Baba’s Old-Fashioned Pickled Beets


* This article contains affiliate links. For more information, please read my Affiliate Disclosure.

 

Pickled beets are an excellent way to preserve beets while they’re in season and add another layer of flavour to this earthy and complex root vegetable. These pickled beets are adapted from my family's recipe for Ukrainian pickled beets that has been passed down through several generations. #beets #pickledbeets #preservingbeets

Pickled beets are an excellent way to preserve beets while they’re in season and add another layer of flavour to this earthy and complex root vegetable. 

I’m Ukrainian. Well, I’m actually Canadian… Fifth generation Canadian, in fact. But nevertheless, my Ukrainian heritage is very much a part of my family story and I am not allowed to forget that.

As such, I come from a long line of farmers and homesteaders, by necessity if not by choice. And those ancestors of mine relied on many of the same staple from scratch recipes and preserved foods that I and my relatives still enjoy today.

Pickled beets are one such food, and they’ve been a thing in my family for generations. My babas made them, and most likely their babas made them before that. (Baba means “grandma” in Ukrainian/Russian).

We’ve always enjoyed pickled beets alongside perogies, sauerkraut and cabbage rolls at holiday dinners. Because no turkey dinner involving my family is complete without all of the above accoutrements. 

But while certain traditional Ukrainian dishes like cabbage rolls and sauerkraut and even borscht have all been tastes I’ve acquired over my lifetime, I’ve always loved pickled beets. In fact, I like pickled beets more than I like fresh beets. I find the tang of the vinegar and pickling spice adds depth and flavour to these already deep and rich tasting root veggies. Plus, it’s a quick and easy way to preserve beets fresh from your garden or from the farmers market when they’re in season and enjoy them all year long.

 

How to Prepare Beets for Pickling

Pickled beets are an excellent way to preserve beets while they’re in season and add another layer of flavour to this earthy and complex root vegetable. These pickled beets are adapted from my family's recipe for Ukrainian pickled beets that has been passed down through several generations. #beets #pickledbeets #preservingbeets

You can peel beets very easily if you cook them first and then run them under cold water and remove the peels by rubbing them off with your fingers.

Start by chopping off the beet greens*, leaving about two inches of stems at the top of your beets and leaving the root end in tact. Doing this instead of cutting the stems and roots off completely helps to prevent the beets from “bleeding” too much when you cook them which can cause them to lose colour and flavour. 

Then, wash beets and scrub off any dirt. 

*Save the beet greens and stems to sauté or add to soups and stir fries.

Bring a large pot of water to a boil and add beets. Boil for about 20-25 minutes (longer for large beets) and then strain beets into a colander. (I like to reserve the beet liquid, let it cool and then add it to my compost for added nutrients). Run some cold water over beets to stop the cooking process.

Pickled beets are an excellent way to preserve beets while they’re in season and add another layer of flavour to this earthy and complex root vegetable. These pickled beets are adapted from my family's recipe for Ukrainian pickled beets that has been passed down through several generations. #beets #pickledbeets #preservingbeets

One by one, peel the beets by slipping off their skins with your fingers. They should come off easily. Run beets under cold water if you’re having trouble peeling them. Break off the stem and root and compost.

Once all beets are peeled, cut them into equal sized pieces. I usually quarter my medium ones, cut large ones into eighths and leave little ones whole or I slice them into rounds about ¼-inch thick.

They’re now ready to add to your pickling brine.

 

Pickling Brine for Pickled Beets

My family’s recipe follows the 2:2:2 ratio of water to vinegar to sugar… Two cups of water, two cups of vinegar and two cups of sugar, to be precise. Throw in a spice bag full of pickling spice and a hot pepper and you’ve got all you need to make a wicked brine.

I’ve tweaked the ratios a bit to lower the sugar content and align with up-to-date safe canning guidelines, so I use two cups of vinegar to one cup of water and have cut the sugar content in half by adding only one cup instead of two. So I follow the 2:1:1 method:)

Combine vinegar, water and sugar in a large saucepan and stir to combine. 

Add ½ cup of pickling spice along with one whole hot chilli pepper (or about ¼ teaspoon dried chilli flakes) to some cheesecloth and tie it up tight. I buy prepared pickling spice, but you can make your own if you like.

