I love pickled beets, but know spit about home canning. So, I figure
refrigerator beets will do. I only bought one bunch. Soooo, can I
jes use white vinegar (I might have some cider vin) and sugar and no
spices? Maybe some onions and a couple garlic cloves? No terragon,
cinnamon, allspice, anise, cloves, pickling spice, oregano, eggs, blah
blah blah...... I jes wanna taste the beets, not McCormack's entire
line! BTW, I'm talking about fresh organo beets, not canned. I
assume I gotta cook 'em, perhaps put hot beets in pickling juice
before refrigerating. I figure I'll pressure cook 'em.

nb

"notbob" > wrote in message
...
> I love pickled beets, but know spit about home canning. So, I figure
> refrigerator beets will do. I only bought one bunch. Soooo, can I
> jes use white vinegar (I might have some cider vin) and sugar and no
> spices? Maybe some onions and a couple garlic cloves? No terragon,
> cinnamon, allspice, anise, cloves, pickling spice, oregano, eggs, blah
> blah blah...... I jes wanna taste the beets, not McCormack's entire
> line! BTW, I'm talking about fresh organo beets, not canned. I
> assume I gotta cook 'em, perhaps put hot beets in pickling juice
> before refrigerating. I figure I'll pressure cook 'em.

I just cover mine in malt vinegar and they live in the fridge .. after
cooking of course If all I had was white vinegar then I would use that.
I don't use any spices because we don't like them.

--
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http://www.helpforheroes.org.uk/shop/

On 15 Sep 2013 16:04:39 GMT, notbob > wrote:

>I love pickled beets, but know spit about home canning. So, I figure
>refrigerator beets will do. I only bought one bunch. Soooo, can I
>jes use white vinegar (I might have some cider vin) and sugar and no
>spices? Maybe some onions and a couple garlic cloves? No terragon,
>cinnamon, allspice, anise, cloves, pickling spice, oregano, eggs, blah
>blah blah...... I jes wanna taste the beets, not McCormack's entire
>line! BTW, I'm talking about fresh organo beets, not canned. I
>assume I gotta cook 'em, perhaps put hot beets in pickling juice
>before refrigerating. I figure I'll pressure cook 'em.
>
>nb
I think you would be disappointed if you make your beets without the
cider vinegar and pickling spices. All of the pickled beet recipes
that I know require that the beets be cooked tender before adding the
syrup. Beets take a long time to cook and I love my pressure cooker
if it did noting but cook beets.

There is a mixture of spices called 'pickling spice or pickling mix.'
If you can find that in the bulk section of your supermarket it would
probably cost you less than 50 cents.

In my experience, refrigerator pickles are simply the chosen vegetable
covered with the boiling hot liquid and then kept in the refrigerator
for maybe up to a couple of months. You just don't follow up with the
canning process.

Ask Barb

Janet US

I love pickled beets...cook tender, then cover with your liquid. You could throw in some regular white
onion to add a little variety..I like it with the beets. The onion goes in raw, of course.

N.

On 2013-09-15, Janet Bostwick > wrote:


> If you can find that in the bulk section of your supermarket it would
> probably cost you less than 50 cents.

OK, I'll get some pickling spice from my health food store and give it
a shot. Thnx.

nb

On 9/15/2013 1:26 PM, notbob wrote:
> On 2013-09-15, Janet Bostwick > wrote:
>
>
>> If you can find that in the bulk section of your supermarket it would
>> probably cost you less than 50 cents.
>
> OK, I'll get some pickling spice from my health food store and give it
> a shot. Thnx.

I've mentioned this before but my simple technique for pickled beets is
as follows. I don't think beets need pickling spices but you can include
them.

1. Open 1 can of whole beets.
2. Pour off juice into a measure.
3. Put drained beets in a jar.
4. Pour off half of juice.
5. Replace with same amount of vinegar (any unflavored except balsamic).
6. Pour mixture over beets in jar.
7. Refrigerate for at least an hour.

