As we're sending you all this good crop of beets, might I suggest a great way to enjoy them through the summer, or all year:
Pickled Beets
Select and prepare small whole beets with 1-inch stem and all the root. Boil at least 15 minutes, until fork-tender. Trim off roots and stems. Slip off skins under running cold water.
Prepare a boiling pickling syrup of equal parts vinegar and sugar. Dilute with 1-2 cups beet juice (from cooking) according to taste. Add 1½ tsp salt. If desired, add 1 cinnamon stick and 6 whole cloves or whole allspice. Cover cooked beets with boiling syrup.
Prepare a boiling pickling syrup of equal parts vinegar and sugar. Dilute with 1-2 cups beet juice (from cooking) according to taste. Add 1½ tsp salt. If desired, add 1 cinnamon stick and 6 whole cloves or whole allspice. Cover cooked beets with boiling syrup.
For refrigerator storage, boil beets and pickling syrup for 3-5 minutes. Cool. Beets may be kept, covered and refrigerated, for 4-6 weeks.
For canning, pack beets whole, sliced or diced into hot canning jars, and cover beets with pickling syrup, leaving ½-inch headroom in jars. Process in boiling-water bath for 30 minutes.
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