Mauby Pickled Beets Food

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

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

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 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 BABY BEETS

Steps:

• Bring a large pot of salted water to a boil. Add the beets and blanch until the skin becomes loose, 5 to 10 minutes. Shock the beets in ice water to cool.
• Combine 6 cups water, 1/4 cup salt, the onion, sugar, bay leaves, thyme sprigs, orange zest, orange juice, allspice, mustard seeds, canela, cloves, rice wine vinegar, balsamic vinegar and honey in a separate pot; stir to incorporate and bring to a simmer.
• Peel the skin from the beets and halve or quarter if large. Divide among jars. Pour the pickling liquid over and allow to cool at room temperature. Refrigerate up to 2 weeks.

PICKLED BABY BEETS

Steps:

• Combine all ingredients, except beets, in a small saucepan, and stir until sugar is dissolved. Add beets and bring to a boil; reduce heat and simmer very gently until beets are tender, 25 to 30 minutes, stirring occasionally. Remove from heat. Transfer to a small heatproof container; keep beets submerged.

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.

MAPLE PICKLED BEETS AND ONIONS

Steps:

• Sterilize jars and lids
• Cook onions in a large pot of boiling water until almost tender, about 5 minutes. Transfer with a slotted spoon to a bowl, reserving cooking water. When cool enough to handle, trim root ends from onions, keeping onions intact, then slip off skins. Halve onions lengthwise.
• Add beets to water in pot and boil until almost tender, about 25 minutes. Drain and, when cool enough to handle, slip off stems and skins. Halve beets lengthwise (quarter if large).
• Bring vinegar, syrup, water, salt, star anise, and ginger to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes.
• Drain jars upside down on a clean kitchen towel 1 minute, then invert. Fill jars with beets and onions. Remove star anise and ginger slices from pickling liquid and tuck 1 of each into side of each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
• Seal, process, and store filled jars, boiling beets and onions in jars 20 minutes.
• Let beets and onions stand in jars at least 1 week for flavors to develop.

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.

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.