pickled beet questions
#2
Super Member
Join Date: Jul 2019
Location: northern minnesota
Posts: 2,480
It has been quite a while since I have made beet pickles. My mom's old recipe says 2 cups brown sugar and 2 cups vinegar, no mention of any water. I do think she would have used apple cider vinegar as she seldom used white vinegar as she said cider is stronger. When she used white vinegar, she specified that in the recipe. Cider vinegar was just "vinegar" The only other ingredients are 1/2 teaspoon salt and 3-4 cloves in each pint jar. I just remember they were very good and all of us kids loved them. I do remember boiling the beets, leaving a bit of the top and the root on. Boiling until tender, put in cool water, and the skin would easily slip off. It was a colorful operation with red beet juice everywhere. Our hands would be stained for a few days as I recall.
#3
My mother in law's recipe is the only one I use. 1 cup white sugar, 1 cup PICKLING vinegar , 1 cup water, 1 tbsp. pickling spice. Tie pickling spice into a piece of cheesecloth ( or cheat and pour brine through a sieve before adding to the jars). Bring to a boil and simmer for about 15 minutes. I also put my filled jars in a boiling water bath for about 8 minutes, to seal.
The difference between regular vinegar and pickling vinegar is the acidity. Regular vinegar is about 5% and pickling vinegar is 6-7 %. You can find it in most any grocery store labeled as 'Pickling Vinegar'. I personally, do not like the taste of cider vinegar--it makes food taste 'off' to me.
The difference between regular vinegar and pickling vinegar is the acidity. Regular vinegar is about 5% and pickling vinegar is 6-7 %. You can find it in most any grocery store labeled as 'Pickling Vinegar'. I personally, do not like the taste of cider vinegar--it makes food taste 'off' to me.
#5
Super Member
Join Date: Jul 2019
Location: northern minnesota
Posts: 2,480
Back from looking up white vs cider vinegar. Interesting read, too much info to write it all down here. Basics I learned is that if you pickle, you need a vinegar with 5-7 percent acidity. Both white and cider can have in that range, read the bottle. White vinegar is made from grains, cider from apples. Cider is generally more expensive. white vinegar is also used for cleaning. Some people like the fruity flavor from cider better but cider will color the pickles a bit. White vinegar is the same as pickling vinegar, but pickling vinegar may also include other types of vinegar. Also, a lot of other vinegars that cannot be used for pickling because not acid enough. industrial vinegar is too acid so cannot be used for pickling.
#7
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Thread Starter
Join Date: Apr 2018
Location: NW MN lake country
Posts: 3,589
Thank you so much for all your input. I was given a batch of beautiful fresh beets today so will go back to using my old standby recipe that came from my hubby's grandma when we got married. All it called for was "vinegar" and I have tried it both ways with success. I am intrigued by sewingpup's recipe that uses brown sugar. I might have to make just enough brine to make a jar and try it.
#8
Super Member
Join Date: Jul 2019
Location: northern minnesota
Posts: 2,480
Thank you so much for all your input. I was given a batch of beautiful fresh beets today so will go back to using my old standby recipe that came from my hubby's grandma when we got married. All it called for was "vinegar" and I have tried it both ways with success. I am intrigued by sewingpup's recipe that uses brown sugar. I might have to make just enough brine to make a jar and try it.