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Time is flying and before we prepare some Holiday Meals...I had to pickle some beets from our small horde from the garden this year. The temps have been so cold we have had to turn off the refrigerator on the back porch, and the garage is heated now, so there is no where to store root vegetables except in our one fridge.
Pickled beets are a favorite in this house, my kid's aren't crazy about them, but they are traditional with Danish and German dishes we use for the holidays.
The colander was full in early November and I had more that we ate fresh. I made fresh beet soup with the tops and beets, and it was excellent.
Greens are also excellent and we had them each time I thinned my small patch. Chopped fine they are a great addition to coleslaws or stir-fry also.
I've been canning and pickling since my teens. My go to source for recipes is this old Farm Journal Canning and Preserving Cookbook, DoubleDay 1964.
It has many favorites and very sticky pages. LOL
My grandmother, my mom and I would perfect our version of the recipe's according to our family's taste. So all the tweaks and adjustments are scribbled in the pages of my mom's book.
The sun was perfect this morning for catching the color of these pickled beets.
Peeling Beets the EASY WAY:
Cooking beets is messy but easy. First you clean them with a good scrub, cut off the greens and snip off root tip.
Cook in boiling water until they are soft just on the surface---depends on the size of the beets. I did two batches one for the larger and one for the smaller which of course cook quicker.
Drain beets and Blanch in Cold water and the skins should slip off and give you nice shiny beets. Trim off any rough skin left.
Pickled BEETS to make 4 pts.
Adapted from Farm Journal Freezing and Canning Cookbook
Beets cut to same size to equal 7 cups
1 c. of cooking liquid
1 pt. (2 cups) of Apple Cider Vinegar
1 1/4 c of sugar
2 TBSP of canning salt
6 whole cloves
1 3" stick of cinnamon
1 Med sliced onion
(Prepare a deep pot with water a bit over 1/2 up for processing your jars)
Skin your beets as described above. Cut to desired sizes so they cook evenly. Return to fresh water just to cover and simmer until tender. (You will need @ 7 cups of beets).
Keep 1 cup of the cooking liquid and drain beets and set them aside with the onions.
Add liquid to pot, Add the rest of the ingredients o boil, then add the drained beets and onions(You can make a bag for the spices) I don't.
Wash and scald 4 pt. jars with canning lids. I keep mine in the oven at 200 until I'm ready to can. I boil my lids and rims in water and use them from there.
Add beets/onions only to the jars and then top off with liquid to within a 1/2" of the top of the jars. Wipe rims clean and place hot lids and rims on snug. Place jars in a rolling boil water bath that will cover your jars. Boil for 30 minutes,
Remove jars to a protective surface, quickly cover with two towels to slow the cooling process. You should hear a ping or two at this point as the lids seal. All your covers should dip down and be tight. If a jar doesn't seal properly---just keep in the refrigerator and use first.
Our secret is the Apple Cider vinegar, which just kicks up the flavor in pickling and is especially good with beets.
Aren't they gorgeous!!! NUMMMY,
I can't wait to have some on a chicken sandwich.
I'd love to say we are gifting some...but NOPE we are keeping these.
I may plant twice as many beets next year, though!
Of course if you have more beets you can double the recipe. I froze the rest of the largest cooked beets for winter meals. Just cook until almost done, slice and bag, reheat in the microwave or simmer in a bit of water.
WHAT HOLIDAY PICKLE
IS YOUR FAVORITE?
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