we can buy glass jars of pickled (in vinegar) beetroot here in the shops.
Recently i
chopped up a cooked beetroot and put in a little vinegar in a jar and found
it keeps quite well, so far for a couple of weeks.

but is it safe to keep for any length of time? and if so, for how long?

What i dont know is the steps that professional producers take to render
their pickled betroots safe to keep. Thanks for any advice on making these
pickles.

"john royce" > wrote in message
...
> we can buy glass jars of pickled (in vinegar) beetroot here in the shops.
> Recently i
> chopped up a cooked beetroot and put in a little vinegar in a jar and
> found
> it keeps quite well, so far for a couple of weeks.
>
> but is it safe to keep for any length of time? and if so, for how long?
>
> What i dont know is the steps that professional producers take to render
> their pickled betroots safe to keep. Thanks for any advice on making
> these
> pickles.
>
>
>
Pickled beets will keep for about a year in the fridge. They can also be
seasoned with whole cloves, dark brown sugar, salt, and black pepper. With
canned beets used equal parts beet juice and vinegar.

john royce wrote:
> we can buy glass jars of pickled (in vinegar) beetroot here in the shops.
> Recently i
> chopped up a cooked beetroot and put in a little vinegar in a jar and found
> it keeps quite well, so far for a couple of weeks.
>
> but is it safe to keep for any length of time? and if so, for how long?
>
> What i dont know is the steps that professional producers take to render
> their pickled betroots safe to keep. Thanks for any advice on making these
> pickles.
>
>
>
Go here and put in a search for pickled beets:

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

On Jun 6, 5:37*pm, "john royce" > wrote:
> we can buy glass jars of pickled (in vinegar) beetroot here in the shops.
> Recently i
> chopped up a cooked beetroot and put in a little vinegar in a jar and found
> it keeps quite well, *so far for a couple of weeks.
>
> but is it safe to keep for any length of time? *and if so, *for how long?
>
> What i dont know is the steps that professional producers take to render
> their pickled betroots safe to keep. *Thanks for any advice on making these
> pickles.

They're not safe at all around Bubba, but Barb won't touch them <g>

maxine in ri

john royce wrote:
> we can buy glass jars of pickled (in vinegar) beetroot here in the shops.
> Recently i
> chopped up a cooked beetroot and put in a little vinegar in a jar and found
> it keeps quite well, so far for a couple of weeks.
>
> but is it safe to keep for any length of time? and if so, for how long?
>
> What i dont know is the steps that professional producers take to render
> their pickled betroots safe to keep. Thanks for any advice on making these
> pickles.
>
>
>

John -

If you are scared of pickled beets, that's okay. Just send me all of
them in your troubled life. They somehow find a way into my mouth and
into the tummy.

Just kidding.

Wanted to share I am a fan of the fabled beetroot.

Bob

Bob Muncie > writes:


> Wanted to share I am a fan of the fabled beetroot.

Likewise.

It was pickled beets that made me a fan. Prior to working in a
cannery that handled beets, I hated 'em. Told my boss. He grabbed my
by my proverbial ear and dragged me over to the batch cooler where No
10 cans of pickled beets came out of a post-cook cooling shower and
snatched one. Pulled out his trusty p38 and opend it, speared a slice
with his pocket knife and said, "eat".

I've loved 'em ever since, specially julienne pickled beats with blue
cheese dressing on a salad.

nb

Bob Muncie wrote:
> If you are scared of pickled beets, that's okay. Just send me all of
> them in your troubled life. They somehow find a way into my mouth and
> into the tummy.
>
> Just kidding.
>
> Wanted to share I am a fan of the fabled beetroot.


Just hold your horses, pilgrim. If you want those pickled beets, you're
gonna have to go through me!

<imagine me glaring menacingly... thank you>

Pickled beets and pickled peaches... two of my favorites! I put up a
bunch of them a couple of years ago, but my supply is running low.

In article >,
"john royce" > wrote:

> we can buy glass jars of pickled (in vinegar) beetroot here in the shops.
> Recently i
> chopped up a cooked beetroot and put in a little vinegar in a jar and found
> it keeps quite well, so far for a couple of weeks.

How much is "a little vinegar"? You can make a brine thats 50% vinegar
and 50% water (or more vinegar than 50%) to soak those suckers in. Add
some pickling spices if you wish. Lots of recipes out there. Store
them in the fridge if you make them this way; they'll keep for quite a
while.

