Easy Pickled Beets Recipe

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Easy Pickled Beets Recipe
PICKLED BEETS
Pickled beets is another traditional Amish dish that is served at lunch
following church offerings. These beets are candy but also bitter.
Yield: approx. 10 pints
10 kilos clean, uncooked beets
2 cups vinegar
2 cups water or liquid from cooking beets (beet juice)
2 cups sugar
1 teaspoon salt
Wash the beets thoroughly.
Cut off the leafy tops, but go away the tops of the stems intact. You will
put off the tops later. Do now not remove the basis cease, either.
Cover the beets with water in a large stockpot and boil until fork
gentle.
Drain cooking liquid, reserving 2 cups for the brine.
Cool beets till they aren’t too hot to the touch.
Cut off the tops and root ends and peel beets the use of your palms to
slide the peels off. Try not to reduce into the edges of the beets.

Slice or reduce beets into chunks and fill jars, leaving 1 inch of
headspace.
Heat reserved cooking liquid with all last elements till simply
boiling.
Before pouring the brine over the beets, make certain your canner is full
of boiling water, geared up to system the beets.
Using a funnel, carefully pour the recent brine into the crammed jars, leaving
½ inch of headspace.
Wipe the jars and rims, ensuring to remove any sticky remnants of
brine.
Place the lids on clean jars and close them with the jars’
accompanying screw bands.
Using a jar lifter, vicinity the jars into the canner, making sure they’re
included with water.
Bring water to a rolling boil and process beets for 20 mins.
Remove from canner and let set on a strong surface for 24 hours. After
24 hours, your jars are equipped to be saved. (I take away the screw bands
before storing, as I constantly want them for my subsequent canning venture.)

Easy Pickled Beets Recipe

HARVARD BEETS
You can serve this sort of beet as a short vegetable or side dish to
almost any meal.
Yield: approx. 4 pints
1½ cups sugar
2½ tablespoons cornstarch
2½ teaspoons salt
½ cup vinegar
¾ cup water
eight cups cooked beets, sliced or diced
1. Mix sugar, cornstarch, and salt.
2. Add in vinegar and water.
3. Mix properly.
Four. Stirring regularly, heat brine over medium warmth until boiling.
5. Remove brine from warmth and pour over beets.
6. Ladle into jars.
7. Wipe the jars and rims, making sure to remove any sticky remnants of
brine.

Place the lids on smooth jars and near them with the jars’
eight. Accompanying screw bands.
9. Using a jar lifter, region the jars into the canner, ensuring they’re
included with water.
10. Bring water to a rolling boil and system beets for 10 minutes.
11. Remove from canner and permit set on a strong surface for 24 hours. After
24 hours, your jars are ready to be saved. (I dispose of the screw bands
before storing, as I continually want them for my subsequent canning project.)

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