skip to main content

Pickled Beets....

18 years ago

Toss or eat???

I'm not sure when I made them but I believe they're less then 9 months old... ( that's when I got my new refrigerator ) Two pounds sliced cooked beets, two thirds cup distilled vinegar, one cup sugar and spices... Placed in clean hot jars, vacuum sealed, cooled, then refrigerated @ 35 degrees... And there they sat all this time...

The jars and lids were washed in the dishwasher then sat in 140/150 degree water for a little more than 3 minutes, while the beets and other ingredients boiled...

Eat or toss???

Rita

Sort by:Oldest

Comments (6)

CA Kate z9
18 years ago
You might want to post this on the Harvest Forum.

Here is a link that might be useful: Harvest Forum
pkguy
18 years ago
Well if they weren't canned under the boiling water bath method I'd toss em
Related Discussions
Pickled beets from store canned beets
Q
Comments (2)
The double processing (double canning) will make them quite mushy. That is one reason why it isn't recommended - the poor quality that results. In other words, it isn't a safety issue (assuming you use approved instructions), it is a quality and efficient use of time and energy issue instead. The approved instructions for making pickled beets is Pickled Beets please note that it calls for a vinegar to water ratio of 2:1 rather than the 1:1 you propose. The rest of the ingredients (onions, cinnamon, cloves) are optional. Dave
...See More
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.
...See More
pickling beets in 2 day time frame
Q
Comments (1)
Should I just cook the beets tonight, and keep them in the fridge until tomorrow - then make the brine and finish - exactly. They need to cool before you can peel them anyway so cook and put them in the fridge tonight then peel and brine them tomorrow. Dave
...See More
pickled beets question
Q
Comments (1)
First, the pre-cooking is needed in order to peel them effectively and to eliminate any of the peel contaminants from being transferred to the beet itself as would happen with manual peeling. Second, if peeled first then all the color washes out of them. That is why leaving a 1" portion of the stem attached is recommended - to prevent wash out. Third, it makes them softer, more tender, more palatable rather than rock hard. But the primary reason is to insure they are heated all the way through before pickling them. It not only kills internal bacteria but begins the weakening of the cell walls so that the pickling brine can penetrate. The pre-cooking time needed varies by the size and variety. In some cases it may only take 10-15 mins. until they are fork tender. For extremely large ones that are woody it may take an hour or more. So sorting by size really helps and frequent check for fork tender will determine the cooking time needed. Dave
...See More
readinglady
18 years ago
Well, if the brine was 100% vinegar and sugar and totally surrounded the beets, you'd probably be OK.

My concern is that isn't very much brine for 2 pounds. I would toss them too.

Carol
annie1992
18 years ago
Let me add my 2 cents. I'd toss them, it's not worth taking a chance.

Annie
ritaotay
Original Author
18 years ago
Thanks all.... I've been tossing out so much food lately that I was hoping I could keep the beets... I mean they've been sealed and refrigerated all this time and I have kept store bought pickles a lot longer... Oh well, guess I'll have to toss out the pickles too...

Rita
lindac
18 years ago
The issue is beets are a root vegetable, also low acid, and the recipe you stated was only 3/4 cup of vinegar for 2 pounds of beets.....not very acid.
The issue isn't salmonella or lysteria that will just make you sick....but botulism which will kill you. Store bought pickles are canned with a pressure canner.
Toss the beets.
Linda C

Related Stories

FARM YOUR YARD Cool-Season Vegetables: How to Grow Beets

By Marianne Lipanovich

Give canned versions of this fall and spring garden favorite the heave-ho and discover its true flavor and colors

COLOR PALETTES Easter Egg Inspiration: 9 Great Ways to Use Pastels

By Becky Harris

Mint green, light aqua, pale pink, blossom yellow and soft lavender can bring spring beauty into your home

GARDENING GUIDES Cool-Season Vegetables: How to Grow Chard

By Marianne Lipanovich

A year-round garden favorite with a colorful stem, Swiss chard comes into its own in early spring and in fall

GARDENING GUIDES 10 Easy Edibles for First-Time Gardeners

By Marianne Lipanovich

Focus on these beginner-friendly vegetables, herbs, beans and salad greens to start a home farm with little fuss

FARM YOUR YARD If You Have Room for Only One Summer Crop ...

Get an edible that’s long on flavor even if you’re short on space, with a long-time gardener’s favorite picks

EDIBLE GARDENS 8 Last-Minute Additions to a Summer Edible Garden

By Marianne Lipanovich

It’s not too late to get these vegetables and herbs planted for a bountiful harvest this year

FARM YOUR YARD Houzz Call: Home Farmers, Show Us Your Edible Gardens

By Stacy Briscoe

We want to see where your tomatoes, summer squashes and beautiful berries are growing this summer

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

MOST POPULAR The Unexpected Color That Goes With Everything

By Becky Dietrich, Interior Designer

Move over, beige. Green is staking its claim as the freshest neutral around

EVENTS 6 Top Design Events: Oct. 14-Nov. 4, 2011

Mark your creative calendars! See what's on the Houzz list of things to see and do

0

Sponsored

More Discussions

Salt, just a little pinch

30

Hasselback Plum Tomato Caprese

17

I can get ONE FREE spice. What would YOU choose?

16

Hatch Chile Cheddar Buttermilk Cornbread

15

Apple Recipes for Fall

8