• Making Pickled Beets with a New Knife

    by  • November 4, 2010 • Local Food, Make it Yourself, Preserving • 6 Comments

    Roasted beets are my favorite.  Earthy, sweet, and purple, my favorite color!

    pickled fresh ohio beet recipePickled beets are my grandmother’s favorite.  Last year my mother made them for her and this year I decided to do the same.

    I shared that I was pickling on twitter and discovered that my friend Susan of Travels with Pirates also loves pickled beets.  We made a deal that if she bought the beets (locally from Sippel Farm) I would pickle them.

    beets in the sinkbeets boiling before picking

    So it was on a recent Saturday that I set out to make pickled beets for the first time.  I removed the greens from the beets and scrubbed off the dirt. I boiled them in water until tender.

    cutting beet with new west knifeworks

    I removed skins, trimmed, and sliced the beets with my New West Knifeworks Petty Utility Knife.  I won this knife by correctly guessing the weight of the White on Rice couple’s biggest beet.

    new west knifeworks perry knife cutting beets

    I LOVE this knife.  It is perfectly suited to my sized hands, ridiculously sharp, thin enough to be flexible and full tanged for sturdiness.  It came with a custom fit sheath and I know it will accompany us often on camping and road trips. beets pickling in brine Anyways, back to the beets.  After slicing the beets boil in a vinegar brine flavored with allspice, clove, and cinnamon for five minutes.  Then I hot packed them into jars and water bath canned the jars.

    pickled beets in jar

    One jar didn’t seal so I kept that for myself and am learning to like pickled beets.  Pickling adds flavors that marry well with the natural earthiness of beets. The color remains as stunning as a harvest sunset.

    Pickled Beets

    I used the recipe from PickYourOwn.org without onions.

    • 7 to 8 lbs of fresh beets
    • 4 cups vinegar (5% acidity)
    • 1½ teaspoons canning or pickling salt
    • 2 cups sugar
    • 2 cups water
    • 2 cinnamon sticks
    • 12 whole cloves  – about 1 tsp
    • 12 allspice nuts (whole) – about 1 tsp

    1.  Scrub beets and remove tops.

    2. Boil in water for 20-30 minutes or until beets are cooked through but not mushy.

    3. Remove skins (they should fall right off after being in boiling water) and slice evenly into 1/2 inch slices

    4. Meanwhile, mix vinegar, salt, sugar, water, and spices.  Bring to boiling in a large pot.

    5. Add beet slices to vinegar brine and simmer for five minutes.

    6. Remove beets with slotted spoon and place into sterilzed jars, filling to 1/2 inch from the top.

    7. Ladle hot vinegar solution on top to reach 1/2 inch headspace, using a knife to release any air bubbles.

    8. Wipe rims and screw on sterlized lids.

    9. Place in boiling water bath for 30 minutes.

    10. Remove from water and allow to cool for 24 hours.

    11.  Remove rims, clean jars, label, and store in cool dark place for up to 1 year.

    About

    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. I often wear purple and never refuse a drink.

    http://www.harmonioushomestead.com

    6 Responses to Making Pickled Beets with a New Knife

    1. Heather
      November 4, 2010 at 9:31 am

      Did you save the greens? I absolutely love beet greens. Cook them as you would any other dark leafy greens and it adds a earthy richness to the dish. Yummy!

    2. November 4, 2010 at 9:45 am

      Great post. I need to be brave and can something.

    3. November 4, 2010 at 5:22 pm

      Holy crap I love pickled beets! Well I just love beets period but pickled is oh so tasty! Then you can use them to make pickled eggs. :D I can’t be the only one who likes pickled eggs, right?

    4. November 4, 2010 at 8:11 pm

      The knife looks pretty neat! An you won it to boot!

    5. Cat
      November 5, 2010 at 11:21 am

      I love pickled beets! I roast them first instead of boiling. The recipe I use is very similar except you just pour the hot brine into the jars with the sliced beets. Garam masala season work really well with picked beets too.

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