Contents
A traditional Lithuanian recipe for preserving beets with a perfect balance of sweet, earthy, and tangy flavors. These shredded pickled beets are perfect for cold pink soup (šaltibarščiai), salads, sandwiches, or served as a side. Easy to can, delicious to eat, and a great way to enjoy beets all year round! 🇱🇹💜
Equipment
- Large pot
- Colander
- Box grater or food processor
- Canning jars with lids
- Sterilized tongs
- Clean towels
- Optional: water bath canner or large stockpot with rack
Ingredients
- 1 lb (500g) raw beetroot, tops removed and scrubbed
- 2½ cups (500 ml) water (filtered if needed)
- ½ cup (115 ml) apple cider vinegar (9% acidity)
- ½ cup (100g) white granulated or caster sugar
- ¾ tbsp rock salt or sea salt (not iodized)
- Optional: 1-2 bay leaves or 1 tsp pickling spice mix (remove before jarring)
Instructions
- Place unpeeled beets in a pot of water and boil until just tender.
- Drain and let the beets cool in a colander.
- Peel and coarsely grate the cooled beets (use a food processor or box grater).
- In a clean pot, add water, vinegar, sugar, and salt. Heat over medium until dissolved.
- Add shredded beets to the pot and simmer for 15–20 minutes.
- Spoon hot beet mixture into sterilized jars, filling with liquid.
- Wipe rims clean, seal jars tightly.
- For fridge storage: Let cool for 24 hours, then refrigerate.
- For pantry storage: Process sealed jars in a water bath for 10 minutes. Let sit undisturbed for 24 hours.
- Store in a cool, dark place. Allow to mature for at least 1 month before opening.
Notes
In Lithuania, the tradition of preserving seasonal vegetables for the long, cold winter months is both practical and deeply cultural. Beets, being incredibly versatile and hardy, are a staple in nearly every Lithuanian kitchen.
This particular shredded beetroot recipe comes from the author’s aunty — lovingly remembered as the queen of home canning 👑. Every summer, the family would gather to peel and shred mountains of beets, with the unmistakable aroma of vinegar and spices wafting through the house. No two batches were ever exactly the same, but each jar carried the comfort of home and the warmth of family gatherings.🥄 What Can You Use Canned Shredded Beets For?
The hero of this recipe? It’s not just a side dish. These canned shredded beets are a crucial ingredient in Saltibarsciai — the iconic Lithuanian pink soup 🌸. Refreshing, colorful, and served cold with kefir or buttermilk, cucumber, egg, and fresh herbs, it’s a must-try summer dish. But don’t stop there — these pickled beets are incredibly versatile:- 🥗 Toss into salads with spinach and feta or goat cheese.
- 🍞 Add to sandwiches for a sweet and tangy crunch.
- 🍽️ Serve on a relish tray or next to roast meats.
- 🧊 Enjoy cold straight from the jar as a zesty snack!
🧂 Ingredients
Here's everything needed to make this simple yet flavorful canned beet recipe:- 1 lb (500g) raw beetroot, tops removed and scrubbed clean
- 2½ cups (500 ml) water – filtered if your tap water is highly chlorinated
- ½ cup (115 ml) apple cider vinegar (or white/rice vinegar, 9% acidity)
- ½ cup (100g) white granulated or caster sugar
- ¾ tablespoon rock salt (or sea salt – avoid iodized/table salt)
- Optional: bay leaves or pickling spice mix (remove before jarring)
🧼 How to Sterilize Jars (The Easy Way!)
Clean, sterilized jars are the key to safe and long-lasting preserves. Here’s a foolproof method:- Preheat oven to 250°F (120°C).
- Fill clean jars and lids with boiling water and let sit for a few minutes.
- Pour out the water, then place jars and lids (separately) on the oven rack.
- Heat for 15 minutes, then turn off the oven. Let jars cool inside until ready to use.
🧑🍳 Step-by-Step Instructions
- Boil the Beets: Place whole, unpeeled beets into a pot of water and boil until just tender. (Fresh-from-the-garden beets may cook faster.)
- Cool & Steam: Drain and allow the beets to cool and steam in a colander.
- Peel & Shred: Once cool, peel the beets and coarsely grate them using a box grater or food processor.
- Make the Pickling Brine: In a clean pot, combine water, vinegar, sugar, and salt. Heat over medium until fully dissolved.
- Simmer the Beets: Add shredded beets to the brine and simmer for 15–20 minutes.
- Jar It Up: Carefully spoon the hot beet mixture into sterilized jars, topping up with the pickling liquid.
- Seal the Jars: Wipe jar rims clean and screw lids on tightly.
🏡 Storage Options
🧊 For Refrigerator Storage:
- Let the jars cool at room temperature for 24 hours.
- Store in the fridge and enjoy within a few months.
🫙 For Pantry Storage (Canning Method):
- Place jars into a canner or large pot with a wire rack at the bottom.
- Pour boiling water to cover the jars by at least 1 inch (2 cm).
- Simmer gently for 10 minutes.
- Remove jars with tongs and place on a towel. Let sit undisturbed for 24 hours.
- Check that lids have sealed (they should pop inward).
- Store in a cool, dark place for up to a year.
🌿 Final Tips
- Always label your jars with the date and contents.
- These pickled beets make wonderful edible gifts! 🎁
- Use gloves when handling beets to avoid staining your hands.
