Home Canning Recipes: Pickled Sweet Apple Cider Baby Beets

These sweet beets are perfect for making your own beet salad at home.

| June 2011 Web

  • Make your own beet salad at home with these sweet pickled baby beets.
    Photo By Ellen Silverman
  • "Tart and Sweet" is a canning manual for the 21st century, providing a modern tutorial on small-batch canning accompanied by easy-to-follow photos and instructions as well as more than 101 sweet and savory recipes for preserved fruits and pickled vegetables.
    Photo Courtesy Rodale

The following is an excerpt from Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen (Rodale, 2011). The excerpt is from Chapter 5: Spring. 

Hearty beet salads have become a mainstay on many restaurant menus. These sweet beets are perfect for making your own beet salad at home. They complement the flavors of sharp arugula, shavings of nutty Parmesan, and earthy walnuts. They’re also delicious paired with citrus flavors and blue cheese, as in the recipe below.

Sweet Apple Cider Baby Beets 

5 pounds baby beets, scrubbed
2 cups apple cider vinegar
1 cup water
2 tablespoons kosher salt
2 tablespoons brown sugar or honey
Per jar
1/2 teaspoon allspice berries
1/4 teaspoon black peppercorns
1 star anise pod
1 cinnamon stick



1. Trim the beets by cutting off the top part, near the stem, as well as the root “tail.” Place the beets in a large nonreactive pot. Cover with water and boil for about 15 minutes, or until the beets are just tender. Strain and run the beets under cold water. Once the beets are cool enough to handle, remove the skins and set the beets aside.

2. Rinse the pot and bring the vinegar, water, salt, and brown sugar to a boil.



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