I'm half Polish and this takes me back to when I was a little girl and my job was to 'cook' the beets. All I did was stir the beets, but everyone said I was a great cook 😂 Funny enough, I became a pastry chef!
You and your friend really have the best recipe! I love the idea of ginger and less sugar. Also using apple cider vinegar instead of white vinegar. It’s healthier. Never tried rosemary.Sounds good❤
No recipe posted….here it is, as I understood it….🤷🏻♀️ PICKLED BEETS Beets - 4 1/2 lbs cooked Ginger - 2 peeled medallions in each jar Rosemary - one fresh sprig in each jar. Keep under fill line. Yellow Onion - to taste, mix with beets Fill jars with beets and onions. Stay under fill line of jars. Brine - Apple Cider Vinegar - 4 cups Water - 2 cups Lemon juice - 1/4 cup (that’s what it looks like in the measuring cup…idk) Brown Sugar - 1/3 cup Cloves - 1 tsp Allspice - 1 TBSP Cinnamon - 2”- 3” stick Cook for 10 min. *Remove spice pouch, if one was used. Fill jars with brine… Wipe jar rim “completely clean”, making sure there is space between the lid and fill line…add lid and, hot water, bath can for 7 min. Pull out, let cool and wait for the pop! 🎉 I let mine sit a few weeks prior to refrigerating jar and enjoying. Hope these are good, hubby and I will be making them tomorrow….😋
How much cinnamon did you use? Maybe try a small pinch as a subtle background flavor. Same for the cloves. I may leave out the cinnamon and try a tiny amount of cloves. Can't decide but I'm eager to try this recipe and plan to include some golden beets (a few) for color. My family loves gold beets.
Hi, I know this is old, but I am NOT a clove and cinnamon person either, however I tried a pepper relish canning recipe that called for allspice, 1 cinnamon stick, and cloves. I didn't add the amounts they suggested and when I tasted the brine I regretted it. I added a bit more ground cinnamon(because it was too late for the other half cinnamon stick to infuse) and cloves and allspice ( all powdered versions). I was happy with the results, but I wished I had stuck with the measurements prescribed in the recipe. Try it you might like it. 🙂
This is how my grand ma made'em...however there was no `alspice`. WE would be eating these beets 7 yrs later , no longer. One or two cloves would be added to each jar.
Need to wipe the tops of the jars before placing the lids and rings on to prevent issues with sealing. USDA also recommends water bath canning for 30 minutes. Sounds like these might be refrigerator pickles, not something for long storage. Someone can correct me if I am wrong.
We didn't care for the additional spices Martha Stewart uses here. Webcajun's recipe is just a straightforward sweet/sour brine that is delicious. He tells you also how to trim it when pulling it out of the ground, and how to boil and peel.
Why not just add sliced ginger to the brine? Won’t the slices of ginger turn red and become indistinguishable from the beets. That would be an interesting surprise for someone.
This recipe is being processed by the "water bath method", it will only reach a temp of 212° in the jar which is not hot enough to kill the botulism bacteria. Only pressure canning will reach a high enough temp to kill the botulism bacteria.
It's not true. Your hands will not stay red for weeks. Beets look like they will stain but in my experience, beets have never stained my hands. Anyone else experience this?
Neither of you wiped off the rims of the lids before attaching the lids. Neither of you talked about how to remove any air bubbles and when you are stacking the beets and onions, you can bet there are some air bubbles.
I believe it. I’m enjoying the video but I know if I make this recipe my husband will hate it bc it’s not sweet enough. The yummy thing about pickled beets is the balance of sweetness and vinegar.
@@womanfromthenorthland3046 I always watch lots of videos before hand to compare methods and make my own decision on the best one. I find stick to the ones that you notice are pretty much the same.
These are awful... it’s straight vinegar tasting. If you need something to clear your sinuses, make these! If you want something that tastes good that’s palatable enough to have as a side dish, make traditional pickled beets... these things are horrid!
