Books, Cooks, Looks
  • Home
  • About
  • Books
  • Cooks
  • Looks
  • Life On the Farm
  • Giveaways
Books, Cooks, Looks
  • Home
  • About
    • Meet the People Behind the Blog
    • Media / PR
    • Disclosure & Privacy Policies
  • Books
    • Book Reviews 2020
    • Book Reviews 2013 – 2019
  • Cooks
  • Looks
  • Life On the Farm
    • The Garden
    • The Farm Pets
      • Farm Cat and Bunny Adventures
      • Meet The Farm Cats and Bunny
  • Giveaways
    • Enter to Win
    • Giveaway Winners 2020
Canning ~ Recipe

Orange Spiced Pickled Beets Recipe

by
Patty
-
July 9, 2020

Every year the beets come in and I have to decide what to do with them. Hubby loves beets – me? I can pretty much do without them. I did learn that Chocolate Beet Cake is seriously awesome which truly surprised me.  Most of the harvest was frozen for use during the winter. I did save some of the smaller ones to make the hubby a Beet Salad with Walnuts and Apples – he loved it! From there it was – what do I want to do with the remaining beets? Pickling was one obvious answer and I decided to play with flavors.

ANY PURCHASE LINKS ARE AFFILIATE LINKS WHICH MEANS THAT IF YOU BUY SOMETHING I RECEIVE A SMALL COMMISSION AT NO ADDITIONAL CHARGE TO YOU.

 

pickled beets recipe

 

Orange Spiced Pickled Beets

6 pints

10 cups chopped, peeled beets
3 1/2 cups white vinager
1 1/2 cup water
1 1/2 cups granulated sugar
peel from two oranges
48 bing cherries
6 cinnamon sticks
1 tsp cardamom seeds
1 tsp coriander seeds
1/2 tsp whole allspice
1 tsp whole cloves

Clean and trim the beets.

Parboil the beets to make removing the skins easier.

Peel the beets and them in chunks and set aside.

Have your jars and canner readyspice bag for pickled beets
Prepare a spice bag with the cardamom, allspice and cloves.
Mix the vinegar and water in a non-reactive, heavy bottomed pot. Add the spice bag and heat over medium high heat until boiling. Lower the heat and simmer for 15 minutes.

pickled beets
Add the beets and continue simmering for 10 more minutes.
Remove from heat.

cherries and oranges to flavor pickled beets
Add 4 cherries, 1 cinnamon stick and some pieces of orange rind to each of the prepared pint jars.
Add some beets and four more cherries, then more beets.
Fill the jars with the pickling liquid leaving 1/2″ headspace.

pickled beets
Use a non-metal implement to remove any air space and add more liquid if necessary.
Clean the tops of the jars.
Add the lid, following the directions of the type you prefer to use.
Place the band, turning until fingertip tight.
Process in a waterbath canner for 30 minutes at sea level. I process for 35 minutes as I am over 3,000 feet.Turn off the heat and let the jars sit in the water for 5 minutes.
Remove the jars from the canner and let sit for 24hrs. Check the seals.

pickled beets

How Was the Pickled Beet Recipe?

I am revisiting this post so I can tell you that the hubby loved this pickled beets recipe. He said the orange and spice flavors really came through in the beets. He also loved the pickled cherries. I add them to salads and often as a side dish. He is glad I decided to experiment with his pickled beets. I will add these in rotation with the Thai Spiced Pickled Beets I have made in the past.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
pickled beets recipe

Orange Spiced Pickled Beets

★★★★★ 5 from 1 reviews
  • Author: Patty@bookscookslooks.com
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 pints 1x
  • Category: Canning
  • Method: Water Bath
  • Cuisine: American
Print
Pin

Description

pickled beets with a selection of spices and orange peel


Scale

Ingredients

  • 10 cups chopped, peeled beets
  • 3 1/2 cups white vinager
  • 1 1/2 cup water
  • 1 1/2 cups granulated sugar
  • peel from two oranges
  • 48 bing cherries
  • 6 cinnamon sticks
  • 1 tsp cardamom seeds
  • 1 tsp coriander seeds
  • 1/2 tsp whole allspice
  • 1 tsp whole cloves

Instructions

  • Clean and trim the beets.
  • Parboil the beets to make removing the skins easier.
  • Cut the beets in chunks and set aside.
  • Have your jars and canner ready.
  • Prepare a spice bag with the cardamom, allspice and cloves.
  • Mix the vinegar and water in a non-reactive, heavy bottomed pot. Add the spice bag and heat over medium high heat until boiling. Lower the heat and simmer for 15 minutes.
  • Add the beets and continue simmering for 10 more minutes.
  • Remove from heat.
  • Add 4 cherries, 1 cinnamon stick and some pieces of orange rind to each of the prepared pint jars.
  • Add some beets and four more cherries, then more beets.
  • Fill the jars with the pickling liquid leaving 1/2″ headspace.
  • Use a non-metal implement to remove any air space and add more liquid if necessary.
  • Clean the tops of the jars.
  • Add the lid, following the directions of the type you prefer to use.
  • Place the band, turning until fingertip tight.
  • Process in a waterbath canner for 30 minutes at sea level. I process for 35 minutes as I am over 3,000 feet.
  • Turn off the heat and let the jars sit in the water for 5 minutes.
  • Remove the jars from the canner and let sit for 24hrs. Check the seals.

Keywords: beets, pickled beets, pickled beets recipe, beets recipe

Did you make this recipe?

Tag @books_cooks_looks on Instagram and hashtag it #books_cooks_looksRecipes

 

Share1
Tweet
Yum1
Share
Pin20
Email

Homemade Hot Dog and Hamburger Rolls Recipes
The Jane Austen Society: A Novel by Natalie Jenner – Book Review

Looking for Something?

Browse By Category

About


City girl turned farm girl, Patty Woodland
shares her life and loves from a small
Montana farm. Drawing inspiration from
her garden, cats, and the
beautiful countryside,
Books, Cooks, Looks is a
special glimpse into
her little corner of paradise

Get the Latest Posts by Email. Sign Up Below

  • The Last King by MJ Porter – Blog Tour and Book Review
  • Homemade Bagels – Recipe with Video
  • The Brass Queen by Elizabeth Chatsworth – Book Spotlight (Review Coming Soon)
  • Chilean Sea Bass with Thyme and Oranges on Saffron Rice
  • Peach Bundt Cake – Recipe Using Canned Peaches

 

BOOKS, COOKS, LOOKS IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM. ALL LINKS ON THIS SITE MAY BE AFFILIATE LINKS AND SHOULD BE CONSIDERED AS SUCH.

Copyright © 2021 Juliet Pro
  • Juliet Pro by LyraThemes.com
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy