Pickled Red Beets with Horseradish

Green are  an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A. They  contain these compounds several times more than that of in the roots. When preparing I treat them as spinach, though I prefer eating them cooked with caramelized onion and white wine vinegar, salt, pepper.

•  Steam or roast  the beets until soft and still firm, not mushy, remove from heat and let cool slightly.
• Put clean latex  or non latex gloves on and remove the skins from the beets. This is  an easy task, the only problem is that it gets a bit messy, so wear the gloves , you can thank me later
• Using a madoline slice skinless beets into fairly thin slices, or you can grate them too.If grating use a rough size not fine. Put sliced or grated beets into a container that you can be closed overnight.
• Prepare pickling solution : in a medium size pot stir together water, sugar, vinegar, salt, caraway seeds, fennel seeds, black pepper berries, and chili flakes(optional). Bring the liquid to boil and let boil covered for 15 minutes. Remove from heat and let cool slightly.
• Pour the pickling liquid through the mesh sieve and over beets,stirr and let sit for 2-3 hours.
• Prepare canning tools, jars, lids and rings. Sterilize jars and lids. Place few slices of fresh horseradish on the bottom of each jar. Fill the jars with pickled beets. Process in water bath for 15-20 minutes. Set your clock for 15-20 minutes once the water in the canning pot starts boiling.
• More on canning can be found in my Post Dill Pickles, or Pickled Peppers In oil

Horseradish

Freshly Cooked Beets

Peeled Beets. Use gloves when peeling beets.

Sliced horseradish and skinless red beets

Canning

Red Beet Mini Sandwiches with Horseradish Cream
Marinated Beet Orange Salad
How to pick  store bought beets
How to store beets