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Pickled Beets - Traditional Newfoundland - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making , Traditional Newfoundland Pickled Beets, made with fresh local beets and brown sugar and so much more. Our website link: https://www.bonitaskitchen.com Our cookbooks link: https://www.bonitakitchen.com/cookbook #homemaderecipe #pickledbeets #beets Pickled Beets Recipe: 3lbs Medium beets 1 cup white vinegar 2 cups water (use cooking juice from the beets) 1 cup brown sugar 1 tsp salt, for boiling beets 6 prepared mason jars, see sterilizing and sealing method. Method: Combine in a boiler water and salt, put beets in the sink and wash off all dirt and add to the boiler, bring to a boil until tender. After putting beets in a bowl, wear rubber gloves then peel beets, by running your glove hand over beets and the peel will come off, then slice beets or into smaller pieces. In another boiler add vinegar, beet water and sugar to a boil and simmer for 5 minutes. After putting beets into your prepared mason jars, leave 1 inch from the rim. Then pour hot liquid over the beets to completely cover the beets. Clean around rims with a piece of paper towel and then place the lid on finger tight. Do this with all mason jars until finished. Follow the sealing method to properly seal all jars. See below! Sterilization and Canning Procedures Method for Sterilization: 1. Start by getting a large boiler and filling in about a quarter full of water. 2. Then bring the water to a boil and place your Mason jars inside then cover. 3. After letting the water boil for about 15 to 20 minutes, then remove your jars and place them on paper towels or a cloth on the counter top. Method for Canning Procedures: 1. After your food items are cooked and ready to bottle, scoop hot liquid or food and put inside your mason jars. 2. Continue doing this until all jars are complete and leave 1/2 inch from the top. 3. Clean around the top of your jars removing any food from rims. 4. Then place caps and lids on your jars finger tight. 5. Then place your jars back in the hot water bath and start boiling the water for another 5 to 10 minutes with the cover on the boiler. 6. When done, remove from the water bath and leave at room temperature. 7. You can check your lids, 3 ways. 1. Remove the screw cap and lightly run your finger upwards on the lid if it doesn't remove its seal. Put the screw cap back on tight then date and label each jar. Then store in a cool panty or room. 2. If the lid is not popped up when you touch the middle it means it’s sealed. 3. If you heard all your jars pop by counting the pops it is sealed. Let them sit for a few days before opening them to eat, store in a cold pantry or fridge. Helpful Hints: Use the cooking juice from the beets when the recipe calls for water. It keeps the beets a darker colour. The Newfoundland secret ingredient is the brown sugar, but you can use white sugar. Please Note: Sterilizing and Canning Procedures.    • Sterilizing and Canning Procedures - ...   For longing storage follow the sterilizing and canning procedure to seal the jars, if only for fridge storage follow the bottom method. Keep at room temperature until cool, after check to see they are sealed by removing rims and checking the caps if they don't pop off they are sealed if they do you can store them in your fridge. Also you can put them into boiling water to seal them, but if you are using hot beets and hot juice from your mixture this will seal the beets, as they cool you will hear a popping sound each time your jars seal. Let them sit in the pickling mixture for a few days before opening jars, this will help your beets pickle, but if you can't wait after a few hours they are good to go. . Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!