pickled beets

Very easy to make them yourself. Wash beets, cut off the ends. Place in boiling water until fairly tender, then let cool. Remove skin with your hands--very easy after the beets are cooked. Slice beets in thickness you desire. Put sliced beets into a container (I use a glass jar). Add the cooking liquid almost to the top. Pour in some white vinegar (maybe 1/4 cup depending on amount of beets), add a small amount of powdered cloves and about 1/2 dropper of liquid Stevia. Refrigerate and enjoy! Experiment until you find the exact quantity of the ingredients to add according to your individual tastes.

(If you will use sugar instead of Stevia, you'll need to dissolve it in the liquid before adding to the sliced beets.)

When I have a lot of beets from my garden, I cook them until barely tender as described above. Then I peel them, slice, freeze on wax paper in a flat pan, then store them in a zip-lock bag. Then when I want more pickled beets, I put some in a glass jar, add water instead of the cooking liquid and the other ingredients mentioned above. Then I refrigerate them. Prepared by using the frozen beets, they are not quite as "crunchy" as using the fresh ones, but the taste and quality are still very good.

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Claire Sheppard October 30, 2017 at 8:34am

Very easy to make them yourself. Wash beets, cut off the ends. Place in boiling water until fairly tender, then let cool. Remove skin with your hands--very easy after the beets are cooked. Slice beets in thickness you desire. Put sliced beets into a container (I use a glass jar). Add the cooking liquid almost to the top. Pour in some white vinegar (maybe 1/4 cup depending on amount of beets), add a small amount of powdered cloves and about 1/2 dropper of liquid Stevia. Refrigerate and enjoy! Experiment until you find the exact quantity of the ingredients to add according to your individual tastes.

(If you will use sugar instead of Stevia, you'll need to dissolve it in the liquid before adding to the sliced beets.)

When I have a lot of beets from my garden, I cook them until barely tender as described above. Then I peel them, slice, freeze on wax paper in a flat pan, then store them in a zip-lock bag. Then when I want more pickled beets, I put some in a glass jar, add water instead of the cooking liquid and the other ingredients mentioned above. Then I refrigerate them. Prepared by using the frozen beets, they are not quite as "crunchy" as using the fresh ones, but the taste and quality are still very good.
Susan Frank October 29, 2017 at 8:56am

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check them out....wonderful homemade items & other different products
- marlene chymboryk > Susan Frank October 29, 2017 at 3:33pm
  
  thank you Susan

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pickled beets

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