March 19, 2013 at 9:19 AM | Posted in vegetables | 1 Comment
Tags: Balsamic vinegar, Beet, Business, cook, Home, Lemon juice, Vinegar, Water
To make sure beets keep their red color through the entire cooking process, cook them whole with at least two inches of stem still attached, add a few tablespoons of white vinegar to the water.
July 31, 2012 at 7:49 AM | Posted in cooking, Food, vegetables | 2 Comments
Tags: Beet, Boil, Bunches, cook, Mason jar, Race and ethnicity in the United States Census, Recipe, Sugar beet
I’m not a fan of Beets but I thought I would pass along my Mom’s recipe
, which came from my Grandmother, for Pickled Beets. My
Mom loves Pickled Beets but I never aquired the taste for them. Anyway here’s her recipe.
4 – 5 bunches
of Beets, the bunches will contain anywhere from 4 – 5 Beets. This amount, depending on the size of the Beets, will make 2 – 3 quarts
1 cup Water
2 cups Sugar
2 cups White
1 – 1.5 oz. container of McCormick Pickling Spice
(Preparing the Beets)
* Wash the Beets and trim the leaf steams, except 1″ from the top of the Beet
* Heat a large kettle of water
to a full boil
and add Beets.
* Boil Beets until they are tender, fork tender
* Drain water from Beets and cut remaining stem and peel Beets. Cut Beets in half or thirds and set aside.
(Preparing the Pickling Mixture)
* In a large sauce pan add: 1 cup Water, 2 cups Sugar, 2 cups White Cider Viniger, and 1/2 of the 1.5 oz. container of McCormick Pickling Spice. Heat and bring to a boil. this amount will picle 2 – 3 quarts. The recipe as is can be doubled or tripled depending on how many quart you’ll be doing.
* When mixture comes to a boil you can add your Beets to the mixture and reduce heat
. Turn off heat and slowly pour the mix into the quart jars. Another way is to add your Beets to the jars and after the Pickling Mixture comes to boil add it to the jars that already contain your Beets. Either way when jars are full seal your quart jars and fasten lids.
*The 4 bunches of Beets my Mom had produced 2 quarts.*