How to Pickle BeetsYou’ll find the full step-by-step recipe and instructions below, but here’s a brief overview of how to make pickled beets:
Cook the BeetsBoil beets until tender, about 15 minutes. Reserve two cups of beet water, drain the rest, then peel the beets.
Sterilize the JarsSterilize wide-mouth canning jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and several whole cloves.
Make the BrineBoil sugar, beet water, vinegar, and pickling salt. Then, pour the hot brine over the beets and seal the jars.Learn more:What Is Pickling Salt and What’s a Good Substitute?
Process the JarsPlace a trivet at the bottom of a stockpot and fill the pot halfway with water. Bring the water to a boil, and add the jars. Pour in more boiling water until the jars are completely covered (the water should be at least 1 inch above the top of the jars). Bring the water in the stockpot to a boil, cover, and process for 10 minutes.
Pickled vs. MarinatedPickled foods can be marinated, but not all marinated foods are pickled. Marinating means flavoring a food with acid. While pickling means preserving a food with salt or with acid.To be considered pickled, the food needs to be preserved in the brine or marinade and not just flavored by the brine or marinade.
What Vinegar Should You Use for Pickled Beets?This recipe calls for white vinegar, but you can also use cider vinegar or rice wine vinegar to make pickled beets.
How to Use Pickled BeetsPickled beets are versatile, so you’ll always want to have a jar on hand. If you need some inspiration, try one of these recipes where you can (and should) use your pickled beets:Spinach and Goat Cheese Salad with Beetroot Vinaigrette
Goddess Beet Salad
Roasted Beets and Sauteed Beet Greens
Tuna Melt with EggAnd make sure to save the pickled beet juice so you can whip up a batch of pickled eggs!
How to Store Pickled BeetsBecause these pickled beets are processed, they are shelf-stable and do not need to be stored in the refrigerator when sealed. Store canned pickled beets in a cool, dry place for up to 12 months.Once opened, pickled beets will last about three to four days in the refrigerator.
Allrecipes Community Tips and Praise“This is a great recipe, except the amount of cloves, I put about 6 cloves per pint jar and it turned out perfect! Just like my Great Aunt made. This is the first time I have made Pickled Beets,” says Linda Henderson.
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