PICKLED BEETS, GRANDMA'S STYLE
I planted beets in the garden this year as I love pickled beets. I also got this recipe from my sister and our Grandma Ruth's "instructions". "Do not hot pack".."slip skins and fill jars." "Do not cook in vinegar/sugar mixture. They will bleed too much and that will ruin the beets." I pulled the beets from the garden, washed...
Provided by deb baldwin
Categories Vegetables
Time 1h
Number Of Ingredients 12
Steps:
- 1. WASH BEETS. Trim tops to about 3 inches and remove any dead stem tops. Do not trim the root. If you have different size beets, sort into 2 or 3 sizes and fill your 2-3 large pots. The beets will cook even and you will have them already sized to fill the jars. Add water to cover beets, put on lid and set on medium heat to bring to a boil. Turn down and simmer.
- 2. MAKE PICKLING LIQUID: While beets are simmering..prepare the pickling liquid. Add all the liquid (vinegar, sugar & water)to one pot and mix well. Tie spices into the cheesecloth and add to liquid. Simmer pickling liquid and spice bag for about 5 to 10 minutes. Remove spice bag. Hint: I saved the spice bag in a ziplock bag and put in freezer for later use. One batch of pickling liquid was enough, and you can make more if needed.
- 3. SIMMER beets for about 15 to 30 minutes until skin slips easily. Hint: take one beet out and try to slip skin. If not, return to pot and add a few more minutes. I scooped out a few beets at a time and put into a bowl of cool water and then trimmed off top and root and slipped the skin. Discard water from pots when done.
- 4. FILL your clean, sterilized jars with the beets. I had quite a few cleaned as I thought I was going to fill up everything. LOL. I put the jars into the dishwasher to clean and keep while I was preparing beets. Leave 1" head space. FILL your beet filled jars with the warm pickling liquid and also leave 1" head space. Remove any bubbles you see (non metallic tool) and wipe jar tops and threads clean and place (cleaned and sterile) lids and rings and screw rings down firmly. Do not worry about keeping your filled jars hot..
- 5. WATER BATH: 30 minutes (old way)I did a little research and it says yes? and no? So I did not use this method. ELECTRIC PRESSURE COOKER: Mine can be used for canning. It will hold 3 - 32 oz (quart) and 4 - 16 oz (pint)
- 6. FILL ELITE ELECTRIC PRESSURE COOKER (8 Qt): Please use your directions for your pressure cooker. I got 6 pint jars of beets. Sooooo..fill inner pot with 4 pint jars. Wrap a clean dish towel around jars to keep from touching each other (and the sides). Fill with 6 cups of warm water. Close lid and lock...make sure that the pressure limiting valve is set to air tight. Plug in the power and set timer to 30 minutes. When pressure cooker time is finished, unplug and let sit until pressure release is released naturally. Open lid and look inside...2 of my jars had leaked (I did not tighten enough) Remove jars with canning tongs and set on a towel away from drafts. They will boil for a while until cool enough. Remove rings after the lids pop. Clean rings, tops and jars to keep rings from rusting. Repeat with the last 2 jars as above. (my jars leaked so I dumped out the water and rinsed towel and reused the towel and added clean water as above)
OLD FASHIONED PICKLED BEETS - A SMALL BATCH PICKLED BEETS RECIPE
Try Grandma's Old Fashioned Pickled Beets Recipe. This is a small batch pickled beets recipe made for the refrigerator. Make these once, and they are sure to be in your summer rotation of garden vegetable recipes.
Provided by Barbara
Categories Appetizer Side Dish Snack
Time 1h
Number Of Ingredients 5
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.
GRANDMA JACKIE'S PICKLED BEETS
This recipe is close to my own grandmothers recipe. I think she would be proud of me as I do not have her original recipe.
Provided by Jackie Boehm
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT1h
Yield 20
Number Of Ingredients 6
Steps:
- Sterilize 5 (1 pint) jars with lids and rings. Keep hot.
- Place beets into a large pot and fill with enough water to cover. Bring to a boil and cook until beets are tender enough to pierce with a fork, but not mushy. Drain and cool, reserving 2 1/2 cups of the water from the beets. When beets are cool enough to handle, peel and trim the ends. Cut into wedges or chunks if desired and pack into hot jars.
- While the beets are cooking, combine the sugar, vinegar, pickling salt, lemon juice and clove oil in a large saucepan or pot. Bring to a boil. Pour the hot brine over the beets in the jars to within 1/4 inch of the top. Wipe the rims with a clean towel and seal with lids and rings. Set at room temperature for 24 hours, then store in the refrigerator. Wait a few days before eating to allow beets to soak up the flavor.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 37.9 g, Fat 0.2 g, Fiber 2.3 g, Protein 1.3 g, Sodium 412.8 mg, Sugar 35.5 g
GRANDMA'S HARVARD BEETS
This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.
Provided by Pam Maxson Rodriguez
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 33.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 328.1 mg, Sugar 30.3 g
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
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