Small-batch Pickled Beets from Stephanie at Canning in the Chaos in Flower Mound, Texas. Earthy, tangy, and beautifully vibrant, these are the kind of old-school pantry jar that instantly earns its place in a modern kitchen — perfect for salads, cheese boards, sandwiches, grain bowls, and snack plates. Sourcing & practices: Stephanie creates her pickles, preserves, and condiments using safe, tested canning recipes and a practical, ingredient-first approach. Whenever possible, she incorporates produce from her home garden and community sources, while focusing on jars that are useful enough for everyday kitchens and special enough to share. What to expect: Tender sliced beets with bright vinegar tang, subtle sweetness, and that classic pickled beet flavor people either grew up loving or are about to discover. Serve chilled with goat cheese, tucked into salads, layered onto sandwiches, added to bowls, or plated with eggs, meats, and sharp cheeses. About the maker: Stephanie started canning after a state fair pickled green bean changed everything. More than a decade later, she’s still preserving seasonal produce, teaching others to can, and making small-batch jars for local kitchens. These pickled beets are colorful, nostalgic, and surprisingly versatile — the kind of jar you’ll keep finding reasons to pull from the fridge. Read more about her practices. Quick Details Made by: Stephanie, Canning in the ChaosLocation: Flower Mound, TXPractices: Small-batch, tested canning recipes, homegrown and community-sourced ingredients when availableSize: PintStorage: Refrigerate after openingBest for: Salads, cheese boards, sandwiches, grain bowls, eggs, snack plates, picnic spreads, and adding a bright, tangy bite to everyday meals. Read more about her practices.
