Canning: Your Basic Brine and Pickled Vegetables!

Canning: Your Basic Brine and Pickled Vegetables!

Before we begin with the ingredients and directions for your basic brine, pickled beets, and pickles turnips it is important to mention how to prepare and store the jars. 


First, make sure you sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. 


Secondly, place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes. Add more time if you are at high altitude. 


Next, remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid doe not move up or down at all). 


Place the lids on the jars. Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month. 

Basic Brine


  • 3 cups distilled white vinegar or cider vinegar
  • 3 cups water
  • 2 tablespoons sea salt (non-iodonized salt)


Combine 3 cups vinegar, 3 cups water and sea salt in a large saucepan. Bring to a boil and stir until the salt dissolves. Boil for 2 minutes. Remove from the heat. 

Pickled Beets


  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground cloves
  • 3-6 whole large cloves garlic, chopped or sliced
  • 12 pounds beets, peeled and sliced


1. In a large pot, mix the brine with cinnamon, beets, and cloves together; bring the mixture o a boil, and stir until dissolved. Stir in the beets and simmer until tender, 15 to 20 minutes. 


2. Using a slotted spoon pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterlized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. 

Pickled Turnips


  • 2 1/2 pounds turnips, peeled and cut into 1/4-1/2 inch-thick wedges or sticks (about 8 cups)
  • 6 slices peeled beet
  • 3-6 whole large cloves garlic, chopped or sliced.

Note: Adding a beet slice to each jar turns the turnips pink!



1. Add 1 beet slice to each jar and divide the garlic slices among the jars.


2. Cover with brine-carefully fill jars with brine to within 1/2 inch of the rim, covering the turnips completely. 


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