Mauby Pickled Beets Recipes

OLD FASHIONED PICKLED BEETS - A SMALL BATCH PICKLED BEETS RECIPE

Steps:

• Trim leaves 2 inche from beet root.
• Place trimmed beets in large saucepan. Cover with water. Add 1-2 T⅞ablespoons of white vinegar.
• Boil until tender, approximately 25 minutes to an hour depending on size of beet.
• Cool in cold water until easy to handle.
• Remove skins using gloved hands or a vegetable peeler, and dice into bite-sized chunks.
• Add diced beets to a clean jar or glass bowl.
• In a saucepan, boil water, sugar and white vinegar, whisk to mix.
• Pour hot brine over diced beets.
• Cool, cover and refrigerate for a minimum 18 to 24 hours before eating.

CANNING OLD-FASHIONED PICKLED BEETS

Steps:

• Wash the beets. In a large stockpot fill with the beets and enough water to cover. Bring to a boil; cook until tender. This should take about 15 minutes depending on the size of the beets. When tender, place the beets in cold water, remove the skins and when cool cut into thin slices.
• Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and ½ tsp. of salt in each pint.
• In a large saucepan, combine the sugar and vinegar. Bring to a boil and stir until the sugar is dissolved. (equal parts sugar and vinegar). If you have more beets, just make more brine and add ½ tsp of salt to each pint. Pour the hot brine over the beets in the jars, and seal with the lids.

MAUBY PICKLED BEETS

Steps:

• If the beets come with the beet greens still attached (lucky you!) cut them off, leaving about half an inch of stem. Don't cut into the beet. Leave the beet skin intact, roots and all.
• After scrubbing the beets well with a soft vegetable brush to remove dirt and sand, roast the beets on 375 for an hour and a half to 2 hours until they are quite soft. Bigger beets require longer roasting. The idea is to dehydrate them by over-roasting. Toss them around periodically while roasting to ensure they don't scorch. Lower the heat if they begin to scorch but are still hard inside. They should come out very soft and obviously dehydrated, but not burnt. Rolling one between your palms feels like a silicone ball... a bit squishy.
• Remove beets from the oven, and peel under cold water. The skin should come off easily by hand. If not, use a sharp paring knife.
• Put remaining ingredients in a large stainless steel pot (something that won't react to the vinegar) and bring to a boil.
• Reduce heat to a low simmer, and add peeled beets.
• Simmer on low for about an hour, adding water as necessary to keep the beets just covered.
• The beets will now have rehydrated, pulling the flavors in. They're ready to enjoy now or can for later.
• If the intent is to can or package them for later use, follow appropriate canning methodologies. Otherwise, keep refrigerated.

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.