Best 4 Grandma Jackies Pickled Beets Recipes
Delve into the realm of culinary nostalgia and explore the timeless recipe passed down through generations, "Grandma Jackie's Pickled Beets." Discover the secret technique for preserving the vibrant hues of the beets, ensuring they remain a culinary masterpiece. Unlock the perfect balance of sweet and tangy flavors that will tantalize taste buds and transport you back to simpler times. Prepare to embark on a culinary journey that honors tradition and brings a taste of history to your table.
Here are our top 4 tried and tested recipes!
GRANDMA JACKIE'S PICKLED BEETS
This recipe is close to my own grandmothers recipe. I think she would be proud of me as I do not have her original recipe.
Provided by Jackie Boehm
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT1h
Yield 20
Number Of Ingredients 6
Steps:
- Sterilize 5 (1 pint) jars with lids and rings. Keep hot.
- Place beets into a large pot and fill with enough water to cover. Bring to a boil and cook until beets are tender enough to pierce with a fork, but not mushy. Drain and cool, reserving 2 1/2 cups of the water from the beets. When beets are cool enough to handle, peel and trim the ends. Cut into wedges or chunks if desired and pack into hot jars.
- While the beets are cooking, combine the sugar, vinegar, pickling salt, lemon juice and clove oil in a large saucepan or pot. Bring to a boil. Pour the hot brine over the beets in the jars to within 1/4 inch of the top. Wipe the rims with a clean towel and seal with lids and rings. Set at room temperature for 24 hours, then store in the refrigerator. Wait a few days before eating to allow beets to soak up the flavor.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 37.9 g, Fat 0.2 g, Fiber 2.3 g, Protein 1.3 g, Sodium 412.8 mg, Sugar 35.5 g
GRANDMA JACKIE'S PICKLED BEETS
Categories Vegetable
Number Of Ingredients 6
Steps:
- Sterilize 5 (1 pint) jars with lids and rings. Keep hot.
- Place beets into a large pot and fill with enough water to cover. Bring to a boil and cook until beets are tender enough to pierce with a fork, but not mushy. Drain and cool, reserving 2 1/2 cups of the water from the beets.
- When beets are cool enough to handle, peel and trim the ends. Cut into wedges or chunks if desired and pack into hot jars.
- While the beets are cooking, combine the sugar, vinegar, pickling salt, lemon juice and clove oil in a large saucepan or pot. Bring to a boil. Pour the hot brine over the beets in the jars to within 1/4 inch of the top. Wipe the rims with a clean towel and seal with lids and rings. Set at room temperature for 24 hours, then store in the refrigerator.
- Wait a few days before eating to allow beets to soak up the flavor.
GRANDMA JACKIE'S PICKLED BEETS
This recipe is close to my own grandmothers recipe. I think she would be proud of me as I do not have her original recipe.
Provided by Jackie Boehm
Categories Pickles
Time P1DT1h
Yield 20
Number Of Ingredients 6
Steps:
- Sterilize 5 (1 pint) jars with lids and rings. Keep hot.
- Place beets into a large pot and fill with enough water to cover. Bring to a boil and cook until beets are tender enough to pierce with a fork, but not mushy. Drain and cool, reserving 2 1/2 cups of the water from the beets. When beets are cool enough to handle, peel and trim the ends. Cut into wedges or chunks if desired and pack into hot jars.
- While the beets are cooking, combine the sugar, vinegar, pickling salt, lemon juice and clove oil in a large saucepan or pot. Bring to a boil. Pour the hot brine over the beets in the jars to within 1/4 inch of the top. Wipe the rims with a clean towel and seal with lids and rings. Set at room temperature for 24 hours, then store in the refrigerator. Wait a few days before eating to allow beets to soak up the flavor.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 37.9 g, Fat 0.2 g, Fiber 2.3 g, Protein 1.3 g, Sodium 412.8 mg, Sugar 35.5 g
GRANDMA JACKIE'S PICKLED BEETS [7]
Yield 5 Pints
Number Of Ingredients 6
Steps:
- Sterilize 5 (1 pint) jars with lids and rings. Keep hot. Place beets into a large pot and fill with enough water to cover. Bring to a boil and cook until beets are tender enough to pierce with a fork, but not mushy. Drain and cool, reserving 2 1/2 cups of the water from the beets. When beets are cool enough to handle, peel and trim the ends. Cut into wedges or chunks if desired and pack into hot jars. While the beets are cooking, combine the sugar, vinegar, pickling salt, lemon juice and clove oil in a large saucepan or pot. Bring to a boil. Pour the hot brine over the beets in the jars to within 1/4 inch of the top. Wipe the rims with a clean towel and seal with lids and rings. Set at room temperature for 24 hours, then store in the refrigerator. Wait a few days before eating to allow beets to soak up the flavor.
Tips:
- Choose the right beets: Look for beets that are small to medium in size, smooth, and free of blemishes. Avoid beets that are too large, as they may be woody.
- Use fresh beets: Fresh beets will yield the best flavor and texture. If you can, buy beets that have been recently harvested.
- Trim the beets properly: Before cooking, trim the beets by removing the tops and roots. Be sure to leave about an inch of the stem attached, as this will help to prevent the beets from bleeding.
- Cook the beets until tender: The beets are cooked when they are tender when pierced with a fork. Overcooking can make the beets mushy.
- Use a variety of pickling liquids: There are many different pickling liquids that you can use, so experiment to find one that you like. Some popular options include vinegar, water, sugar, salt, and spices.
- Let the beets pickle for at least 24 hours: The longer the beets pickle, the more flavor they will absorb. However, you can start eating them after just 24 hours.
Conclusion:
Pickled beets are a delicious and versatile side dish that can be enjoyed on their own or as part of a larger meal. They are also a great way to use up leftover beets. With just a few simple ingredients and a little bit of time, you can make your own pickled beets at home. So next time you see fresh beets at the market, be sure to pick some up and give this recipe a try.
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