Libbys Stovetop Pickled Beets Recipes

Steps:

• Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
• Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
• In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Steps:

• Wash beets. Trim any long stems. Leave about 1 inch of stem. Don't trim tails Bring a pot of water to a boil over medium heat. Add beets, and return to a boil. Cook about 35 minutes or til blade of small knife can be inserted into beets easily. Remove beets from pot and let cool. Peel and cut into 1/4 inch thick rounds.
• Mix vinegar, sugar, salt, and cloves in nonreactive pan. Bring to boil, reduce heat and simmer 5 minutes, stirring with a wooden spoon. Add beets and onion and simmer another 5 minutes. Remove from heat and put in a glass container. Cool completely, cover and refrigerate overnight. Pickled beets are best served the next day. Store leftover beets in refrigerator. Makes 4 cups

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.