> but is it safe to keep for any length of time? and if so, for how long?
>
> What i dont know is the steps that professional producers take to render
> their pickled betroots safe to keep. Thanks for any advice on making these
> pickles.

Ask at rec.food.preserving, John. Lots of experienced food preservers
there and they will be helpful to you. I guarantee it. I've set
follow-ups to rec.food.preserving.

Meantime, go he http://www.uga.edu/nchfp
and then he http://www.uga.edu/nchfp/how/can_06/pickled_beets.html

Really, though, the prudent thing to do is simply to add them to the
compost heap.

If you don't want to can them (process them in glass jars, actually) for
shelf storage, follow the steps and just cover them and store in the
fridge.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

In article
>,
maxine > wrote:
> They're not safe at all around Bubba, but Barb won't touch them <g>
>
> maxine in ri

Oh, I touch them, Ma'am. I just don't eat them.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Melba's Jammin' > wrote:

> maxine > wrote:
> > They're not safe at all around Bubba, but Barb won't touch them <g>
>
> Oh, I touch them, Ma'am. I just don't eat them.

Don't you believe the miserable beetroot addict, Maxine! Barbabietola
survives exclusively on her namesakes! I've been reliably informed that
her latest fave is Thomas Keller's red beet ice cream. Here is the
recipe, from <http://singlemindedwomen.com/2009/04/produce-in-season/>.

Bubba

Thomas Keller's Red Beet Ice Cream
Courtesy of Thomas Keller's The French Laundry Cookbook

Ingredients
2 lbs Red Beets, peeled & quartered
2 c Heavy Cream
2 c Milk
3/4 c Sugar
8 Lrg. Egg Yolks

For the red beet ice cream: Put the beets through a vegetable juicer,
reserving the pulp; you should have about 2 c of juice. (If you are
lacking the fancy machinery of a juicer, do the following: Puree the
beets in a blender, adding just enough water to allow the beets to
liquefy. Strain the beets thoroughly. Don't forget to reserve the pulp.)
Place the juice in a saucepan and reduce over low heat, skimming as
necessary, to about 1/4 c. Strain the liquid into a container, cover,
and place in the fridge.

- In a saucepan, combine the reserved beet pulp with the cream and milk.
Bring to a simmer, cover, and remove from the heat for about 30 min.

- Strain the liquid and measure out 3 c (discard any extra.) Return it
to the saucepan, add half the sugar and bring to a simmer, stirring to
dissolve the sugar.

- Meanwhile, in a bowl, whisk the egg yolks with the remaining sugar
until they have thickened slightly and lightened in color. Gradually
whisk about 1/3 of the hot liquid into the yolks to temper them. Return
the mixture to the saucepan and heat, stirring with a wooden spoon,
until the custard has thickened and coats the back of a spoon. Pour the
custard into a bowl set in an ice-water bath and let cool.

- Strain the cooled custard into a container, cover, and refrigerate for
a few hours, until cold, or overnight (for the creamiest texture).

- Stir the reduced beet juice into the custard and freeze in an ice
cream machine. Remove the ice cream to a covered container and store in
the freezer for at least 2 hours, or up to 2 days.

Pennyaline wrote:
> Bob Muncie wrote:
>> If you are scared of pickled beets, that's okay. Just send me all of
>> them in your troubled life. They somehow find a way into my mouth and
>> into the tummy.
>>
>> Just kidding.
>>
>> Wanted to share I am a fan of the fabled beetroot.
>
>
> Just hold your horses, pilgrim. If you want those pickled beets, you're
> gonna have to go through me!
>
> <imagine me glaring menacingly... thank you>
>
> Pickled beets and pickled peaches... two of my favorites! I put up a
> bunch of them a couple of years ago, but my supply is running low.

I'm guessing that you are pretty cute when trying to be menacing... Do
you have a good "stamping the toe" thing also? :-)

BTW, I have some pickled beets in the fridge right now. I don't touch
them as they are there for when I *really* need them. When in the mood I
buy more, but I do keep a bunch in the fridge for the needy moments.

