Bicks Pickled Beets Recipes

PICKLED BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

PICKLED BEETS

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.

BICK'S PICKLED BEETS

Steps:

• Under cold running water, thoroughly wash beets. Cut stems leaving 1" of stem and all of the root attached. Place beets into a large pot and fill with COLD water enough to cover beets by 1". Bring to a boil over high heat, then reduce heat to a simmer and cook covered until beets are fork tender. (20-30 minutes).
• Drain beets saving liquid in a separate container and immediately plunge hot beets into an ice water bath to stop cooking process. When cool enough to handle, remove skin, stems and roots.
• Slice onion into 1/4" thick, separated rings.
• Make a cheesecloth spice bag containing cloves and cinnamon stick. In a medium pot combine 1 1/2 Cups of reserved beet cooking liquid, vinegar, sugar, salt and add the spice bag. Bring mixture to a boil, then reduce heat and simmer covered for 5 minutes.
• Pack hot, sterilized, 1 Litre pickling jars with alternating layers of onion rings and whole beets. Start with onion rings on bottom and end with onion rings on top.
• Ladle hot spice liquid through a strainer into beet filled jars leaving 1/4" air space at top. Seal jars and process in a boiling water bath for 10 minutes.
• After processing, remove jars, let cool and store in cupboard. Ready in 2 weeks.
• Keeps for 12 months, refrigerate after opening.

PICKLED BEETS

Steps:

• Put the beets in a saucepan and add water to cover and salt to taste. Bring to the boil and let cook about 25 to 45 minutes or until tender. Cooking time will depend on the age and size of the beets. Drain the beets.
• Bring the vinegar, sugar and cloves to the boil in a small saucepan. Simmer five minutes.
• Peel the beets and cut them into half-inch-thick slices. Pour the vinegar mixture over the beets and let stand until cool.

ENGLISH STYLE PICKLED BEETS BY THE JAR

Steps:

• Trim leaves from beets leaving about 2 inch stem stubs on beets. Scrub beets well. Leave long tap root attached.
• Boil whole beets until just tender. Let cool till easy to handle. Slip off skins and trim off tops and long tap roots (you may want to use rubber gloves, its messy work). Small beets may be left whole for packing into jars. Large beets can be cut into chunks.
• Into the bottom of each pint jar place the spices as listed above. Pack the beets into the jars. Fill the jars with hot malt vinegar to within 1/2 to 3/4 inch from jar top. Wipe rims of jars and seal with lids.
• Process in a boiling water bath according to the canner manufacturer's instructions. Set the jars in a draft free place to cool. Check seals before storing. Store for at least 1 month before using to allow the flavors to develop.

PICKLED BEETS

Steps:

• Bring first 5 ingredients to boil.
• Slice beets thin and put into bowl; strain hot pickling liquid over them. Refrigerate overnight.
• Add onion 1 hour before serving.

PICKLED BEETS

Steps:

• Swedish vinegar: Place all ingredients in a saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat, and let cool.
• Beets: Put beets in a medium pot; add bay leaves, allspice berries, horseradish, and water. Bring to a boil, and cook until beets are tender when pierced, 45 minutes to 1 hour. Drain. When cool enough to handle but still warm, peel and cut into quarters.
• Transfer beets to a nonreactive container with a tight-fitting lid, and pour vinegar over them. Cover, and refrigerate at least 2 days and up to 1 week before serving.

EASY PICKLED BEETS

Steps:

• Place pickling spices in a cheesecloth bag. In a large saucepan, combine vinegar, sugar, cinnamon, salt and the spice bag; bring to a boil. Drain the beets, reserving 3/4 cup juice. Stir beets, and reserved juice into a saucepan. Pour into a 1-1/2-qt. glass container. Cover and refrigerate overnight. Remove spice bag before serving.

QUICK PICKLED BEETS

Steps:

• Place beets in a large pot, and cover with cold water by 2 inches. Bring to a boil over high heat; add 2 teaspoons salt. Reduce heat slightly to maintain a rolling boil. Cook until tender, about 30 minutes. Drain, and let cool slightly. Trim stem ends, then peel beets using a paring knife or a vegetable peeler. Cut beets crosswise into 1/4-inch-thick slices. Arrange on a platter.
• Whisk together vinegar, 1 1/4 teaspoons salt, and the pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over beets, and serve.