I you want to include pickling spice, add at step 5 and heat to just
boiling.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"James Silverton" > wrote in message
...
> On 9/15/2013 1:26 PM, notbob wrote:
>> On 2013-09-15, Janet Bostwick > wrote:
>>
>>
>>> If you can find that in the bulk section of your supermarket it would
>>> probably cost you less than 50 cents.
>>
>> OK, I'll get some pickling spice from my health food store and give it
>> a shot. Thnx.
>
> I've mentioned this before but my simple technique for pickled beets is as
> follows. I don't think beets need pickling spices but you can include
> them.
>
> 1. Open 1 can of whole beets.
> 2. Pour off juice into a measure.
> 3. Put drained beets in a jar.
> 4. Pour off half of juice.
> 5. Replace with same amount of vinegar (any unflavored except balsamic).
> 6. Pour mixture over beets in jar.
> 7. Refrigerate for at least an hour.

Exactly what I do, except I boil my own beets

--
--
http://www.helpforheroes.org.uk/shop/

"notbob" > wrote in message
...

> I love pickled beets, but know spit about home canning.
> So, I figure refrigerator beets will do. I only bought one bunch.
> Soooo, can I
> jes use white vinegar (I might have some cider vin) and sugar and no
> spices?

Yes. If you like them, you can repeate the process for more.

> Maybe some onions and a couple garlic cloves?

Yes. If you like them better that way, you can repeate the process for more.

> No terragon, cinnamon, allspice, anise, cloves, pickling spice,
> oregano, eggs, blah
> blah blah......

Yes. If it turns out at a later date than you like cinnamon, you can
add that, or tarragon. Or anything else that entertains you.

> I jes wanna taste the beets, not McCormack's entire line! BTW, I'm
> talking about fresh organo beets, not canned. I assume I gotta cook
> 'em, perhaps put hot beets in pickling juice before refrigerating. I
> figure I'll pressure cook 'em.

I'm no expert in pickling stuff, but I know from my experiments over
the past years that you can do justa about whatever you want. If you
buzz around the internet looking for pickled beets you can get other
people's perspective of how much vinegar, water, salt and sugar to
*start with*. Once you've tested out a small batch you should know how
to modify it to make it less salty, less sweet, less sharp, etc.

Pickling is really a lot of fun and at the end you get pickles!

On 9/15/2013 2:52 PM, gtr wrote:
> "notbob" > wrote in message
> ...
>
>> I love pickled beets, but know spit about home canning.
>> So, I figure refrigerator beets will do. I only bought one bunch.
>> Soooo, can I
>> jes use white vinegar (I might have some cider vin) and sugar and no
>> spices?
>
> Yes. If you like them, you can repeate the process for more.
>
>> Maybe some onions and a couple garlic cloves?
>
> Yes. If you like them better that way, you can repeate the process for
> more.
>
>> No terragon, cinnamon, allspice, anise, cloves, pickling spice,
>> oregano, eggs, blah
>> blah blah......
>
> Yes. If it turns out at a later date than you like cinnamon, you can add
> that, or tarragon. Or anything else that entertains you.
>
>> I jes wanna taste the beets, not McCormack's entire line! BTW, I'm
>> talking about fresh organo beets, not canned. I assume I gotta cook
>> 'em, perhaps put hot beets in pickling juice before refrigerating. I
>> figure I'll pressure cook 'em.
>
> I'm no expert in pickling stuff, but I know from my experiments over the
> past years that you can do justa about whatever you want. If you buzz
> around the internet looking for pickled beets you can get other people's
> perspective of how much vinegar, water, salt and sugar to *start with*.
> Once you've tested out a small batch you should know how to modify it to
> make it less salty, less sweet, less sharp, etc.
>
> Pickling is really a lot of fun and at the end you get pickles!
>

That's the trouble: the end may be some time in the distant future. I've
made English Pub style pickled onions but brining them for a month is
hard to take.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 15 Sep 2013 16:04:39 GMT, notbob > wrote:

>I love pickled beets, but know spit about home canning. So, I figure
>refrigerator beets will do. I only bought one bunch. Soooo, can I
>jes use white vinegar (I might have some cider vin) and sugar and no
>spices? Maybe some onions and a couple garlic cloves? No terragon,
>cinnamon, allspice, anise, cloves, pickling spice, oregano, eggs, blah
>blah blah...... I jes wanna taste the beets, not McCormack's entire
>line! BTW, I'm talking about fresh organo beets, not canned. I
>assume I gotta cook 'em, perhaps put hot beets in pickling juice
>before refrigerating. I figure I'll pressure cook 'em.
>
>nb

If you're footing the expense of fresh beets then roast them, pressure
processing wastes them... however for pickled beets you can't tell
fresh from canned. Beets are one of the canned veggies I buy by the
case... dilute tomato paste with beet juice, add powdered dehy soup
greens and leave in the fridge over night to reconstitute and you'll
have the best V-8 only it'll be more like a
V-12 Jag C 1953... just add vodka, Crystal Palace naturally.