Also, JW has always been someone as an actor I liked. Just wondering if
he ever cooked anything :-)

"Victor Sack" > wrote in message
...
> Melba's Jammin' > wrote:
>
>> maxine > wrote:
>> > They're not safe at all around Bubba, but Barb won't touch them <g>
>>
>> Oh, I touch them, Ma'am. I just don't eat them.
>
> Don't you believe the miserable beetroot addict, Maxine! Barbabietola
> survives exclusively on her namesakes! I've been reliably informed that
> her latest fave is Thomas Keller's red beet ice cream. Here is the
> recipe, from <http://singlemindedwomen.com/2009/04/produce-in-season/>.
>
> Bubba
>
> Thomas Keller's Red Beet Ice Cream
> Courtesy of Thomas Keller's The French Laundry Cookbook
>
> Ingredients
> 2 lbs Red Beets, peeled & quartered
> 2 c Heavy Cream
> 2 c Milk
> 3/4 c Sugar
> 8 Lrg. Egg Yolks
>
> For the red beet ice cream: Put the beets through a vegetable juicer,
> reserving the pulp; you should have about 2 c of juice. (If you are
> lacking the fancy machinery of a juicer, do the following: Puree the
> beets in a blender, adding just enough water to allow the beets to
> liquefy. Strain the beets thoroughly. Don't forget to reserve the pulp.)
> Place the juice in a saucepan and reduce over low heat, skimming as
> necessary, to about 1/4 c. Strain the liquid into a container, cover,
> and place in the fridge.
>
> - In a saucepan, combine the reserved beet pulp with the cream and milk.
> Bring to a simmer, cover, and remove from the heat for about 30 min.
>
> - Strain the liquid and measure out 3 c (discard any extra.) Return it
> to the saucepan, add half the sugar and bring to a simmer, stirring to
> dissolve the sugar.
>
> - Meanwhile, in a bowl, whisk the egg yolks with the remaining sugar
> until they have thickened slightly and lightened in color. Gradually
> whisk about 1/3 of the hot liquid into the yolks to temper them. Return
> the mixture to the saucepan and heat, stirring with a wooden spoon,
> until the custard has thickened and coats the back of a spoon. Pour the
> custard into a bowl set in an ice-water bath and let cool.
>
> - Strain the cooled custard into a container, cover, and refrigerate for
> a few hours, until cold, or overnight (for the creamiest texture).
>
> - Stir the reduced beet juice into the custard and freeze in an ice
> cream machine. Remove the ice cream to a covered container and store in
> the freezer for at least 2 hours, or up to 2 days.


You do know that as soon as you posted that, Barb got out her voodoo doll
made from dried out shrivelled up beets that she has one of your hairs stuck
in it (from the last time you guys ate dinner together). She's sticking
pins in it as we speak mumbling something about 'I'll show him who eats
dirtchunk icecream'....
-ginny

Virginia Tadrzynski wrote:
> "Victor Sack" > wrote in message
> ...
>> Melba's Jammin' > wrote:
>>
>>> maxine > wrote:
>>>> They're not safe at all around Bubba, but Barb won't touch them <g>
>>> Oh, I touch them, Ma'am. I just don't eat them.
>> Don't you believe the miserable beetroot addict, Maxine! Barbabietola
>> survives exclusively on her namesakes! I've been reliably informed that
>> her latest fave is Thomas Keller's red beet ice cream. Here is the
>> recipe, from <http://singlemindedwomen.com/2009/04/produce-in-season/>.
>>
>> Bubba
>>
>> Thomas Keller's Red Beet Ice Cream
>> Courtesy of Thomas Keller's The French Laundry Cookbook
>>
>> Ingredients
>> 2 lbs Red Beets, peeled & quartered
>> 2 c Heavy Cream
>> 2 c Milk
>> 3/4 c Sugar
>> 8 Lrg. Egg Yolks
>>
>> For the red beet ice cream: Put the beets through a vegetable juicer,
>> reserving the pulp; you should have about 2 c of juice. (If you are
>> lacking the fancy machinery of a juicer, do the following: Puree the
>> beets in a blender, adding just enough water to allow the beets to
>> liquefy. Strain the beets thoroughly. Don't forget to reserve the pulp.)
>> Place the juice in a saucepan and reduce over low heat, skimming as
>> necessary, to about 1/4 c. Strain the liquid into a container, cover,
>> and place in the fridge.
>>
>> - In a saucepan, combine the reserved beet pulp with the cream and milk.
>> Bring to a simmer, cover, and remove from the heat for about 30 min.
>>
>> - Strain the liquid and measure out 3 c (discard any extra.) Return it
>> to the saucepan, add half the sugar and bring to a simmer, stirring to
>> dissolve the sugar.
>>
>> - Meanwhile, in a bowl, whisk the egg yolks with the remaining sugar
>> until they have thickened slightly and lightened in color. Gradually
>> whisk about 1/3 of the hot liquid into the yolks to temper them. Return
>> the mixture to the saucepan and heat, stirring with a wooden spoon,
>> until the custard has thickened and coats the back of a spoon. Pour the
>> custard into a bowl set in an ice-water bath and let cool.
>>
>> - Strain the cooled custard into a container, cover, and refrigerate for
>> a few hours, until cold, or overnight (for the creamiest texture).
>>
>> - Stir the reduced beet juice into the custard and freeze in an ice
>> cream machine. Remove the ice cream to a covered container and store in
>> the freezer for at least 2 hours, or up to 2 days.
>
>
> You do know that as soon as you posted that, Barb got out her voodoo doll
> made from dried out shrivelled up beets that she has one of your hairs stuck
> in it (from the last time you guys ate dinner together). She's sticking
> pins in it as we speak mumbling something about 'I'll show him who eats
> dirtchunk icecream'....
> -ginny
>
>
Knowing Barb I don't think those round shriveled up things are beets.

