The first time I pickled beets was last year, with Chioggia beets I grew myself. I started at 9:00 p.m. because that's when I have time to do preservation projects. There was a thunderstorm rolling in, and for once it really poured (we live in an arid region, so that's pretty rare). I finished after midnight and decided to clean up later. The next day I saw they'd turned a shocking pink due to the candy striping of the beet variety, which delighted me. As I cleaned up, I took a closer look at the 'pickling spices' I'd used for the brine. It was not pickling spice. It was mulling spice. Those beets are absolutely delicious, a true happy accident, and they won a blue ribbon at the county fair. I'm doing more this year; my sister-in-law loves pickled beets.
The salad looks de-lic-ious! I grew up with pickled beets. After leaving my parents home I discovered that not everyone knew & loved pickled beets the way I do.
I’ve heard of pickled beets, but I’ve never had them until today when the beets I planted were ready for picking. I love plain beets, but my family does not. My adult sons helped me get it all done, and pickled beets are a new favorite for me. My sons haven’t tried it yet, but I they will in a few weeks when I make a salad. I’m so thankful for your channel! My sons watched you first, cause I told them you could show them what was needed better than I could explain it!
My Grandma and My Treasures(her brothers) pickled everything. Beet's, okra, green beans, pears.....I thought Momma knew how...she doesn't and Grandma and Treasures have died...and if course nobody wrote their recipes down. Could you do other pickled videos?
I know you preserve a lot, have you tried a steam canner? They are so time saving! Your process the same amount of time but you don't have to wait forever for a lot of water to boil initially
We love pickled beets, and I have a ton of cylindra still in my garden now that are only just bulbing due to our horrendous weather. I don't ever use sugar in my pickles. I sometimes add salt if it's required, or for a quick pickled onion recipe I have, which would actually go fantastic with cooked beets, I use the honey from my Honey Fermented Garlic. I joined a canning group. Wow, now that's an experience for someone that has never used a stove top pressure canner. Try to step away quietly, and hope no-one notices lol
I'm so excited for these preservation videos Jess! 😁 I did try beets once and didn't love them, but I may try again, just because. Would this work as a refrigerator recipie? There are only 2 of us and I don't want to create waste.
I love the way you explained the use of the ratios. Allows me to be creative (not everything works out). I typically make several gallons of brine at once. If I'm dragging out the bulk items to make a brine I do the ratio to cover the crop (be it eggs, pickles, beets, radish pods, carrots, etc.) And I also grab my big stock pot to make an extra batch of just the brine to throw in jars. This way I have it on hand and easy-to-use for small batch harvests and quick refrigerator pickles. On hand I keep a Dilly Brine, a Salt brine, a Sweet Brine, and Hot an spicy, and a Hot and sweet. FYI...beets taste great but radish pods do not taste good in a traditional cinnamon and clover flavored sweet brine. They're pretty awful. 😂
My aunt made beet jelly with the water from cooking the beers until tender. Then canned the beets but took the purple beet water and added sugar and dissolved grape jello mix over heat and then can that. You can thank me later.
You can also pickle beet leaves and make soup with it after. In Poland, we call it botwina. And soup is called botwinka. We sow thick beets and then when it is time to thin off them we leave so they grow a little more and get bigger leaves. When they are ready to thin we do not throw them away we pickle them. The measurements are European so you need to translate it yourself so I will not mess it up for you. The recipe is for 8 jars 450/500ml . 4 big bunches of beets with leaves yes with stems too if you like, 1 big bunch of fresh dill, or if you have chopped dill in the freezer one big pinch for a jar will do too. 2 small cloves of garlic if big one per jar. pours: 2 and 1/2 L water, 2 and 1/2 flat tablespoons of salt, 2 and 1/2 tablespoons of sugar, 6 tablespoons of white 10% vinegar. Mix it and that will be for 8 jars. Chop thin tiny beets with leaves and stems. put them in the jar and press firmly so that they are 20 cm from the rim of the lid, put dill and 2 gloves of garlic and pour with soup ladle water with vinegar salt, and sugar till the rim of the lid and close the jar. Do that 7 times and then you can pasteurize 80 C / 20 min remove hot and tighten the cap again. Leave it to cool down and then you can store it for many years in a cool and dark basement or room.
