I really love pickled Beets. (Yes, even as a child. I would wait until no
one was looking as to avoid persecution and then I would gobble them down).
I have one gallon of fresh Beets that I have cooked and peeled. There are
many different Beet recipes out there and they seem to vary a lot so this is
what I want to do, please tell me if it sounds feasible. I found a pickling
spice at a local store that smells really good. It has a variety of
different spices and peppers in it. This is what I am thinking:

1 quart of white vinegar
1 cup of sugar
3 tablespoons of pickling spice
Water bath for 30 minutes

Thanks,

- A -

My family uses

2 cups white vinegar
1 cup sugar
Bring to a boil and place over cooked, peeled and sliced beet in sterilized
jars.
I heat the lids in a bowl for about 5 minutes with water from the kettle and
then I find that they seal perfectly...(This is done with the vinegar/sugar
solution still being boiled.

However, if the jars don't seal to my satisfaction, then I will boil them in
a Hot water bath for about 30 minutes.


"Alan S" wrote in message
t...
I really love pickled Beets. (Yes, even as a child. I would wait until no
one was looking as to avoid persecution and then I would gobble them down).
I have one gallon of fresh Beets that I have cooked and peeled. There are
many different Beet recipes out there and they seem to vary a lot so this
is what I want to do, please tell me if it sounds feasible. I found a
pickling spice at a local store that smells really good. It has a variety
of different spices and peppers in it. This is what I am thinking:

1 quart of white vinegar
1 cup of sugar
3 tablespoons of pickling spice
Water bath for 30 minutes

Thanks,

- A -

In article ,
"Alan S" wrote:

I really love pickled Beets. (Yes, even as a child. I would wait until no
one was looking as to avoid persecution and then I would gobble them down).
I have one gallon of fresh Beets that I have cooked and peeled. There are
many different Beet recipes out there and they seem to vary a lot so this is
what I want to do, please tell me if it sounds feasible. I found a pickling
spice at a local store that smells really good. It has a variety of
different spices and peppers in it. This is what I am thinking:

1 quart of white vinegar
1 cup of sugar
3 tablespoons of pickling spice
Water bath for 30 minutes

Thanks,

- A -

Sounds like a plan and won't be very sweet, I think. A sniff will take
your breath away, I'll bet. :-)

The pickled beet recipe in the new Ball preserving book (not the BBB)
uses 2-1/2 cups vinegar, 1 cup of water, and 1 cup sugar for three
tablespoons of pickling spices.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

"Alan S" wrote in message
t...
I really love pickled Beets. (Yes, even as a child. I would wait until no
one was looking as to avoid persecution and then I would gobble them down).
I have one gallon of fresh Beets that I have cooked and peeled. There are
many different Beet recipes out there and they seem to vary a lot so this
is what I want to do, please tell me if it sounds feasible. I found a
pickling spice at a local store that smells really good. It has a variety
of different spices and peppers in it. This is what I am thinking:
1 quart of white vinegar
1 cup of sugar
3 tablespoons of pickling spice
Water bath for 30 minutes

Thanks,

- A -

Carla Gilliss wrote:

My family uses

2 cups white vinegar
1 cup sugar
Bring to a boil and place over cooked, peeled and sliced beet in sterilized
jars.
I heat the lids in a bowl for about 5 minutes with water from the kettle and

then I find that they seal perfectly...(This is done with the vinegar/sugar
solution still being boiled.

However, if the jars don't seal to my satisfaction, then I will boil them in

a Hot water bath for about 30 minutes.

Carla, you've said your family has been has been canning using the "open kettle"
method (not using boiling water bath), but most of the people on this site would
recommend the boiling water bath. Especially with a low acid root crop.
Alan - do you think that will be enough liquid? I would plan on having double
that of ingredients on hand in case it is not enough.. Have you thought to try
the Pickled Beets with Red Wine from the _Joy of Pickling_? I've posted it
here\\\\\\\\\\\\\\\\\ oops, durn cat. It is very spicy with cinnamon & cloves
and my favorite pickled beet recipe.
Let us know how you do!
Edrena

"Melba's Jammin'" wrote in message
...
In article ,
"Alan S" wrote:

I really love pickled Beets. (Yes, even as a child. I would wait until
no
one was looking as to avoid persecution and then I would gobble them
down).
I have one gallon of fresh Beets that I have cooked and peeled. There
are
many different Beet recipes out there and they seem to vary a lot so
this is
what I want to do, please tell me if it sounds feasible. I found a
pickling
spice at a local store that smells really good. It has a variety of
different spices and peppers in it. This is what I am thinking:

