Moms Pickled Beets Recipe

Melody — Wed, 30 Jun 2010 11:14:24 +0000

My Mom was an industrious homemaker, she grew a large organic garden every year and then lovingly preserved the fresh picked produce. Here’s Mom’s pickled beet recipe, I found it written on a tattered, yellowed scrap of paper, tucked away safely in my recipe box. I’ve expanded on the details as the recipe only had the pickling solution.

You’ll need:
10 1bs beets, cooked
7 quart or 14 pint canning jars with lids and rings
Canner with rack, or large pressure canner
Pickling solution, recipe below.

First, cook and peel beets. If you don’t know how read: How to cook beets. While the beets are cooking, wash and sterilize your canning jars and lids. Fill jars up to one half inch from the top with prepared beets, small ones can be left whole, large beets should be sliced. Prepare pickling solution.

Ingredients:
3 pints (6 cups) white vinegar, with 5 percent acidity
2 cups water
2 1/2 cups sugar
1 tablespoon Watkins pickling spices

Directions: Place above ingredients in a large saucepan, bring to a boil and simmer 5 minutes. Pour hot solution over beets in jars. Wipe jar tops, apply lids and screw bands. Place jars in/on rack in caner and process in boiling water bath for 30 minutes or longer (see below). Make sure water covers jars by an inch or so. Allow jars to cool in water for a few minutes. Using jar tongs or oven mitts remove jars from hot water, place on folded, dry towel to cool completely. Stand back and admire your beautiful jars of pickled beets!

Processing time varies by your communities altitude but is the same for quart or pint jars; process for 30 minutes at sea level to 1,000 feet, for 35 minutes at 1,001 to 3,000 feet, for 40 minutes at 3,001 to 6,000 feet or 45 minutes if you live above 6,000 feet.

Sweet and Sour Refrigerator Pickles

Melody — Wed, 24 Sep 2008 15:35:42 +0000

These sweet and sour refrigerator pickles are nice and crisp because the vegetables aren’t cooked. This recipe is very easy and great for anyone who is new to home canning. Making a batch or two is a good way to use up some of your extra garden produce, if you don’t have your own garden pick up some fresh produce at your local farm market. Your delicious homemade pickles would also make a welcome gift for someone special.

Ingredients for pickles:
4-6 cucumbers, thinly sliced
2 medium onions, thinly sliced
1 medium green or red bell pepper, thinly sliced
1/4 cup pickling or kosher salt
4-5 glass pint jars and lids

Directions: Wash vegetables with Watkins Fresh Wash and slice. Place prepared vegetables in a large nonmetal bowl, add pickling salt, mix well and let stand for 2 hours. Prepare syrup while cucumbers, onions and pepper are sitting in the brine. Drain vegetables well and pack loosely into sterilized glass jars. Read how to sterilize canning jars, if you are new to home canning or need a refresher. Pour the following syrup over top making sure to cover vegetables.

Ingredients for syrup:
2 cups sugar
2 cups white vinegar
1 Tbsp. Watkins Pickling Spices
1-1/2 tsp. Watkins Celery Seed
1-1/2 tsp. Watkins Garlic Flakes, optional

Directions: Combine syrup ingredients, let stand for 2 hours or until sugar dissolves. Keep refrigerated. Turn the jars occasionally to mix spices. Your pickles will be ready to eat in 3 days, flavor improves after a week. Makes 4 pints. Keeps well for 6 – 9 months but I’m sure they won’t last that long!

Watkins Pickling Spices is a traditional mixture of whole and broken spices, herbs and seeds, it’s a pantry basic used for pickles, corned beef brisket, seafood, marinades and other dishes. This seasonal spice is generally available from March to October. You can order it and your other spices in the Watkins US catalog or the Canadian catalog.

Independent Watkins Associate 323239 | Just The Right Spice! » pickles

Moms Pickled Beets Recipe

Sweet and Sour Refrigerator Pickles