Welcome to my blog. I document my adventures in cooking and food photography. Hope you have a nice stay!

Harvest Time for Beets - Enjoy all year

Harvest Time for Beets - Enjoy all year

Beets now available in BULK!

I praise the benefits of the fall harvest every year. One of my favorite purchases is beets.  A big 10 lb bag usually costs 5 bucks and for the money it is a great deal.  They are great boiled up and buttered. They are even better when pickled. Thanksgiving is fast approaching and these are one of the best condiments pickled. I can eat a whole jar. You can to as pickling them is very easy.

How to pickle.

Preparation is key here. You have to make sure you bottles are sterile, your pickling liquid is clear, and the vegetable is prepared. First lets sterilize the bottles.  The easiest way is to thoroughly wash them in soap and water and rinse good. Fry them off and then place in a 225 degree oven for 15 minutes.  Turn off oven and let them cool down.

Boiling Beets
Boiling Beets

Next boil the beets until they are tender and the outer skin peels right off.  In this case about 45 minutes will do the trick if they are 2" thick. Reserve about 2 cups of the liquid. Rinse under cool water until you can handle them. PUT ON RUBBER GLOVES. Beets have a red pigment that will stain anything that comes in contact with it. So unless you want to dye your hands, walls, or shirt, the gloves will protect you. Gently squeeze them to release the outer skin and cut off the ends.  You will end up with a shiny clean beet you can now slice up into 1" pieces and put in the jars.

For the pickling juice. here is my recipe.

Harvest Time for Beets

Prep time: 2 hours
Cook time: 45 mins
Total time: 2 hours 45 mins
Serves: 6 big jars

Pickling liquid for root vegetables.


  • 10 lbs of fresh beets
  • 2 cups of reserved beet water
  • 2 cups of white sugar
  • 1 tablespoon pickling salt
  • 1-quart white vinegar
  • 1/4 cup whole cloves


  1. Boil, peel, and cut beets into 1-inch pieces.
  2. Sterilize jars
  3. Add all the other ingredients into a pot and bring to a boil to dissolve the sugar and salt.
  4. Let cool
  5. Pack into Mason Jars.
  6. Pour liquid into each jar until the beets are submerged.
  7. Put the mason lids on the jars and seal tightly.
  8. Store in fridge for at least 24 hours, then move to the pantry.

Don't forget to wipe any excess liquid off the sides of the jars. Wait a few weeks and then serve.  Cold is best and with family and friends.

Finished Beets
Finished Beets


Chef Mike

Corn on the Cob - Eating the Season

Corn on the Cob - Eating the Season

Tomato Chutney - this is what goes perfect with homemade Ravioli

Tomato Chutney - this is what goes perfect with homemade Ravioli