Best Pickled Beets Food

PICKLED BEETS

Steps:

• Boil beets in enough fresh water to cover, until tender.
• Allow beets to cool enough to handle, then remove skins (they should slip right off).
• If beets are small, leave whole, otherwise quarter or half as desired.
• Place beets in clean pint jars.
• Boil brine ingredients and pour over beets in pint jars to within 1/2 inch of rim.
• Wipe rims to remove any spills.
• Add lids and rings.
• Process 10 minutes in a hot water canner.
• If any jars do not seal when checked after 24 hours, put in refrigerator and use.
• You may also re-process these.

CANNED PICKLED BEETS RECIPE

Steps:

• Wash the beets and remove most of the tops, leaving about 1/2 inch of beet top remaining.In a large boiling pot of water, cook the beets until barely tender.Remove from the stove.
• Submerge the beets in a large bowl of ice water, I find this helps the skins come off with more ease.
• Cut off the tops and the roots completely, then remove the skin.Peel and slice beets into preferred size, I like larger chunks and not slices.
• Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot and bring mixture to a boil; reduce the heat and simmer 10 minutes.
• Add the beets to the pickling liquid and return to a boil.Remove the spice bag.Carefully ladle the beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace.
• Remove any air bubbles with a non-metal utensil.Add additional pickling liquid, if needed, to keep the proper headspace.
• Wipe the jar rims thoroughly with a clean damp cloth, failure to do this can result in the jars not sealing properly!
• Seal the jars and process for 35 minutes in a boiling water bath.
• For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.

SIMPLE FERMENTED "PICKLED" BEETS WITH GARLIC & DILL

Steps:

• Wash and peel the beets. Cut away the tough portion near the stem.
• Cut beets into desired size and shape (bite size chunks, sticks, slices, etc.) Thinner pieces make for more tender (but still crisp!) finished fermented beets. Large chunks may remain more tough.
• In a clean jar or ferment vessel, place a few sprigs of washed fresh dill and a clove of garlic in the bottom of the container. Add optional pinch of peppercorns or chili flakes.
• Next, pack the chopped beets into the container until halfway full - minimizing empty air space as you go.
• Add another small handful of dill and clove of garlic.
• Continue adding the chopped beets until the container is full.
• On the stovetop on low heat, combine the called-for salt and filtered water to create a salt water brine. Heat only until salt dissolves. Do not add hot brine to the beets! Allow to cool to room temperature/lukewarm as needed.
• Pour the brine into the ferment vessel or jar until the beets are fully submerged. Carefully tap and wiggle the jar side to side to release any trapped air pockets.
• Next put a Kraut Source lid, or other fermentation weight and air lock lid on top of the jar.
• Allow the beets to sit at room temperature to ferment for Fahrenheit for 7 to 14 days. The ideal fermentation temperature is between 70 and 75 degrees.
• If you are using a Kraut Source lid, watch the air-lock water "moat" in the lid to ensure it doesn't dry up. Refill with water if needed. Also, carefully remove the top cap of the lid and press the spring down to remove more air halfway through fermentation. Keep the container on a plate to catch overflowing brine.
• When the time is up, remove air lock lid and weights, cover the container with a standard lid, and store the finished fermented vegetables in the refrigerator.
• Use within several months, or possibly up to a year! As long as they aren't moldy or obviously putrid, they're still good!

PICKLED BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

CANNING RECIPE FOR OLD FASHIONED PICKLED BEETS {NO FUNKY SPICES!}

Steps:

• Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars {I used wide mouth pint jars for this recipe} and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Wash beets, trim the tops and cook {about 15 -25 minutes depending on size} in a large stock pot filled 3/4 full with water. Once the beets are fork tender, drain, reserving 2 cups of the beet water and set aside the beets a few minutes until they have cooled down enough to handle.
• While the beets are cooling, combine the white distilled vinegar, sugar, beet water and pickling salt in a saucepan and bring to a boil, stirring occasionally, and then reduce to a simmer.
• Peel beets by applying pressure against the skin of the beet with your fingers. Once you have rubbed the skin off the beets, trim the tops of the beet and any remaining root. Quarter or slice beets and pack them into sterilized pint jars.
• Ladle hot liquid mixture over beets leaving about 1/4 inch head space. Remove any air bubbles, add two piece caps and place in canning rack. Lower rack into the canner making sure the jars are covered with at least 2 inches of boiling water and process pints for 30 minutes in a boiling water canner.
• Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary. Yields 7 pints.