Holy Moly girl!!! I truly love your "R & R" gardening channel, but really loving the Farmer's Table Channel too because I always have so so much that I harvest and end up running out of folks to give it all away to and would love to see so many more recipes and how-to's on this channel. I know you are a super busy family, but I truly look forward to learning ways to put it all to good use on this channel. Maybe this Fall once we all we all have a tiny "break" from our gardens, we'll be able to share all of our "farm-to-table" recipes with one another. Thank you for all you do....I just had a scary situation happen this week from being so dehydrated from being out in the garden and homestead, and wasn't intaking near enough water and electrolytes. Had to go in the hospital for a couple days to balance them back out. So PLEASE all of you make sure you stay hydrated when you're out in this heat because it's truly more dangerous than I even knew(as a nurse).
After your cold cucumber soup video a few days ago my TikTok algorithm has been showing me slavik foods. Today was Holodnik, cold beat soup. The video I saw used kefir but most recipes online I see use buttermilk or sour cream. It would be delicious with your pickled beats. I love when worlds come together. ❤
Yes, I find I always need more brine than what the recipe calls for…and when I do extra, I use it to can up pink pickled onions! The onions in that beet pickling juice is the BEST!!!
Once my pickled beets are eaten, I save the brine and add hard boiled eggs. After a week (if they last that long) they are fantastic! Beet pickled eggs for the win! Lol
We always had pickled beets on our table when I was growing up. I loved them. My mother re used the beet brine to make pickled eggs. So yummy and pretty pink eggs.
I make refrigerator pickled beets that are super yum. Balsamic vinegar, water, red onion, red beets. Boil beet cubes til fork tender, put in jar with raw red onion sliced thick. 1:1 vinegar to water, a pinch of pink salt. seal, shake, put in fridge for a week. eat on top of a salad
Oh Jess. I've been following you for a long time. Yesterday I closed on the sale of my beloved farm. Most folks may be jumping for joy at the fact that all that is being wired to the bank. I'm thankful yes but had my partner not passed unexpectedly I would never have sold. I love growing my own food, caring for my flocks and herds. There was just too much to maintain on my own. I'm very thankful, and I too bless you until next time. Pickled beets are one of my favorites
@Eph1-4 yes. I truly thought I would live out my days there. I'm thinking an adventure is ahead but it's a loss. It's OK to feel the feelings. Kinda surreal. Blessings to you
I love pickled beets or I call them beet pickles. I always cook my beets first, add to cold water & the skins slide off easily. Your way gives the same results😉 Thanks for sharing! Blessings to everyone 🤗🇨🇦
I haven’t had any luck growing beets in the last 4 years we’ve been living in our house. This year they didn’t do well because of the leaf mulch I put down. Usually I just don’t thin them well enough. Hoping I’ll be able to source them elsewhere because I really enjoy beets. A friend of mine gave me some pickled beets that they made in 2015! I’d never had them before this year and I definitely want to try making some for myself!
Beets and cucumber pickles....these were apparently once the mark of a good cook and canner in the upper south/Appalachian foothills (im in southern KY). And the mark of perfection was...only the tiniest cucs and small, perfect round beets, could go on tbe relish dish for guests. My grandmother frustrated my grandpa so much, because she picked cucumbers no longer than the first joint of her little finger and half as big around. Beets were no larger than a quarter. He was after the harvest. She was after the status. 😂 Finally, the three-acre garden was expanded to include an entire row of "pickling baby cucs" and "pickling baby beets". In addition to the slicers and larger cucs that became bread and butter pickles. It kept the peace in the family, and taught me a life lesson. If he is a roller and Im a squeezer, buy two tubes of toothpaste! (We do😊) Man, i miss those beets. Sweet and simple. Love this video, Jess. You make me cry in a good way. Tears filled wih sweet memories.
