ne of my favorite treats is the zippy flavor of good pickled beets! Their color perks up a relish tray, and when you julienne them they dress up a salad.
There is a large bonus for this process — when you empty a jar, do NOT pitch the juice! It’s a simple way to instantly “refill” your jar — simply take a can of sliced beets, drain them, and add them to the juice. Pop it into the fridge and for a wait a few days. It will “pickle” while you wait!
If you are a regular reader, you know that Miss Sarah has a funky food allergy: she can’t eat fresh fruits or veggies. It’s an off the charts tree pollen allergy. I do a lot of canning/food processing so it kills the enzyme that she reacts to. Pickled beets are a staple in our house!
Farmer’s Market season is coming up quickly — I like to get organic beets
Take them, wash them and cut off the tops. Save them as you can sautee, boil or steam the beet greens for a VERY nutritional side dish. I just add a little butter, salt and pepper. You can also eat them raw, in a salad!
Ok, Pickled Beet time! this recipe makes one to two jars, you can easily double OOOrtriple accept tra the recipe
- 10# beets, tops removed
- 2 Cups sugar
- 1 Tbsp pickling salt
- 1 Qt white vinegar
- 1/4 Cup whole cloves
Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes if the beets are smaller, like the organic ones. If beets are large, cut them into quarters. Drain, but save 2 cups of the beet water.
Peel the beets and slice them. Place them into clean, sterilized jars.
In a saucepan combine the sugar, beet water, vinegar, cloves and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids. Place jars into water canner and process for at least 10 minutes.
Let them cool completely.