours.– As the jars cool, you may hear a "ping" sound, indicating that the lids have sealed.
storage
- – After the jars have cooled completely, check the seals by pressing down on the center of each lid. If it is firm and does not pop back, the jar is properly sealed.– Label the jars with the date and store them in a cool, dark place. The pickled beets will improve in flavor if allowed to sit for at least a week before consuming.– Sealed jars can be stored for up to one year. If any jars did not seal properly, refrigerate them and consume within a few weeks.That's it! You now have delicious pickled beets that you can enjoy as a side dish or in salads.