I love pickled beets, too! They are one of my favorite things to can. The jars look like jewels, the color is so beautiful. Growing up, neighbors helped neighbors, and I always helped one of our neighbors during canning. She would blanch the beets, and it was my job to slip the skins off. I loved doing it because I got to do it outside, and I liked the feel of the skins slipping off. It's a lot easier and faster than peeling them raw. I like your vinegar and sugar choices. Your salad is a great idea. They look beautiful! Happy canning 😊.
I love beets. Mine are still growing in Oregon, but I’m thankful for your basic, common sense recipe for the brine. The internet can feel overwhelming when searching recipes. I made this recipe for dinner tonight, it was delicious! Loved your homemade salad dressing.
I love pickled beets, I wish more people in my family liked them. One thing I did the last time I made some was pop in some sliced jalapenos to give it a little kick. (put them in my dill pickles too)
Do you take the cloves, cinnamon sticks... out before jarring them? I'm thinking that would make the flavour overpowering? Also, if leaving them in, how would you get even flavour through all of the jars? On a different note, does anyone have a record they like for harvard beets? It's something we used to have in childhood.
My husband loves beets. I don't. But I've been wanting to make some pickled ones for him. I'm very new at canning and pickling. If I don't want to can them and just have them for the fridge, is it the same process just without the canning?
Jess how much water is in the canning pot does it cover the jars completely? Also what is your method of making cucumber pickles? I've heard don't cook them if I want them to be crispy.
Hey Jess, Camille’s friend here…do you can with hard well water? Have you found it makes any difference? Some say it can affect color quality but not necessarily a safety issue. Just wanted your thoughts if you have any 😊
I usually fail at growing beets; I've been told that they're easy... but they never want to grow for me (maybe because I have a short spring and I don't always manage to time them right in the fall). I just harvested my first reasonably-sized crop of beets and now I need to preserve them! I was overjoyed to see that you have a video about preserving them :D
I've been saving handed down antique blue ball mason jars for years. Before I knew how to grow food I had the jars. Finally this year my husband gifted me a pressure canner and I've been so thrilled to finally start canning our own food. However a family member warned me that antique blue glass contains lead and that I shouldn't store my food in them. I'm finding mixed results in my research. Any idea how to get a solid answer?
Love this - we have a crop of golden beets to preserve and this is my first year of dealing with a large garden and all its harvests. My new hubby is a former market gardener, so he grows in abundance! I will definitely use this recipe! I am hoping you are going to write a farm-to-table seasonal cookbook - that would be so handy! 💗
I do a similar recipe, except I don't use star anise, cloves or peppercorns, I use the same amount of salt to cinnamon instead. I use my homemade feijoa (Pineapple Guava) vinegar. I use raw cane sugar instead.
There are heaps of different ways of pickling beetroot... It would be nice if you didn't cook your beetroot placed in raw and then cooked only the brine place in jars hot then see want the beetroots are like could be more cruchy for salads...leaves are great for salads aswell... Sorry your salad dressing has too too much oil for me...but salad look great...😅😅😅
After having the beets bleed out their color, Mother always cooked the beets whole first, root and tops (minus the leaves), and then peeled them which is much easier after they are cooked. With a paper towel, the skins slip off easily. Cut into sizes desired and then using the cooking liquid as the water part add the vinegar and sugar. We never added anything else and they are perfect that way. Viewers should try plain first before adding any other spices like anise, cloves or anything else, Vinegar, sugar and beet juice is the pure version of Southern pickled beets
The easiest way to peel beets is to par boil them and the skins will just slide right off. Plus it does some cooking for you. We love pickled beets in our family!!❤
Thank you so so much for this video! I am now gonna have to grow beats next year and try these I so miss my mom and Grandmas canned beats! it used to be a staple in the fridge when I was growing up! I remember loving them so much(havent had since I was a child mom is gone now) and possibly drinking the beat juice after!
