I have a few large beets left in the garden. Any suggestions on what to do with them? I was thinking "pickled beets" but they may be too big. moderator's note: added a more descriptive title to topic
Why would they be too big for pickling? Questioned the city slicker with a puzzled look on his face. Jerry
You could slice them, or quarter them and pickle those beets. There is a nice orange segment and beet salad you could make, or invent a new game--Bowling with Beets!
Donna, I see no reason why you can't make pickled beets out of them. I use too large of ones and dice them.
I read somewhere online that they get tuff and tasteless. I cooked a couple today and they were very bland. So I'm not sure about pickling. My cousine feeds them to her horses thru the winter.
Hi Jane, Bowling with beets sounds fun. Or maybe I could throw them at woodchucks. They still have not gone to bed for the winter.
Bean a Woodchuck with a Beet--you could have a reality show on TV and make a lot of money, besides becoming famous! Big beets sometimes are kind of "woody" in the center, but there's no reason you couldn't just cut out that part and use the rest.
Yes you should pickle them. That's what you do with older beets. You just water bath them. It's easy. You don't have to pressure can them.
Vinegar, sugar, little water and into a jar. If you don`t want to process only a few jars, just refrigerate them after cooking and putting in jars. Treat the same as if your were going to can them. They will last a long time in the fridge.
Pickled Beets 1 gallon small beets 2 cups sugar 1 long stick cinnamon 1 Tbsp whole allspice 3 1/2 cups vinegar 1 1/2 cups water Cook beets with roots about 2" of stem until the skin is softened about 15 minutes. Use enough water to cover. Dip in cool or ice water and peel and now take root off and top and slice or quartered. Combine sugar, spices, vinegar, and add beets and simmer 15 minutes. Pack beets into prepared jars and cover with boiling hot syrup, leaving a 1/2" head space. Remove air bubbles and add more liquid if needed to maintain the 1/2" head space. Process pint or quart jars in a boiling water bath for 30 minutes. Adjust time according to your altitude. Makes about 9 or 10 pints This is what I have in my records. It's the one I use. You will just have to cut it down a little bit.(allot) Now you know how to get it ready for water bath. Right? I have edited this a little so it wasn't so confusing. It is important to leave a few inches of stem and not to cut the roots or they will bleed out and loose their color. Also it takes about 2 pounds to make 1 quart. So weigh them.
