Its canning season in the South and this recipe for Pickled Beets in Red Wine is always on the list. It’s a family favorite of ours and I’m sure it will quickly become one of yours as well. Even those who do not like beets otherwise, love this recipe.
HEALTH BENEFITS OF BEETS
Beets have become known as a superfood because of the health benefits they provide. I have listed a few below:
- High in vitamins and minerals including vitamin C, Vitamin B6, Folate, Magnesium, Potassium, Phosphorous, Manganese, and Iron
- Low in calories
- Contain anti-inflammatory properties known as betalains
- Good source of fiber which aids in digestion
- Contains nitrates which help aid in lowering blood pressure
With this current pandemic, we are all looking for ways to eat better and stay healthy. Beets are one source to achieve that goal.
HOW TO CAN PICKLED BEETS
Begin by scrubbing the beets very well. Place in a large pot and boil until the beets are tender. This will take 20-25 minutes. Remove the beets and place them into ice water to stop the cooking.
When the beets are cool enough to handle, cut the ends from the beets and peel off the outer skin. Slice in 1/4 to 1/2 inch slices and place into canning jars.
Meanwhile, place the remaining ingredients into a pot and bring to a boil. Reduce the heat to medium-low and simmer for 5-7 minutes.
Pour the liquid over the beets leaving a 1/2 inch headspace. Headspace is the distance from the top of the food to the lid. The ridges/rings on the top of the jars are a good way to measure distance and it doesn’t need to be absolutely precise. Headspace measurements are to prevent discoloration after the canning process and will vary depending on the fruit or vegetable being canned. Place the 2-piece lids on top and tighten.
This is a water bath canner. They can be purchased at hardware stores, grocery stores, box stores, or online and are very inexpensive.
Bring water to a boil in a water bath canner. You will want enough water in the canner to cover the jars by one inch. Using a jar lifter, gently place the jars into the canner. Place the lid on the canner and process for 30 minutes. Remove the jars from the canner and allow them to sit on a towel undisturbed for 24 hours. This will give the lids plenty of time to seal properly. After 24 hours you can test the lids by pressing in the center of the lid. If it doesn’t move they have sealed properly. If the center “pops” up and down they have not sealed. Place those jars in the refrigerator to be eaten first.
After 24 hours, place the jars in a cool, dry place. Wait for 2 weeks before eating to allow all the flavors to meld. Two weeks? OH MY! Yes, it’s hard but you can do it!
It’s so hard to get a good picture of the final product. You will just have to trust me on this – these Pickled Beets in Red Wine are delicious!
PICKLED BEETS IN RED WINE
- Water Bath Canner
- 4 pounds beets, red or yellow, or mixed
- 1 cup white sugar
- 1/2 cup dark brown sugar
- 1 cup dry red wine merlot or cabernet
- 1 1/2 cup red wine vinegar
- 1 cinnamon stick about 4-5 inches in length
- 1/2 teaspoon whole allspice may substitute 1/4 teaspoon ground
- 1/2 teaspoon whole cloves
- 1 1/2 teaspoon kosher salt or sea salt do not use table salt
- Scrub the beets well and place into a large pot of boiling water. Boil for 20-25 minutes until the beets are tender when pierced with a knife.
- Place the beets into ice water and allow to cool to stop the cooking.
- When cool enough to handle, cut the ends, peel, and slice into 1/4-1/2 inch rounds.
- Place the beets into clean canning jars. I used pints.
- Meanwhile, add all the remaining ingredients into a pot and bring to a boil. Reduce the heat and simmer for 5-7 minutes. Remove the cinnamon stick.
- Pour the liquid over the beets leaving 1/2 inch headspace.
- Place a 2-piece lid on top and tighten.
- Process in a boiling water bath canner for 30 minutes.
- Store in a dry, dark area for 2 weeks before eating.
If you love canning, you may enjoy this recipe for Jalapeno Pepper Jelly
Thanks for stopping by and HAPPY CANNING!