Melba's Jammin' wrote:
> OK, so it's not blood, it's beet juice.
>
> I bought and cooked some (pressure cooked) last week and didn't pickle
> them because I thought I might have overcooked them. So this morning I
> bought more -- $4 for four bunches of about 5 each, I think. I washed
> them in the washing machine along with the little cukes that are now
> bread and butter pickles, and four small terry towels. I pressure
> cooked these suckers, too, for less time than the others (I'm pretty
> sure) and I'm not sure about these, either. Crap.
>
> I just took them from the boiling water bath after 30 minutes of
> processing. Five pints and two half pint jars. Barf.
>
> All you pickled beet freaks, what's the texture of the beet supposed to
> be? Fork tender? A little bit of tooth?

Between the two. Solid and firm, not al dente.

-L.