I can the same way. How is one to know how much produce comes in from the garden on any given day. If the ratio of vinegar/water is correct and it covers the beets then it’s perfect.
Ive never seen beetroots done this way, we always cook them first and then peel and chop apparently it stops them 'bleeding' particularly the deep red ones, Ive got beetroot growing at the moment specifically to preserve so will have to try this recipe
My farmer friend prefers to boil her beets with the tops and roots still on so they are able to retain more of their juice before being cut and pickled.
I love beets! I can't wait to try pickled beets. I use to grow the red and white ones when my 3 boys were little. They called them target beets and they were the only kind they wound eat...lol.
The first time I pickled beets was last year, with Chioggia beets I grew myself. I started at 9:00 p.m. because that's when I have time to do preservation projects. There was a thunderstorm rolling in, and for once it really poured (we live in an arid region, so that's pretty rare). I finished after midnight and decided to clean up later. The next day I saw they'd turned a shocking pink due to the candy striping of the beet variety, which delighted me. As I cleaned up, I took a closer look at the 'pickling spices' I'd used for the brine. It was not pickling spice. It was mulling spice.
Those beets are absolutely delicious, a true happy accident, and they won a blue ribbon at the county fair.
I'm doing more this year; my sister-in-law loves pickled beets.
Someday I may grow beets, and someday I may learn to can, and if I do, I want to remember exactly this! ❤
That’s awesome! 💙it!
The salad looks de-lic-ious! I grew up with pickled beets. After leaving my parents home I discovered that not everyone knew & loved pickled beets the way I do.
In Lithuania we eat a lot of pickled beatroots. We often pickle them in apple juice instead of vinegar, it works great!
I’ve heard of pickled beets, but I’ve never had them until today when the beets I planted were ready for picking. I love plain beets, but my family does not. My adult sons helped me get it all done, and pickled beets are a new favorite for me. My sons haven’t tried it yet, but I they will in a few weeks when I make a salad. I’m so thankful for your channel! My sons watched you first, cause I told them you could show them what was needed better than I could explain it!
My Grandma and My Treasures(her brothers) pickled everything. Beet's, okra, green beans, pears.....I thought Momma knew how...she doesn't and Grandma and Treasures have died...and if course nobody wrote their recipes down. Could you do other pickled videos?
Will you please show us how you make your sourdough flatbread?
dang that salad looks good!!!!!!!!!!!!!!!!!!!!!!!!!!
Yummy! Love Beets in any form! Well Done with your teaching and rolling with it, always, Jess! Beautiful color!
My aunt makes shocking pink hummus with beets, chickpeas, olive oil, garlic, salt and lime juice.
It's delicious and looks amazing
I love pickled beets!!!! Thank you!!!!
So pretty before it is cooked. Love the spice mix. May have to try a small batch
Hi Jess, love this recipe. Much earlier than the one I have. Thanks Sweet Friend. Have a Blessed Day. 🤗 😘💕
Pickled beets are the best. I also add them to green salads. Yummy!
That salad looks amazing. I’m going to make one and I can’t wait!
I know you preserve a lot, have you tried a steam canner? They are so time saving! Your process the same amount of time but you don't have to wait forever for a lot of water to boil initially
We love pickled beets, and I have a ton of cylindra still in my garden now that are only just bulbing due to our horrendous weather. I don't ever use sugar in my pickles. I sometimes add salt if it's required, or for a quick pickled onion recipe I have, which would actually go fantastic with cooked beets, I use the honey from my Honey Fermented Garlic. I joined a canning group. Wow, now that's an experience for someone that has never used a stove top pressure canner. Try to step away quietly, and hope no-one notices lol
I use my pickled beets for pickled eggs Pennsylvania Dutch style. (Here in NM)
Pennsylvanian Here 👋 😊
Yum!!
