Brine Recipe For Pickled Beets Food

RAW FERMENTED BEETS

Steps:

• Distribute beet chunks between two jars with lids. Add 2 cloves garlic, 3 peppercorns, and 1 bay leaf to each jar.
• Combine water and salt in a bowl to make the brine; stir until salt is completely dissolved. Pour enough brine into the jars to completely cover the beets.
• Screw on lids and let jars sit at room temperature until foam starts to appear on top, about 1 week. Transfer jars to a cool place (50 degrees F, 10 degrees C) for 2 to 3 days after foam appears. Store in the refrigerator.

CANNING RECIPE FOR OLD FASHIONED PICKLED BEETS {NO FUNKY SPICES!}

Steps:

• Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars {I used wide mouth pint jars for this recipe} and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Wash beets, trim the tops and cook {about 15 -25 minutes depending on size} in a large stock pot filled 3/4 full with water. Once the beets are fork tender, drain, reserving 2 cups of the beet water and set aside the beets a few minutes until they have cooled down enough to handle.
• While the beets are cooling, combine the white distilled vinegar, sugar, beet water and pickling salt in a saucepan and bring to a boil, stirring occasionally, and then reduce to a simmer.
• Peel beets by applying pressure against the skin of the beet with your fingers. Once you have rubbed the skin off the beets, trim the tops of the beet and any remaining root. Quarter or slice beets and pack them into sterilized pint jars.
• Ladle hot liquid mixture over beets leaving about 1/4 inch head space. Remove any air bubbles, add two piece caps and place in canning rack. Lower rack into the canner making sure the jars are covered with at least 2 inches of boiling water and process pints for 30 minutes in a boiling water canner.
• Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary. Yields 7 pints.

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:

• Boil beets in enough fresh water to cover, until tender.
• Allow beets to cool enough to handle, then remove skins (they should slip right off).
• If beets are small, leave whole, otherwise quarter or half as desired.
• Place beets in clean pint jars.
• Boil brine ingredients and pour over beets in pint jars to within 1/2 inch of rim.
• Wipe rims to remove any spills.
• Add lids and rings.
• Process 10 minutes in a hot water canner.
• If any jars do not seal when checked after 24 hours, put in refrigerator and use.
• You may also re-process these.

EASY REFRIGERATOR PICKLED BEETS

Steps:

• Bring to a boil: water, vinegar, spices & sugar.
• Peel roasted beets. Cut into quarters or slices. Pack into clean quart jar.
• Pour hot brine over beets in jar. Cover beets completely (add filtered water if needed).
• Store in fridge for 3-4 days, then enjoy.

BASIC PICKLE BRINE

Steps:

• Stir together 1 cup water and all ingredients in a medium saucepan. Bring to a boil over high, stirring until sugar dissolves. Remove from heat; cool 10 minutes. Pour over vegetables or fruits. Cover with a tight-fitting lid; chill 2 days. Store, covered, in refrigerator up to 2 months.

PICKLED BEETS (FOR CANNING)

Steps:

• In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
• Slice into about 1/4-inch thick or cut into cubes.
• Pack snuggly into the canning jars (be careful not to bruise).
• In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
• Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
• Process in a boiling water bath for 12 minutes.
• Cool on a rack.

3 SPICE PICKLED BEETS BRINE

Steps:

• Mix ingredients in a medium saucepan.
• Bring to a boil and stir until sugar is dissolved.
• Pour over cooked sliced beets in pint jars.
• Process jars per appropriate canning method. I use the water bath method and process for 30 minutes (for our elevation).

REFRIGERATOR PICKLED BEETS

Steps:

• Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
• Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.
• Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.

EASY PICKLED BEETS - AN OLD FASHIONED RECIPE

Steps:

• Bring a large pot of water to a boil for approximately 20-30 minutes. Add beets and cook until the beets can be pierced with a fork but with a bit of resistance.
• Drain beets and submerge in cold water. When beets have cooled, remove the skins and cut beets into approximately 1-inch cubes. (See video.) Place in a large bowl.
• Peel onion and slice into 1/4 inch half-moon slices. Add to bowl with beets and toss well.
• Fill jars with beet and onion mixture. Press down gently on the mixture to make sure that the jars are packed tightly. Set aside.
• In a saucepan, add vinegar, water, Sucanat, spices, and salt. Place on high heat and bring to a boil, constantly stirring until the sugar has dissolved. Turn heat down to medium and simmer for 10 minutes. Remove from heat. This is your brine.
• Ladle brine (taking care to filter out the spices with a strainer) over your beet and onion mixture in each jar. Fill each jar to within a 1/2 headspace from the top of the jar. Allow the jars to cool slightly, then put the lid on each jar and refrigerate. The Pickled Beets should stay fresh in the refrigerator for at least 3 months.

QUICK PICKLED BEETS

Steps:

• Place the beets in a large pot and add enough water just to cover. Bring to a boil over medium-high heat. Cover and reduce the heat to medium-low. Cook for 30 to 40 minutes. Remove the beets from the water and let rest until cool enough to handle.
• Using a paper towel, rub the beets all over to remove their skins. Cut the beets into wedges and divide them between two pint-sized canning jars, leaving 1-inch of space at the top of the jar. Add the dill sprigs.
• In a medium saucepan, combine the vinegar, sugar, salt, garlic, peppercorns, mustard seeds and 1½ cups of water. Bring to a boil over medium-high heat and stir well to dissolve the sugar. Remove from the heat immediately and pour over the beets, stopping at ½ inch from the rim of the jar. Cover the jars and let cool to room temperature. Transfer to the refrigerator to cool completely.

PICKLED BEET BRINE

Steps:

• Peel beets. (Leave whole, slice or shred)
• Mix all ingredients and bring to a boil.
• Pour hot liquid over beets and return to boil.
• Pack into hot canning jars and hot water bath for 10 minutes.
• Remove jars from canner and set on counter to cool. When you hear the "plink" of the lid sealing, you're doing good.
• Let them cool overnight, check to make sure all jars have intact seals, put in cupboard for 1-2 weeks for the pickling to maximize flavor.

PICKLED BEETS

Steps:

• Cook beets and peel.
• Chop in bite size pieces.
• Put cinnamon, allspice and cut up lemon in a cheesecloth and tie it.
• Put in brine and boil for 15 minutes.
• Put beets in hot sterilized jars and fill each jar with brine to 1/2 to the top.
• Wipe the neck of each jars and put a hot lid on each.
• Water bath for 15 minutes.
• One batch of brine makes about 10 pints.

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.