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Can I boil/peel beets tonight and pickle them tomorrow?

nofunlatte Jun 17, 2012 03:12 PM

I have some baby beets I'd like to pickle, but I'm out of pickling spice (and I have limited time tonight). Can I prep the beets by boiling and peeling them tonight and doing the actual canning tomorrow morning? If so, will I somehow have to reheat the beets?

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  1. m
    MikeG RE: nofunlatte Jun 17, 2012 03:34 PM

    Yes, you can absolutely cook them ahead of time. Since you're probably going to use some of the cooking liquid for the pickling solution, I would just store them in that. (When I want to leave cooked beets whole for other uses w/o liquid, I just let them cool and store them in a ziploc bag, myself.)

    As for reheating. Well, hot foods generally seem to absorb flavors/liquids/fats, etc. better than cold, especially fridge cold, so I would probably at least let them come to room temperature. On the other hand, if you're going to let them marinate for a few days anyway, I doubt it'd make much difference in the long run.

    1. j
      janniecooks RE: nofunlatte Jun 18, 2012 02:22 AM

      If you are processing the beets in a water bath, you need to heat them before packing in jars. You can go ahead and cook and peel them ahead of time, just be sure to reheat the beats in the pickling solution before packing them into jars.

      1. nofunlatte RE: nofunlatte Jun 18, 2012 05:40 AM

        Thanks to the both of you. I will reheat in the solution before water bathing them.

        1 Reply
        1. re: nofunlatte
          m
          MikeG RE: nofunlatte Jun 18, 2012 06:38 AM

          I never can pickled beets so my post was assuming you were just going to stick them in the fridge. Yes, if you're going to can them, definitely bring them back to a simmer in the liquid before canning, otherwise your water-bath processing time will be off...

        2. q
          Querencia RE: nofunlatte Jun 18, 2012 06:12 AM

          I am curious about what quantity of beets you are pickling as you can get a couple of pounds of small beets or sliced beets in a single quart jar. Perhaps you have a garden. But if you are making just one jar of pickled beets, you don't need to process the jar a la canning procedures if you store it in the refrigerator. Bring your solution of vinegar, sugar, and spices to a boil and pour over the beets in the jar so that the liquid covers them totally. Put a top on the jar (no need to seal). Store in refrigerator. Keeps for weeks. They will taste pickle-y after a few days.

          1 Reply
          1. re: Querencia
            nofunlatte RE: Querencia Jun 18, 2012 07:12 AM

            Querencia, I am making 2 pint jar and 1 half-pint jar (processing as I write). I specifically want beets for long-term storage. I'd have done refrigerator pickles for short term storage, but i won't etvthem that quickly and I'm running out ofroom in the fridge.

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