Canned or fresh, doesn’t matter.
Thanks!
the simple life -
trim tops and root
half water + half apple cider vinegar
0.5 cups sugar per 2 cups of liquid
simmer the beets unpeeled in the liquid until tender
add sliced onion if desired
remove, cool to handle, peel
store in the red stuff, refrigerated.
Thanks. Have you canned any done this way?
canned - no
we do 'em “fresh” - sliced w/ sliced onion
it’ll keep 2-4 weeks easy in the fridge.
usda hot pack for beets is more involved - they cook, discard water, then reheat in 2x the vinegar ratio before canning, etc.
So the water:vinegar ratio for filling the jars goes to what? TIA
had to look it up, not in my regular repertoire…
page 15 of
http://nchfp.uga.edu/publications/usda/GUIDE%206%20Home%20Can.pdf
My favorite are Rozeanne Gold’s Magic Beets. I use the cryovac roasted beets from Costco plus the juice in the package. An egg slicer makes for faster prep. Super quick and lasts several weeks in the fridge.
Thanks!
ohoh - re-reading my first post…
I don’t like to simmer the onions - mooshy onions not to my taste -
the directions should more clearly say:
“after the beets have cooked and the liquid is still hot but cooling, add sliced onion if you wish
(I like a zingy yellow type)”
it takes about 24 hrs to get pretty purple-red onions bits…
I read that as “pickled beef” and wanted to ask if that wasn’t an oxymoron. I’m having one of those days!
It’ll be 24 hours…right now! Thanks again.
Tried ZH’s recipe pickled beets last night, an they’re really good. Thanks Again!
Have you tried dumping in a few garlic cloves as well?
Aloha,
Kaleo
not garlic - wonder how those tastes would combine…?
glad you enjoyed the recipe!
the usual and customary suspects for beets:
beets - CARAWAY SEED
beets - CLOVES
beets - CORIANDER
beets - FENNEL SEEDS
beets - HORSERADISH
beets - ROSEMARY
beets - SAVORY
beets - TARRAGON
the horseradish I’d hold off for a shredded beet salad
I’ve really been getting into the PBS series A Chef’s Life
Vivian has an episode devoted to beets. Figured you may want to watch
S3E5
Cool, thanks Scubadoo.
Aloha,
Kaleo
If you are ever in Eastern NC their restaurant is really good!
I have adapted the one from the Blue Book - it’s very good.
1 Quart each vinegar & water
1 1/2 cups sugar
2 Cinnamon sticks
1 T whole Allspice
1 T whole Cloves
Bring to a boil & then simmer 20 mins.
I use about 75% Beets & 25% onions. Cook & slice the beets, Slice the onions, pack into hot sterile jars, add brine & process 10 mins for pints, 20 mins for quarts.
Pickled beets in raspberry vinegar, I need to yet find the recipe. Always buy them in shops. There’s a harmony between the acidity and the sweetness of beet. The earthy taste of beet is somewhat masked.
Well, ZH’s excellent recipe is 1:1 cider vinegar and water. Why not try the same ratio with raspberry vinegar?
Raspberry vinegar is pretty easy to make too. 1:1 is a pretty typical ratio for pickling.
