Almas Pickled Beets Recipes
GRANDMA JACKIE'S PICKLED BEETS
This recipe is close to my own grandmothers recipe. I think she would be proud of me as I do not have her original recipe.
Provided by Jackie Boehm
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT1h
Yield 20
Number Of Ingredients 6
Steps:
- Sterilize 5 (1 pint) jars with lids and rings. Keep hot.
- Place beets into a large pot and fill with enough water to cover. Bring to a boil and cook until beets are tender enough to pierce with a fork, but not mushy. Drain and cool, reserving 2 1/2 cups of the water from the beets. When beets are cool enough to handle, peel and trim the ends. Cut into wedges or chunks if desired and pack into hot jars.
- While the beets are cooking, combine the sugar, vinegar, pickling salt, lemon juice and clove oil in a large saucepan or pot. Bring to a boil. Pour the hot brine over the beets in the jars to within 1/4 inch of the top. Wipe the rims with a clean towel and seal with lids and rings. Set at room temperature for 24 hours, then store in the refrigerator. Wait a few days before eating to allow beets to soak up the flavor.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 37.9 g, Fat 0.2 g, Fiber 2.3 g, Protein 1.3 g, Sodium 412.8 mg, Sugar 35.5 g
ALMA'S PICKLED BEETS
This is my Grandmother Elsea's recipe and is one of my favorite things to can in the Fall. The recipe is easy and the beets are just right. Enjoy
Provided by Angela Gray @angiemath
Categories Vegetables
Number Of Ingredients 6
Steps:
- Drain the beets in a colander.
- Heat vinegar, sugar and spices to a boil. *Add sugar to your taste, but it should be syrupy and sweet**
- Add the drained beets to the boiling syrup. Return to a boil and take off heat.
- Immediately put into hot quart canning jars. Screw on lids and caps, process according to your canner directions or Ball.com.
- Allow to set overnight and they are ready to eat ! These are so good and nobody will ever know that you cheated a little !
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