Old Fashioned Pickled Beets, Video Recipe.
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- Опубликовано: 22 апр 2018
- Homemade pickled beets, fresh from the garden and delicious. This is a very simple, very old recipe, I have used it for many years and it has never let me down. In this case, I was lucky enough to have fresh from the garden beets which is very nice, that is not always the case for me though. Growing beets in this very hot climate can be very difficult and normally don’t end up being much of a harvest, in this case, the weather gods were on my side for a change.
Ingredients
Beets, the Amount is up to you, see note below.
3 cups of water
6 cups of vinegar
6 cups of sugar
2 tablespoons salt
Note: This makes enough liquid for 6 to 8, 500mm bottles, depending on how well there packed. This is a very easy recipe to scale up or down, once your bottles are full of beets it is easy to figure out how much pickling mixture/liquid you will need.
Directions
Boil beats 2-4 hours depending on size, there cooked when the skin comes off easily when pushed with your finger.
Add water, vinegar, sugar, and salt to a pot and warm over medium heat.
Let it get hot, stirring occasionally, but do not boil.
When you see bubbles forming on the bottom and sides of the pot, it is hot enough.
Add beets to the bottles, make sure the bottles are full but not packed in too tight, the beets are easy to crush.
Fill bottles with the pickling liquid, beets need to be covered, but make sure you leave about 1/2″ (12mm)of headspace.
Clean the rim of the bottle with a paper towel Before putting on the lid.
Note: As I said in the video, this is not a canning video, I normally don’t seal my bottles when I do a small batch like this, I just store them in the fridge till they’re gone.
Beets are ready to eat in a week, 3 to 5 days if you’re in a rush.
The first time I made this recipe on my own I did 50 pounds of beets in one go, big job. My kitchen was red from top to bottom by the time I finished, took longer to clean the kitchen than it did to bottle all the beets, but when it was over I had a mountain of pickled beets and I could not have been happier. I have since learned how to keep the “red” under control and the clean up is easy enough now…lol
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Развлечения
after pickelling them,, if you slice them,,re slice them thinner and put them on a hambergur,, OMG,,so delish
I have had roast beet on burgers in Australia but never like this, does sound interesting.
Thanks easy taking to me I’m Korean
Never tried to pickle my garden beets. Now I want to this year.
I grew up with these, I love them, lots of people have tried the recipe since I posted it and everyone seems to like it, you should give it a try, maybe a small amount to try, you might like them as much as I do.
Love the chicken sound in the background 🙂
Thanks, it's an outside kitchen and there are chickens and nature everywhere...lol
lol i was thinking that place sounds like quite the majestic spot.
I usually only process vegetables I’ve grown, but they looked so good I’m going to buy some beets and pickle them. Thank you for taking the time to make this video!!
I love the genuine respect you show for your Grandma. I will use this recipe for my first try at it. I didn't grow my own but I bought them local and I have a feeling simple really is the way to go. Thank you for this!!!
Thank you.
My beets turned out excellent! Thank you!!
Awesome, glad it worked out.
Looks good, thanks for sharing.
Thanks for taking a look, this is a favorite of mine.
v@@catfishkitchen4203
I have just pickled my first beetroot, Thank You 🍅🌻
Thank you very much very beautiful job I love it 🕯️💐🕯️💐🙋🙏💯💞🤗
Thank you very much.
so cool thanks for sharing. did it and delicious. similar to my mamas..
Awesome, glad you like it.
I followed your recipe 2 days ago,, and the beets turned out aweome, and i also did quails with the beets also. From Florida
That is awesome, glad you tried it, even better that you liked it.
Getting ready to make another batch .thanks for your recipe best ever
I don’t know how you resist biting into one of those beets they look so delicious! 😋
lol, They are really good, I have eaten them my entire life...
yeah and full of sugar
I like a little vinegar and touch of cloves with onion li k e my mom made love anything pickled
Tip top recipe; thanks for sharing... wish more video recipes on here were this good! Ignore the rest; trust me,. this recipe is the best!
Thank you, and I agree, this is a very good recipe, grandma is never wrong...lol
thank you! so easy! I too didn't realize no vinegar required! wonderful! making them now :)
Watch again, there is vinegar.
@@catfishkitchen4203 I forgot to edit my comment lol yes I did see that - and they were DELICIOUS!!!! Thank you so much!
Glad you liked it.
Great now I need an outdoor kitchen! This video was great but add the barn sounds in the background and you have the full experience!
lol, I really enjoy the outdoor kitchen, it gets lots of use. Have to enjoy the natural sounds of our life.
Catfish Kitchen I already started planning it;)
Saludos amigo desde Oaxaca México de parte de tu amigo HUARACHITO SIERRA MIXE
Thanks
Other people use precanned beets... You’re using homegrown and steaming yourself 😍yummy
Oh yes, nothing but the best for me...lol
I love to roast beets but I didn’t think to leave the tops and root end intact so they don’t get red all over. Great tip!! Thanks!!
I love beets, hard to get good ones here, last year they did good in the garden, this year I got nothing.
👍👍👍👍👍👍👍
I hope you’re saving the greens I kind of think you are
Love your recipe! Do you prepare mushrooms or garlic -- roasted or otherwise?
I have not yet, we use pickled garlic so one day I well do a recipe for that, have not rtied it yet though.
Ps have you tried a few star anaise and peppercorns too, I do this for my pickled red thin sliced onions and add white wine vinegar salt and maple 🍁 it’s phenomenal
I don’t know about red cabbage but I’ll try both ways
That is very similar to how I do pickled shallots, which is very good as well. But I have never tried maple syrup, that is a very expensive option here....lol
@@catfishkitchen4203 where is here? On the farm but where?
