The 7 best recipes for canning beetroot, or how to preserve all its vitamins all year round!

Beetroot contains a large amount of fiber, which improves digestion.

However, this is not the only benefit that this healthy vegetable brings us.

Try our great recipes for canning pears and enjoy this delicacy whenever you feel like it.

Enjoy your meal!

Instructions for pickles for canning beetroot

We have recipes for sweet and sour pickles for you, so come and try them both!

Sweet and sour pickle

You will need

• 1 liter of water
• 0.3 l of vinegar
• 100g of sugar
• 1 teaspoon of salt

Preparation process

• Pour the water and vinegar into the pot and add the sugar and salt.
• Stir the whole mixture and bring to a boil.
• Make sure the sugar is completely dissolved.
• Leave the infusion to cool.

Sweet pickle

You will need

• 2 liters of water
• 500 ml of apple cider vinegar
• 40 g of salt
• 200 g of sugar

Preparation process

• Pour water into a saucepan, add vinegar, salt and sugar.
• Bring the resulting mixture to a boil and let it cool.

Canning beetroot in the classic way

Preserve beets in the traditional way, using a canning pot. If you have this property in your kitchen, try our simple guide?

You will need

• boiled beets
• pickle of your choice
• canning jars with lids
• canning pot

Preparation process

1. First, prepare the pickle and sterilize the jars and lids.
2. Peel the boiled beetroot and cut it into cubes of about one centimeter.
3. Then start filling sterilized mason jars with chopped beets.
4. Pour in the pickle and cover tightly.
5. Place the jars in the canning pot and place them about 1 cm apart.
6. Cook for 20 minutes at 80 degrees.
7. Once done, turn the jars upside down and leave to cool.
8. Store in a cool, dark place.

Pickled beetroot with horseradish

Beetroot tastes great in different combinations, but one of the best is with horseradish! Prepare this delicacy that your whole family will love.

You will need

• 30-40 small red beets
• 2 cups of water
• 2 cups of sugar
• 3 cups of white vinegar
• 1 tablespoon of salt
• 2 teaspoons of whole cumin
• 1 teaspoon of fennel seeds
• 1 teaspoon of whole black peppercorns
• 1/2 teaspoon chili flakes (optional)
• fresh horseradish, sliced or grated

Preparation process

1. Steam or bake the beetroot until soft.
2. Allow the cooked beets to cool slightly and then peel them.
3. Cut the beet into thin slices or grate it coarsely.
4. Place the beets prepared in this way in a container that you can close overnight.
5. In a medium saucepan, combine the water, sugar, vinegar, salt, cumin, fennel, black pepper, and chili flakes (optional).
6. Bring the liquid to a boil and let it cook, covered, for 15 minutes.
7. Remove from heat and let cool slightly.
8. Pour the liquid through a sieve onto the beets, stir and let it sit for 2-3 hours.
9. Prepare the canning pot, jars, lids and rings.
10. Sterilize jars and lids.
11. Place a few slices of fresh horseradish in the bottom of each glass.
12. Fill the jars with pickled beets, cover and place in the canning pot.
13. Cook for approx. 20 minutes at 85 degrees Celsius.
14. Once done, turn the jars upside down and leave to cool.
15. Store in a dark and cool place.

Canning beetroot in the oven

You can easily boil beets in the oven, which almost everyone has available at home. Get inspired by our tutorial!

You will need

• boiled beetroot
• pickle of your choice
• canning jars and lids
• deep tray with a tea towel

Preparation process

• Sterilize your jars and cut the beetroot into approx. centimeter cubes.
• Place the cubes in sterilized jars, cover with brine and cover.
• Put a tea towel in a deep baking tray and stack the glasses, which you close carefully.
• Don’t forget to stack the glasses at least 1 centimeter apart so they don’t crack.
• Fill the glasses with water and bake for 20 minutes at 90 degrees.
• After removing the glass from the oven, turn the bottom of the pattern over and let it cool until the next day.
• Store in pantry or basement.

Pickled beetroot with cabbage

Beet also tastes great in combination with cabbage and onions. See for yourself!

You will need

• 1 kg of beetroot
• 1 kg of white cabbage
• 200 g of onion
• 250 ml of vinegar
• 2 tablespoons of salt
• 1/2 spoon of sugar

Preparation process

1. Wash the beets thoroughly and boil them.
2. After approximately 30 minutes, drain it, let it cool and grate coarsely.
3. Clean the cabbage and cut it into thin strips together with the onion.
4. Mix cabbage and onion and cook in a marinade of water, sugar, vinegar and salt for approximately 5 minutes.
5. Then mix in the grated beets and pour the hot mixture into clean glass jars.
6. Seal tightly and place in a canning pot – stack the jars 1 centimeter apart.
7. Sterilize at 80°C for approximately 20 minutes.
8. Once it’s done, pull out the jars and turn them upside down.
9. Allow to cool and then store.

Canning beetroot in the microwave

Canning beets in the microwave. It only takes a moment and you will always have this delicacy in your pantry.

You will need

• boiled beetroot
• pickle of your choice
• canning jars with lids
• plastic bowl

Preparation process

• Prepare the pickle and sterilize the jars.
• Cut the beet into approx. centimeter cubes, into slices or grate it.
• Gradually put the beets in sterilized jars, fill them with the prepared pickle and cover them.
• Put a plastic bowl in the microwave to put the glass in – it serves as protection against leakage.
• Set the microwave to 700 Watts and set the timer for 6 minutes – double the time with each additional glass.
• After taking out the glass, put it upside down in the classic way and let it cool.

Other ways to preserve beetroot

You can make a lot of great treats from beets that will last you a while. Try one of our recipes!

Beetroot jam

You will need

• 2 kg of boiled beetroot
• 1.5 kg of granulated sugar
• 3 large lemons, peeled
• 150 grams of peeled almonds
• ginger to taste

Preparation process

1. Cut the cooked beetroot into matchstick-sized strips.
2. Leave to macerate (soften) overnight in a large bowl sprinkled with sugar.
3. The next day, put the sugar and beetroot mixture into a large heavy pan along with the quartered lemons.
4. Bring the mixture to a boil and stir until the sugar dissolves.
5. Let it cook on a low flame for up to 3 hours, by which time it will turn a translucent brown.
6. Add chopped almonds along with chopped ginger to taste.
7. Let it boil for another 15 minutes.
8. Allow the mixture to cool and thicken.
9. Pour into jars and seal tightly.

Beetroot chutney

You will need

• 1 kg of beetroot
• 2 oranges
• 500 ml of apple cider vinegar
• 400 g cane sugar
• 3 onions, finely chopped
• 3 apples, peeled and chopped
• 2 crushed garlic cloves
• 1 tablespoon of salt
• 4 cloves
• 1 bay leaf
• 1 stick of cinnamon
• 1 teaspoon grated fresh ginger
• 2 chopped chili peppers

Preparation process

1. Peel the beetroot and cut it into small cubes about 1 cm in size.
2. Grate the peel from the orange, then remove the white pith and cut into pieces to get the pulp without the membrane.
3. Keep all the juice you can.
4. Put all the ingredients in a pan and heat slowly to dissolve the sugar.
5. Bring to a boil, then reduce to a simmer and cook for about an hour, until everything is soft.
6. Use a potato masher to mash the mixture.
7. Remove the bay leaf and cinnamon stick.
8. Pour into sterilized jars and seal.
9. After opening, the chutney will keep in the fridge for up to a month.

Do you can also? Share your experiences with us here in the comments. And don’t forget to try our recipes for canning tomatoes, which are also blessed during the summer.