I need a good recipe for pickled beets!!

cheyannarach 8/26/2012, 11:41 pm

I just got a ton of beets from my father in law and I am going to pickle all of them, I would like them to taste like store bought pickled beets, lol, what can I say I love them... I made a can of refrigerator pickled beets over a month ago and we ate them tonight and nobody was thrilled with them. I just don't want to make a huge batch and have nobody that likes them much. I am going to water bath these ones and it is my first year canning so I am not familiar with any homemade pickled beets recipes yet. Any help would be appreciated, I am planning on starting tomorrow to make them.

**camprn** 8/27/2012, 6:25 am

What is on the list ingredients of the store bought that you didn't use in the homemade? What was it, if you can tell, that everyone was not thrilled about. The sour, the salt, the spice, the crunch? Did you use pickling spice or just cloves?

It's been a few years since I made them but the last recipe I think I used was in the Blue Book.

cheyannarach 8/27/2012, 10:28 am

This recipe is what I used for the refrigerator pickled beets and the ingredients of the store bought beets are water, vinegar, sugar, and beets. So the only difference in the ingredients was garlic. I am looking at the recipe in my Ball Blue book right now And I have everything on hand except the cinnamon sticks. Now all the recipes I am finding want whole allspice and cinnamon sticks. I also used cider vinegar instead of white, so that might make a difference too.

**donnainzone5** 8/27/2012, 12:22 pm

I think that pickling spice is your missing ingredient! I've had trouble finding it for several years, though. As I recall, it contains bay leaves, mustard seed, dill seed, allspice, dried red chili pepper, cinnamon sticks, and whole cloves. I may be missing an ingredient or two.

On a side note, those of us trying to avoid sugar might want to use their favorite no-cal sweetener.

cheyannarach 8/27/2012, 12:28 pm

Thank you donna, I will be on the hunt for some pickling spice and if all else fails I will make my own!

nycquilter 8/27/2012, 12:29 pm

I just made some good ones, though I don't have the recipe handy. What I remember is 1 cup apple cider vinegar, sugar (though I used honey) 1/2 onion (not chopped), 2-3 garlic cloves, whole mustard seeds, coriander, cinnamon, allspice--brought to a boil, simmered 1/2 an hour. Cool then pour over cooked, peeled beets and chill. Allow flavors to develop a few days, then eat. My husband declared them good after 24 hours. I didn't have pickling spice on hand, so simply threw together the ingredients I know are in it. You can also layer the beets with sliced uncooked onions in the jar.

cheyannarach 8/27/2012, 12:37 pm

Thank you so much NYCquilter. I can't wait until I am seasoned enough to throw spices in based on memory and experience! The onions are a nice touch too! I think I am going to make several different recipes since I have so many beets, it should be fun trying different ones and tasting the differences!

nycquilter 8/27/2012, 12:56 pm

maybe use only some of your beets in each recipe experiment. Then, when you find one you really like, make the rest. Also, I always keep notes on my recipes, such as decreasing something, including something else, yada yada. Have fun--that's part of the point of the process after all. sunny

bwaynef 8/27/2012, 1:34 pm

If you have your fill of pickled beets, you might try borscht to finish off any of your extra beets.

cheyannarach 8/27/2012, 1:42 pm

That looks like it could be very yummy! I might just have to make some for myself! I am the only person that likes soup in my house, I obviously live with a bunch of weirdos Razz

**rowena___.** 8/27/2012, 3:01 pm

donnainzone10 wrote:On a side note, those of us trying to avoid sugar might want to use their favorite no-cal sweetener.

just be aware that sugar serves a preservative function as well as being a sweetener, so if you reduce sugar you might be reducing shelf life.

cheyannarach 8/27/2012, 3:05 pm

rowena___. wrote:
donnainzone10 wrote:On a side note, those of us trying to avoid sugar might want to use their favorite no-cal sweetener.

just be aware that sugar serves a preservative function as well as being a sweetener, so if you reduce sugar you might be reducing shelf life.

That's good to know, I wondered the same thing. I wouldn't substitute sugar anyways because I think it is better for you than the fake stuff, although I know there are people that have no choice. I do and sugar it is.

