Kens Pickled Beets Recipes

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.

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.

Steps:

• Scrub beets, trim root and stems leaving about 1/2 inch. In a large pot of boiling salted water, cook the beets until fork tender (about 25 - 45 minutes depending on the size of the beets). Drain and reserve 2 1/2 cups of the cooking liquid. When beets are cool enough to handle slip off the skins, snip off any root or stems, then slice the beets in about 1/4 inch slices and set aside.
• In a large pot stir together sugar, vinegar, reserved beet juice, salt, dry mustard, bay leaves and dried chili flakes. Heat to boiling sirring often until sugar is dissolved.
• In the bottom of each (9 to 10) sterilized pint sized canning jars place 1 clove, 4 or 5 peppercorns, 1 or 2 cloves of garlic and a small head of fresh dill weed (or a pinch of dried dill).
• Pack beets and raw onion slices alternately into jars to within 3/4 inch of the top. Pour in boiling pickling liquid into jars leaving 1/2 inch head space. Seal with lids and process in a boiling water bath for 30 minutes.

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.