I love pickled beets! When I was a kid I was attracted to the colour more so than to the taste…but then I eventually started to like the taste of them as well.
I had a bunch of beets ready to be picked out of the garden and I knew what I wanted to make with them! I unfortunately found out that I cannot can on my flat glass stove top unless I invest in a flat pot canner…since I doubt I will be doing that much canning I think I will stick to refrigerator pickles!
Which is easier to do anyhow! These pickles are easy to make and tasty to eat, with just the beets it will last in the fridge for about 3 weeks, for the ones with eggs 3-4 days. That is why I separated them. If you can leave them in the fridge longer please let me know as I am new to the pickling thing!
Another thing I used to like when I was kid was pickled eggs! Can’t remember where I saw or read that you can add hard boiled eggs to pickled jars when the pickles are done, same goes with pickled beets! I thought hey I can do that with my homemade pickled beets! Will try it out as well when my cucumber pickles are done to see which I like best!
When you pick out your beets rinse all the dirt off, cut the stems off, but don’t throw away the greens! You can saute them with garlic and eat them as a side or make rigatoni-beets with it.
This recipe is enough to fill 4- 500 ml mason jars if making with eggs, if not will make 2-500 ml mason jars depending size of beets. You can use a large mason jar if your just making beets.
I had 2 recipes that I was looking at one that I had for pickled beets and another one for pickled eggs which I found on mariasfarmcountrykitchen, so I took inspirations from both and it turned out great! I thought it needed more sugar as the store bought ones are sweeter, I might just add 1/4 cup more sugar next time as I like that added sweetness to it, they are good as is….I just like me sugar!
What you will need:
- 7-9 medium sized beets
- 1 cup cider vinegar
- 1/2 cup sugar
- 6-7 cloves
- 1/2 -1 tsp all spice
- 1/2 tsp salt
- 8 hard boiled (optional)
Bring beets to boil in a large pot cook for 20-25 minutes. Meanwhile in a another pot stir together the vinegar, sugar, cloves, all spice add 4 cups of the beet water (add while beets are boiling for best colour, the longer the water boils the browner the water gets). Boil for a minute or so till sugar is dissolved. Remove beets and peel when they are not so hot anymore.
Slice beets, add in some of the pickling juice in the clean jars and spoon in the sliced beets, I made 2 jars with beets and 2 jars with eggs with some beets.
Add in the eggs in the jars or containers along with some beets and pickling juice. Cover and refrigerate.
For deviled eggs:
Cut eggs in half and remove yolks, add the yolks in a bowl, mash with fork. Add in a few spoons of mayo, a 1/2 tsp of mustard, a little chopped up fresh dill, season with a little salt and pepper a dash of seasoning salt, combine till becomes a smooth texture. Add into a pastry bag with a large star tip if desired and pipe into the eggs. Enjoy!