Pickled Beets Sugar Free Food

PICKLED VEGETABLES

Steps:

• To make the cucumber variation: Wash and sterilize 3 quart-size jars. Toss cucumbers with 3 tablespoons salt, and place in a colander set over a bowl. Refrigerate for 1 to 2 hours. Drain, rinse, and drain again. Divide cucumbers, garlic, and dill among jars. Divide pickling spices (recipe above) among jars. Bring pickling brine ingredients (recipe above) and 2 teaspoons salt to a boil in a medium saucepan, and pour over cucumbers. Let stand until cool. Cover, and refrigerate.
• To make the carrot variation: Wash and sterilize 2 quart-size jars. Bring pickling brine ingredients (recipe above) and 1 tablespoon plus 1 1/2 teaspoons salt to a boil in a medium saucepan. Add carrots, and return to a boil. Divide carrots with liquid evenly between jars. Cut about a 2-inch slit into side of each chile. Divide chiles, garlic, and pickling spices (recipe above) evenly between jars. Let stand until cool. Cover, and refrigerate.
• To make the beet variation: Wash and sterilize 2 quart-size jars and 1 half-quart-size jar. Preheat oven to 450 degrees. Wrap beets in parchment-lined foil. Bake until tender, about 1 hour. Let cool slightly, then rub off skins; discard. Cut beets into 3/4-inch-thick wedges, and divide evenly among jars. Divide ginger slices, orange peels, chile slices, and pickling spices (recipe above) evenly between jars. Bring pickling brine ingredients (recipe above) and 1 tablespoon plus 1 1/2 teaspoons salt to a boil in a medium saucepan, and pour over beets. Let stand until cool. Cover, and refrigerate.

EASY PICKLED VEGETABLES

Steps:

• Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours., Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes., Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.