I love beets.
My beets are all ready!!! Perfect timing. I have never canned beets!!!!❤
❤❤❤
I'm so excited for these preservation videos Jess! 😁 I did try beets once and didn't love them, but I may try again, just because. Would this work as a refrigerator recipie? There are only 2 of us and I don't want to create waste.
I love the way you explained the use of the ratios. Allows me to be creative (not everything works out). I typically make several gallons of brine at once. If I'm dragging out the bulk items to make a brine I do the ratio to cover the crop (be it eggs, pickles, beets, radish pods, carrots, etc.) And I also grab my big stock pot to make an extra batch of just the brine to throw in jars. This way I have it on hand and easy-to-use for small batch harvests and quick refrigerator pickles. On hand I keep a Dilly Brine, a Salt brine, a Sweet Brine, and Hot an spicy, and a Hot and sweet. FYI...beets taste great but radish pods do not taste good in a traditional cinnamon and clover flavored sweet brine. They're pretty awful. 😂
Do you can the jars of brine? Or just keep in the fridge?
❤
My aunt made beet jelly with the water from cooking the beers until tender. Then canned the beets but took the purple beet water and added sugar and dissolved grape jello mix over heat and then can that. You can thank me later.
Jess! I’ve seen them before on your channel, but what kind of towels are those? That you set the jars on? Thanks!!
Jess, do you have a good recipe for borscht (beet soup)?
Those are the biggest beets ive ever seen
You can also pickle beet leaves and make soup with it after. In Poland, we call it botwina. And soup is called botwinka. We sow thick beets and then when it is time to thin off them we leave so they grow a little more and get bigger leaves. When they are ready to thin we do not throw them away we pickle them. The measurements are European so you need to translate it yourself so I will not mess it up for you. The recipe is for 8 jars 450/500ml . 4 big bunches of beets with leaves yes with stems too if you like, 1 big bunch of fresh dill, or if you have chopped dill in the freezer one big pinch for a jar will do too. 2 small cloves of garlic if big one per jar. pours: 2 and 1/2 L water, 2 and 1/2 flat tablespoons of salt, 2 and 1/2 tablespoons of sugar, 6 tablespoons of white 10% vinegar. Mix it and that will be for 8 jars. Chop thin tiny beets with leaves and stems. put them in the jar and press firmly so that they are 20 cm from the rim of the lid, put dill and 2 gloves of garlic and pour with soup ladle water with vinegar salt, and sugar till the rim of the lid and close the jar. Do that 7 times and then you can pasteurize 80 C / 20 min remove hot and tighten the cap again. Leave it to cool down and then you can store it for many years in a cool and dark basement or room.
That’s interesting! Great idea!
In my family, we call them Beet greens, and we steam them and pour vinegar over them.
Thank you for sharing your recipe 😊
Pickled beets have always been fav of mine!
Wow! That sounds wonderful! Thank you for sharing
❤❤❤
Holy Moly girl!!! I truly love your "R & R" gardening channel, but really loving the Farmer's Table Channel too because I always have so so much that I harvest and end up running out of folks to give it all away to and would love to see so many more recipes and how-to's on this channel. I know you are a super busy family, but I truly look forward to learning ways to put it all to good use on this channel. Maybe this Fall once we all we all have a tiny "break" from our gardens, we'll be able to share all of our "farm-to-table" recipes with one another. Thank you for all you do....I just had a scary situation happen this week from being so dehydrated from being out in the garden and homestead, and wasn't intaking near enough water and electrolytes. Had to go in the hospital for a couple days to balance them back out. So PLEASE all of you make sure you stay hydrated when you're out in this heat because it's truly more dangerous than I even knew(as a nurse).
