Bick S 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.

BICK'S PICKLED BEETS

Steps:

• Under cold running water, thoroughly wash beets. Cut stems leaving 1" of stem and all of the root attached. Place beets into a large pot and fill with COLD water enough to cover beets by 1". Bring to a boil over high heat, then reduce heat to a simmer and cook covered until beets are fork tender. (20-30 minutes).
• Drain beets saving liquid in a separate container and immediately plunge hot beets into an ice water bath to stop cooking process. When cool enough to handle, remove skin, stems and roots.
• Slice onion into 1/4" thick, separated rings.
• Make a cheesecloth spice bag containing cloves and cinnamon stick. In a medium pot combine 1 1/2 Cups of reserved beet cooking liquid, vinegar, sugar, salt and add the spice bag. Bring mixture to a boil, then reduce heat and simmer covered for 5 minutes.
• Pack hot, sterilized, 1 Litre pickling jars with alternating layers of onion rings and whole beets. Start with onion rings on bottom and end with onion rings on top.
• Ladle hot spice liquid through a strainer into beet filled jars leaving 1/4" air space at top. Seal jars and process in a boiling water bath for 10 minutes.
• After processing, remove jars, let cool and store in cupboard. Ready in 2 weeks.
• Keeps for 12 months, refrigerate after opening.

PICKLED BEETS

Steps:

• In a 2 qt non reactive saucepan, combine all ingredient but the beets.
• Bring to a boil.
• Remove from heat and let cool while beets cook.
• Place beets ina large saucepan.
• Cover with cold water and bring to a boil.
• Cook at a slow boil until theya re tender, about 45 minutes to 1 hour.
• Drain.
• When cool enough to handle, slice thin.
• Discard bay leaf from marinade.
• Combine beets and marinade and pour into clean jars.
• Cap and refrigerate for 24 hours to let the flavors meld.
• Will keep indefinitely refirgerated.