Looking for how to pickle them. I have never done it before and have
some out of my garden. HELP!


--
Dymphna
Message origin: www.TRAVEL.com

Dymphna wrote on Tue, 6 Oct 2009 14:53:24 -0500:

> Looking for how to pickle them. I have never done it before
> and have some out of my garden. HELP!

Boil the beets, cover them with white vinegar. If you want to keep them
for a while, it would be worthwhile sterilizing them in a standard
fashion.

My own technique is rather OT. Buy a jar of whole beets, pour off half
the juice, replace it with white vinegar, wait at least two hours,
enjoy!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Oct 6, 12:53*pm, Dymphna >
wrote:
> Looking for how to pickle them. I have never done it before and have
> some out of my garden. HELP!
>
> --
> Dymphna
> Message origin:www.TRAVEL.com

Believe it or not but there is a Search Engine
called....................GOOGLE!!!!! It's a wonderous things, almost
magic.

On 2009-10-06, James Silverton > wrote:

> Boil the beets, cover them with white vinegar.

Uhmmm.... there should be a bit of salt and even more sugar in there,
somwhere.

nb

James Silverton wrote:
> Dymphna wrote on Tue, 6 Oct 2009 14:53:24 -0500:
>
>> Looking for how to pickle them. I have never done it before
>> and have some out of my garden. HELP!
>
> Boil the beets, cover them with white vinegar. If you want to keep them
> for a while, it would be worthwhile sterilizing them in a standard fashion.
>
> My own technique is rather OT. Buy a jar of whole beets, pour off half
> the juice, replace it with white vinegar, wait at least two hours, enjoy!
>

James - Thanks for another method I had not considered. One of the
things I appreciate the most about USENET is the diverse knowledge and
actual experience that the members have.

Thanks for a new idea... I have a dozen eggs soon destined to be pickled
as hardboiled, and I have a ton of vinegar based options. But I also
have a bit of an excess of beets. I will consider doing them alone for a
change.

Bob

Chemo the Clown wrote:
> On Oct 6, 12:53 pm, Dymphna >
> wrote:
>> Looking for how to pickle them. I have never done it before and have
>> some out of my garden. HELP!
>>
>> --
>> Dymphna
>> Message origin:www.TRAVEL.com
>
> Believe it or not but there is a Search Engine
> called....................GOOGLE!!!!! It's a wonderous things, almost
> magic.

And had you provided a helpful example, that might have almost made you
god like!!!

Seriously, Why provide a reference without an example? Not every one
deserves being beat upon.

http://tinyurl.com/Pickled-Beets-Recipes

Bob

On 2009-10-06, Ranee at Arabian Knits > wrote:

> I have never added sugar to pickled beets. I don't think my people
> do that.

My people?

Regardless, commercial canned (can/jar) beets include salt and sugar
along with the vinegar. Trust me, I worked in a beet cannery.

nb

On 2009-10-06, Ranee at Arabian Knits > wrote:

> turns the turnips hot pink. Rich enjoyed freaking people out by having
> magenta food slipping out of his sandwiches.

One holloween, When I was 7, I discovered drinking red food coloring
after saving up all my saliva for 10 mins, made for a very gory
exhibition when I decided to expectorate said colored saliva on a
whitish pavement like a sidewalk. This was quite a hoot until I did
it on my elderly afterschool babysitter's sidewalk, wherein she
immediately grabbed my by the ear and introduced me to a brush and
bucket of soapy water and harshly exclaimed, "Clean it off!". Groan.
They don't call it "dye" for nothing.

nb

On Tue, 6 Oct 2009 14:53:24 -0500, Dymphna
> wrote:

>
>Looking for how to pickle them. I have never done it before and have
>some out of my garden. HELP!

I suggest you post your question to rec.food.preserving.

Also, check out the National Center for Food Preservation site -

http://www.uga.edu/nchfp/

In article >,
Dymphna > wrote:

> Looking for how to pickle them. I have never done it before and have
> some out of my garden. HELP!


Ask at rec.food.preserving or use the recipe in the Ball Blue Book.
Basically, you cook them with the skins on; cool, peel, slice, then
maybe simmer in a sweet-sour syrup before packing in clean, hot jars and
processing for 30 minutes in a boiling water bath. This assumes you
want to make some shelf storage.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article 0>,
Wayne Boatwright > wrote:

> You may store the beets in the refrigerator at this point, or you may put
> the hot jars in a boiling water bath for 15 minutes for shelf storage.

