Beet juice is used as a natural red dye.
When pickling fresh beets, vinegar is a commonly used ingredient. The vinegar, combined with the sweet flavor of the beets and any additional spices, creates a flavorful side dish or relish. Whether you want to make some pickled beets for a special occasion or you want to prepare a large batch that can be canned and stored, you can utilize fresh beets to complete the task. The processes will vary slightly.
Instructions
Side Dish Preparation
1. Wrap whole beets in aluminum foil and roast in a oven at 350 degrees for approximately one hour. Test with a fork for doneness and continue cooking for approximately five minutes if the fork doesn't slide easily into each beet.
2. Remove the beets from the oven, unwrap and place in a colander. Rinse the roasted beets in cold water. Allow to cool slightly. Slip the skin of the beets off with your fingers and throw away. Slice the beets into 1-inch rounds with a knife.
3. Pour 1/4 cup cider vinegar, 1 tbsp. sugar, 1 tbsp. olive oil and 1/2 tsp. dry mustard into a large bowl. Whisk together to mix. Drop the sliced beet rounds into the sauce and toss to coat. Allow to soak at room temperature for approximately 30 minutes.
Pickled Beets for Canning
4. Cut large beets into quarters with a knife before boiling, or place small, whole beets in a large pot. Pour enough water into the pot to cover the beets. Bring the beets to a boil and cook for approximately 15 minutes or until tender.
5. Drain the beets but reserve approximately 2 cups of beet water. Allow the beets to cool and peel the skins away with your fingers. Slice the beets into 1-inch rounds and set aside.
6. Put a rack in the bottom of a large pot and fill the pot half-full of water. Place the empty jars in a jar holder. Bring to a boil and lower the empty jars into the water with the jar holder for at least 10 minutes. Allow the pot to cool, remove the jars and put an equal amount of beets into the jars.
7. Combine 2 cups sugar, 2 cups beet water, 1 quart vinegar and 1 tbsp. pickling salt in a large saucepan. Bring to a rolling boil, remove from heat and pour the mixture equally into the jars. Seal the jars with the lids immediately.
8. Place a rack in the large pot and fill the pot halfway with water. Bring the water to a bowl and lower the filled jars into the boiling water with the holder. Ensure the water is at least 1-inch above the tops of the jars. If not, add more. Bring the pot to a full boil and cover with a lid. Allow to boil for 10 minutes before removing from heat, cooling and storing in dry storage.
Tags: beets into, 1-inch rounds, Allow cool, approximately minutes, beet water
