Bicks Pickled Beets Food

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.

EASY PICKLED BEETS

Steps:

• Boil beets for approx.
• 15-20 minutes.
• Drain and pour cold water over them.
• Peel skin off and cut roots& tops off.
• In a sauce pan add remaining ingredients, stir.
• and add beets, bring to a boil.
• Simmer for 5 minutes.
• Chill.
• Good for 1 month in refridgerator.

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.

ENGLISH STYLE PICKLED BEETS BY THE JAR

Steps:

• Trim leaves from beets leaving about 2 inch stem stubs on beets. Scrub beets well. Leave long tap root attached.
• Boil whole beets until just tender. Let cool till easy to handle. Slip off skins and trim off tops and long tap roots (you may want to use rubber gloves, its messy work). Small beets may be left whole for packing into jars. Large beets can be cut into chunks.
• Into the bottom of each pint jar place the spices as listed above. Pack the beets into the jars. Fill the jars with hot malt vinegar to within 1/2 to 3/4 inch from jar top. Wipe rims of jars and seal with lids.
• Process in a boiling water bath according to the canner manufacturer's instructions. Set the jars in a draft free place to cool. Check seals before storing. Store for at least 1 month before using to allow the flavors to develop.

SIMPLE PICKLED BEETS - CANNED

Steps:

• Put sugar, water, vinegar and spices in large pot.
• Bring to boil.
• Add drained beets to pot, cover, and return to boil.
• Reduce heat and simmer for 5 minutes.
• Pack beets in hot sterilized pint jars.
• Pour hot liquid into jars, leaving 1/4-inch headroom.
• Use a sterilized spoon handle to remove any air bubbles.
• Seal with hot, sterilized lids.
• Put jars into a hot water bath with water covering the top of the jars by 1-2 inches.
• Cover, bring water bath to a boil and reduce heat to simmer.
• Simmer in water bath for 30 minutes.
• Remove jars from water and place on clean dish towel to cool.
• When jars are completely cooled the lids should be slightly concave.
• If any jars do not seal, refrigerate them.
• Refrigerated, they will keep for several months.
• Chill before serving.

SPICY SEASONED PICKLED BEETS

Steps:

• Place beets in a sterilized jar.
• Combine vinegar, water, brown sugar, cloves, cinnamon and salt in a saucepan, bring to a boil.
• Pour over sliced beets, cover tightly, refrigerate for 8 hours or longer until beets are pickled.
• (Remove cloves after 3 days.) Store in refrigerator up to 2 months.
• Variation: These are best with fresh beets, but if fresh beets are unavailable, well drained canned beets will work nearly as well.