FWIW, current recommendations are for 30 minutes in a BWB.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article
>,
Lynn from Fargo Ografmorffig > wrote:

> OR: you could PING Melba. . . and beg for her recipe.

I don't have just one. I'm still looking for a winner. :-) This
year's was cobbled together from a couple different recipes.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article
>,
Ranee at Arabian Knits > wrote:
> I don't think I've ever eaten commercially canned pickled beets. I
> also don't boil the beets or turnips first.

Interesting, Ranee. I've never seen a recipe for pickling them raw. Do
they stay (presumably) crunchy or will they soften like a pickled
cucumber might?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article >,
Dymphna > wrote:

> Looking for how to pickle them. I have never done it before and havesome out
> of my garden. HELP!-- DymphnaMessage origin: www.TRAVEL.com

I buy canned beets and my favorite brand of jarred pickles.
Eat pickles, add some of the beet juice to the remaining pickle brine
and add the beets. Refrigerate for a few days and enjoy.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

In reading all the suggestions and/or recipes so far in this thread I see no
mention of onions in the pickled beets. Is this another of those "Suthun
thangs" that we don't realise are Southern?? Around here, in restaurants,
on the salad bar in stores, etc., pickled beets contain slices of onions as
well.
Not whole slices, more like half rings, like slices had then been sliced in
half.

Boli

Sqwertz wrote:
> On Tue, 06 Oct 2009 20:34:28 -0500, Melba's Jammin' wrote:
>
>> In article >,
>> Dymphna > wrote:
>>
>>> Looking for how to pickle them. I have never done it before and have
>>> some out of my garden. HELP!
>>
>> Ask at rec.food.preserving or use the recipe in the Ball Blue Book.
>
> You whimp. You're the award-winning beet-master.
>
> Admit IT!

Who? BARB?????????/ LOL Oh boy are you in for it now))

Melba's Jammin' wrote:
> Dymphna wrote:
>
>> Looking for how to pickle them. I have never done it before and have
>> some out of my garden. HELP!
>
>Ask at rec.food.preserving or use the recipe in the Ball Blue Book.
>Basically, you cook them with the skins on; cool, peel, slice, then
>maybe simmer in a sweet-sour syrup before packing in clean, hot jars and
>processing for 30 minutes in a boiling water bath. This assumes you
>want to make some shelf storage.

It would be a shame to use fresh dug beets for pickling... roast them
and stuff yer gut with luscious hot buttered beets with a drizzle of
honey as a main course... as a side serve a slab of prime rib. For
pickling buy canned... they'll store well on the shelf until you're
ready to open the tins and pour on the pickling stuff... can hurry the
operation by starting early and simmer the concoction, place in fridge
and it'll be cool by dinner, or enjoy hot with that side of rib.

On Oct 6, 2:53*pm, Dymphna >
wrote:
> Looking for how to pickle them. I have never done it before and have
> some out of my garden. HELP!
>
> --
> Dymphna
> Message origin:www.TRAVEL.com

Get yourself a Ball Blue Book when you buy your jars. Or go to
rec.food.preserving. They're really easy, but should be processed in
a water bath if you plan on storing them unrefrigerated.

I usually do them every other year - sometimes I include pickling
onions, sometimes not (those are the really small round
ones)...usually a few whole cloves - the recipe I use is out of the
Blue Book.

N.

On Tue, 6 Oct 2009 14:53:24 -0500 in rec.food.cooking, Dymphna
> wrote,
>Looking for how to pickle them. I have never done it before and have
>some out of my garden. HELP!

I can tell you one way not to do it.

I had a jar of pickle juice with just a couple of hamburger dill slices
left floating in it, so I decided to try putting a can of sliced beets
in to pickle them. Totally the wrong combination of spices and stuff.
It's not the worst thing ever, but picking up a slice of beet and
expecting it to taste like beet, then getting the taste of dill pickle,
is a shock.

On Oct 7, 7:54 am, brooklyn1 > wrote:

> It would be a shame to use fresh dug beets for pickling...[snip]

And don't forget that the greens are delicious and quick cooking. If
you don't want to eat both the greens and the beetroots the same day
(though there's no reason not to), have the greens the day you pick
them. -aem

In article >,
Sqwertz > wrote:

> On Tue, 06 Oct 2009 20:34:28 -0500, Melba's Jammin' wrote:
>
> > In article >,
> > Dymphna > wrote:
> >
> >> Looking for how to pickle them. I have never done it before and have
> >> some out of my garden. HELP!
> >
> > Ask at rec.food.preserving or use the recipe in the Ball Blue Book.
>
> You whimp. You're the award-winning beet-master.
>
> Admit IT!
>
> -sw

Two awards, one ribbon, in four tries (I think). I just make 'em, I
don't eat 'em. Ever. Ick.