1 quart of white vinegar
1 cup of sugar
3 tablespoons of pickling spice
Water bath for 30 minutes

Thanks,

- A -

Sounds like a plan and won't be very sweet, I think. A sniff will take
your breath away, I'll bet. :-)

The pickled beet recipe in the new Ball preserving book (not the BBB)
uses 2-1/2 cups vinegar, 1 cup of water, and 1 cup sugar for three
tablespoons of pickling spices.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

Barb giving beet advice!!!! The moon must have really broken up and the end
is near!!!! ;P
-ginny

"Melba's Jammin'" wrote in message
...
In article ,
"Alan S" wrote:

I really love pickled Beets. (Yes, even as a child. I would wait until no
one was looking as to avoid persecution and then I would gobble them
down).
I have one gallon of fresh Beets that I have cooked and peeled. There are
many different Beet recipes out there and they seem to vary a lot so this
is
what I want to do, please tell me if it sounds feasible. I found a
pickling
spice at a local store that smells really good. It has a variety of
different spices and peppers in it. This is what I am thinking:

1 quart of white vinegar
1 cup of sugar
3 tablespoons of pickling spice
Water bath for 30 minutes

Thanks,

- A -

Sounds like a plan and won't be very sweet, I think. A sniff will take
your breath away, I'll bet. :-)

The pickled beet recipe in the new Ball preserving book (not the BBB)
uses 2-1/2 cups vinegar, 1 cup of water, and 1 cup sugar for three
tablespoons of pickling spices.
--
That sounds like a good ratio, I was just trying to not make them as sweet,
but I would rather have a success than an experiment with the potential for
failure, (especially after the salty pickle debacle), so I will do that. I
saved Beet water from the boil and was going to use that for my water, is
that advised? or does it matter?

Thx again for all the help folks!

-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

Tess wrote:

"Melba's Jammin'" wrote in message
...
In article ,
"Alan S" wrote:

I really love pickled Beets. (Yes, even as a child. I would wait until no
one was looking as to avoid persecution and then I would gobble them
down).
I have one gallon of fresh Beets that I have cooked and peeled. There are
many different Beet recipes out there and they seem to vary a lot so this
is
what I want to do, please tell me if it sounds feasible. I found a
pickling
spice at a local store that smells really good. It has a variety of
different spices and peppers in it. This is what I am thinking:

1 quart of white vinegar
1 cup of sugar
3 tablespoons of pickling spice
Water bath for 30 minutes

Thanks,

- A -

Sounds like a plan and won't be very sweet, I think. A sniff will take
your breath away, I'll bet. :-)

The pickled beet recipe in the new Ball preserving book (not the BBB)
uses 2-1/2 cups vinegar, 1 cup of water, and 1 cup sugar for three
tablespoons of pickling spices.
--
That sounds like a good ratio, I was just trying to not make them as sweet,
but I would rather have a success than an experiment with the potential for
failure, (especially after the salty pickle debacle), so I will do that. I
saved Beet water from the boil and was going to use that for my water, is
that advised? or does it matter?

Thx again for all the help folks!


Boiling the beets (Wayne bakes his) makes them easier to peel, but the water
tastes like the dirt they were grown in. Yes, I tried it when I first made
pickled beets. Peeling before boiling might wash out the flavor and color of the
beets, and leave you with lots of little shredded beet particles. Not
unwholesome, just a little shreddy looking.
In the case of pickles, the sugar and salt are a balancing act, and are there
mostly for flavor, not keeping qualities. The vinegar & heat of BWB does that.
So go ahead and adjust to your taste. Or use Splenda. If using Splenda, use that
first, then add the salt. I find that Splenda recipes for pickles need less
salt. Have you thought of using honey?
Edrena

"The Joneses" wrote in message
...
Tess wrote:

"Melba's Jammin'" wrote in message
...
In article ,
"Alan S" wrote:

I really love pickled Beets. (Yes, even as a child. I would wait until
no
one was looking as to avoid persecution and then I would gobble them
down).
I have one gallon of fresh Beets that I have cooked and peeled. There
are
many different Beet recipes out there and they seem to vary a lot so
this
is
what I want to do, please tell me if it sounds feasible. I found a
pickling
spice at a local store that smells really good. It has a variety of
different spices and peppers in it. This is what I am thinking:

1 quart of white vinegar
1 cup of sugar
3 tablespoons of pickling spice
Water bath for 30 minutes

Thanks,

- A -

Sounds like a plan and won't be very sweet, I think. A sniff will take
your breath away, I'll bet. :-)

The pickled beet recipe in the new Ball preserving book (not the BBB)
uses 2-1/2 cups vinegar, 1 cup of water, and 1 cup sugar for three
tablespoons of pickling spices.
--
That sounds like a good ratio, I was just trying to not make them as
sweet,
but I would rather have a success than an experiment with the potential
for
failure, (especially after the salty pickle debacle), so I will do that.
I
saved Beet water from the boil and was going to use that for my water, is
that advised? or does it matter?

