Auntie Heathers Awesome Picked Beetroot Beets Recipes

PICKLED BEETS

Pickled Beets image

This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!

Provided by SHARON HOWARD

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 50m

Yield 60

Number Of Ingredients 5

Ingredients

10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
¼ cup whole cloves

Steps:

Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g

AUNTIE HEATHER'S AWESOME PICKED BEETROOT / BEETS

Auntie Heather's Awesome Picked Beetroot / Beets image

My Auntie Heather in New Zealand, has been making this recipe for as long as I can remember and people have been demanding the recipe for that long too... Now it was my turn to request this treasure, because it's my most favourite beet / beetroot recipe ever. The SECRET of this recipe is simple and is the "cup for cup" rule, so for every cup of the boiled beetroot juice used, you must use one cup each of the sugar and vinegar. I have given the recipe for 1 cup of beet juice and depending entirely on how big a quantity you are doing at a time, you will need to increase accordingly on a per cup basis. Yield/serve size is therefore variable. How easily magic is made! There are other recipes with added extra's but this one relies on the full taste of the beetroot juice and never needs to need anything else. I searched all 20+ pages of beet / beetroot and didn't find one exactly like this. Good for salads etc but beetroot lovers have permission to just take a fork and eat a whole jar. Thanks Aunty Heather! ZWT REGION: New Zealand.

Provided by kiwidutch

Categories Vegetable

Time 35m

Yield 2 jars

Number Of Ingredients 3

Ingredients

4 beets (reserve 1 cup beetroot juice from cooking the beets)
1 cup sugar
1 cup white vinegar

Steps:

Place clean glass jars the oven and set the oven temp on low to warm them.
Boil the beetroot / beets in water until cooked.
Remove the beets from the beet juice, (reserving the juice) Slice the beets.
For every cup of beet juice that you have, add 1 cup of sugar and one cup of white vinegar.
Bring the juice mixture to the boil.
place sliced beets into the warm glass jars and pour the juice mixture over the beets to fill.
Cap with a screw top lid.

Nutrition Facts : Calories 456.1, Fat 0.2, Sodium 83, Carbohydrate 111, Fiber 2, Sugar 108.3, Protein 1.7

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