Place spice bag in vinegar, water, sugar mixture and bring to a boil, stirring constantly to dissolve sugar. Reduce heat to medium and boil gently for about 15 minutes. Discard spice bag (or remove spices and add to compost and dispose of bag or cheesecloth).

 

How to Make Canned Pickled Beets

Pickled beets are an excellent way to preserve beets while they’re in season and add another layer of flavour to this earthy and complex root vegetable. These pickled beets are adapted from my family's recipe for Ukrainian pickled beets that has been passed down through several generations. #beets #pickledbeets #preservingbeets

Once you’ve prepared your beets and your brine (and sliced some onions if you’d like to add them), it’s time to actually pickle your beets.

Add prepared beets to vinegar brine. My family adds onions to our pickled beets, so now is the time to add sliced onions to your brine too if you choose to use them in this recipe. I slice onions into thin rounds while my beets are cooking during the preparation stage so they’re ready to go when it’s time to pickle them. If using larger onions, simply slice rounds in half or in quarters.

Pickled beets are an excellent way to preserve beets while they’re in season and add another layer of flavour to this earthy and complex root vegetable. These pickled beets are adapted from my family's recipe for Ukrainian pickled beets that has been passed down through several generations. #beets #pickledbeets #preservingbeets

Simmer beets and onions in brine on medium low for another 10 minutes. Then scoop beets and onions into prepared jars and cover with brine. Pop lids on jars and process in a hot water bath canner for 30 minutes. Let cool and store:)

Serve pickled beets alongside other Eastern European dishes like homemade perogies, sauerkraut, kielbasa, cabbage rolls, and dense, heavy breads. Or try with a variety of other “western” dishes like roast beef, alongside venison or steak and as a side dish to your turkey meal at Thanksgiving or Christmas. 

Or simply eat them out of the jar with a fork:)

 

Canning tools I use and love:

Pickled beets are an excellent way to preserve beets while they’re in season and add another layer of flavour to this earthy and complex root vegetable. These pickled beets are adapted from my family's recipe for Ukrainian pickled beets that has been passed down through several generations. #beets #pickledbeets #preservingbeets

Baba's Old-Fashioned Pickled Beets

Ingredients

  • 5 cups prepared beets
  • 2 cups white vinegar
  • 1 cup water
  • 1 cup sugar
  • ½ cup pickling spice
  • one whole dried chilli pepper or ¼ teaspoon dried chilli flakes
  • 2 medium white onions (optional)

Instructions

  1. Prepare jars, lids and bands for canning. Wash jars and bands with hot, soapy water then simmer in boiling water bath until ready to use. Get out new lids and have them ready. This recipe should make about 4 pints.
  2. Prepare beets. Trim stem leaving roughly two inches of stem in tact. Leave root end in tact. Wash and scrub to remove dirt, then bring a pot of boiling water to a boil and add beets to pot. Boil for about 20-25 minutes and test largest beet(s) with a fork to ensure they're cooked through but not too soft. Larger beets may need to cook for a bit longer. Strain beets and run under cold water, using fingers to slip off peels and break off stems and roots (or cut them off with a knife). Slice beets into equal sized rounds or wedges, leaving small baby beets whole.
  3. Prepare onions if using by slicing into thin slices, about ⅛-inch thick. Set beets and onions aside.
  4. Combine vinegar, water and sugar in a large saucepan. Tie pickling spice and chilli pepper(s) in some cheesecloth and add to pot. Bring all ingredients to a boil, stirring constantly to dissolve sugar. Reduce heat to medium and let simmer for roughly 15 minutes.
  5. Remove spice bag and discard. Add beets and onions to brine and simmer on medium-low for another 10 minutes.
  6. Using a slotted spoon, scoop beets and onions into prepared canning jars leaving a generous ½-inch headspace. Pour brine overtop leaving ½-inch headspace. Jostle jars to release any trapped air bubbles and adjust headspace as needed. Wipe rims, place lids on top and screw bands on to fingertip tight. Process jars in a boiling water bath for 30 minutes. Then turn off heat, remove canner lid and let stand for another 5 minutes before removing jars from canner. Let cool on counter completely before storing.

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I hope to see you in class:)

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7 Comments

  1. Pamela Sorensen

    Do you make your own pickling spice?