On Sun, 15 Sep 2013 17:11:37 +0100, "Ophelia"
> wrote:

>
>
>"notbob" > wrote in message
...
>> I love pickled beets, but know spit about home canning. So, I figure
>> refrigerator beets will do. I only bought one bunch. Soooo, can I
>> jes use white vinegar (I might have some cider vin) and sugar and no
>> spices? Maybe some onions and a couple garlic cloves? No terragon,
>> cinnamon, allspice, anise, cloves, pickling spice, oregano, eggs, blah
>> blah blah...... I jes wanna taste the beets, not McCormack's entire
>> line! BTW, I'm talking about fresh organo beets, not canned. I
>> assume I gotta cook 'em, perhaps put hot beets in pickling juice
>> before refrigerating. I figure I'll pressure cook 'em.
>
>I just cover mine in malt vinegar and they live in the fridge .. after
>cooking of course If all I had was white vinegar then I would use that.
>I don't use any spices because we don't like them.

I don't care for baking spices in pickled beets either, however I
usully use honey rather than sugar, I do add a soupcon of black
pepper, and I enjoy slurping the juice... I do add spices for harvard
beets, and some orange marmalade.

On 2013-09-15 18:56:52 +0000, James Silverton said:

> On 9/15/2013 2:52 PM, gtr wrote:
>> "notbob" > wrote in message
>> ...
>>
>>> I love pickled beets, but know spit about home canning.
>>> So, I figure refrigerator beets will do. I only bought one bunch.
>>> Soooo, can I
>>> jes use white vinegar (I might have some cider vin) and sugar and no
>>> spices?
>>
>> Yes. If you like them, you can repeate the process for more.
>>
>>> Maybe some onions and a couple garlic cloves?
>>
>> Yes. If you like them better that way, you can repeate the process for
>> more.
>>
>>> No terragon, cinnamon, allspice, anise, cloves, pickling spice,
>>> oregano, eggs, blah
>>> blah blah......
>>
>> Yes. If it turns out at a later date than you like cinnamon, you can add
>> that, or tarragon. Or anything else that entertains you.
>>
>>> I jes wanna taste the beets, not McCormack's entire line! BTW, I'm
>>> talking about fresh organo beets, not canned. I assume I gotta cook
>>> 'em, perhaps put hot beets in pickling juice before refrigerating. I
>>> figure I'll pressure cook 'em.
>>
>> I'm no expert in pickling stuff, but I know from my experiments over the
>> past years that you can do justa about whatever you want. If you buzz
>> around the internet looking for pickled beets you can get other people's
>> perspective of how much vinegar, water, salt and sugar to *start with*.
>> Once you've tested out a small batch you should know how to modify it to
>> make it less salty, less sweet, less sharp, etc.
>>
>> Pickling is really a lot of fun and at the end you get pickles!
>
> That's the trouble: the end may be some time in the distant future.
> I've made English Pub style pickled onions but brining them for a month
> is hard to take.

Yes, patience is a needed ingredient as well. I put them up for 10 days
or something. I turn the jar every day or two and mumble
encouragement. Since I'm a pickle hound, everything I've pickled I've
liked enough to eat.

Easy way to make pickled beets. Save the juice left after you finish a jar of sweet pickles, add a drained can of beets, a couple slices of red onion and a half dozen whole cloves. A couple days in the fridge and they're ready.

Denise in NH

Easy way to make pickled beets. Save the juice left after you finish a jar of sweet pickles, add a drained can of beets, a couple slices of red onion and a half dozen whole cloves. A couple days in the fridge and they're ready.

