Libbys Stovetop Pickled Beets Food

SIMPLE, EASY PICKLED BEETS

Steps:

• Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside.
• Slice onion and combine with the beets in a glass or non-reactive bowl.
• In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling) then add the sugar.
• Stir to dissolve the sugar and heat just to a boil.
• Pour the hot juice over the beets and onions, stir and let cool.
• When cool, cover and refrigerate. They taste best when they have sat for 24 hours.

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*.

LIBBY'S STOVETOP PICKLED BEETS

Steps:

• Wash beets. Trim any long stems. Leave about 1 inch of stem. Don't trim tails Bring a pot of water to a boil over medium heat. Add beets, and return to a boil. Cook about 35 minutes or til blade of small knife can be inserted into beets easily. Remove beets from pot and let cool. Peel and cut into 1/4 inch thick rounds.
• Mix vinegar, sugar, salt, and cloves in nonreactive pan. Bring to boil, reduce heat and simmer 5 minutes, stirring with a wooden spoon. Add beets and onion and simmer another 5 minutes. Remove from heat and put in a glass container. Cool completely, cover and refrigerate overnight. Pickled beets are best served the next day. Store leftover beets in refrigerator. Makes 4 cups