    Reply
  2. Ella Barbe

    I am not fond of pickling salt. By not using it how would it affect the canned beets?

    Reply
    • Ashley Constance

      This recipe actually doesn’t contain pickling salt, so you’re in luck!

      Reply
  3. Teri

    Hi Anna,
    I would like to make these but don’t plan to can them. Can I just submerge the beets and onions in the brine, store them in the refrigerator and eat them within a week or two? Do they need to marinate for a certain amount of time before they are ready?

    Reply
    • Anna Sakawsky

      Yes you can “quick pickle” them in the fridge. I would let them marinate for at least a week.

      Reply
  4. Lynn Roitt

    Hi, Anna. I called my grandmother Baba, too! Do you know if a sweetener like stevia or monk fruit can be used in place of sugar in your picked beets recipe? I follow the keto eating style, and don’t use any sugars.

    Reply
    • Tish Painter

      I understand your desire to not use sugar. However, neither Anna or myself have used Stevia in our home canning recipes and can not guarantee the taste will be quite the same. But, I know that it is considered safe although it is much sweeter than sugar (I think the general rule is to use a teaspoon of Stevia for one cup sugar). Here is an article that explains more about using Stevia in home canning.
      https://www.healthycanning.com/home-canning-with-stevia/
      I hope that helps you on your sugar-free journey. 🙂 Let us know how you like it!

      Reply

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ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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My name’s Anna, and I’m a city girl turned modern homesteader living in the beautiful Comox Valley on Vancouver Island. I live with my family (human, furry and feathered) on 1/4 acre property where we grow and preserve hundreds of pounds of our own food every year, and strive to live a more self-reliant lifestyle in all that we do.

I grew up in Vancouver and had pretty much zero experience homesteading before my husband, Ryan and I decided we wanted to escape the rat race, become less dependent on the modern industrial food system (and all modern industrialized systems), and dove head first into this lifestyle around a decade ago.

We packed up and moved to Vancouver Island where we live now, started our first garden, and the rest is pretty much history.

(Well, actually that’s not true… There have been A LOT of ups and downs, successes and failures, wins and losses, struggles, challenges and pivotal moments along the way, but those are stories for another day).

Over the past few years, our decision to follow a less conventional path that aims to break free (at least in some part) from “the system” has been affirmed over and over again. We all know for a fact now that our food system, healthcare system, financial system, transportation system and so much more are all really just a house of cards built on shaky ground. We’ve been lucky so far, but sooner or later it’s all liable to collapse.

But preparedness and security isn’t the only thing that drives us… The peace of mind I get knowing that everything we grow is 100% organic, and that the ingredients in our food, medicine, personal and household products are safe and natural is worth more than anything I could buy at the grocery store.

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I’m all about practical gifts; Gifts that will truly make life easier and contribute to my and my family’s wellbeing. And our family includes our animals!

One of the ways we make sure our chickens are taken care of is by letting them free range during the day, but making sure they’re locked up and safe from predators at night. But who wants to be up at the crack of dawn to open the coop, or wake up to a bloodbath because you forgot to close the coop the night before?

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Plus, for a limited time, when you purchase an all-access pass you’ll also get a gift certificate for a second all-access pass to gift to someone else.

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💰 Saves you money at the grocery store
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If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!

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I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).

In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!

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Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…

There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.

I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.

I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)

I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.

One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.

Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.

The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.

Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.

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114 18

Another garlic harvest in the books!

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Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.

It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)

A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!

Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.

Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram
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Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!

Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!

Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.

Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.

Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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#homesteading #modernhomesteading #raisinglittles
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If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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#houseandhomestead
#momentsofcalm
#pursuejoy
#simplepleasuresoflife
#thatauthenticfeeling
#findhappiness
#artofslowliving
#simplelifepleasures
#lifesimplepleasure
#simplepleasuresinlife
#thatauthenticlife
#authenticlifestyle
#liveanauthenticlife
#livinginspired
#savouringhappiness
#livemoment
#localgoodness
#simplelive
#lifeouthere
#enjoywhatyouhave
#frugallifestyle
#homesteadingmama
#offgridhomestead
#modernfarmhousekitchen
#crunchymama
#rusticfarmhouse
#farmhouseinspo
#farmhouselife
#modernhomesteading
#backyardfarmer
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