I have never seen pickle beets done this way. All I have ever seen is cook them and peel the skins then brine.i guess there is always different ways.
I learned to do it this way, too. Peels slip right off, but dang, they were hot to handle. 😅
After your cold cucumber soup video a few days ago my TikTok algorithm has been showing me slavik foods. Today was Holodnik, cold beat soup. The video I saw used kefir but most recipes online I see use buttermilk or sour cream. It would be delicious with your pickled beats. I love when worlds come together. ❤
You are a powerhouse…..what a good representation of a mom farmer and human. Love pickled beets
Thank you!
Yes, I find I always need more brine than what the recipe calls for…and when I do extra, I use it to can up pink pickled onions! The onions in that beet pickling juice is the BEST!!!
Once my pickled beets are eaten, I save the brine and add hard boiled eggs. After a week (if they last that long) they are fantastic! Beet pickled eggs for the win! Lol
A PA delicacy that I make with nearly every jar!
Yes, I grew up in PA. Pickled beets were on the table for most meals and my mother made pickled eggs often.
We always had pickled beets on our table when I was growing up. I loved them. My mother re used the beet brine to make pickled eggs. So yummy and pretty pink eggs.
I love pretty colors so I would be compelled to can each beet separately. I’m totally making this. Thank you!!! 🩷🤍🧡
I make refrigerator pickled beets that are super yum. Balsamic vinegar, water, red onion, red beets. Boil beet cubes til fork tender, put in jar with raw red onion sliced thick. 1:1 vinegar to water, a pinch of pink salt. seal, shake, put in fridge for a week. eat on top of a salad
Oh Jess. I've been following you for a long time. Yesterday I closed on the sale of my beloved farm. Most folks may be jumping for joy at the fact that all that is being wired to the bank. I'm thankful yes but had my partner not passed unexpectedly I would never have sold. I love growing my own food, caring for my flocks and herds. There was just too much to maintain on my own.
I'm very thankful, and I too bless you until next time.
Pickled beets are one of my favorites
Tiny one person sized farms can be very rewarding too💕
Sorry for your loss. God bless the new direction life takes you.
@@bridgestew bless you as well
@Eph1-4 yes. I truly thought I would live out my days there. I'm thinking an adventure is ahead but it's a loss. It's OK to feel the feelings. Kinda surreal. Blessings to you
@@sheraeduncan2980 it can take a bit to let go and become open to something else, mourning is a process.💕
I love pickled beets or I call them beet pickles. I always cook my beets first, add to cold water & the skins slide off easily. Your way gives the same results😉 Thanks for sharing! Blessings to everyone 🤗🇨🇦
I haven’t had any luck growing beets in the last 4 years we’ve been living in our house. This year they didn’t do well because of the leaf mulch I put down. Usually I just don’t thin them well enough. Hoping I’ll be able to source them elsewhere because I really enjoy beets. A friend of mine gave me some pickled beets that they made in 2015! I’d never had them before this year and I definitely want to try making some for myself!
"No thank you; it's not for me." But I will watch the whole thing and learn a new recipe that may come in handy someday. ;)
Beets and cucumber pickles....these were apparently once the mark of a good cook and canner in the upper south/Appalachian foothills (im in southern KY). And the mark of perfection was...only the tiniest cucs and small, perfect round beets, could go on tbe relish dish for guests. My grandmother frustrated my grandpa so much, because she picked cucumbers no longer than the first joint of her little finger and half as big around. Beets were no larger than a quarter. He was after the harvest. She was after the status. 😂 Finally, the three-acre garden was expanded to include an entire row of "pickling baby cucs" and "pickling baby beets". In addition to the slicers and larger cucs that became bread and butter pickles. It kept the peace in the family, and taught me a life lesson. If he is a roller and Im a squeezer, buy two tubes of toothpaste! (We do😊) Man, i miss those beets. Sweet and simple. Love this video, Jess. You make me cry in a good way. Tears filled wih sweet memories.
