Pickled Baby Beets
7 years ago
I love them! A friend brought me a jar of these. Delish!
Just bought myself a jar. Got it at Meijers’s
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- 7 years ago
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Pickled beets question
Comments (16)I use the sweet pickle mixes from Mrs. Wages and Ball. As to the vinegar preferences, you can decide by taste as to how much cider vinegar to white to use. Some people don't like the taste of vinegar, so an all cider type being sweetened and with spices will help mask it quite a lot. A 1/3 cider vinegar to 2/3 white is OK too. As mentioned, I would never add water to this kind of brine. I do know that even if I partially cook the whole beets just to peel and slice them, they are quite firm once in pickled jars, and remain so for a long time afterwards, more than a year! My favorite beet type is Detroit. I pick the smaller ones that are cramped between other larger ones first. This gives the rest a bit more growing space. I also like making cold beet soup (borsche). My Polish grandmother used to make it all summer and with that, and my grandfathers bakery next to the house, and is sour rye bread, you get a really great meal. The beets and greens are cooked seperate, as the greens cook quite fast. I chop the greens leaves into 1/4 to 1/2 inch wide strips. The beets are cooked through until tender. I leave about a half inch of the stems on them as well as a half inch of the root when they are being cooked. This helps to reduce some 'bleeding' of the beet color. Once cooked, I allow them to cool and peel. The beets and greens need LOTS of water to wash away any sand/soil. Once the greens are cooked, I spoon them out with a slotted spoon and toss out all of their cooking water. Usually there is a trace of sand at the bottom. Same with the cooked beets. Toss their cooking water. For a broth, I use beef stock either canned or fresh made. Slice the beets and cut into julienne strips. Add them to the broth with the cooked greens and some cut up pickling cukes, fresh chopped dill weed, and either cut up onions or scallions. I also add a couple of tablespoons of cider or white vinegar. Served with, or without sour cream. All these are memories now as I can't enjoy beets much anymore due to kidney issues....See MoreHelp-- need glaze 4 Baked Ham
Comments (2)My favorite glaze for baked ham is the mustard brown sugar vinegar one....but maybe not with the bacon wrapped brown sugar little smokies? Here is is anyhow Depending on the size of the ham....can be doubled. cup or brownsugar, mixed with 1 1/2 tsps of Coleman's dry mustard and enough cider vinegar to make a paste....about 1 to 2 tablespoons full. Smear all over the ham....bake uncovered....baste with what drips off, every 20 minutes. Linda C...See MoreForgot the salt in my pickled beets
Comments (3)Yes, it is just a flavor additive in this case. You can always add some after opening the jar if you wish. Dave...See MorePickled beets and eggs
Comments (0)I just made pickled beets and eggs for the first time with the beets and brine that did not fit in the canner load. Can someone tell me how long the pickled beets and eggs will last in the fridge? I used the nchfp recipe for the beets (including onions) and the leftovers yielded a little over a quart including 5 peeled hard boiled eggs. I made it on Tuesday and tasted it today and it was delicious. I would like to make more, but I am not sure if this is something that lasts in the fridge for 2 weeks, 2 months or another period of time. The beets and brine were added to cold peeled eggs and refrigerated immediately. Thank you for your help....See More
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