Looking for a fun way to enjoy the earthy flavor of beets year-round? This canned shredded beetroot recipe brings out the perfect balance of sweet and tangy, making it a great addition to salads, sandwiches, or even as a side dish. And most importantly, we use these beets to make Lithuanian Pink Soup! A classic Lithuanian recipe, it’s one of my favorite ways to preserve the vibrant flavors of fresh beets. Grab your jars and let's do some happy canning!
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Preserving For Winter Months: The Lithuanian Way
In Lithuania, preparing for the long, cold winter months means one thing—preserving all the summer’s best produce! And let me tell you, beets were always a big part of that.
Growing up, I remember the entire family gathering around the kitchen table, peeling and shredding endless amounts of beets while the smell of vinegar and spices filled the house. Each family had their own beets recipe, with slight variations, but one thing was certain: no two jars tasted the same!
The recipe I’m sharing with you today comes from my aunty, who was practically the queen of home canning in our family. Whether it was jams, pickles, or this canned shredded beetroot, she always managed to get it just right.
This is a great recipe that brings out that perfect blend of sweet and earthy flavors, making it a must-have for the winter months. Trust me, once you try it, you’ll see why her jars were always in high demand!
What Canned Shredded Beetroot Is Used For?
This canned beets recipe is typically made with one delicious dish in mind—Lithuanian Chilled Beetroot Soup, also known as Saltibarsciai (or the famous pink soup!). It's a vibrant, refreshing bowl of goodness that I’m a big fan of, especially on a hot day.
But don’t stop there! This canning recipe is incredibly versatile. You can toss the shredded beets into a beet salad with some spinach, crumbled feta cheese, or goat cheese for a light, tangy side dish. It’s also a delicious addition to a relish tray or served alongside your main meal. However you use it, canned shredded beetroot is bound to be a tasty hit!
Ingredients
- raw beetroot: beet tops removed and roots scrubbed well.
- water: we use tap water but if water in your area is highly chlorinated, you may choose to use filtered water.
- apple cider vinegar: or white vinegar that's no more than 9% strength. Rice wine vinegar works well in our experience.
- white granulated sugar: or caster sugar (a.k.a. superfine sugar).
- rock salt: or sea salt. Avoid table salt with anticaking ingredients.
If you want to use a pickling spice mix or a couple of bay leaves, feel free to do so, but make sure to remove everything before spooning the beets into the jars.
Before You Start: How To Sterilize Jars?
Clean, sterilized jars are the secret to keeping your jams, preserves, and pickles fresh and safe to eat for longer. Sterilizing gets rid of any lurking bacteria, yeast, or fungi, so your canned goods stay delicious and protected.
To sterilize your jars, start by preheating the oven to 250°F (120°C). Fill your clean jars and metal lids with boiling water, right up to the top, and let them sit for a few minutes. Pour out the water, then place the jars and lids (separately) in the preheated oven. Heat them for 15 minutes, then switch off the oven and let the jars cool inside before handling. Easy, and totally worth it!
Step-By-Step Method
1. Boil beetroot in a pot of water until just tender. Note that fresh beets straight out of the garden soil will likely take less time to cook.
2. Drain and leave the beets to steam and cool down in a colander.
3. Using a paring knife, peel beets and then coarsely grate them (or shred them in a food processor).
4. In a clean pot, add cold water, vinegar, sugar and salt and heat over medium heat until sugar and salt dissolve.
5. Then add the shredded beetroot and leave to simmer for 15-20 minutes.
6. Without delay, spoon the beets into sterilized jars topping each up with the pickling liquid.
7. Immediately wipe down the rims of the jars and screw the lids on tightly. You may also use mason jars suitable for canning.
8.1 For Storing In The Fridge: Let the beetroot cool down on a kitchen counter for 24 hours, then transfer them to the fridge.
8.2 For Storing At Room Temperature: Place shredded beetroot jars in a canner or large pot (for safety, make sure to place a small wire rack at the bottom, so that the jars do not directly touch the pan). Pour boiling water over the jars so that the water is at least 2 cm (1 inch) above the lids of the jars. Bring it to a gentle simmer and carry on simmering for 10 minutes. Carefully remove jars from the boiling water bath using a pair of silicone tongues. Leave them at room temperature undisturbed for 24 hours. The lids (especially the ones with a tamper-proof feature, will be puffed up to start with, and will pop inwards as the jars cool, indicating proper seal). After 24 hours, move the jars to a cool dark cupboard.
9. Leave the beetroot to mature for at least one month before opening.
More Beet Recipes
Fellow beet lover? Here are a few more Lithuanian Beetroot recipes to try next:
Canned Shredded Beetroot Recipe (Lithuanian Pickled Beets)
Ingredients
- 1 lb (500g) raw beetroot
- 2½ cups (500 ml) water
- ½ cup (115ml) apple cider vinegar 9%
- ½ cup (100g) white granulated sugar or caster sugar
- ¾ tablespoon rock salt
Instructions
- Boil beetroot in a pot of water until just tender.
- Drain and leave the beets to steam and cool down in a colander.
- Peel and coarsely grate the beets (or shred them in a food processor).
- In a clean pot, add the water, vinegar, sugar and salt and heat over medium heat until sugar and salt dissolves.
- Then add the shredded beetroot and leave to simmer for 15-20 minutes.
- Without delay, spoon the beets into sterilized jars topping each up with the pickling liquid.
- Immediately wipe down the rims of the jars and screw the lids on tightly.
- For Storing In The Fridge: Let the beetroot cool down on a kitchen counter for 24 hours, then transfer them to the fridge.
- For Storing At Room Temperature: Place shredded beetroot jars in a canner or large pot (for safety, make sure to place a small wire rack at the bottom, so that the jars do not directly touch the pan).Pour boiling water over the jars so that the water is at least 2 cm (1 inch) above the lids of the jars. Bring it to a gentle simmer and carry on simmering for 10 minutes. Carefully remove jars from the water using a pair of silicone tongues. Leave them at room temperature undisturbed for 24 hours. The lids (especially the ones with a tamper proof feature, will be puffed op to start with, and will pop inwards as the jars cool, indicating proper seal). After 24 hours, move the jars to a cool dark cupboard.
- Leave the beetoot to mature for at least one month before opening.
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