Moms Pickled Beets Recipes

PICKLED BEETS

Steps:

• Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
• Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
• In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
• 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 10 minutes.

QUICK PICKLED BEETS

Steps:

• Slice the beets into evenly sized pieces.
• Place the beets and fresh herbs in a large, sealable jar. Next, place all the marinade ingredients in a measuring cup or bowl and stir until the salt and sugar dissolve.
• Pour the marinade over the sliced beets, making sure the beets are completely submerged in the marinade. Allow beets to pickle for at least 24 hours in the fridge (they should stay fresh for up to 2 weeks).
• Enjoy in salads, soups, and on appetizer boards!

PICKLED BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

CANNED PICKLED BEETS RECIPE

Steps:

• Wash the beets and remove most of the tops, leaving about 1/2 inch of beet top remaining.In a large boiling pot of water, cook the beets until barely tender.Remove from the stove.
• Submerge the beets in a large bowl of ice water, I find this helps the skins come off with more ease.
• Cut off the tops and the roots completely, then remove the skin.Peel and slice beets into preferred size, I like larger chunks and not slices.
• Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot and bring mixture to a boil; reduce the heat and simmer 10 minutes.
• Add the beets to the pickling liquid and return to a boil.Remove the spice bag.Carefully ladle the beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace.
• Remove any air bubbles with a non-metal utensil.Add additional pickling liquid, if needed, to keep the proper headspace.
• Wipe the jar rims thoroughly with a clean damp cloth, failure to do this can result in the jars not sealing properly!
• Seal the jars and process for 35 minutes in a boiling water bath.
• For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.

PICKLED BEETS RECIPE

Steps:

• Put beets in a large saucepan or stockpot and add enough cold water to cover them with 3 inches over the top. Bring to a boil, then turn heat down to maintain a slow boil. Cook until beets are tender when pierced with a fork, about 40 minutes. Pour water off and let beets cool. Slip skins off once the beets are cool enough to handle. Slice and set aside.Place the sugar, cider vinegar, water, salt, and spices in a smaller saucepan. Bring to a boil and simmer for 15 minutes. Pour this pickling liquid into a large glass jar (1.5 liters or ½ gallon), add the sliced beets, cover with a lid and refrigerate. Let the beets sit at least a week before tasting. Add shelled hard boiled eggs to the mixture as well. Try to use them in 2 to 3 days. If left in the pickling liquid too long, they turn rubbery.Keep adding more cooked beets (and eggs) as needed. May keep in the refrigerator up to 6 months.

MOM'S PICKLED BEETS

Steps:

• In a large saucepan, combine the first 6 ingredients; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; add beets. Let stand at room temperature for 1 hour. Transfer to a large bowl., Cover and chill 6 hours or overnight. Garnish with green onions if desired.

MOM'S PICKLED BEETS

Steps:

• Sterilize jars.
• Wash well and cook beets just until tender. Let cool and coarsely dice into rough 1 inch cubes or slices.
• Mix sugar, water, vinegar salt and spices together and bring to a boil. Reduce heat and simmer for five minutes.
• Place a 1/2 inch piece of cinnamon stick in each jar.
• Fill with beets, leaving 1/2 inch space at the top. Poor hot brine over beets and seal.
• Let sit for at least two weeks.
• Note: Reserve the liquid from the beets and make my Old Fashion Beet Jelly Recipe (Recipe #469171) for a wonderful jelly for toast!

PICKLED BEETS RECIPE

Steps:

• Trim off tops of beets, leaving 2 inches of stems and all roots. This will prevent the beets color from bleeding while processing.
• Wash well, rinse and drain.
• Sort for size, separating larger beets from the smaller ones.
• Fill a large saucepot about ½ full of water, bring to a low boil over medium-high heat.
• Add the larger beets first, let cook for approximately 15 minutes.
• Add the medium sized beets, let cook for 5 minutes.
• Add the small beets, let cook for 5 minutes.
• Drain the beets and DISCARD THE LIQUID.
• Let beets cool, cut off the roots and stems, slip off the skins.
• Slice beets into about ¼ inch slices.
• Peel and slice the onions into about ¼ inch slices.
• In a medium saucepan, combine the vinegar, salt, sugar and fresh water.
• Tie spices in cheesecloth and add to the vinegar solution. Bring liquid to a low boil.
• Add the beets and onions. Simmer 5 minutes.
• Remove the spice bag and discard.
• Fill sterilized hot jars with beets and onions, leaving ½ inch of headspace.
• Add hot vinegar solution, filling to within ½ inch of top of the jar.
• Remove any air bubbles and adjust headspace to ½ inch if needed.
• Wipe the rim tops of the jars with a clean damp cloth or paper towel.
• Add lids and bands, tighten finger tight.
• Place jars in water bath canner and process according to the proper times for your local altitude.

OLD FASHIONED PICKLED BEETS - A SMALL BATCH PICKLED BEETS RECIPE

Steps:

• Trim leaves 2 inche from beet root.
• Place trimmed beets in large saucepan. Cover with water. Add 1-2 T⅞ablespoons of white vinegar.
• Boil until tender, approximately 25 minutes to an hour depending on size of beet.
• Cool in cold water until easy to handle.
• Remove skins using gloved hands or a vegetable peeler, and dice into bite-sized chunks.
• Add diced beets to a clean jar or glass bowl.
• In a saucepan, boil water, sugar and white vinegar, whisk to mix.
• Pour hot brine over diced beets.
• Cool, cover and refrigerate for a minimum 18 to 24 hours before eating.

MOMS PICKLED BEETS

Steps:

• IMPORTANT! Leave the root and a couple of inches on the top of the beet until they are cooked. This will keep the color in them.
• Boil 4 quarts beets until tender. Remove skins, tops & roots.
• Combine above ingredients bring to a boil, boil 5 minutes. Add beets, let come to a full boil then pack into hot sterilized jars.
• If you want you can put spices into cheese cloth and toss when you are ready to pack into jars. I don't mind the spices in the jars, so I leave them in, I cut the cinnamon stick into fourths I think the flavor gets a little stronger.