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ISO Pickled Beet Recipe

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ISO Pickled Beet Recipe Empty ISO Pickled Beet Recipe

Post  camprn on 7/24/2010, 7:59 am

I am looking for any pickled beet recipe that is not too sweet. Do any of you have a tried and true recipe?
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Post  boffer on 7/28/2010, 10:05 pm

I guess I missed your post last weekend-just found it. Would you believe that I have 26 squares of beets this year (one of the few things growing normally), and I don't have a recipe to offer? We, too, prefer our beets on the sour side, and wife and I totally wing it with ingredients. I usually start with vinegar, onions, and caraway, then play with it from there.

I checked the recipe in the Ball Blue Book that we use, and it is too sweet for us. We cut the sugar in half and double the vinegar.

(Sorry, not much help, but an honest bump! Wink )
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ISO Pickled Beet Recipe Empty Re: ISO Pickled Beet Recipe

Post  camprn on 7/28/2010, 10:27 pm

I was going to use a recipe I found in a book called Putting it up with Honey but I used a different one
Pickled beets:
10 cups prepared beets (peeled and sliced) (1 # = 2 cups)
1 cup honey
1 cup H2O
2.5 cups cider vinegar
3 med onions sliced
(3 TBSP pickling spice & 3 small round slices fresh ginger in a cheese cloth pouch)

wash beets and cut off top 1" from root, place in boiling water for 3 mins, or until skins are easily slipped off the root. Cool beet roots in water, remove the tap root and skins, slice to desired size.

Brine:vinegar, H2O, honey and spice bag to boil, reduce to simmer for 15 mins, add beets and return to a boil. Remove beets to hot jars, leave 1/2" head space. add brine, release bubbles, cap and process in boiling water bath 30 mins. Makes 7 1/2 pints. let sit 6 weeks before opening.
Yummy.

What a Face
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