Traditional Newfoundland Pickled Beets
These beets were purchased from our local farmers market and I love when the season is finally here to go and stock up on these delicious beets. I remember when my dad would grow his own vegetables and his beets was the best in the world, haha I can say that because my dad grew them.
You can buy beets anytime of the year but getting them in season and making pickled beets is the best time. When beets are aged they are a little tougher to cook you will have to boil them a little longer to soften.
- Beets - 3 Ibs
- Vinegar - 1 Cup
- Beet Juice - 2 Cups
- Brown Sugar - 1 Cup
- Sea Salt - 1 Tsp
- Mason Jars - 6
- Combine water, salt and beets in a large saucepan bring to a boil for about 60 or until fork tender.
- When cooked let come to room temperature then remove peels on beets then cut in slices, set aside until ready to bottle.
- In a medium sausepan combine vinegar, beet water and sugar bring to a boil and simmer for five minutes.
- Start putting cooked sliced beets in your mason jars until full, then pour hot beet liquid in each one.
- Before you seal bottles clean around the rims with a paper towel then place the lids and caps on the bottles and tighten.
- Let bottled beets set at room temperature until completely cool, then check each one to see if the caps are sealed. By taking the caps off to see if the lids are sealed if so recap them and store in cool room or fridge. Helpful Hints:
- Always use beet juice when making this recipe instead of water because beet use is full of flavour and makes the beets darker when bottled.
- The Newfoundland secret to making beets is brown sugar instead of white but you can use any sweeter you prefer.
Traditional Newfoundland Pickled Beets have been made by many Newfoundlanders all over the world. This recipe for pickled beets is so good you will not make it any other way, I have this friend on the west coast of Newfoundland that waits until I make my beets in the fall so he can have a fix of old fashion homemade beets.
I know beets are in many many recipes, juices, salads and soups but the only way I remember beets is pickled and with your Traditional Newfoundland Jiggs Dinner on Sunday.
But now I love beets so much I have a juicer and just today I made this delicious fresh beet, carrots, cucumber, oranges, ginger and kale juice so good, I also tossed in a few ice cubes and lemon wedges just to dress it up.
Beets are also very good for you and got lots of nutrition.
So if you thought you didn’t like beets I hope I gave you a few ideas on what to do with beets also like this delicious beet salad.
This delicious beet salad is made with pickled beets and is very popular on Sunday’s. Most Newfoundlanders would make old fashion cold plates with beet salad.
One more way to enjoy beets in your everyday meals, also freshly cooked beets boiled until soft peeled and cut in small cubes, toss in chopped or crushed garlic, sea salt and pepper, a dash of olive oil you will have the best beet salad ever. This can stay in your fridge covered for a week to enjoy. This recipe belongs to my good friend from years ago she would always make this recipe everytime we visited her for supper.Add to Favourites