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06-12-2024, 03:54 PM
#2
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Join Date: May 2008
Location: MN
Posts: 24,510
Bummer.
Maybe cut them into slices and try simmering them for a few minutes until tender?
I have no idea if this will work, but it seems like it might?
Beets do take a long time to cook. Especially if they are big and tough.
Maybe cut them into slices and try simmering them for a few minutes until tender?
I have no idea if this will work, but it seems like it might?
Beets do take a long time to cook. Especially if they are big and tough.
06-13-2024, 06:40 AM
#3
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Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,736
I googled ... and didn't really find anything to directly solve your problem.
However, I did find several recipes where you DO NOT cook the beets. Rather, you slice on a mandolin or grate the raw beet. Put in jar and add the hot brine. Apparently makes a nice crunchy pickle.
With that in mind? Could you slice the beets? Or chop? and eat them in their crunchy state? Or reboil their own pickle juice and add to the jars?
However, I did find several recipes where you DO NOT cook the beets. Rather, you slice on a mandolin or grate the raw beet. Put in jar and add the hot brine. Apparently makes a nice crunchy pickle.
With that in mind? Could you slice the beets? Or chop? and eat them in their crunchy state? Or reboil their own pickle juice and add to the jars?
06-13-2024, 09:36 AM
#4
Super Member
Join Date: Apr 2018
Location: NW MN lake country
Posts: 3,512
I had that happen once when the beets were picked late in the season and had gotten too large. I put them back in the kettle, recooked them to the desired doneness, reheated the brine to boiling and rejarred them. I always slice my beets unless they are smaller like walnuts, then I'll leave them whole. Piercing with a fork is usually enough to tell if they are cooked through, but as they are sliced you can also tell if they are cooked enough. I cannot imagine eating them raw as I don't like a strong "beet" taste, but that is just me. That's why I pickle them. haha
06-14-2024, 03:19 PM
#5
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Thread Starter
Join Date: Oct 2008
Location: Van. Island, BC
Posts: 1,420
I googled ... and didn't really find anything to directly solve your problem.
However, I did find several recipes where you DO NOT cook the beets. Rather, you slice on a mandolin or grate the raw beet. Put in jar and add the hot brine. Apparently makes a nice crunchy pickle.
With that in mind? Could you slice the beets? Or chop? and eat them in their crunchy state? Or reboil their own pickle juice and add to the jars?
However, I did find several recipes where you DO NOT cook the beets. Rather, you slice on a mandolin or grate the raw beet. Put in jar and add the hot brine. Apparently makes a nice crunchy pickle.
With that in mind? Could you slice the beets? Or chop? and eat them in their crunchy state? Or reboil their own pickle juice and add to the jars?
06-14-2024, 03:51 PM
#6
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,736
I've always loved pickled beets, so am happy for you that this worked.
How many more jars of crunchies, do you have?
Might as well do them all now, so they are right and ready when you want to eat them.
06-14-2024, 04:47 PM
#7
Super Member
Thread Starter
Join Date: Oct 2008
Location: Van. Island, BC
Posts: 1,420
I just tried 3 qts. Saw a recipe for refrigerator pickled beets on the internet so had to try them. My second try and of course these beets were much bigger than my first batch and I boiled them the same number of minutes. Need to adjust my timing.
06-15-2024, 05:34 AM
#8
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,736
One year, I was worried they were not cooked enough, and boiled some more. They definitely were not good as they ended up closer to mushy! Yuck!! So now I try to stop before the poke is too easily made!
Good Luck!
