How To Pickle Beets Without Sugar
In this video I'm going to show you how to easily and quickly water-bath beets - from the garden to the cellar.
▶RECIPE:
- 2 c. juice (from cooking beets)
- 1 c. white vinegar
- 1/3 c. monk fruit (heaping)
- 2 packets of stevia
- 1 tsp sea salt
- if you want the sugar option - use 2 c. white sugar
▶Here are the supplies I used:
Mason Jars ➣
Jar Flats & Rings ➣
Canning Funnel ➣
Stevia ➣
Monkfruit Sweetner ➣
White Vinegar ➣
Canning Lid Lifter & Tongs Set ➣
Sea Salt ➣
Large Pot ➣
Cutting Board ➣
Knife ➣
Measuring Cups & Spoons ➣
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▶TIMESTAMPS:
0:00 Sugar Free Pickled Beets
0:03 Harvesting Beets
0:42 In The Kitchen
1:02 Cutting Off The Tops
1:22 Types Of Beets
1:53 Washing Beets
2:26 Cooking Beets
3:13 Pickling Brine
4:23 Cutting Up The Beets
6:57 Water-bathing The Jars
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the Our Country Farmhouse YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding social media accounts. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding social media sites.
NO SUGAR Quick Pickles Master Recipe for Pickling any Vegetable
Use this NO SUGAR Quick Pickles Master Recipe for Pickling any Vegetable. These instructions also include a Basic Pickling Spice Recipe.
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0:00 Introduction
0:56 Ingredients for Making NO Sugar Pickled Vegetables
7:44 How to Make NO Sugar Pickled Vegetables
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
How to Make Pickled Beets | Water Bath Canning Beets | Food Preservation | Homemade Recipes
In this video I will show you how to make pickled beets and how to water bath can them for long term storage. These shelf stable, sweet, and tangy beets are a delicious addition to so many recipes and will last for years! We love to eat them with goat cheese and pecans, on our salads, or right out of the jar.
If you have any questions, please leave a comment and I’ll be happy to help! BLOG COMING SOON!
Pickled Beets Recipe
NOTES:
· Be sure to use an enameled or glass pot. Technically you can use stainless steel, but I prefer not to.
· Store bought pickling spice works nicely for this recipe. Blog with printable recipes coming soon!
Ingredients
4 lbs of beets cut to size preference (we prefer larger quarter pieces)
2 ½ cups white vinegar
1 ¼ cups sugar
1 tsp pickling (or non-iodized) salt
3 spoonsfuls of pickling spice (a little under 3 TBS)
4 Pint Jars
Directions:
1. Trim beets, leaving at least 1 inch of the stem. Scrub well.
2. Bring beets to a boil in water to cover. Place some of the smaller beets on the top. They tend to cook faster, so it makes it easier to remove them first. Simmer for 15-25 minutes or just until the skin is easily pulled back with a fork.
3. Drain and let cool to touch.
4. While beets cool, I like to prepare my canner, jars, and pickling liquid.
5. Once cooled, cut off the stem and the end then gently peel the skin.
Rinse and cut to size preference.
6. Stir together vinegar, sugar, salt, and pickling spices and bring to a gentle boil.
7. Pack hot jars as tight as possible with beets leaving ½ inch headspace.
8. Add hot pickling liquid then debubble. Once you debubble, add more liquid if needed.
9. Wipe rim of jar with clean cloth and white vinegar.
10. Place warm lid and ring on “fingertip” tight.
11. Add jars to hot water bath canner. Cover and bring to a rolling boil.
12. Process jars for 30 minutes, adjusting for altitude.
13. After 30 minutes, turn off the heat, remove the lid and let jars sit in the canner for 5 minutes to rest.
14. Place jars on a towel, on the countertop. Do not touch until the jars have completely cooled.
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Easy Refrigerator Pickled Beets
If you've never had pickled beets, you have to try this! They are so good and sweet. We put them in salads or eat straight from the jar. It makes my mouth water just thinking about them!
Ingredients (recipe can easily be doubled or more)
A bunch of beets (3-4)
Jar with sealed lid
seasonings:
peppercorns
pickling spice (I got mine at Walmart in pickling item section)
fresh dill
fresh thyme
1cup water
1 cup apple cider vinagar
1/4 to 1 cup sugar ( I personally think 1 cup is too sweet)
Directions
Wash & cut the stems off. Boil or bake beets in skins until fork tender. Wrap in foil and bake on 350 degrees. It takes about 40 minutes to cook to fork tender. When tender, let cool then peel the skin off. Cut in chunks or slice (whatever your preference). Sprinkle spices & seasonings in jar then pack the jar tight with the beets leaving a little space at the top for liquid to cover. (just enough to cover the beets) I used a large canning jar and tight fitting lid that I washed & dried before filling.
In a saucepan, add the water, vinegar & sugar (I used 1/4 cup/ in the video I said 1/2 but it was closer to 1/4) . If making more double the recipe. You can always make more afterwards if needed. Bring to a boil while stirring to dissolve the sugar. Bring to simmer for about 5 minutes. Turn off and let cool before adding the brine to your jars. Be sure to slightly cover the beets and let it cool down before tightening the lid. With lid tight, turn the jar upside down (back n forth) to mix the spices that are at the bottom. When it's cooled off, refrigerate for 18-24 hours before eating. The longer you wait the better.
My grand daughter, Opal loves pickled beets and so do I.
You can use this brine to pickle uncooked cucumbers and red onions too. Be sure to try pickled slice red onions too. You'll be glad you did!
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Thanks for watching!
Carrot/Cucumber/Beetroot in Brine Water (Salt Water)/Uppilita/Pickles
Pickled Red Onions | Always keep a jar of this in your fridge
Pickled red onions are an easy way to brighten and elevate any dish. They add a nice tangy and crunchy element to your meal and are so easy to make. Once you try it, I guarantee you will always want to keep a jar of it in your refrigerator at all times.
Find the full recipe and more meal inspo at costcokitchen.com
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