Thx again for all the help folks!


Boiling the beets (Wayne bakes his) makes them easier to peel, but the
water
tastes like the dirt they were grown in. Yes, I tried it when I first made
pickled beets. Peeling before boiling might wash out the flavor and color
of the
beets, and leave you with lots of little shredded beet particles. Not
unwholesome, just a little shreddy looking.
In the case of pickles, the sugar and salt are a balancing act, and are
there
mostly for flavor, not keeping qualities. The vinegar & heat of BWB does
that.
So go ahead and adjust to your taste. Or use Splenda. If using Splenda,
use that
first, then add the salt. I find that Splenda recipes for pickles need
less
salt. Have you thought of using honey?
Edrena

Thx for that info, I will definitely use water istead of the Beet juice. I
had thought of honey, sounds good, I'll try it.

The Joneses wrote:

Carla, you've said your family has been has been canning using the
"open kettle" method (not using boiling water bath), but most of the
people on this site would recommend the boiling water bath.
Especially with a low acid root crop.

Especially for a low-acid veggie pickle, I'd use a tested recipe and
follow the directions *exactly* (including a BWB).

B/

Tess wrote:

"The Joneses" wrote in message
...
Tess wrote:

"Melba's Jammin'" wrote in message
...
In article ,
"Alan S" wrote:

I really love pickled Beets. (Yes, even as a child. I would wait until
no
one was looking as to avoid persecution and then I would gobble them
down).
I have one gallon of fresh Beets that I have cooked and peeled. There
are
many different Beet recipes out there and they seem to vary a lot so
this
is
what I want to do, please tell me if it sounds feasible. I found a
pickling
spice at a local store that smells really good. It has a variety of
different spices and peppers in it. This is what I am thinking:

1 quart of white vinegar
1 cup of sugar
3 tablespoons of pickling spice
Water bath for 30 minutes

Thanks,

- A -

Sounds like a plan and won't be very sweet, I think. A sniff will take
your breath away, I'll bet. :-)

The pickled beet recipe in the new Ball preserving book (not the BBB)
uses 2-1/2 cups vinegar, 1 cup of water, and 1 cup sugar for three
tablespoons of pickling spices.
--
That sounds like a good ratio, I was just trying to not make them as
sweet,
but I would rather have a success than an experiment with the potential
for
failure, (especially after the salty pickle debacle), so I will do that.
I
saved Beet water from the boil and was going to use that for my water, is
that advised? or does it matter?

Thx again for all the help folks!


Boiling the beets (Wayne bakes his) makes them easier to peel, but the
water
tastes like the dirt they were grown in. Yes, I tried it when I first made
pickled beets. Peeling before boiling might wash out the flavor and color
of the
beets, and leave you with lots of little shredded beet particles. Not
unwholesome, just a little shreddy looking.
In the case of pickles, the sugar and salt are a balancing act, and are
there
mostly for flavor, not keeping qualities. The vinegar & heat of BWB does
that.
So go ahead and adjust to your taste. Or use Splenda. If using Splenda,
use that
first, then add the salt. I find that Splenda recipes for pickles need
less
salt. Have you thought of using honey?
Edrena

Thx for that info, I will definitely use water istead of the Beet juice. I
had thought of honey, sounds good, I'll try it.

Bottled water is a good choice if you are in a hard water neighborhood. I
misremember, but I think hard water causes some discoloration in cukes. Mebbe
won't be noticed in beets.
I think honey and ginger are an age-old mix that complement each other.
Edrena

The Joneses wrote:
Tess wrote:


"The Joneses" wrote in message
...

Tess wrote:


"Melba's Jammin'" wrote in message
...

In article ,
"Alan S" wrote:


I really love pickled Beets. (Yes, even as a child. I would wait until
no
one was looking as to avoid persecution and then I would gobble them
down).
I have one gallon of fresh Beets that I have cooked and peeled. There
are
many different Beet recipes out there and they seem to vary a lot so
this
is
what I want to do, please tell me if it sounds feasible. I found a
pickling
spice at a local store that smells really good. It has a variety of
different spices and peppers in it. This is what I am thinking:

1 quart of white vinegar
1 cup of sugar
3 tablespoons of pickling spice
Water bath for 30 minutes

Thanks,

- A -

Sounds like a plan and won't be very sweet, I think. A sniff will take
your breath away, I'll bet. :-)

The pickled beet recipe in the new Ball preserving book (not the BBB)
uses 2-1/2 cups vinegar, 1 cup of water, and 1 cup sugar for three
tablespoons of pickling spices.
--

That sounds like a good ratio, I was just trying to not make them as
sweet,
but I would rather have a success than an experiment with the potential
for
failure, (especially after the salty pickle debacle), so I will do that.
I
saved Beet water from the boil and was going to use that for my water, is
that advised? or does it matter?

