Micheles Super Easy Sweet Sour Pickled Beets Recipes

SWEET AND SOUR PICKLED BEETS

Steps:

• In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.

MICHELE'S SUPER EASY SWEET & SOUR PICKLED BEETS

Steps:

• 1. For each can of beets, pour liquid in can into a clear glass measuring cup. There should be 1 cup of liquid. Pour 1/2 of this liquid down drain. You won't be saving this or using it.
• 2. To the 1/2 cup of liquid that remains in the clear glass measuring cup, add 1/2 cup of white vinegar.
• 3. Add 3 Tablespoons of sugar to the 1 cup of liquid in the glass measuring cup. Pour this solution into a clean pint mason jar.
• 4. Add the sliced beets from one can and sliced red onion, add as much red onion as you would like. Screw or clamp mason jar closed. Mix well and refrigerate overnight.
• 5. Tips:
• 6. DO NOT PUT IN PLASTIC CONTAINER, IT WILL STAIN.
• 7. DO NOT SAVE LIQUID FOR NEXT CAN. MAKE NEW!

BEST BEET PICKLES

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool. Peel beets and cut into 1-in. pieces., Place beets in a Dutch oven. Add the water, sugar and vinegar. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the beet mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Discard spice bag., Divide cloves among 6 hot pint jars; carefully pack beets into jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 35 minutes in a boiling-water canner.

SWEET PICKLED BEETS CANNING

Steps:

• Cut the leaves off the beet about 3" off the beet to prevent the beet from bleeding out. (Reserve them for cooked greens).
• Separate into sizes so little ones don't get over cooked and big ones are not under cooked.
• I like 3 kettles they boil faster that way.
• No salt in the water.
• Boil beets till tender, can be checked using a fork (like a potato).
• Drain and discard cooking liquid; let beets cool so they can be easily peeled.
• Cut beets into 1/2" pieces, leaving very small beets whole.
• Combine brine ingredients in a kettle.
• Bring brine to a boil.
• Simmer 10 minutes.
• You may need to make more brine for this amount of beets.
• Wash pint jars and covers.
• Fill jars within 1/2" from the top with beets.
• Fill jar with boiling brine to 1/2" from top.
• Place lids, adjust rings fingertip-tight and process in a boiling water bath for 30 minutes at up to 1000 feet in elevation.
• Cool processed jars undisturbed for 24 hours on a cloth-protected counter.
• Any leftover brine can be stored in the refrigerator till the next time you can.

GRANDMA'S SWEET AND SOUR BEETS

Steps:

• 1. In a saucepan, over high heat, combine sugar, cornstarch, salt, and vinegar. Mix well and bring to a boil and boil for 5 minutes. Reduce heat and stir in butter. When butter is melted stir in beets. Cook until beets are heated through.