Pickled Beets

Pickled Beets

Beets are one of the most loved vegetables I grow. They are always in every garden I have ever grown and is one of the items I plant the most heavily. They are a sturdy reliable option that is low maintenance and can be used as soon as the leaves are a little bit larger than the size of your palm. They can be used in salads when they are young, you will often see them in the bagged and boxed mixed salads in the grocery store. I especially love them for the classic Beet Leaf Holubtsi I fill my freezer with every summer.

Beet \leaf Holubtsi in the Nutmeg Disrupted kitchen.

 

 

 

 

 

 

 

 

 

 

 

Another great way to use beets is to pickle them for long term storage. The brine I use has a touch of sugar to elevate the sweetness that is already present in beets. With vinegar and water and a quick boil with bundled pickling spices it is a simple and delicious finished pickle. Best served cold and goes great with so many dishes.

Pickling spice being bundled up for pickling in the Nutmeg Disrupted kitchen

The process to get them ready to cook is easy, using scissors trim off the leaves close to the top of the beet. You can trim the root off as well. Scrub the beets well and place ones of similar size into a large pot of water. Bring to a boil and simmer, testing the beets with a fork for doneness every ten minutes.

Once the beet can be pierced to the centre they are ready to be removed from the hot water and placed in a large bowl of cold water. Let the beets cool for a few moments. Trim the top area where the leaves were attached then squeeze or rub the beet skins off. They will slip off easily. Set the beets aside on a cutting board to cool. Continue adding beets to the pot of hot water to cook, top off the pot with fresh water as needed. There is no need to use fresh water for every batch.

Prepping beets for picklesin the Nutmeg DIsrupted kitchen

After the beets have cooled cut into smaller size chunks and place in a large bowl. Now you can prepare the rest of the ingredients for the pickles.

Pickled Beets
 
Cook time
Total time
 
Author:
Recipe type: Preserving
Serves: 7 - 8 litres
Ingredients
  • 20 - 25 large beets
  • 8 cups of vinegar
  • 7 cups of water
  • 5 cups of sugar
  • whole mixed spices tied in cheesecloth
Instructions
  1. Wash beets thoroughly trimming the stems off.
  2. Place in a large pot and cover with water.
  3. Bring to a boil and simmer to cook beets.
  4. Most medium sized beets take around 30 minutes to cook.
  5. Pierce them with a fork to check for doneness.
  6. When cooked, use a large spoon or ladle and take the beets from the hot water and place them in a large bowl of cold water.
  7. Trim the stem end off and slip the skins off.
  8. Cut into 1 inch cubes and place into a large bowl.
  9. Continue cooking beets topping up the pot with water as needed.
  10. Once all beets are cooked get a large pot filled with the water, vinegar, sugar and the spice bag.
  11. Bring to a boil and boil for 5 minutes.
  12. Remove the spice bag and add the beets,
  13. Bring to a boil and boil for 5 minutes.
  14. Using a large slotted spoon and a canning funnel, fill hot jars 1 litre jars with beets.
  15. Once all jars are filled with beets, fill to within a half inch to the opening with the beet juice pickling liquid.
  16. Wipe the rims of the jars with a clean cloth.
  17. Add the snap lids and rings tightening just until finger tight.
  18. Process in a hot water bath, start timing one the water comes to a boil.
  19. Process for 30 minutes.
  20. Remove and allow to cool fully.
  21. As they cool the lids will snap as the jars seal.
  22. Any jars that do not seal must go into the fridge and be eaten first.

 

When it comes to filling the hot sterilized jars a canning funnel helps keep everything clean and makes for a more efficient experience. I will fill all the jars with the beets using a slotted spoon. Once all my jars are full I top them up to within a half inch from the opening with the hot pickled beet brine.

Jar filled with beets for pickling in the Nutmeg Disrupted kitchen

Add the snap lids and rings until finger tight. Do not tighten beyond that or the jars will not release any air and will not be able to create a seal.

I like to store my pickles for a few weeks before trying. Do store them someplace dark and cool.

 

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