PICKLED BEETS
This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!
Provided by SHARON HOWARD
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 60
Number Of Ingredients 5
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.
Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g
CANNING RECIPE FOR OLD FASHIONED PICKLED BEETS {NO FUNKY SPICES!}
Old fashioned beets, just like Grandma used to make.
Provided by Mavis Butterfield
Number Of Ingredients 5
Steps:
- Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars {I used wide mouth pint jars for this recipe} and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Wash beets, trim the tops and cook {about 15 -25 minutes depending on size} in a large stock pot filled 3/4 full with water. Once the beets are fork tender, drain, reserving 2 cups of the beet water and set aside the beets a few minutes until they have cooled down enough to handle.
- While the beets are cooling, combine the white distilled vinegar, sugar, beet water and pickling salt in a saucepan and bring to a boil, stirring occasionally, and then reduce to a simmer.
- Peel beets by applying pressure against the skin of the beet with your fingers. Once you have rubbed the skin off the beets, trim the tops of the beet and any remaining root. Quarter or slice beets and pack them into sterilized pint jars.
- Ladle hot liquid mixture over beets leaving about 1/4 inch head space. Remove any air bubbles, add two piece caps and place in canning rack. Lower rack into the canner making sure the jars are covered with at least 2 inches of boiling water and process pints for 30 minutes in a boiling water canner.
- Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary. Yields 7 pints.
HOW TO MAKE PICKLED BEETS
A step by step tutorial to make your own old fashioned pickled beets at home.
Provided by Lea Ann Brown
Categories Appetizer Recipes
Time 2h30m
Number Of Ingredients 7
Steps:
- After beets have cooked, peel, cut into chunks, and set aside.
- Combine all ingredients excepts beets in a large sauce pan. Bring mixture to a boil; reduce heat. Simmer 15 minutes. Remove cinnamon sticks.
- Pack beets into hot jars, leaving 1/4-inch head space.Ladle hot liquid over beets leaving 1/4 inch head space. Remove air bubbles. Adjust two-piece caps. Process jars 30 minutes in boiling water canner.
Nutrition Facts : Calories 494 kcal, Carbohydrate 114 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 955 mg, Fiber 14 g, Sugar 99 g, ServingSize 1 serving
SWEET PICKLED BEETS CANNING
My mom made these beets for us as kids and I now make them for my family. Fresh from the garden or farmers market.
Provided by Chili Dan
Categories Beginner Cook
Time 3h30m
Yield 4 pints, 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 104.1, Fat 0.1, Sodium 2.3, Carbohydrate 25.6, Fiber 0.2, Sugar 25, Protein 0.1
PICKLED BEETS
The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. -Sara Lindler, Irmo, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
PICKLED BEETS (FOR CANNING)
A wonderful combination of sweet and sour, you won't be sorry if you try this recipe! This recipe can also be made using about 15-18 larger beets.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h
Yield 6 pints
Number Of Ingredients 8
Steps:
- In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
- Slice into about 1/4-inch thick or cut into cubes.
- Pack snuggly into the canning jars (be careful not to bruise).
- In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
- Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
- Process in a boiling water bath for 12 minutes.
- Cool on a rack.
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