Denise in NH

On Sun, 15 Sep 2013 22:51:17 -0500, Sqwertz >
wrote:

snip
>
>Raw beets are way too expensive. You can get a can for $.88 and work
>from that.
>
>-sw

sounds like a good tip. Thanks
Janet US

"Brooklyn1" > wrote in message
...
> On Sun, 15 Sep 2013 17:11:37 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"notbob" > wrote in message
...
>>> I love pickled beets, but know spit about home canning. So, I figure
>>> refrigerator beets will do. I only bought one bunch. Soooo, can I
>>> jes use white vinegar (I might have some cider vin) and sugar and no
>>> spices? Maybe some onions and a couple garlic cloves? No terragon,
>>> cinnamon, allspice, anise, cloves, pickling spice, oregano, eggs, blah
>>> blah blah...... I jes wanna taste the beets, not McCormack's entire
>>> line! BTW, I'm talking about fresh organo beets, not canned. I
>>> assume I gotta cook 'em, perhaps put hot beets in pickling juice
>>> before refrigerating. I figure I'll pressure cook 'em.
>>
>>I just cover mine in malt vinegar and they live in the fridge .. after
>>cooking of course If all I had was white vinegar then I would use
>>that.
>>I don't use any spices because we don't like them.
>
> I don't care for baking spices in pickled beets either, however I
> usully use honey rather than sugar, I do add a soupcon of black
> pepper, and I enjoy slurping the juice... I do add spices for harvard
> beets, and some orange marmalade.

I don't use anything sweet. Just malt vinegar. I don't know whether it is
the difference between sourness (vinegar) and the natural sweetness of the
beetroot, but they taste really sweet. Delicious ... but don't let Barb see
this <g>

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"Sqwertz" > wrote in message
...
> On Mon, 16 Sep 2013 00:49:02 -0500, Sqwertz wrote:
>
>> On Sun, 15 Sep 2013 17:11:37 +0100, Ophelia wrote:
>>
>>> I just cover mine in malt vinegar and they live in the fridge .. after
>>> cooking of course If all I had was white vinegar then I would use
>>> that.
>>> I don't use any spices because we don't like them.
>>
>> Barb has a really good beet marinade that she won't share. The spice
>> balance is just right for sweet-pickled beets.
>>
>> Next person to see her in person please beat it out of her.
>
> That was supposed to be "BEET it out of here" <cymbal crash>

Don't worry ... *I* got it))

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On Mon, 16 Sep 2013 10:15:54 -0500, Sqwertz wrote:

> That was supposed to be "BEET it out of here" <cymbal crash>
>
> -sw

Shaddup, woman-stalker.

On Mon, 16 Sep 2013 00:49:02 -0500, Sqwertz wrote:

> Next person to see her in person please beat it out of her.
>
> -sw

You woman-hating abusive turd.

On Sun, 15 Sep 2013 23:17:27 -0500, Sqwertz wrote:

> Right after I wrote this I went down and made myself a batch.

Did ya have some smokes and mayo too?

On Sun, 15 Sep 2013 22:51:17 -0500, Sqwertz wrote:

> You can make perfect good pickled beets with canned beets.

No mayo?

On 2013-09-15, notbob > wrote:
> I love pickled beets, but know spit about home canning. So, I figure
> refrigerator beets will do.


I p/c'd beets fer 20 mins, skinned and sliced. Made up a pickling
marinade of 1 C each water and cider vinegar plus 2/3 C sugar and a
couple/three Tbsps of pickling spice which I brought to boil then
turned off heat. Strained/poured over sliced beets and put in
refrigerator to cool. I'll check back in 48 hrs. Gonna buy more
beets tomorrow at the farmer's mkt.

nb

"notbob" > wrote in message
...
> On 2013-09-15, notbob > wrote:
>> I love pickled beets, but know spit about home canning. So, I figure
>> refrigerator beets will do.
>
>
> I p/c'd beets fer 20 mins, skinned and sliced. Made up a pickling
> marinade of 1 C each water and cider vinegar plus 2/3 C sugar and a
> couple/three Tbsps of pickling spice which I brought to boil then
> turned off heat. Strained/poured over sliced beets and put in
> refrigerator to cool. I'll check back in 48 hrs. Gonna buy more
> beets tomorrow at the farmer's mkt.

Ace)))
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