Here's the ickiest idea yet -- have you ever heard of this? Sister Irene
was in town last week and I brought a jar of the PBDC to offer to her,
thinking she might like them. She says she doesn't eat many of them but
when she does, she likes them warmed up and buttered. We're talking
about the PICKLED ones. That's about as gross as anything I've ever
heard that people do with them. Ptooey!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article >,
"bolivar" > wrote:

> In reading all the suggestions and/or recipes so far in this thread I see no
> mention of onions in the pickled beets. Is this another of those "Suthun
> thangs" that we don't realise are Southern?? Around here, in restaurants,
> on the salad bar in stores, etc., pickled beets contain slices of onions as
> well.
> Not whole slices, more like half rings, like slices had then been sliced in
> half.
>
> Boli

I've done them both way, Boli. I don't know that it's regional. I saw
some in some of the Fair entries.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

I have a brine left over from doing pickles - can I use the same brine?


--
Dymphna
Message origin: www.TRAVEL.com

On Wed, 7 Oct 2009 08:52:07 -0700 (PDT), aem >
wrote:

>On Oct 7, 7:54 am, brooklyn1 > wrote:
>
>> It would be a shame to use fresh dug beets for pickling...[snip]
>
>And don't forget that the greens are delicious and quick cooking. If
>you don't want to eat both the greens and the beetroots the same day
>(though there's no reason not to), have the greens the day you pick
>them. -aem

Beet tops are just about the best greens there is... but most markets
either tear off the tops and dump them or they let them get too
wilted. I kinda hope the tops from all those canned beets don't get
wasted, but I've never seen canned/frozen beet greens... hopefully
they at least go into animal feed.

So that's why I buy chard... chard is beets without the bulbous beet
roots... beets is chard without many succulent leaves... it's he same
plant, just different varietals. Chard is probably my favorite
vegetable, is most healthful, and is extremely versatile.

http://www.epicurious.com/tools/sear...?search2=chard

On Wed, 07 Oct 2009 08:48:06 -0700, David Harmon >
wrote:

>On Tue, 6 Oct 2009 14:53:24 -0500 in rec.food.cooking, Dymphna
> wrote,
>>Looking for how to pickle them. I have never done it before and have
>>some out of my garden. HELP!
>
>I can tell you one way not to do it.
>
>I had a jar of pickle juice with just a couple of hamburger dill slices
>left floating in it, so I decided to try putting a can of sliced beets
>in to pickle them. Totally the wrong combination of spices and stuff.
>It's not the worst thing ever, but picking up a slice of beet and
>expecting it to taste like beet, then getting the taste of dill pickle,
>is a shock.

I always dump jarred pickle/olive juice down the drain. It doesn't
taste nearly the same as home made and they are loaded with
preservative/fixitive chemicals. It's easy enough to make a fresh
pickling mixture to suit, and the ingredients are certainly cheap
enough. The only pickle juice I reuse are those from refrigerated
fermented pickles, like Claussen... I add a bit more salt and refill
the jar with my own pickling cukes and other veggies, like
carrot/celery sticks... after 4-5 days in the fridge they're just the
way I like them, crispy half sours... I may reuse that juice 3-4 times
depending on my cuke crop, each time adding more salt and some more
pickling spice, and more garlic n' dill. Fermented pickle juice
really isn't good in other recipes but is perfect for simmering tube
steak, kielbasa, ring bologna, and similar sausage.

I keep a few cans of sliced beets in the fridge at all times, my
favorite healthful snick-snack. Open the can, drink off about 1/3 the
juice and add a scant tsp kosher salt, a few black peppercorns, one or
two whole cloves, a pinch of diced dehy onions, like an ounce of apple
cider vinegar, a tsp or two dark brown sugar and/or honey and let sit
back in the fridge for like an hour; delicious pickled beets. Yes I
sip the juice, an excellent tonic.
>
>

>
> Here's the ickiest idea yet -- have you ever heard of this? *Sister Irene
> was in town last week and I brought a jar of the PBDC to offer to her,
> thinking she might like them. *She says she doesn't eat many of them but
> when she does, she likes them warmed up and buttered. *We're talking
> about the PICKLED ones. *That's about as gross as anything I've ever
> heard that people do with them. *Ptooey!
> --

>
> - Show quoted text -

....for us beet lovers, that's not hugely different from Harvard beets,
which are eaten hot - which are mighty fine-tasting, too. Yum.

