English Style Pickled Beets By The Jar Recipes

PICKLED BEETS

Steps:

• Cut off beet greens if still attached, leaving a small bit (2 to 3 cm / 1 inch), as well as any roots.
• Wash and scrub well.
• Boil the unpeeled beet roots just until they are tender. This should be about 20 to 25 minutes in boiling water (depending on size) or try pressure cooker (see Pressure Cooker section below). Don't overcook. You won't want mushy pickled beets.
• Meanwhile make up and set aside your spice bag. (See NOTES section below.)
• Let beets cool till you can handle them safely, then peel, then cut into slices about 1 cm (1/4 inch) thick.
• Mix vinegar, water and sugar in a large pot. Add spice bag. Bring to a boil. Add onion (if using) and beets, bring back to a boil then lower to a simmer for 5 minutes.
• Remove and discard spice bag.
• Use a slotted spoon to divvy the onion (if using) and beet out amongst the jars.
• To each half-litre (1 US pint) jar add: 1/2 teaspoon salt and optionally, 1/4 teaspoon Pickle Crisp. (Double those quantities for litre / US quart jars).
• Top jars up with pickling liquid.
• Leave 2 cm (1/2 inch) headspace for either size of jar.
• Debubble, top up with more liquid as required to retain headspace.
• Wipe jar rims.
• Put lids on.
• Process either size jar in a water bath or steam canner for 30 minutes; increase time as needed for your altitude.
• Best after at least a month of jar time.

HOW TO MAKE PICKLED BEETS

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.

PICKLED BEETROOT

Steps:

• Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
• Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

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.

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.