Micheles Super Easy Sweet Sour Pickled Beets Food

SWEET AND SOUR PICKLED BEETS

Steps:

• In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.

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.

MICHELE'S SUPER EASY SWEET & SOUR PICKLED BEETS

Steps:

• 1. For each can of beets, pour liquid in can into a clear glass measuring cup. There should be 1 cup of liquid. Pour 1/2 of this liquid down drain. You won't be saving this or using it.
• 2. To the 1/2 cup of liquid that remains in the clear glass measuring cup, add 1/2 cup of white vinegar.
• 3. Add 3 Tablespoons of sugar to the 1 cup of liquid in the glass measuring cup. Pour this solution into a clean pint mason jar.
• 4. Add the sliced beets from one can and sliced red onion, add as much red onion as you would like. Screw or clamp mason jar closed. Mix well and refrigerate overnight.
• 5. Tips:
• 6. DO NOT PUT IN PLASTIC CONTAINER, IT WILL STAIN.
• 7. DO NOT SAVE LIQUID FOR NEXT CAN. MAKE NEW!

HARVARD BEETS (SWEET SOUR RED BEETS)

Steps:

• Mix together the dry ingredients.
• Add vinegar and water and stir until smooth.
• Cook 5 minutes.
• Add beets and let stand desired minutes. (Can marinate in fridge overnight or just while you prepare other dishes).
• Before serving, heat to boiling point and add butter.
• Serve warm.

EASY SWEET & SOUR BEETS

Steps:

• Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and quarter beets; keep warm. , Meanwhile, in another large saucepan, combine the sugar, cornstarch and salt; stir in vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in marmalade and butter until melted. Reduce heat to low. Add beets; heat through.

SWEET AND TANGY BEETS

Steps:

• Place beets in a 3-qt. slow cooker. Mix sugar, brown sugar, cornstarch and salt. Stir in orange juice and vinegar. Pour over beets; dot with butter., Place cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose cloves; tie securely with string. Place bag in slow cooker. Cook, covered, on low until 7-8 hours, until beets are tender. Discard spice bag.

SWEET PICKLED BEETS CANNING

Steps:

• Cut the leaves off the beet about 3" off the beet to prevent the beet from bleeding out. (Reserve them for cooked greens).
• Separate into sizes so little ones don't get over cooked and big ones are not under cooked.
• I like 3 kettles they boil faster that way.
• No salt in the water.
• Boil beets till tender, can be checked using a fork (like a potato).
• Drain and discard cooking liquid; let beets cool so they can be easily peeled.
• Cut beets into 1/2" pieces, leaving very small beets whole.
• Combine brine ingredients in a kettle.
• Bring brine to a boil.
• Simmer 10 minutes.
• You may need to make more brine for this amount of beets.
• Wash pint jars and covers.
• Fill jars within 1/2" from the top with beets.
• Fill jar with boiling brine to 1/2" from top.
• Place lids, adjust rings fingertip-tight and process in a boiling water bath for 30 minutes at up to 1000 feet in elevation.
• Cool processed jars undisturbed for 24 hours on a cloth-protected counter.
• Any leftover brine can be stored in the refrigerator till the next time you can.

SWEET AND SOUR BEETS

Steps:

• In a bowl mix together the sugar, cornstarch and salt; stir in a little of the wine or vinegar to make a smooth paste.
• Slowly drizzle in the remaining wine or vinegar and the water (adding all the liquid at once can produce lumps in the cornstarch).
• Transfer the mixture to a saucepan; cook over low heat stirring and scraping bottom of the pan often.
• Cook until liquid is clear (about 5 minutes).
• Stir in cooked beets, butter and orange zest; stir until the beets are heated through.
• Season with black pepper is desired.

GREAT GRANDMA'S PICKLED BEETS

Steps:

• Cut off the leaves and the root end of each beet and wash off the dirt.
• Put a very large stockpot of water on the stove and bring it to a boil.
• While you're waiting for the water to boil, cut the beets into uniformly sized chunks, especially if the beets vary a lot in size. You'll peel them after they are cooked because it's so much easier!
• While the beets are cooking, tie the spices into a piece of cotton cloth. In a medium-large pot, put the water, salt, sucanat, and vinegar. Place the bag of spices into the brine and bring to a low simmer for about 10 minutes.
• Cook the beets until they are tender. Test for doneness by poking them with the tip of a knife. Drain off the cooking water. If you like, save the water to add to smoothies. It will keep in the fridge for a week, or you can freeze it.
• Next, put the beets in a sink full of very cold water. The skins should slip off pretty easily, but a few beets are more stubborn than others. Cut out any woody parts of the beet and discard them.
• If the pot you used to cook the beets is deep enough to accommodate a quart jar with an inch or two of water covering the jar lids, you can use it for the hot water bath you'll use to process the beets.
• Rinse out and refill the pot with water and bring it to a boil again while you cut up the beets into pickle size pieces, which is entirely up to you! I like to add a tablespoon or two of vinegar to the hot water bath. This cuts down on lime deposits on the jars.
• Fill each clean quart jar about 1/4 of the way with the pickling brine. Then add the cooked, peeled, and cut-up beets to each jar. If needed, add more brine, so the beets are covered. Leave an inch or two of space between the beets and the lid of the jar.
• Use a clean damp cloth to wipe the rim of the jar before putting the canning flat and ring in place. Screw rings on snugly by hand on each jar.
• Place the filled jars carefully into the hot water bath, making sure there is at least an inch of water covering the lid.
• Bring to a boil and keep the water boiling for 15 minutes. Slowly lift each jar out to the boiling water with a jar lifting tool. Set each jar gently on a cooling rack or thickly folded towel to cool completely, undisturbed! No touching!
• The lids will each make a satisfying "ping" sound as they seal. If any of the jars do not seal, keep them in the refrigerator and eat them first! See how easy that is?