Mom’s Pickled Beets (thm E)

Summertime with Mom’s Pickled Beets

Mid summer brings on the baby beets that are perfect for making Mom’s pickled beets. Hubby likes them as a garnish in his lunch box salad. Here’s an adaptation my mom’s recipe for pickled beets that fits the Trim Healthy Mama plan.

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Ingredients for Pickled Beets

3 pounds of beets
2 c of apple cider vinegar
1 cup of water (I use the beet cooking water)
3-5 donks of THM stevia powder or to taste ( 1 donk equals 1/32 teaspoon)
1 teaspoon whole allspice
6 whole cloves
3 inches of a cinnamon stick

Instructions:

Prepping and Cooking the Beets

Wash your beets, leaving the root on and at least 1/2 inch of tops. Do not peel. Cover your beets with boiling water; simmer about 20-25 minutes depending on the size of your beets. Large ones may take longer. Drain, reserving 1 cup of that red cooking liquid.

When your beets are cool to the touch, trim tops and root ends, the skins will slide right off. Leave tiny -small beets whole – larger beets quarter, cube or slice.

Preparing the Storage Jars

While your beets are cooling you will need to sterilize your canning jars. I like to use either a half-pint canning jar or a 12 ounce canning jar. To sterilize your jars place into a large kettle with a rack and warm water. Bring to a boil and boil 2 minutes.  Or, you can use your instant pot by placing the jars on a rack. Set the Instant Pot on the pressure steam program for 2 minutes with one cup of warm water. Set the valve on the lid to “Sealing” push the [steam] button and then the [-] button until you get down to two minutes. When the program is finished, you can leave the instant pot on the warm cycle so your jars stay hot.

Pickled Beets Pickling Solution

In a large pan combine vinegar, water and stevia powder. Stir, taste and adjust for desired sweetness. Tie your spices in a cheesecloth bag and add to your pickling solution. Bring to a boil, reduce heat and simmer about 15 minutes.

Canning and Storing Pickled Beets

Pack beets into hot jars, leaving 1/2 inch head space. Insert your canning funnel and cover beets with the hot pickling liquid making sure to leave that 1/2 head space. Adjust lids. Process in boiling water bath (half-pints) 15 minutes. Since your jars are sterilized, you can let the jars cool on the counter and refrigerate your pickled beets for up to 3 week unopened  if you do not want to process them through a hot water bath. They get eaten here so fast that I often just refrigerate for 12 hours before using them.

Instant Pot Instructions for Cooking Beets

Follow the instructions above for cleaning and preparing. Place 1 cup of water in the liner, add the rack, place beets on the rack. Lock the lid, and turn vent to sealing. Push the [manual] button and then the [-] button until you get down to 8 minutes for small beets, 10 minutes for large beets. Use the quick pressure release (QPR) and test beets for doneness. If more time is required use manual setting for an additional 3-5 minutes.

Important: The instant pot is not rated to use as a pressure cooker canner. It’s best to use traditional canning methods if you are planning on a longer shelf life.

Pickled Beets-THM E

 

Author: Carey

Nutrition Information

• Serves: 12

• Calories: 52

• Fat: 1g
• Carbohydrates: 13g
• Sodium: 69mg
• Fiber: 4g
• Protein: 1g
• Cholesterol: 0mg

Recipe type: Condiment

Cuisine: Amercian

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Mom's Pickled Beets are a sweet, tart and savory treat

Ingredients

• 3 pounds beets
• 2 cups apple cider vinegar
• 1 cup water
• ¼ teaspoon THM Pure Stevia Extract(3-5 donks, adjust to your taste)
• 1 teaspoon allspice berries
• 6 each whole cloves
• 1 each cinnamon stick (3 inch piece)

Instructions

1. Gently wash and trim beets leaving the root on and at least ½ inch of tops. Do not peel. Cover your beets with boiling water; simmer about 20-25 minutes depending on the beet size. Large ones may take longer. Drain, reserving 1 cup of the red cooking liquid.
2. When your beets are cool to the touch, trim tops and root ends, the skins will slide right off. Leave tiny -small beets whole – larger beets quarter, cube or slice.
3. While your beets are cooling you will need to sterilize your caning jars. I like to use either a half-pint canning jar or a 12 ounce canning jar. To sterilize your jars place into a large kettle with a rack and warm water. Bring to a boil and boil 2 minutes. Or, you can use your instant pot by placing the jars on a rack. Set the Instant Pot on the pressure steam program for 2 minutes with one cup of warm water. Set the valve on the lid to “Sealing” push the [steam] button and then the [-] button until you get down to two minutes. When the program is finished, you can leave the instant pot on the warm cycle so your jars stay hot.
4. In a large pan combine vinegar, water and stevia powder. Stir, taste and adjust for desired sweetness. Tie your spices in a cheesecloth bag and add to your pickling solution. Bring to a boil, reduce heat and simmer about 15 minutes.
5. Pack beets into hot jars, leaving ½ inch head space. Insert your canning funnel and cover beets with the hot pickling liquid making sure to leave that ½ head space. Adjust lids. Process in boiling water bath (half-pints) 15 minutes. Since your jars are sterilized, you can let the jars cool on the counter and refrigerate your pickled beets for up to 3 week unopened if you do not want to process them through a hot water bath. They get eaten here so fast that I often just refrigerate for 12 hours before using them.

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