Pickled Beets


INGREDIENTS:


  • 10 pounds beets
  • 1 cinnamon stick
  • 1 cup of sweetness (brown sugar or granulated)
  • 6 tablespoons of pickling spices
  • 3 tablespoons of kosher salt
  • 3 cups vinegar (or cidar)
  • 1 cup water
  • pinch of lemon


Prep Time: 0 minutes
Cook Time: 45 minutes
Total Time: 45 minutes
Yield: Makes 4 Pints




PREPARATION

Trim the beets, leaving about 1 to 2 inches of their tops on and rootlets intact. Put in a large saucepan, cover with water, and bring to a boil over high heat. Boil just until tender, about 15 to 20 minutes, depending on size. Drain in a colander, rinse under cold water, and slip the beets out of their skins. Cut the beets into small chunks.

Put cinnamon, allspice, and cloves in a spice bag and tie tightly.

In a large enamel or stainless steel pan, combine the sugars, salt, vinegar, and water. Add the spice bag. Bring to a boil, stirring, until sugar is dissolved. Reduce heat to medium low and simmer for 10 minutes.

Meanwhile, pack the beets into the prepared, sterilized pint jars. Using a damp clean cloth or paper towel, clean jar rims and threads.

Remove the spice bag from the vinegar and sugar mixture; discard the spices. Pour the hot liquid over the beets, leaving 1/2-inch headspace. Place the two-piece lids on the jars and process for 30 minutes in a boiling water bath.      See Preparing Jars for Canning and Boiling Water Processing





http://southernfood.about.com/od/picklesrelishes/r/Classic-Pickled-Beets.htm



Additional recipe.............

Original recipe makes 10 (1 pint) jars

Ingredients  

  •  10 pounds fresh small beets, stems removed
  •   2 cups white sugar
  •   1 tablespoon pickling salt
  •   1 quart white vinegar
  •   1/4 cup whole cloves

PREP                      30 mins
COOK                    20 mins
READY IN             50 mins Directions

Directions

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.



http://allrecipes.com/recipe/pickled-beets/detail.aspx

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