Post by: Michelle_Nelson on August 10, 2011, 09:53:55 PM
Anyone use the Pickled Beet recipie out of the "Ball Blue Book of Preserving"? How was it? Did you go by the recipie and directions?
This is my first time doing pickled beets. I planted a bunch in my garden and they are getting to the point I need to do something with them. I don;t want them to go to waste. . . .
Thanks Guys.
Post by: Michelle_Nelson on August 10, 2011, 09:54:37 PM
Post by: JKEEN33 on August 10, 2011, 10:06:14 PM
Post by: lokidog on August 10, 2011, 10:09:56 PM
Here is a recipe from "The Ameerican Woman's Cookbook" (1940)
Spiced Vinegar:
1 qt. vinegar 1 T. white mustard seed
1 pint sugar (2 cups) 1 t. cloves
1 T. cinnamon 1 t. salt
1 t. allspice
The spices may be used either whole or ground, as one prefers a clear or dark pickle. If they are ground, they should be placed in a muslin bag and removed from the solution before the pickles are canned. If the pickle is one that is to be heated in the vinegar, the vinegar and spices are not previously heated. If the pickle is to be placed in the jars cold and the hot vinegar is to be poured over it, the solution is brought slowly to the boiling point and then poured over the pickle.
Beets:
Cook small beets until they are tender. Plunge them into cold water and slip off the skins. Cover them with the spiced vinegar, and simmer for fifteen minutes. Seal in clean, hot jars.
I haven't tried this but could be similar to what my grandma used. I'll probably pickle some this year as well but will wait until they are bigger as I have sold all my small ones that I have been thinning. I have four varieties this year.
Post by: Mossy on August 10, 2011, 10:13:39 PM
Post by: wapiti hunter2 on August 10, 2011, 10:19:29 PM
Post by: Michelle_Nelson on August 11, 2011, 03:52:53 PM
Post by: pianoman9701 on August 11, 2011, 03:56:00 PM
1 qt. vinegar 1 T. white mustard seed
1 pint sugar (2 cups) 1 t. cloves
1 T. cinnamon 1 t. salt
1 t. allspice"
Next, throw away the beets and stick a couple dozen eggs in it!
Post by: BOWHUNTER45 on August 11, 2011, 04:07:14 PM
Post by: Buckmark on August 11, 2011, 04:14:57 PM
O MY .. Make the hair stand up on my head :chuckle: My parents made us eat that sheet when I was kid and I cant not stand to even smell the crap ... :twocents: :chuckle: ALL BUT THANKS FOR SHARING :hello:For once i actually agree with you BH45, i was thinking the best way was to put the whole beet in the compost bin.... :puke:
Post by: BOWHUNTER45 on August 11, 2011, 04:16:18 PM
thanks glad I said something right :chuckle:O MY .. Make the hair stand up on my head :chuckle: My parents made us eat that sheet when I was kid and I cant not stand to even smell the crap ... :twocents: :chuckle: ALL BUT THANKS FOR SHARING :hello:For once i actually agree with you BH45, i was thinking the best way was to put the whole beet in the compost bin.... :puke:
Post by: runamuk on August 11, 2011, 04:26:46 PM
Post by: Michelle_Nelson on August 11, 2011, 05:22:09 PM
Post by: denali on August 11, 2011, 06:03:25 PM
the only part of the beet that is edible is the tops, taste like spinach, the foul tasting orbs can then be roto-tilled in. :chuckle:
Post by: steen on August 11, 2011, 06:04:29 PM
1 Quart water
1 quart white vinegar
4 cups sugar
2 tsp cinnamon
1 tsp cloves
1 tsp all spice
Place all ingredients in pan, bring to boil, and simmer 10 min. Pour in jars over sliced beets and seal. If you don't know you need to cut your beet greens off but leave 1 inch on before boiling to slip the skins, but I'm assuming you know that. They are a favorite in our house cold out of the jar.
Post by: Michelle_Nelson on August 11, 2011, 06:10:12 PM
Post by: HoofsandWings on August 11, 2011, 08:51:26 PM
When you cook the beets you just cut the leaves off 1" above the beet (so it won't bleed), leave the root on, and then put them in a pot of water and boil until they are tender? How long do you figgure it takes?This is the standard method in Russian cookbooks. Usually 40 minutes when starting with cold water.
The whole purpose of this method is to be able to remove the rind with your fingers under cold water.
In pickling the trick is to not make the recipe too strong, unless you are going to eat the beets in a short period of time.
In a strong solution, the beets that you eat last will possibly be too strong tasting.
I pickled some peaches and the ones I ate first were great, but the ones I tasted a couple of weeks later were way too strong.
Post by: HoofsandWings on August 11, 2011, 08:54:29 PM
Post by: Michelle_Nelson on August 11, 2011, 09:07:54 PM
Post by: lokidog on August 11, 2011, 09:27:10 PM
For all you beet haters out there, try roasted beets, you will sing a different tune. There are also other varieties that are more mild than the standard red beet, chiogga beets for instance and goldens are more mild as well.
Off the pickle topic but here is the recipe for roasted beets. Peel beets if the skins have dried out with a potato peeler. Dice into 1/2 to 3/4 inch cubes, place into plastic bag, drizzle olive or canola oil over them, sprinkle in garlic powder, and onion powder, and some pepper if desired. Mix well. Spread in a single layer on a cookie sheet. Bake at 400 degrees for one hour or to desired crispiness. The sugars in the beets start to carmelize and the crunch is great. Be careful not to burn them as blackened beets are nasty. You can also throw in potatoes, onions, zucchini or crookneck squash. Potatoes can go in the same time as the beets but the summer squashes should be added with about 20 minutes left so as not to overcook.
Cut up about twice as many as you think will be eaten as they shrink a lot during the cooking process.
Post by: NRA4LIFE on August 12, 2011, 08:53:39 AM