On Jun 6, 4:37*pm, "john royce" > wrote:
> we can buy glass jars of pickled (in vinegar) beetroot here in the shops.
> Recently i
> chopped up a cooked beetroot and put in a little vinegar in a jar and found
> it keeps quite well, *so far for a couple of weeks.
>
> but is it safe to keep for any length of time? *and if so, *for how long?
>
> What i dont know is the steps that professional producers take to render
> their pickled betroots safe to keep. *Thanks for any advice on making these
> pickles.

If you want safe shelf storage, you need to process them - get a good
canning/preserving book and follow the directions. Made like you
tried - have to be refrigerated.

N.

On Jun 7, 11:42*pm, "Virginia Tadrzynski" > wrote:
> "Victor Sack" > wrote in message
>
> ...
>
>
>
>
>
> > Melba's Jammin' > wrote:
>
> >> *maxine > wrote:
> >> > They're not safe at all around Bubba, but Barb won't touch them <g>
>
> >> Oh, I touch them, Ma'am. *I just don't eat them.
>
> > Don't you believe the miserable beetroot addict, Maxine! *Barbabietola
> > survives exclusively on her namesakes! *I've been reliably informed that
> > her latest fave is Thomas Keller's red beet ice cream. *Here is the
> > recipe, from <http://singlemindedwomen.com/2009/04/produce-in-season/>.
>
> > Bubba
>
> > * * * * * * * *Thomas Keller's Red Beet Ice Cream
> > * * * *Courtesy of Thomas Keller's The French Laundry Cookbook
>
> > Ingredients
> > 2 lbs Red Beets, peeled & quartered
> > 2 c Heavy Cream
> > 2 c Milk
> > 3/4 c Sugar
> > 8 Lrg. Egg Yolks
>
> > For the red beet ice cream: Put the beets through a vegetable juicer,
> > reserving the pulp; you should have about 2 c of juice. (If you are
> > lacking the fancy machinery of a juicer, do the following: Puree the
> > beets in a blender, adding just enough water to allow the beets to
> > liquefy. Strain the beets thoroughly. Don't forget to reserve the pulp.)
> > Place the juice in a saucepan and reduce over low heat, skimming as
> > necessary, to about 1/4 c. Strain the liquid into a container, cover,
> > and place in the fridge.
>
> > - In a saucepan, combine the reserved beet pulp with the cream and milk..
> > Bring to a simmer, cover, and remove from the heat for about 30 min.
>
> > - Strain the liquid and measure out 3 c (discard any extra.) Return it
> > to the saucepan, add half the sugar and bring to a simmer, stirring to
> > dissolve the sugar.
>
> > - Meanwhile, in a bowl, whisk the egg yolks with the remaining sugar
> > until they have thickened slightly and lightened in color. Gradually
> > whisk about 1/3 of the hot liquid into the yolks to temper them. Return
> > the mixture to the saucepan and heat, stirring with a wooden spoon,
> > until the custard has thickened and coats the back of a spoon. Pour the
> > custard into a bowl set in an ice-water bath and let cool.
>
> > - Strain the cooled custard into a container, cover, and refrigerate for
> > a few hours, until cold, or overnight (for the creamiest texture).
>
> > - Stir the reduced beet juice into the custard and freeze in an ice
> > cream machine. Remove the ice cream to a covered container and store in
> > the freezer for at least 2 hours, or up to 2 days.
>
> You do know that as soon as you posted that, Barb got out her voodoo doll
> made from dried out shrivelled up beets that she has one of your hairs stuck
> in it (from the last time you guys ate dinner together). * She's sticking
> pins in it as we speak mumbling something about 'I'll show him who eats
> dirtchunk icecream'....
> -ginny-

