English Style Pickled Beets by the Jar

20 mins (cooking 20)
7 ingredients
4-6 servings
You can make 1 jar of this or a few or a dozen at a time according to what your needs or supplies are. Leaving the beets whole for cooking prevents them from bleeding out and losing their color. I have always used the brown malt vinegar for these since white malt vinegar is harder to find. The brown vinegar will darken the color of the beets a little. These are my favorite beet pickles, better than the sweet kind! I developed this recipe from experimenting with a combination of several old recipes I found in British cookbooks and adapted it to the by the jar method I discovered in Andrea Chesman's "Summer in a Jar" cookbook. Number of servings is my guess at how many might come from one jar and cook time is the approximate time for processing in a boiling water bath.

Categories:  technique , condiments,-etc. , <-30-mins , canning , quick , jams-and-preserves , vegetable , time-to-make ,
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Serving Size (3.36 g)
Servings 4
Amount per Serving
Calories 7.55 Calories from Fat 6.93
% Daily Value *
Total Fat 0.77g 4.71%
Saturated Fat 0.13g 2.62%
Trans Fat 0.0 %
Cholesterol 0.6mg 0.81%
Sodium 309.53mg 51.59%
Total Carbohydrate 0.18g 0.25%
Dietary Fiber 0.04 g 0.66%
Sugars 0.13 g %
Protein 0.03g 0.24%
Vitamin A 0.49IU% Vitamin C 0.32mg%
Calcium 1.15mg% Iron 0.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red, malt vinegar, whole allspice


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