N.

In article >,
brooklyn1 > wrote:

> Beet tops are just about the best greens there is... but most markets
> either tear off the tops and dump them or they let them get too
> wilted. I kinda hope the tops from all those canned beets don't get
> wasted, but I've never seen canned/frozen beet greens... hopefully
> they at least go into animal feed.
>
> So that's why I buy chard... chard is beets without the bulbous beet
> roots... beets is chard without many succulent leaves... it's he same
> plant, just different varietals. Chard is probably my favorite
> vegetable, is most healthful, and is extremely versatile.
>
> http://www.epicurious.com/tools/sear...?search2=chard

I'm planning on building a new garden bed on the south side of the house
this fall, dedicated entirely to chard.

Serena checking out one of my last red chard crops:

<http://picasaweb.google.com/OMPOmelet/Pets#5386954460853354866>

Or:

<http://tinyurl.com/y9fko47>

Chard is my third favorite veggie and my #1 favorite leafy green.
It's topped only by Asparagus and Artichokes. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Dymphna wrote:
> I have a brine left over from doing pickles - can I use the same brine?
>
>

Yes...

And had you done a small amount of research even in just this usenet
group, you would know that.

However, have fun in your pickling experience. My next will be the next
dozen eggs waiting to be boiled that is in the fridge. They were
purchased with pickling only in mind.

Bob

Bob Muncie wrote:

> Dymphna wrote:
>> I have a brine left over from doing pickles - can I use the same brine?
>
> Yes...
>
> And had you done a small amount of research even in just this usenet
> group, you would know that.

The search function for Google Groups has not been working correctly for
some time. What other resource do you use to search this group?

Bob

Bob Terwilliger wrote:
> Bob Muncie wrote:
>
>> Dymphna wrote:
>>> I have a brine left over from doing pickles - can I use the same brine?
>> Yes...
>>
>> And had you done a small amount of research even in just this usenet
>> group, you would know that.
>
> The search function for Google Groups has not been working correctly for
> some time. What other resource do you use to search this group?
>
> Bob
>
>
>

Bob - The internet generic search: http://tinyurl.com/ya47yh8

USENET group search (generic): http://tinyurl.com/y9jmvff

USENET group search using brine & pickles: http://tinyurl.com/y9tnv4f

But thanks for pointing out that some search usage is no longer there as
I did not know that.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Bob Muncie wrote:
>
> > Dymphna wrote:
> >> I have a brine left over from doing pickles - can I use the same brine?
> >
> > Yes...
> >
> > And had you done a small amount of research even in just this usenet
> > group, you would know that.
>
> The search function for Google Groups has not been working correctly for
> some time. What other resource do you use to search this group?

I often use my news client. It works really well, and I prefer
searching there, especially since it usually works! However, I think
the retention for rfc is about three months for my newserver, so for
anything longer, I use Google. It usually works for me.

--
Dan Abel
Petaluma, California USA

On Oct 6, 9:54*pm, "bolivar" > wrote:
> In reading all the suggestions and/or recipes so far in this thread I see no
> mention of onions in the pickled beets. Is this another of those "Suthun
> thangs" that we don't realise are Southern?? *Around here, in restaurants,
> on the salad bar in stores, etc., pickled beets contain slices of onions as
> well.
> Not whole slices, more like half rings, like slices had then been sliced in
> half.
>
> Boli

We always used very thinly sliced sweet onions and refrigerated the
stuff overnight!
Lynn in Fargo - not too Southern!!!!!!

Lynn from Fargo Ografmorffig wrote:
> On Oct 6, 9:54 pm, "bolivar" > wrote:
>> In reading all the suggestions and/or recipes so far in this thread I see no
>> mention of onions in the pickled beets. Is this another of those "Suthun
>> thangs" that we don't realise are Southern?? Around here, in restaurants,
>> on the salad bar in stores, etc., pickled beets contain slices of onions as
>> well.
>> Not whole slices, more like half rings, like slices had then been sliced in
>> half.
>>
>> Boli
>
> We always used very thinly sliced sweet onions and refrigerated the
> stuff overnight!
> Lynn in Fargo - not too Southern!!!!!!