I love pickled beets, too! They are one of my favorite things to can. The jars look like jewels, the color is so beautiful. Growing up, neighbors helped neighbors, and I always helped one of our neighbors during canning. She would blanch the beets, and it was my job to slip the skins off. I loved doing it because I got to do it outside, and I liked the feel of the skins slipping off. It's a lot easier and faster than peeling them raw. I like your vinegar and sugar choices. Your salad is a great idea. They look beautiful! Happy canning 😊.
I love pickled beets! That salad looks so tasty! Thanks for sharing!
A tad bit of Dijon mustard is good in dressing
I love beets. Mine are still growing in Oregon, but I’m thankful for your basic, common sense recipe for the brine. The internet can feel overwhelming when searching recipes. I made this recipe for dinner tonight, it was delicious! Loved your homemade salad dressing.
Pickled beets were always on my grandparents table,that they grew& canned,I love them! Grandparents and beets!
Very informative, thank you. Did you make the mozzarella yourself? If so, please make a video about how.
Always nice to see a new spin on canning. Totally different than what I do.
Love the salad recipe!
I love pickled beets, I wish more people in my family liked them. One thing I did the last time I made some was pop in some sliced jalapenos to give it a little kick. (put them in my dill pickles too)
What is that knife you're using?
Cutco Vegetable cleaver
I always pressure can my pickled beets. That way I can make the brine I like without worrying about getting the acidity balance right.
Do they need to be pre-boiled if such small chunks are going to be water-bath boiled for 30 minutes? I'd be afraid they would go mushy?
Thanks Jess! Hoping you'll do a cucumber pickle video soon, particularly how you can them so they stay crunchy after processing.
Jess I love watching your videos! You are such a good teacher and uplifting. Thank you for all you do. 😊 God bless !! ❤❤❤
“Hang the code, and hang the rules - they’re more like guidelines anyway” pirates of the Caribbean 😂
Beets are one of my favourite veggies from the garden! Boiled, roasted, fried, pickled...all delicious :)
Do you take the cloves, cinnamon sticks... out before jarring them? I'm thinking that would make the flavour overpowering? Also, if leaving them in, how would you get even flavour through all of the jars?
On a different note, does anyone have a record they like for harvard beets? It's something we used to have in childhood.
My husband loves beets. I don't. But I've been wanting to make some pickled ones for him. I'm very new at canning and pickling. If I don't want to can them and just have them for the fridge, is it the same process just without the canning?
Jess how much water is in the canning pot does it cover the jars completely?
Also what is your method of making cucumber pickles?
I've heard don't cook them if I want them to be crispy.
Hey Jess, Camille’s friend here…do you can with hard well water? Have you found it makes any difference? Some say it can affect color quality but not necessarily a safety issue. Just wanted your thoughts if you have any 😊
I usually fail at growing beets; I've been told that they're easy... but they never want to grow for me (maybe because I have a short spring and I don't always manage to time them right in the fall). I just harvested my first reasonably-sized crop of beets and now I need to preserve them! I was overjoyed to see that you have a video about preserving them :D
Made the pickled beet recipe yesterday with golden beets (halved the recipe, too) - so pretty and delicious! Thanks, Jess - that was a first for me.
I've been saving handed down antique blue ball mason jars for years. Before I knew how to grow food I had the jars. Finally this year my husband gifted me a pressure canner and I've been so thrilled to finally start canning our own food. However a family member warned me that antique blue glass contains lead and that I shouldn't store my food in them. I'm finding mixed results in my research. Any idea how to get a solid answer?
Love this - we have a crop of golden beets to preserve and this is my first year of dealing with a large garden and all its harvests. My new hubby is a former market gardener, so he grows in abundance! I will definitely use this recipe! I am hoping you are going to write a farm-to-table seasonal cookbook - that would be so handy! 💗
I do a similar recipe, except I don't use star anise, cloves or peppercorns, I use the same amount of salt to cinnamon instead.
