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Pickled Beets with Ginger and Fig Balsamic Vinegar

6 (500 mL) jars
Sides

Characteristics

Gluten Free Low Sodium Vegetarian Featuring BC Products

Nutritional Facts Per Serving

40
Calories
0.6 g
Protein
9.8 g
Carbs
0.7 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 40
  • Fat 0.1 g
    • Saturated   0 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   28 mg
  • Carbohydrate 9.8 g
    • Fibre   0.7 g
    • Sugars   8.8 g
  • Protein 0.6 g
    • Vitamin A
    • Vitamin C
    • Calcium 1 %
    • Iron 2 %

Method

Place the beets, unpeeled, in a pot and completely cover with cold water. Gently boil until they are just tender, about 45-60 minutes, depending on size. Drain and cool beets in cold water to stop the cooking, and then drain again.

Fill a boiling water canner or large pot with water and bring to a boil. While that occurs, peel the beets, and then half and cut into wedges or cut into 1/2” slices and set in bowl. Sterilize 6, 500 mL canning jars in the boiling water for 10 minutes. Remove the jars and boil their snap-top jar lids for 5 minutes.

Pack beets into sterilized canning jars. Place the 2 cups of water, the vinegars, sugar and pickling spice in a pot. Bring to a boil, and boil 3 minutes. Carefully pour mixture over the beets; leaving 1/2-inch headspace and making sure the beets are covered with the liquid.

Wipe rims clean, top with sterilized snap-top lids, and then apply screw band until fingertip-tight. Process sealed jars in boiling water for 30 minutes. Cool at room temperature 24 hours. Check seal. A properly sealed lid curves downward.

Label, date and store the beets in a cool, dark place.

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