Distribute beet chunks between two jars with lids. Add 2 cloves garlic, 3 peppercorns, and 1 bay leaf to each jar.
Combine water and salt in a bowl to make the brine; stir until salt is completely dissolved. Pour enough brine into the jars to completely cover the beets.
Screw on lids and let jars sit at room temperature until foam starts to appear on top, about 1 week. Transfer jars to a cool place (50 degrees F, 10 degrees C) for 2 to 3 days after foam appears. Store in the refrigerator.
o a boil, and add beets; cook until just tender, about
ll except the grated *red* beets.
Heat a skillet to
Scrub beets, trim root and stems leaving
ven to 425\u00b0. Combine beets, 1/4 cup vinegar, 2
ver medium-low coals. Cook raw beats slowly over heat until
he final instruction on the recipe I base mine on. However
Place beets in a large saucepan of cold water and bring to a boil. Boil for 45 mins, or until tender. Let cool in cooking water then drain, reserving 1/2 cup liquid.
Rub skin off beets then cut into quarters. Place in sterilized jars.
Meanwhile, in a large saucepan, combine reserved cooking liquid, sugar and vinegar. Add remaining ingredients and stir over medium heat, without boiling, until sugar has dissolved. Bring to a boil then pour over beets. Seal. Let cool. Store in refrigerator.
n the parsley and the beets.
Cut 4 squares parchment
Wash beets.
Cook beets until tender; cool.
Peel and cut larger ones into quarters, making most of them the same size.
In a big pot, cook the beets and all of the ingredients for 10 minutes. Pack the beets in canning jars and seal.
This makes about 6 quarts.
Repeat this recipe until all beets and juice are canned. One bushel of beets makes 46 pints.
You can double this recipe and do more at one time.
\", do not cut beets further!
;do not wash
Peel and julienne raw beet to yield 4 cups.<
o 400\u00b0F. Cook the beets in boiling water for 45
br>Wash well and cook beets just until tender. Let cool
Pare and dice raw beets.
Cook in covered pan until tender.
Mix cornstarch and sugar.
Add liquid slowly, stirring into a smooth paste.
Cook over low heat until slightly thickened.
Add vinegar and butter.
Stir to blend and pour over beets.
Put cauliflower in the center of platter.
Put small whole beets on the outside with green beans and carrot sticks.
Mound baby carrots surrounded by green peas and onions.
Mound broccoli surrounded by yellow row of squash.
old running water, thoroughly wash beets. Cut stems leaving 1\" of
ater to cover beets to boiling.
Add beets and 2 t
he greens away from the beets, leaving about 1/4 inch
ow speed. Add the pureed beets and food coloring.
Continue