**camprn** 8/27/2012, 3:39 pm

donnainzone10 wrote:I think that pickling spice is your missing ingredient! I've had trouble finding it for several years, though. As I recall, it contains bay leaves, mustard seed, dill seed, allspice, dried red chili pepper, cinnamon sticks, and whole cloves. I may be missing an ingredient or two.

On a side note, those of us trying to avoid sugar might want to use their favorite no-cal sweetener.

or honey

maybe

cheyannarach 8/29/2012, 3:01 pm

The great big beet canning adventure begins! Wish me luck, I will take all that I can get to these 12 pounds of beets canned before midnight.

**rowena___.** 8/29/2012, 4:44 pm

you can do it!!!

i canned seven quarts of bean soup this morning--and one jar hasn't sealed, so we get to have bean soup for dinner. Smile

CapeCoddess 8/30/2012, 12:56 pm

I never liked beets til I had my co-workers pickled beets that she brot into the office along with some roasted beets. Now I eat all the time. Others in the office had the same experience. I LOVE THEM!

2 cups sugar

1 cup vinegar

1 tsp. salt

This is enough syrup for 2 quart jars. Wash + cook beets until they are the desired firmness. Wash jars then pour boiling water in them. Put the lids + bands into a pot of boiling water. Fill jars with the cooked beets cut to whatever size you like. Pour syrup over beets. Leave a ½” head space then cap. Put jars into boiling water. Water needs to cover the tops of the jars. Process for 15-20 minutes. Remove from pot and turn upside down to cool. Before you turn them make sure bands are tight.

Have fun!!

CC

cheyannarach 8/30/2012, 4:22 pm

Mission accomplished! The beets are pickled, 14 pints of them! It took about 6 hours and I only had one questionable seal so I threw that one in the fridge. I found a recipe that called for white vinegar, water, sugar, allspice, and cinnamon. I need a good recipe for pickled beets!! 3170584802

I need a good recipe for pickled beets!! 3170584802

here's to hoping everybody likes them this time around!

Edit, CC I just now noticed your post, thanks so much for the recipe I need a good recipe for pickled beets!! 959632

I need a good recipe for pickled beets!! 959632

! I will deffinately have to try that next!

nycquilter 8/31/2012, 8:32 am

I try not to use white vinegar for anything but cleaning purposes. There is no nutritional value in it. I always substitute apple cider vinegar instead. Just a suggestion...

Laurie

**rowena___.** 8/31/2012, 10:22 am

not everything has to have a nutritional value. some things have other purposes. where food preservation is concerned, white vinegar is often the better choice. it is "cleaner" in that it doesn't introduce any other flavors and is generally available in higher acidities than other vinegars. if using other vinegars it is important to make sure they are at least 5%, rather than the more common 3% which is a salad vinegar.

cpl100 8/31/2012, 10:30 am

nycquilter wrote:I try not to use white vinegar for anything but cleaning purposes. There is no nutritional value in it. I always substitute apple cider vinegar instead. Just a suggestion...

Laurie

Wouldn't the apple cider vinegar impart a significantly different flavor than the regular vinegar?

cheyannarach 8/31/2012, 11:44 am

I am going to try the jar that had a questionable seal today! Then I will know if it was the different vinegars that made the difference between the first batch and second batch.

nycquilter 8/31/2012, 12:27 pm

Wouldn't the apple cider vinegar impart a significantly different flavor than the regular vinegar?[/quote]

actually, I'm not sure. I gave up white vinegar years ago plus I like the flavor of apple cider vinegar. I also use the ACV when I infuse vinegars. My favorites are shitake (I use the stems and let them infuse for months), garlic and dandelion leaves.

CapeCoddess 8/31/2012, 1:21 pm

My coworker who's recipe I posted above says she's never used the white so we have no comparison on that one.

I don't use white either except for cleaning & spider bites, etc.

CC

cpl100 8/31/2012, 2:12 pm

Well, I guess I will use the apple cider one on my next jar of garlic dill pickles. I just thought it would conflict with the taste and have never seen anything but 'vinegar' in a recipe for them. Going to give it a test run! Thanks.

cheyannarach 8/31/2012, 4:16 pm

Well we ate a jar of them today and VOILA! I did it! They taste like the ones from the store, everybody liked them and there was a HUGE difference between the flavor of the different vinegars. I was so excited I made hubby take me to the in laws after lunch so I could watch them try them!

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