Sweet Pickled Beets Food

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.

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

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.

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.

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.

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 PICKLED BEETS

Steps:

• Combine all ingredients in a nonplastic mixing bowl (beet juice may stain some plastic). Stir and cover.
• Chill 4 hours.

PICKLED RED BEETS

Steps:

• scrub beets and remove tops.
• Cook beets until tender.
• Drain and reserve beet juice.
• Remove skins and cut beets into chunks.
• Combine vinegar, juice, sugar,& spices.
• Bring to a boil. Remove spices. Add beet chunks and boil again. Pour into hot sterilized jars and seal.

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.

SPICED PICKLED BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.