Thx again for all the help folks!


Boiling the beets (Wayne bakes his) makes them easier to peel, but the
water
tastes like the dirt they were grown in. Yes, I tried it when I first made
pickled beets. Peeling before boiling might wash out the flavor and color
of the
beets, and leave you with lots of little shredded beet particles. Not
unwholesome, just a little shreddy looking.
In the case of pickles, the sugar and salt are a balancing act, and are
there
mostly for flavor, not keeping qualities. The vinegar & heat of BWB does
that.
So go ahead and adjust to your taste. Or use Splenda. If using Splenda,
use that
first, then add the salt. I find that Splenda recipes for pickles need
less
salt. Have you thought of using honey?
Edrena


Thx for that info, I will definitely use water istead of the Beet juice. I
had thought of honey, sounds good, I'll try it.


Bottled water is a good choice if you are in a hard water neighborhood. I
misremember, but I think hard water causes some discoloration in cukes. Mebbe
won't be noticed in beets.
I think honey and ginger are an age-old mix that complement each other.
Edrena



We have hard water here in our little city and it doesn't bother my
cukes at all. No discoloration in soaking or processing. I think you
would need extremely hard water with lots of minerals in it to discolor
cukes. Ours is calcium hardness and makes a white scum on everything so
I always do a BWB with quarter cup of vinegar in the water.

George, who used to make drinking water for a living in another lifetime

In article ,
"Virginia Tadrzynski" wrote:

"Melba's Jammin'" wrote in message
Sounds like a plan and won't be very sweet, I think. A sniff will take
your breath away, I'll bet. :-)

The pickled beet recipe in the new Ball preserving book (not the BBB)
uses 2-1/2 cups vinegar, 1 cup of water, and 1 cup sugar for three
tablespoons of pickling spices.


Barb giving beet advice!!!! The moon must have really broken up and the end
is near!!!! ;P
-ginny

Hey, I can give pressure canning information and I don't do that,
either. :P, yourself! LOL!
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

In article ,
The Joneses wrote:
on hand in case it is not enough.. Have you thought to try the
Pickled Beets with Red Wine from the _Joy of Pickling_? I've posted
it here\\\\\\\\\\\\\\\\\ oops, durn cat. It is very spicy with
cinnamon & cloves and my favorite pickled beet recipe. Let us know
how you do!

Edrena

Yeah, and my State Fair judges were not impressed. Feh! I thought the
syrup tasted pretty good, myself. They had something like 21 entries
for pickled boiled dirt slices/chunks.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

"Melba's Jammin'" wrote in message
...
In article ,
The Joneses wrote:
on hand in case it is not enough.. Have you thought to try the
Pickled Beets with Red Wine from the _Joy of Pickling_? I've posted
it here\\\\\\\\\\\\\\\\\ oops, durn cat. It is very spicy with
cinnamon & cloves and my favorite pickled beet recipe. Let us know
how you do!

Edrena

Yeah, and my State Fair judges were not impressed. Feh! I thought the
syrup tasted pretty good, myself. They had something like 21 entries
for pickled boiled dirt slices/chunks.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

well, I haven't tried the beets yet, - too soon, - but the syrup makes purty
darn good pickled eggs!!

Kathi

Kathi Jones wrote:

"Melba's Jammin'" wrote in message
...
In article ,
The Joneses wrote:
on hand in case it is not enough.. Have you thought to try the
Pickled Beets with Red Wine from the _Joy of Pickling_? I've posted
it here\\\\\\\\\\\\\\\\\ oops, durn cat. It is very spicy with
cinnamon & cloves and my favorite pickled beet recipe. Let us know
how you do!
Edrena

Yeah, and my State Fair judges were not impressed. Feh! I thought the
syrup tasted pretty good, myself. They had something like 21 entries
for pickled boiled dirt slices/chunks.
-Barb, Mother Superior, HOSSSPoJ

well, I haven't tried the beets yet, - too soon, - but the syrup makes purty
darn good pickled eggs!!
Kathi

I hate pickled eggs. Eat the beets too soon. It's okay, I got it straight from
St. Vinaigrette.
Edrena, Disciple.