I use my homemade feijoa (Pineapple Guava) vinegar.
I use raw cane sugar instead.
There are heaps of different ways of pickling beetroot...
It would be nice if you didn't cook your beetroot placed in raw and then cooked only the brine place in jars hot then see want the beetroots are like could be more cruchy for salads...leaves are great for salads aswell...
Sorry your salad dressing has too too much oil for me...but salad look great...😅😅😅
I know that one 10lb bag of russet potatoes will yield 7 quarts of pressure canned potatoes.
After having the beets bleed out their color, Mother always cooked the beets whole first, root and tops (minus the leaves), and then peeled them which is much easier after they are cooked. With a paper towel, the skins slip off easily. Cut into sizes desired and then using the cooking liquid as the water part add the vinegar and sugar. We never added anything else and they are perfect that way. Viewers should try plain first before adding any other spices like anise, cloves or anything else, Vinegar, sugar and beet juice is the pure version of Southern pickled beets
I wish I could grow such beets! I’m just starting a second round for picking in the fall
The easiest way to peel beets is to par boil them and the skins will just slide right off. Plus it does some cooking for you. We love pickled beets in our family!!❤
Thank you so so much for this video! I am now gonna have to grow beats next year and try these I so miss my mom and Grandmas canned beats! it used to be a staple in the fridge when I was growing up! I remember loving them so much(havent had since I was a child mom is gone now) and possibly drinking the beat juice after!
Very much enjoying this new channel. Do you have to completely cover your jars when boiling them?
Can you please post a link showing the usda water-bath canning beets instructions? I can only find pressure canning beet instructions. Thank you
Thank you! I have been wanting to find a sweet, spiced pickled beet recipe. This is great😊
Very nice and easy. 👍 If one runs out of cloves use allspice . Great delicious salad. I make mine with goat cheese. Beets are good for us😋
Its the brine ingredients that matter, not the recipe as a whole. A proper vinegar brine can pickle any vegetable safely.
Is there a way to make "refrigerator pickled beets" without the canning?
Thank you. These are beautiful. I’m going to give them a try this year ❤
I can the same way. How is one to know how much produce comes in from the garden on any given day. If the ratio of vinegar/water is correct and it covers the beets then it’s perfect.
Ive never seen beetroots done this way, we always cook them first and then peel and chop apparently it stops them 'bleeding' particularly the deep red ones, Ive got beetroot growing at the moment specifically to preserve so will have to try this recipe
Awesome video Jess! I have been loving all of your videos here on The Farmers Table!
Thank you for sharing and inspiring! Blessings from Horseheads, NY.
Unfortunately common sense isn't very common anymore.
Pickled beets are the best
Looks great. I need to add this to my canning list. The salad looks great.
My farmer friend prefers to boil her beets with the tops and roots still on so they are able to retain more of their juice before being cut and pickled.
Hoping that I can find some at the fruit stand tomorrow... It's awful hot in Louisiana right now... Love pickled beets! 🤩
I always cook them with the skins on then when they are done the skins rub right off
Do you ever do pickled eggs with your beer juice?
I love pickled beets! I also love borscht.
*vamos comer uma saladinha de beterraba 🆗🔚👏🏻*
My grandma gave me her recipe that been in the family for years. I love making it. Thank you Jess for sharing your kitchen with us all. God Bless
Any salad is better by an addition of pickled beets in my opinion!
Enjoyed the video 😊
As a chef, it was really unerveing watching you chop that high stack of beets as well as how you are gesturing around with the knife
Luckily, you can do things the way you like in your kitchen, and she, in hers. 😊
Thanks sweetie going to make it
I love beets! I can't wait to try pickled beets. I use to grow the red and white ones when my 3 boys were little. They called them target beets and they were the only kind they wound eat...lol.