Post by Loupy on Mar 29, 2014 14:29:26 GMT -7
Easy Pickled Beets
From: shrinkingkitchen.com/easy-pickled-beets/
Growing your own beets is really easy to do, even if you only have a small space. They can be grown in containers on your sunny patio or your raised vegetable beds. It is best to harvest beets when they are about 2-2 1/2 inches in diameter. They can get tough if they get too big.
This recipe for pickled beets makes 4 delicious pints. They’re preserved using the hot water bath method which you can do without much special equipment…all you’ll need are the jars, self sealing tops, rings, a pot large enough to submerge the jars in boiling water and some tongs for removing the jars.
Yield: 4 pints
Serving Size: 1/4 of a pint
Gather
3-4 pounds of 2 inch diameter beets
2 cups of vinegar
1 teaspoon of pickling salt
1 cup of sugar
1 cup of water
1 cinnamon stick
6 whole cloves
Step by Step
Trim the beet tops, leaving 1” of stem on the beet, and remove the root and root hairs.
Wash thoroughly with a vegetable brush and water.
Try to sort for the same size of beets.
Add the beets to a large pot of boiling water.
Cover and cook until tender, about 25-30 minutes.
Drain and dispose of the liquid.
Prepare your pint jars by sterilizing them in boiling water. (I sometimes run them through the dishwasher by themselves without soap to get them ready.)
Cool the beets.
Remove the skins and stems and then slice the beets into small slices about a ¼ inch thick.
In the large pot, combine the vinegar, salt, sugar, and fresh water.
Place the cinnamon stick and cloves in a cheesecloth bag and add to the vinegar mix.
Bring to a boil.
Add the beets and simmer for about 5 minutes.
Remove the spices.
Fill the pint jars with the beets, leaving about a ½ inch from the top of the jar.
Add the hot vinegar mixture, keeping a ½ inch of space at the top of the jar.
Put the lids on and place the jars in a hot water bath for approximately 30 minutes.
After 30 minutes, remove the jars, wipe down with a clean towel and seal the lids.
Nutritional Information
WW PP 2
Calories: 91
Total Fat 0.1g;
Sodium 187mg;
Potassium 281mg;
Total Carbohydrates 21.2g
Dietary Fiber 1.7g;
Sugars 19.4g;
Protein 1.4g
Copyright Sisterhood of the Shrinking Jeans LLC
From: shrinkingkitchen.com/easy-pickled-beets/
Growing your own beets is really easy to do, even if you only have a small space. They can be grown in containers on your sunny patio or your raised vegetable beds. It is best to harvest beets when they are about 2-2 1/2 inches in diameter. They can get tough if they get too big.
This recipe for pickled beets makes 4 delicious pints. They’re preserved using the hot water bath method which you can do without much special equipment…all you’ll need are the jars, self sealing tops, rings, a pot large enough to submerge the jars in boiling water and some tongs for removing the jars.
Yield: 4 pints
Serving Size: 1/4 of a pint
Gather
3-4 pounds of 2 inch diameter beets
2 cups of vinegar
1 teaspoon of pickling salt
1 cup of sugar
1 cup of water
1 cinnamon stick
6 whole cloves
Step by Step
Trim the beet tops, leaving 1” of stem on the beet, and remove the root and root hairs.
Wash thoroughly with a vegetable brush and water.
Try to sort for the same size of beets.
Add the beets to a large pot of boiling water.
Cover and cook until tender, about 25-30 minutes.
Drain and dispose of the liquid.
Prepare your pint jars by sterilizing them in boiling water. (I sometimes run them through the dishwasher by themselves without soap to get them ready.)
Cool the beets.
Remove the skins and stems and then slice the beets into small slices about a ¼ inch thick.
In the large pot, combine the vinegar, salt, sugar, and fresh water.
Place the cinnamon stick and cloves in a cheesecloth bag and add to the vinegar mix.
Bring to a boil.
Add the beets and simmer for about 5 minutes.
Remove the spices.
Fill the pint jars with the beets, leaving about a ½ inch from the top of the jar.
Add the hot vinegar mixture, keeping a ½ inch of space at the top of the jar.
Put the lids on and place the jars in a hot water bath for approximately 30 minutes.
After 30 minutes, remove the jars, wipe down with a clean towel and seal the lids.
Nutritional Information
WW PP 2
Calories: 91
Total Fat 0.1g;
Sodium 187mg;
Potassium 281mg;
Total Carbohydrates 21.2g
Dietary Fiber 1.7g;
Sugars 19.4g;
Protein 1.4g
Copyright Sisterhood of the Shrinking Jeans LLC
