Does anyone have a recipe for pickled beets?

Answer 1

This link has 35 different recipes for pickled beets.

http://www.recipezaar.com/r/q=pickled+beets

If you can't find a good one, you must not really want pickled beets. :-)

Answer 2

Pickled Beets (6 pints)

* 3 quarts cooked beets, peeled
* 2 cups sugar
* 2 sticks cinnamon
* 1 tablespoon whole allspice
* 1 tablespoon whole cloves
* 1 ½ teaspoons salt
* 3 12/ cups vinegar (check the label you need 4 to 6 % acidity which is standard pickling vinegar)
* 1 ½ cups distilled or filtered water

Instructions:

1. Wash and drain your beets. Leave 2 inches of stems and the large tap roots on the beet.
2. Cover with boiling water and cook until tender.
3. Let them drain until just cool enough to handle, then chop them into pickled beet sized pieces, or slices if you prefer.
4. Combine the remaining ingredients and add to the beets in a large pot over low heat.
5. Simmer 15 minutes.
6. In the meantime, prepare your jars and lids by boiling them to sterilize.
7. Pack peeled and trimmed beets into hot jars, leaving ¼-inch head space.
8. Pour hot pickling liquid over the tops of the beets in each jar.
9. Adjust your lids.
10. Process 30 minutes in boiling water canner.

Shelf Life of This Pickled Beet Recipe

Store jars in a cool, dark place and let set for 6-8 weeks before opening.

Consume within 8 months.
Pickling Success: It's A Question of Quality

The quality of your finished product - the beet, dill or even watermelon rind pickle - is one that depends almost solely on the quality of the starting ingredients! Use only the finest, freshest ingredients. If you can't grow your own produce, buy from a Farmer's Market or country roadside stand.
http://www.goodbyecitylife.com/home/beets.htm

Answer 3

Hmm.. I'm not too crazy about pickled beets, but if you like 'em, here's a recipe from http://sidedish.allrecipes.com/az/PickldBts.asp

Pickled Beets
Submitted by: Sharon Howard

Original recipe yield: 10 (1 pint) jars.
Prep Time:30 Minutes
Cook Time:20 Minutes
Ready In:50 Minutes

INGREDIENTS:
10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
1/4 cup whole cloves

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DIRECTIONS:
1. 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.
2. 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.
3. 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. Store in a cool dark place, and refrigerate after opening.

Answer 4

Pickled Beets
I know there are a "select few" who will say this is NOT how to can beets. This is the recipe my Mother-in-law, her Mother and grandmother, my Great grandmother, my Grandmother, my Mother and I have ALWAYS used. As with any thing we can, the food and the jars and lids have to be BOILING HOT for them to seal properly. I could eat my weight in these things.
1 gallon beets
1/2 cup salt
1 cup vinegar
2 cups water
2 1/2 cups sugar
1 teaspoon cloves
Broth
1 cup vinegar
2 cups water
2-3 cups sugar (your taste)
1 teaspoon cloves
6-8 pint jars

1. Cook beets in water with salt until done.
2. Peel and quarter beets.
3. Have glass jars HOT.
4. Drop HOT beets into jars.
5. Cover with HOT broth.
6. Put HOT lids on to seal.

Answer 5

My recipe: toss 'em and order pizza.

Answer 6

go to allrecipes.com or cooks.com!