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Suggest a better description1. Wash beets. Cut stems to about 2 inches, and leave on the tap root. This will help keep the color when you boil the beets to loosen the skins.
2. Put similar sized beets (hopefully, they're ALL of a similar size so they take the same time to cook) together with enough boiling water to cover them and cook until tender (usually about 30 to 45 minutes in an open pot, or 10 - 15 minutes in a pressure cooker). 3. Drain and discard the liquid (it would weaken the pickling solution).
4. Remove from water and cool in very cold water. When cool enough to handle, use your hands to slip the skins off. Use a knife for the stubborn spots. Trim off the roots and stems. The skins should easily slide off. Slice the beets into 1/4-inch slices. You can leave the beets whole (if they are small, say 1 inch or less), or quarter them or slice them into 1/4-inch slices. This is to help more fit in the jars and to help the seasoning to penetrate them better.
5. Combine the vinegar, salt, sugar and fresh water in a large pot. Put the spices in cheesecloth bag and add to vinegar mixture. Bring to a boil.
6. Add beets to the pot and simmer for 5 minutes. Then remove the spice bag.
7. Fill the jars with beets and onions, leaving 1/2-inch headspace. Pack the jars fairly tightly, but be sure to leave 1/2-inch of space at the TOP of the jar. That is called "headspace" and is needed for expansion during heating in the water bath.
8. Pour boiling cooking liquid into each packed jar. Use a ladle or pyrex measuring cup to carefully fill each packed jar with the hot vinegar solution, again allowing 1/2-inch headspace. The beets should be covered and there should still be 1/2 inch of airspace left in the top of each jar.
9. Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug").
10. Using the jar tongs, put the jars on the rack in the canner. Make sure the tops of the jars are covered by at least 1 inch of water.
11. Process for 30 minutes at 11lbs of pressure for pints or 35 minutes at 11lbs of pressure for quarts.
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 18603.9mg | 642 % | |
Potassium 6.6mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.2g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2
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