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Receta Pickled Beets From Scratch
by Global Cookbook

Pickled Beets From Scratch
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  Raciónes: 8

Ingredientes

  • 7 lb beets, about 2 or possibly 2-1/2 inch diameter beet
  • 4 c. apple cider vinegar
  • 1 x & 1/2 tsp canning or possibly pickling salt
  • 2 c. granulated sugar
  • 2 c. water
  • 2 x cinnamon sticks
  • 12 whl cloves
  • 6 x Vidalia or possibly sweet type onions, if you like

Direcciones

  1. Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding color.
  2. Wash trimmed beets thoroughly. Cover with boiling water and cook till tender - about 25 to 30 min. Drain and throw away liquid. Cold beets.
  3. Trim off roots and stems. Skins will slide off easily. Slice into slices about 1/4 inch thick.
  4. Peel and thinly slice onions. Combine vinegar, salt, sugar, and water. Bring to a boil.
  5. Tie spices in a bundle in a small piece of cheesecloth and add in to vinegar mix. Add in beets and onions. Simmer 5 min. Remove spice bag.
  6. Using a funnel, fill sterilized jars with beets and onions. Leaving 1/2 inch headspace. Add in warm vinegar solution, allowing 1/2 inch headspace. Adjust lids and process.
  7. Recommended Process Time in a Boiling Water Canner
  8. Style of Pack: Warm Water Bath
  9. Recommended Jar Size: Half-pints or possibly Pints
  10. Altitude & Time:0-1,000 ft.; 30 min
  11. 1,001-3,000 ft., 35 minutes.
  12. 3,001-6,000 ft., 40 minutes.
  13. Above 6,000 ft., 45 minutes.