Is she accepting donations? I'm sure I can find a couple of gross of
pins for such a good cause.

John Kane Kingston ON Canad

"Nancy2" > wrote in message
...
On Jun 6, 4:37 pm, "john royce" > wrote:
> we can buy glass jars of pickled (in vinegar) beetroot here in the shops.
> Recently i
> chopped up a cooked beetroot and put in a little vinegar in a jar and
> found
> it keeps quite well, so far for a couple of weeks.
>
> but is it safe to keep for any length of time? and if so, for how long?
>
> What i dont know is the steps that professional producers take to render
> their pickled betroots safe to keep. Thanks for any advice on making these
> pickles.

# If you want safe shelf storage, you need to process them - get a good
# canning/preserving book and follow the directions.

No processing is necessary for pickled beets.

# Made like you tried - have to be refrigerated.

If the vinegar solution is strong enough (~ 4-5%) pickled beets will be
perfectly safe unrefrigerated for like 3-4 months, probably a lot longer...
same as with pickled eggs. Naturally they will keep longer refrigerated,
and I think they taste better cold. Btw, I'm tired of reading how folks
refer to vinegar pickling solution as brine (in other posts), it's not
brine... brine is a salt pickling solution.

Bob Muncie wrote:
> Also, JW has always been someone as an actor I liked. Just wondering if
> he ever cooked anything :-)

I doubt it, except for himself smoking six packs a day.

<those nuclear test site Westerns might have helped, too>

wrote:
> Bob Muncie > writes:
>
>
>> Wanted to share I am a fan of the fabled beetroot.
>
> Likewise.
>
> It was pickled beets that made me a fan. Prior to working in a
> cannery that handled beets, I hated 'em. Told my boss. He grabbed my
> by my proverbial ear and dragged me over to the batch cooler where No
> 10 cans of pickled beets came out of a post-cook cooling shower and
> snatched one. Pulled out his trusty p38 and opend it, speared a slice
> with his pocket knife and said, "eat".
>
> I've loved 'em ever since, specially julienne pickled beats with blue
> cheese dressing on a salad.
>
> nb

Nice story... The last P38 I had is long gone. sSome pretty girl long
ago took it off my key chain, and I didn't notice until she was out of
my life. One of those little things in life you miss, after it's gone
(the p38, the girl, and my youth).

Bob Muncie wrote:
> wrote:
>> Bob Muncie > writes:
>>
>>
>>> Wanted to share I am a fan of the fabled beetroot.
>>
>> Likewise.
>> It was pickled beets that made me a fan. Prior to working in a
>> cannery that handled beets, I hated 'em. Told my boss. He grabbed my
>> by my proverbial ear and dragged me over to the batch cooler where No
>> 10 cans of pickled beets came out of a post-cook cooling shower and
>> snatched one. Pulled out his trusty p38 and opend it, speared a slice
>> with his pocket knife and said, "eat".
>>
>> I've loved 'em ever since, specially julienne pickled beats with blue
>> cheese dressing on a salad.
>>
>> nb
>
> Nice story... The last P38 I had is long gone. sSome pretty girl long
> ago took it off my key chain, and I didn't notice until she was out of
> my life. One of those little things in life you miss, after it's gone
> (the p38, the girl, and my youth).
Yeah, and no more cases of C-rats to break open and get another P38. I
still have one but keep it locked in the gun cabinet as a memento of a
time in my life.