This page talks about pickled beet recipes as well as growing the Touchstone Gold Beet for pickling or canning.
I decided to try a different color other than red or purple for pickling to see what it will taste like. At this point I do not have any of these, so I am going to have to grow them in order to have some to experiment with.
The Touchstone can be grown in all sorts of weather conditions but for the best taste, cool fall/winter production is best.
Till your garden so that you have about 8 inches of good, loose dirt. Make sure to have all rocks and mulch removed. These can hinder the growing roots and make them grow crooked and thin, instead of straight and round.
Make rows one foot apart for three feet. Then you will want a foot path in order to work in your beet patch. Make a V trench using a hoe, about 1/4 inch deep. The seeds do not need to be very deep.
Plant the seeds about three inches apart.
should germinate in about 7 days but can take up to 21 days depending on
temperature, water and soil conditions. When the seeds germinate and
break surface, thin to 6 inches apart. The distance between the beets
will have a lot to do with the size of the beet.
Once the little plants form, keep the soil moist like brown sugar. When the bulb starts to form, make sure you keep it covered with dirt. It it is not, the uncovered part will not develop correctly and will be hard as well as inedible.
Once you have harvested your beets, you will need to trim to leaves off to about 1/2 inch. The beets will be boiled briefly to loosen the skin. If the tops and bottom are on, skinning will be easier.
The tops can be eaten as well.
Once the beets have been blanched, cut the tops and bottom off. These parts can be put in your compost bin. Then with your finger, push the skin and it should come off.
Or if you prefer you can pickle/can with the skin left on. The eating texture will be different, but you will get more nutrients by leaving the skin on (and it is a lot easier to handle).
Once this step is done cut or slice, then pickle/can (we are actually using jars but most people say can since it is hard to "jar" something), according to your recipe/canning instructions.
Once we have some, we will video the steps and post them here.
More on Beets:
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