Sweet And Sour Pickled Beets Recipes

PICKLED BEETS

Steps:

• Cook and peel beets.
• Cut into quarters.
• Mix together remaining ingredients in large pot.
• Add quartered beets to brine in pot and simmer 10 minutes.
• Fill hot, sterilized jars to 1/2" from top with beets.
• Fill with brine to 1/2" from top of jar.
• Remove any air bubbles in jar.
• Wipe rim clean.
• Secure with seal and screw band.
• Process beets 30 minutes in hot water bath.

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.

MICHELE'S SUPER EASY SWEET & SOUR PICKLED BEETS

Steps:

• 1. For each can of beets, pour liquid in can into a clear glass measuring cup. There should be 1 cup of liquid. Pour 1/2 of this liquid down drain. You won't be saving this or using it.
• 2. To the 1/2 cup of liquid that remains in the clear glass measuring cup, add 1/2 cup of white vinegar.
• 3. Add 3 Tablespoons of sugar to the 1 cup of liquid in the glass measuring cup. Pour this solution into a clean pint mason jar.
• 4. Add the sliced beets from one can and sliced red onion, add as much red onion as you would like. Screw or clamp mason jar closed. Mix well and refrigerate overnight.
• 5. Tips:
• 6. DO NOT PUT IN PLASTIC CONTAINER, IT WILL STAIN.
• 7. DO NOT SAVE LIQUID FOR NEXT CAN. MAKE NEW!

GRANDMA'S SWEET AND SOUR BEETS

Steps:

• 1. In a saucepan, over high heat, combine sugar, cornstarch, salt, and vinegar. Mix well and bring to a boil and boil for 5 minutes. Reduce heat and stir in butter. When butter is melted stir in beets. Cook until beets are heated through.

SWEET PICKLED BEETS CANNING

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.

SWEET AND SOUR BEETS

Steps:

• In a bowl mix together the sugar, cornstarch and salt; stir in a little of the wine or vinegar to make a smooth paste.
• Slowly drizzle in the remaining wine or vinegar and the water (adding all the liquid at once can produce lumps in the cornstarch).
• Transfer the mixture to a saucepan; cook over low heat stirring and scraping bottom of the pan often.
• Cook until liquid is clear (about 5 minutes).
• Stir in cooked beets, butter and orange zest; stir until the beets are heated through.
• Season with black pepper is desired.