Pickled Beets

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

How do you "french" an onion? The ingredients call for a large red onion, frenched. Not sure what that means.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is basically the recipe that we've always used - except we used a cold pickling method. White wine vinegar, water, sugar, some beet cooking juice, s&p, bay leaf, cooked beets and hard-boiled eggs. Never had to worry about the keeping time; always got eaten within a few days.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We have gone through almost a jar a day since we started making it. I did re-use the liquid with the last batch, don't know if that is a canning "no-no".

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tried this recipe with a little fresh GROUND horseradish.Very good.I also made beet relish out of this recipe. Everyone enjoyed the differance in flavors.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We had a lovely neighbor, now deceased, who would make pickled beets every year. She gave us two jars. We saved one for Christmas, one for Easter. It was purple gold! I have tried for many years to duplicate her recipe. Came close, but never just right. Until now. Its the Tarragon vinegar that is the secret. Thanks, Alton. You never let me down.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this recipe is so easy ,it did take a while for the beets to roast since i used large ones. i just tasted them today after a week they are supreme i will never by store bought again. i could not find taragon vinegar so i used cider vinegar instead and used lots of red onions YUM! taking a jar for easter dinner

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love beets and canned are always too mushy and lack flavor. Every Spring around Easter I make borscht and that's one of my favorite soups....being Ukrainian, I grew up on that soup. I love the idea of roasting the beets. The raw ones are always so hard to peel and cut. Now the soup won't be so much of a chore and I'll make it more often.
These picked beets are absolutely fantastic! So easy and so incredibly flavorful. My husband, whose not a beet fan, fell in love with these. He loved the taste and the slight crunchiness of the beets.
This one is a keeper! Thanks, Alton!
PS.....I saved to greens to make beet green gratin. Can't wait to try that.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

First I was looking for a recipe that wouldn't take to long and what hubby said his granny made and this is it' Thanks

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

my husband and i LOVE this recipe. fresh beets never tasted so good. i won't eat canned ones anymore because roasting them is so easy and delicious. pickling them is awesome. i added hard-boiled eggs because we like them - this recipe is tastier than the one from emeril and easier to make. i added a sprig of fresh rosemary for additional taste and for a pretty presentation in the jar. i plan to try other flavored vinegars too. i double the recipe so i have plenty on hand. i don't know what the official shelf life is but they have lasted several weeks in the fridge. i suppose they can be processed re: routine canning recommendations and be stable at room temp. anyone know for sure?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just need a little time not a lot of attention.