If you love beets, you’re going to want to preserve some for winter meals! Watch, like and share this EASY preparation and deep water canning of spicy pickled beets. Spice optional! City girl turned homesteader sharing life with cats!
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20 Comments
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I was taught to leave the roots and at least an inch of greens on the beet to keep them from bleeding so much while they cook.🤗❤️🙏
yum now i need to go buy some beets
Good Morning Kaye – I've always just sliced the beets but cubing them would certainly put more in the jars. I just made these earlier this summer but added sliced onion and they turned out great. The pickling onions are so good too on salads and sandwiches or just eating out of the jar. Some people even add ginger or balsamic but have not tried those options. Most store brand beets have corn syrup or other ingredients that I don't think are good. Have a blessed weekend and thanks for sharing your recipe!
Wonderful video. You do a wonderful job of these instructional videos. The beets look really good. 🤤
Never been a beet fan but hubby is so I will be doing beets. You made it super easy video to follow! ❤
❤Those look delicious! I love oven roasted beets but have never tried pickling them! Adding this to my to do list for fall!
I love pickled beets so much that this year we canned 52 jars of pickled beets. It's mandatory that my husband plants a couple rows of beets. 😂😂😂😂
In my recipe, I use the cinnamon sticks, whole cloves, mustard seeds, and I use cheese cloth as my spice bag because i don't like that spices come out and i have to scoop them out. 😂😂😂 The recipe i use is in the ball book and combined with a different one. Tweaking and i finally found a recipe that I love.
Pickled beets, pickled cauliflower, kosher dill pickles and so much more. I swear i could live off pickled foods. Lol
Hello there dear kaye, oh I love beets,just what we needed,thankyou,,I shall pass this on to my sister too.love the music kaye, thank-you for takeing the time to teach us also.xxgod best you, Happy weekend xx
Thank you for a great video😺
I just started a beet ferment this morning, lol. I peel, cut in half, slice very thin (1/4 inch max), put in quart jar with 1 tsp salt (NOT table salt) whatever spices (garlic is great) and 1/4 C fermentation starter (ginger bug or any other) with the filtered water. Then ferment 3 to 7 days. Love them this way, still crisp and lasts a year in my fridge. Give it a try, super quick and easy if you like beets, and a great way to get your daily probiotics.
I love pickled beets! Mom used to put hard-boiled eggs in with them before serving. I loved the magenta-colored eggs! My old Ball recipe that I still use calls for onions, cider vinegar, mustard seed, whole allspice, whole cloves, and cinnamon sticks. We like them sliced, but those cubes look like they would be good in a salad!
Thank you kaye. I do love beets. I don't think I have had them pickled.
I find that if I fill with a little of the brine in the jar first and then the beets.. the bubbles are less.. fruit too
these look awesome. please tell darryll howdy..
Yummy😊
I love working with Beets….crime-scene every time! 😅
I love beets. I use the greens in my salads. Now I need to go and get some beets! Great video, thank you.