Homemade Pickled Beets Food

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.

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.

PICKLED BEETS

Steps:

• Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
• Preheat oven to 400 degrees F.
• In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

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.

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.

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.

HOMEMADE PICKLED BEETS

Steps:

• Place beets into a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, 20 to 25 minutes, depending on size.
• Meanwhile, inspect six 16-ounce jars for cracks and rings for rust, discarding any defective ones. Bring a second pot of water to a boil. Immerse jars in simmering water until beets are ready. Wash new, unused lids in warm soapy water.
• Drain cooked beets, reserving 1 cup beet water. Let cool until able to handle, 10 to 15 minutes. Peel and slice.
• Pack beets into the hot, sterilized jars, filling to within 1/2 inch of the top.
• Strain reserved beet water through a fine-mesh strainer into a saucepan. Add vinegar, sugar, pickling salt, and cloves. Bring to a rapid boil over high heat. Pour hot brine over beets in jars, leaving 1/4-inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

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.

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 BEETS

Steps:

• Cook the beets until just tender.
• Slip off skins.
• Combine vinegar, water, sugar, spices and salt.
• Bring to a boil and simmer 15 minutes.
• Add the beets and simmer 5 minutes longer.
• Pack the beets into hot sterilized jars.
• Bring the syrup to a boil, then pour over beets.
• If not enough to cover add hot vinegar.
• Seal immediately.
• Allow to *pickle for 3 weeks before testing*.

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.

PICKLED BEETS

Steps:

• Drain beets, reserving 2/3 cups liquid (if necessary add water to make 2/3 cups of liquid).
• In a large pan combine all ingredients, bring to a boil.
• Simmer 10 minutes.
• Stirring occasionally.
• Refrigerate.
• Before serving drain and remove cinnamon stick and cloves.

AMISH PICKLED BEETS

Steps:

• Trim the leafy tops off the beet stems, leaving 2 inches of stem. In a large saucepan, place beets in enough water to cover. Add 1 teaspoon salt and bring to a boil over medium-high heat. Reduce heat to medium, cover, and cook 35 to 40 minutes or until fork-tender.
• Drain beets, allow to cool slightly, then wearing plastic gloves, (so your hands don't turn purple) slip off the skins and cut into 1/4-inch slices; discard remaining stems. Return sliced beets to the pot and add remaining salt, the sugar, cider vinegar, and 1 cup water. Bring to a boil over medium-high heat and cook 2 to 3 minutes or until warmed through.
• Transfer to a glass serving dish or jar; cover, and chill overnight before serving.

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.