I’m just trying to cut down on the sugar lol maybe honey would work economically 😬. Everything is very costly atm! Love what you’re doing, enjoying the videos and recipes - it’s rewarding being mostly self sufficient
I live in Thailand, honey is cheap and easy to get, and wild jungle honey is very good@@jacqueliner7585
If you wipe the rim down to make sure they are clean, they will typically seal.
Hey, the recipe looks great but I'm wondering what percentage of acidity does the vinegar that you used have? Mine has 10% so I would scale it up/down accordingly.
Mine is 5%.
@@catfishkitchen4203 Thanks for the info 👍
Thanks for not introducing us to your dog (though I am sure he/she is wonderful) I just wanted a beet recipe and that is what you delivered in the shortest time of any video I could find. I have always done my canning the same as you, sometimes I get some that don't seal but that's ok with me. I see you're in Thailand, I'm in Vietnam and I haven't found a good source for canning jars yet so I have to reuse ones from the store or buy them new, the single use kind and they do tend to have a higher failure rate due to the seals having been used unless I buy them new.
What’s the longest shelf life you get out of these?
What vinegar do I use please
Hi I cannot find your recipe on the description it just says page not found when I click the link in comments
The recipe is in the video description.
Could you do carrots and cucumbers with this same recipe?
I haver never tried, should work but what would they taste like???
Can we do it with herbal sugar ? Or not using sugar al all ?
É muito bom legumes feito dessa forma fica muito bom Eu já fiz com a beterraba ☺️😋 e muito bom 🤠 vou fazer sempre, 🙏 obrigada pela atenção
Beet brine jam
New one for me, but does sound interesting.
Sir, I have made kanji four times so far. Every time everything was fine, but when I went to prepare the fifth batch, after four days I saw that the fungus had fallen off, the first two days I poked the lid of the jar a little (with a clean dry chop stick). Only on the third day the lid was not opened. Now, can Kanji with fungus be eaten or should I throw it away? Please let me know. I know, I bother you a lot, ask a lot of questions. Please forgive me.
I would not eat eat.
Would be nice to know what happened though.
Better luck the next time.
Ok sooo whats the stew resap
Hi there, we will be pickling some red beets this week I think. It will be our 2nd time. they are the best! Liked & subbed. When you have a chance, please drop by for a visit. Have a good night :-D
I WOULD LIKE A RECIPE FOR "SWEET BEETS ""
I have to ask.... your voice and accent sounds like my paternal uncle's did.... he lived near the Fox River in Illinois, next to Wisconsin.... you anywhere near that area? He also kept and dehydrated Morel mushrooms.....you sound like you could be neighbors. ;)
Sorry, I am Canadian...lol
How is this pickled with no vinegar? It’s just salt & sugar?
You must have missed the vinegar because its there.
Catfish Kitchen Ahhhh what the heck 😂 probably when my kids were screaming in the background. My bad!
lol
You don,t say , what kind of vinegar xx n
I have watched a gazillion pickled beet videos and have yet to find someone who puts a cheese cloth filled with aromatics of cinnamon sticks, allspice berries, and whole cloves into the brine. I made them years ago from a canning book I once had. Delicious but cannot find a video on RUclips that makes them. Ugh!
Sounds like my pickled shallots recipe. thecatfishkitchen.com/pickled-shallots-easy-pickle/
have never seen it done with beets though.
Paula Oyedele Martha Stewart has a video with ginger allspice cinnamon. Give it a search☺️
Just watched Martha Stewart do one
Paula Oyedele oh please don’t do that to your beets!! They’ll taste like those massive canned beets at the salad bars.
Fresh beets need only their own amazing flavour
There are plenty of recipes for Spiced beets just enter on search bar.
I had no idea that you were supposed to cook beets for 3 hours. I've been doing it wrong for decades! Do you know why it takes so long?
You sound from Amish (?)
Thank you👍
lol, no I am not Amish.
I would say from Louisiana 😄
🤣
Where is the recipe
Link is in the video description.
You didn’t use any cloves or cinnamon sticks or pickling spice? Cooking for 3 hours would be over cooked
What easy ? It is lots work just peppering them🤪
Those beets must be absolute mush after cooking 2-3 HOURS!!! I cook 20-30 min.
I don't get this.
too much sugar oh noooooo nooooo
You use a massive amount of sugar. I won't do your recipe. It would be like dipping a slice of beet into jelly jam and icing. No thank you.
Thank you for the negitive feed back, I hope you find what ever it is your looking for. Remember to smile sometimes, it will make you day better.
It’s not as sweet as you think! My recipe is 2 2 2 water, vinegar, sugar plus 2 Tsp pickling salt. So by comparison it’s sweeter, but they aren’t overly sweet it balances with the vinegar! I love pickled beets, I’ve been using this recipe for 45 years! Awesomeness in a jar
@@noreen4529 So no need to put the jars of beets in a hot water bath? They self seal? If so, that's great. I'm new to this I remember my grandma's pickled beets but, I never learned how.
I thought so too but pickling is funny. They could be not too sweet. I plan to scale the recipe for a test jar and see how they turn out. Will adjust sugar accordingly of too sweet for my liking. It's always free to adjust the recipe!
Kaya Lila I make sure the beets are almost too hot to handle going into the hot sterile jars, and the brine is almost boiling. Make sure you wipe the rim of the jar before putting the hot snap lid on, tighten the ring finger tip tight and you’ll hear those lids snap as the jars cool. I’ve never water bathed pickled beets
too much talk, ALL i want is recipe, I know how to pickle beets, just checking other recipes
,
How much Suva salt vinegar??