Hi Lynn -

I'm boiling a dozen eggs in the next day or two for pickling. I have
some pickle juice from Vlasic garlic dills, and added a few ounces of
hotter pickling juice from banana peppers. I will put the eggs in with
the juice and some sliced beets and white onions.

In a week or so, I'll report back about how tasty they turned out.

Bob

On Oct 7, 1:33*pm, Dymphna >
wrote:
> I have a brine left over from doing pickles - can I use the same brine?
>
> --
> Dymphna
> Message origin:www.TRAVEL.com

Is it sweet? Does it have spices like whole allspice and whole cloves"
stick cinnamon, mustard seed?
Lynn in Fargo

Bob Muncie wrote:

>> The search function for Google Groups has not been working correctly for
>> some time. What other resource do you use to search this group?
>>
> USENET group search (generic): http://tinyurl.com/y9jmvff
>
> USENET group search using brine & pickles: http://tinyurl.com/y9tnv4f


Those two tinyurls are for Google Groups. I *just* told you that the search
function for Google Groups isn't working. Here, let me give you an example:

On February of this year, I responded to one of your posts:

=======================BEGIN QUOTE================

Bob Muncie wrote:

> I would have gave you a message... but you weren't there.
>
> I would have cared, but you weren't there....
>
> I would love you now, but you aren't here.


I'm sure that post wasn't intended for Elvis, because...


=====================END QUOTE=====================


Can you find the rest of that post using Google Groups?

Bob

Bob Terwilliger wrote:
> Bob Muncie wrote:
>
>>> The search function for Google Groups has not been working correctly for
>>> some time. What other resource do you use to search this group?
>>>
>> USENET group search (generic): http://tinyurl.com/y9jmvff
>>
>> USENET group search using brine & pickles: http://tinyurl.com/y9tnv4f
>
>
> Those two tinyurls are for Google Groups. I *just* told you that the search
> function for Google Groups isn't working. Here, let me give you an example:
>
> On February of this year, I responded to one of your posts:
>
> =======================BEGIN QUOTE================
>
> Bob Muncie wrote:
>
>> I would have gave you a message... but you weren't there.
>>
>> I would have cared, but you weren't there....
>>
>> I would love you now, but you aren't here.
>
>
> I'm sure that post wasn't intended for Elvis, because...
>
>
> =====================END QUOTE=====================
>
>
> Can you find the rest of that post using Google Groups?
>
> Bob
>
>
>

I was being facetious Bob... You added to my knowledge with the whole
"google group search not working right". But I found it interesting that
they did turn up data anyway.

And yes, if given time, I can actually find my way out to the garage
where I think I left my car.... I think.

Bob

Ranee at Arabian Knits wrote:
>
> In article >,
> notbob > wrote:
>
> > On 2009-10-06, Ranee at Arabian Knits > wrote:
> >
> > > I have never added sugar to pickled beets. I don't think my people
> > > do that.
> >
> > My people?
>
> Saudi. :-)
>
> > Regardless, commercial canned (can/jar) beets include salt and sugar
> > along with the vinegar. Trust me, I worked in a beet cannery.
>
> I don't think I've ever eaten commercially canned pickled beets. I
> also don't boil the beets or turnips first.
>
> I also throw in a sliced beet with turnips when I pickle them, which
> turns the turnips hot pink. Rich enjoyed freaking people out by having
> magenta food slipping out of his sandwiches.
>
> Regards,
> Ranee @ Arabian Knits


Could you possibly post a recipe for pickled turnips please? Have always
enjoyed them in Middle Eastern restaurants but never tried to make any.

TIA

Put the sliced, cooked beets into the liquid leftover from a jar of
sweet pickles, add a few slices of red onion and a couple cloves. Quick
and easy for a small amount of pickled beets.

Denise

Denise in NH wrote:
> Put the sliced, cooked beets into the liquid leftover from a jar of
> sweet pickles, add a few slices of red onion and a couple cloves. Quick
> and easy for a small amount of pickled beets.
>
> Denise
>

Thanks Denise. As stupid as I seem at times, I honestly appreciate input
from those with experience.

I hope you have a nice evening...

Bob

Denise in NH;3031348 Wrote:
> Put the sliced, cooked beets into the liquid leftover from a jar of
> sweet pickles, add a few slices of red onion and a couple cloves. Quick
> and easy for a small amount of pickled beets.
>
> Denise
Thanks - will do. .


--
Dymphna
Message origin: www.TRAVEL.com