Pickled Beet recipe

15 years ago

I have a huge harvest of beets and need a simple pickled beet recipe. I don't think I want to pickle all my beets so I'm wondering if I can freeze some as well.

Thanks everyone.

Margaret

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Comments (5)

digdirt2
15 years ago
I use the one in the Ball Blue Book each year and we love them - linked the one from NCHFP below. Also if you will search beet recipe here you'll find several others from prior posts.

As to freezing - we pass on that as we don't like the mushy texture - but it can be done. here are the directions.

Dave

Here is a link that might be useful: Pickled Beets recipe
dgkritch
15 years ago
The BBB recipe is also my favorite!! I ONLY like beets pickled and don't freeze any either.

Deanna
Related Discussions
nice pickle beet recipe
Q
Comments (32)
My favorite recipe, is plain and simple, comes from a book called "Food that Really Schmecks" by Edna Staebler. Boil beets until tender, plunge them into cold water, slip off the skins. If different sized beets are used I cut them into equal sized chunks. Mix the following and bring to a boil. 1 1/2 cups vinegar 2 Cups Sugar 1/2 Cup water 1/2 teaspoon salt Add the beets to the boiled syrup, heat til warm through out, but don't boil them! Drop into sterlized jars, pour syrup over them, cover and process 10 minutes in boiling water bath. Although after reading this thread and the recipe on the NCHFP website I might change the processing time to 30 minutes. As an option I like to add one nice thick slice of onion to the bottom of the jar before I put the beets in. We always fight over the onion! Jenny P
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Pickled beet canning disaster
Q
Comments (3)
I agree, my pickled beet recipe takes 2 1/2 cups of vinegar, and 1 1/2 cup of water, along with quite a lot of sugar, 2 cups, I think. It's the spicy pickled beet recipe from the Ball Blue Book and takes slices of onions too. I like the onions as much as I like the beets. As Linda Lou says, the beets should be heated in the brine, then packed hot and processed. Darn, I hate to hear that, I LOVE pickled beets. Annie
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Pickled beets
Q
Comments (10)
This is obviously a late comment but may help for future endeavors. I am a vinegar freak so often use a tad more than is called for. I also love onions and canned some with beets a few years ago. They at first were just what I was looking for but as they sat, the onions got a little rank. Not spoiled, just "loud" tasting with the beets. Could be the variety of onion, I guess, they were also out of my garden. I'm still eating them, so not ruined but wanted you to be aware.
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BWC Process Time for Half Pint Jars
Q
Comments (4)
No. You can use smaller jars than called for in the recipe instructions (you can not ever use larger jars) but they are processed for the same time. So 1/2 pint jars are always processed for the pint processing time called for. I don't know where you are doing all your reading but given some of your questions I'm beginning to suspect they are less-than-reputable sources so I'm glad you are double checking. All these basic questions are well covered on the NCHFP website and in the Bernardin/Ball canning books and on their websites. But there are many online web sources like YouTube and personal blogs that need to be avoided when learning to can food. All sorts of claims exist out there - like the one you questioned - that are nothing more than one person's personal opinion. I know you are in Canada so get a copy of the Bernardin home canning book for starters. http://www.bernardin.ca/Publications/Guide-to-Home-Preserving/Product.aspx Dave
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ksrogers
15 years ago
A Sweet mixed pickle brine is OK to use. These are usually with clove, allspice, cinnamon, ginger, coriander, mustard, celery, dill and maybe a few more. They also sell Mrs. Wages and Ball sweet pickle mixes that are not bad tasting. YOu can also add sliced onions, and be sure to precook the beets. DO NOT cut off all the green tops. Leave about an inch so the juices don't bleed out. Once cooked (mostly), they peel easily. I use one sthat ae smaller than golf balls whole, and the larger ones are sliced. There is also my Boscht suggestion for a nice cold summer treat with cukes, scallions, and dill.
CA Kate z9
15 years ago
I boil, peel, slice and freeze beets every year. I don't find that they are any more tender than canned. And the FoodSaver bags work even better than ziplocks.
thistlegarden
Original Author
15 years ago
Thanks everyone. I'll keep you posted.

Margaret

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Pickled Beet recipe

Comments (5)

digdirt2

dgkritch

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Pickled Beet recipe

Comments (5)

digdirt2

dgkritch

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