The fervent offers to share beets must mean the harvest was hearty this year and gardeners are anxious to reduce the numbers to be processed or stored.
This week’s recipes offer three ideas for putting beets to tasty uses.
• • •
Beet and Onion Pickles
8 cups prepared beets
3 cups sliced onions, about 3 medium
2 1/2 cups cider vinegar
2 cups granulated sugar
1 1/2 cups water
1 tbsp. mustard seed
1 tsp. each salt, whole allspice and whole cloves
3 cinnamon sticks, each 2 inches
Trim all but 2 inches off beet stems. Cook beets in boiling water until tender, abut 35-45 minutes. Remove from water and allow to cool slightly. Remove skins.
Cut into large chunks and measure 8 cups. Set aside.
Fill boiling water canner with water. Sterilize 5 pints and lids.
Combine onions, vinegar, sugar, water, mustard seed, salt, allspice, cloves and cinnamon sticks in a large stainless steel or enamel saucepan. Bring to a boil and boil gently for 5 minutes.
Add beets and return to full boil. Remove cinnamon sticks.
Pack beet mixture into hot jars to within 3/4 inch of top rim. Add boiling liquid to cover beets within 1/2 inch of top rim. Apply lids. Place jars in canner, cover and return water to a boil. Process for 30-35 minutes. Remove jars and cool for 24 hours. Store in cool, dark place.
• • •
Red Beet Relish
4 cups cooked, prepared beets, about 6 medium
4 cups finely chopped cabbage
3 cups white vinegar
1 1/2 cups sugar
1 cup finely chopped onion
1 cup finely chopped red pepper
1 tbsp. horseradish
1 tbsp. salt
Cook beets in boiling water, about 35-45 minutes. Cool slightly and remove skins. Dice beets to obtain 4 cups.
Sterilize five jars and lids.
Place beets, cabbage, vinegar, sugar, onion, pepper, horseradish and salt in a large saucepan. Bring to a boil and boil gently for 10 minutes.
Spoon relish into hot jars, wipe off rims and put lids in place. Place jars in canner of hot water. Bring water to a boil and process for 15-20 minutes. Remove jars from canner and cool for 24 hours. Store in cool place.
• • •
Beet Vegetable Juice
2 small beets
6 small carrots
2 small MacIntosh apples
1 inch knob of ginger, skin removed
Wash all ingredients. Peel the beets and carrots. Finely chop all ingredients then individually run through a juicer.
Mix juices and whirl in a blender until smooth. Add ice cubes and serve.
Joyce Walter can be reached at [email protected]
