Beets are one of my favorite vegetables. There. I said it. Yep, I really like 'em. Seems beets have their share of haters. If you find yourself in the hater category, I say: you just haven't had them prepared correctly.
The humble but versatile beet can be boiled, roasted or pickled, eaten hot or cold, plain, with butter or spiced. And in a root cellar or fridge, beets can last months.
When beets are ready to harvest, we look forward to storing a few, roasting a few and pickling the rest. Pickled beets make a quick side dish and a perfect foil for rich foods (like mac & cheese).
|Harvested beets. They don't look edible. Just wait!|
|Beets get a rinse outside. Looking better!|
|Beets get a hot bubble bath, then peeled.|
Wash beets, and remove all but one inch of the greens just above the bulb. Place in a pot, cover with water bring to a boil, reduce heat and simmer, covered for 45 minutes. Drain beets, rinse with cool water and when cool enough to handle, remove skins (no knife required!).
|Carefully add the brine, leaving headspace.|
Remove jars from canner and cool for 12 hours. When cool remove rings, wipe jars and store in a cool, dry place. Unsealed jars should be refrigerated and consumed within a few days.
Beet Picklesfrom The Ball Blue Book
3 quarts beets (abut 24 small)
2 cups sugar
2 sticks cinnamon
1 Tbsp whole allspice
1 1/2 tsp salt
3 1/2 cups vinegar
1 1/2 cups water
Wash & cook beets. Drain, cool slightly and peel. Combine all ingredients except beets in a large sauce pot. Bring to a boil, reduce heat and simmer for 15 minutes. Remove cinnamon and allspice. Pack beets into hot jars leaving 1/2 inch headspace. Ladle hot liquid over beets leaving 1/2 inch headspace. Remove air bubbles. Adjust two piece caps. Process pints and quarts for 30 minutes in a boiling water bath canner. Yield: 6 pints or 3 quarts