Canned Pickled Beets Recipe (2024)

FAQs

How long before you can eat pickled beets after canning? ›

No need to wait to enjoy your pickled beets. They're ready to eat as soon as they've cooled down, however, the longer you wait, the better their flavor. Give them at least a week or two.

If they are canned then they are cooked, all you have to do is heat them up in a sauce pan or whatever. They are also really good just at room temperature.

What is the difference between canned beets and pickled beets? Pickled beets are canned in some type of vinegar solution and are usually used in salads. These beets are not pickled, just canned in water, and the ingredients are very basic.

You can also add a tsp of salt to your jars with the beets. This is totally optional, it doesn't affect the safety, just the taste when you open the jars. I pretty much always add the salt when I'm canning vegetables. So if you'd like to add the salt, do 1 tsp for quarts or 1/2 tsp for pints.

Canned and pickled beets likely contain high amounts of sodium, so if it's heart health you're after, these choices should be limited.

Possible downsides. Depending on how they're made, some varieties of pickled beets may pack salt and added sugars ( 23 , 24 ). Research links excess sugar and salt intake to poor health and an increased risk of illnesses like heart disease and type 2 diabetes.

While not as popular as other canned vegetables like corn or green beans (via USA Today), canned beets are an honorable underdog, and so is their liquid. Plain or salted, you should never get rid of the liquid from canned beets because it is completely edible!

It is generally safe to drink the liquid in a can of beetroot, as it is usually a mixture of the beet juice and water.

Beet juice may boost stamina to help you exercise longer, improve blood flow, and help lower blood pressure, some research shows. Why? Beets are rich in natural chemicals called nitrates. Through a chain reaction, your body changes nitrates into nitric oxide, which helps with blood flow and blood pressure.

Aunt Nellie's Pickled Beets contain no fat, saturated fat or cholesterol; they are kosher and gluten-free.

How healthy are canned pickled beets? ›

They are a good source of potassium, calcium, and iron. The micronutrient content of pickled beets varies depending on how the beets were processed. Because pickled beets are fermented, they are rich in probiotics. Probiotics are "friendly bacteria" present in your digestive system.

Pickled beets offer the same health benefits of beets, but there may be some differences between commercially-canned brands in terms of added sugar and salt. With only 74 calories in a half cup of sliced pickled beets, it has ‌practically‌ ‌no fat‌ and no cholesterol.

One way to liven up canned beets is to give them a splash of citrus juice. According to research from the journal Chemical Senses, citric acid on the tongue can evoke the olfactory sensation of fresh citrus flavor. Basically, you're borrowing some freshness from a lemon and transferring it to your canned beets.

Table salt is safe to use for canning. However, it usually contains anticaking additives that may make the brine cloudy or produce sediment at the bottom of the jar. Iodized salt is not recommended for any home food preservation because it may cause darkening, discoloration, or spotting.

The pigments in beets are sensitive to high temperatures, causing them to turn into a colorless compound during canning. Their color will often return to a darker red after a few days of storage at room temperature.

And canned is fine but just make sure that it is in natural juice instead of syrup, and if you find low salt/no salt varieties, that is even better for you. I personally find that fresh beetroots taste very different to the canned variety, but nutrition wise, enjoy whichever is more convenient for you.

There are numerous ways to eat canned beets. You can eat them straight out of the can or add them to your salad with a dash of lemon juice and olive oil.

Canned beets have a longer shelf life than fresh beets and can be stored in a cool, dry place for up to two years. Once the can of beets is opened, store leftovers in an airtight container in the refrigerator and use them up within three to five days.

Antioxidants. Raw pickled beets are still a great source of antioxidant compounds that protect the body from free radical damage. Antioxidants such as selenium, flavonoids, and vitamins A, E, and C can be found in pickled beets, as long as they were not cooked prior to canning.