PICKLED BEETROOT

Steps:

• Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
• Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

BEST PICKLED BEETS RECIPE

Steps:

• Remove the leaves from the beets, leaving about 1" stem in place. Rinse under cold water to remove any clay. In very large stock pot, place the larger beets on the bottom, then the smaller ones. Cover the beets with boiling water and add 2 tsp cooking oil. Cover and cook over medium-high heat until beets are fork tender.
• As beets are nearing the cooked stage, begin making the syrup by combining the sugar, vinegar, water, pickling spice sachet, cinnamon sticks, and salt into a small stockpot. Bring to a boil over medium-high heat. Reduce heat to medium low and boil, uncovered, slowly for approximately 15-18 minutes.
• Remove cooked beets from water, rinse quickly under cold water, peel, and remove and discard stem and root ends. Slice hot beets into ¼" thick slices and pack into sterilized jars, leaving 1" headroom.
• Remove and discard the pickling spice sachet and cinnamon sticks from the syrup. Ladle hot syrup over beets leaving ¼" headroom. Using a non-metal object, remove any air bubbles from the jars and add more syrup as necessary to fill jars to about ¼" from the top. Wipe each jar rim with a damp cloth. Seal immediately with heated lids. Screw on jar bands just until resistance is met.
• Process filled jars in hot water bath according to canner manufacturer's directions for the proper time for your local altitude.

PICKLED BEETS

Steps:

• Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and simmer 30 minutes.
• Cool marinade, then chill, covered, 1 day to allow flavors to develop. Pour through a fine sieve into a bowl.
• Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. Drain and cool. Slip off skins and cut into 1/2-inch pieces.
• Stir together beets and marinade, then marinate, covered and chilled, 1 day.

HOW TO MAKE PICKLED BEETS

Steps:

• After beets have cooked, peel, cut into chunks, and set aside.
• Combine all ingredients excepts beets in a large sauce pan. Bring mixture to a boil; reduce heat. Simmer 15 minutes. Remove cinnamon sticks.
• Pack beets into hot jars, leaving 1/4-inch head space.Ladle hot liquid over beets leaving 1/4 inch head space. Remove air bubbles. Adjust two-piece caps. Process jars 30 minutes in boiling water canner.

THE BEST PICKLED BEETS EVER (ADDICTIVE AND SO GOOD FOR YOU!)

Steps:

• Preheat oven to 425°F.
• Wrap the beets tightly in aluminum foil.
• Place the beets on a baking sheet.
• Bake the beets for 50-60 minutes or until easily pierced with a knife.
• Peel the beets and cut into wedges.
• In a saucepan combine the water, vinegar, honey and salt.
• Bring to a boil over high heat.
• In a jar pack the beets, mustard seeds and black peppercorns.
• Pour the hot vinegar mixture over the cucumbers.
• Put the lid on and leave to cool.
• Refrigerate for at least 5 days before eating.
• Store in the fridge for up to 1 month.

EASY ROASTED PICKLED BEETS SALAD

Steps:

• Remove greens from beets. Scrub the beets free of any dirt.
• Cut the ends off the beets and loosely wrap them in foil (you can wrap them all together, no need to wrap them individually). Roast in a 400°F oven for an hour or until they are easily pierced with a fork. Let them cool to the touch. Then add them to a quart sized mason jar.
• Make the brine by combining the cider vinegar, sugar and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the brine. Adjust to taste. Add salt and pepper to taste.
• Pour brine over beets and make sure the brine covers all the beets. If it doesn't either remove some beets or make additional brine. Let your beets marinate at room temperature for at least 30 minutes with lid off. After 30 minutes, place lid on the mason jar of beets and store at the back of the refrigerator.
• This beet recipe will stay fresh for up to one month (if they last that long). Always ensure food safety though and check beets before eating - if they smell bad, do not eat. If bubbles are in the jar, do not eat.

PICKLED BEETS

Steps:

• Cook the beets until just tender.
• Slip off skins.
• Combine vinegar, water, sugar, spices and salt.
• Bring to a boil and simmer 15 minutes.
• Add the beets and simmer 5 minutes longer.
• Pack the beets into hot sterilized jars.
• Bring the syrup to a boil, then pour over beets.
• If not enough to cover add hot vinegar.
• Seal immediately.
• Allow to *pickle for 3 weeks before testing*.

PICKLED BEET SALAD

Steps:

• Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
• When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
• In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.

EASY PICKLED BEETS - AN OLD FASHIONED RECIPE

Steps:

• Bring a large pot of water to a boil for approximately 20-30 minutes. Add beets and cook until the beets can be pierced with a fork but with a bit of resistance.
• Drain beets and submerge in cold water. When beets have cooled, remove the skins and cut beets into approximately 1-inch cubes. (See video.) Place in a large bowl.
• Peel onion and slice into 1/4 inch half-moon slices. Add to bowl with beets and toss well.
• Fill jars with beet and onion mixture. Press down gently on the mixture to make sure that the jars are packed tightly. Set aside.
• In a saucepan, add vinegar, water, Sucanat, spices, and salt. Place on high heat and bring to a boil, constantly stirring until the sugar has dissolved. Turn heat down to medium and simmer for 10 minutes. Remove from heat. This is your brine.
• Ladle brine (taking care to filter out the spices with a strainer) over your beet and onion mixture in each jar. Fill each jar to within a 1/2 headspace from the top of the jar. Allow the jars to cool slightly, then put the lid on each jar and refrigerate. The Pickled Beets should stay fresh in the refrigerator for at least 3 months.

EASY PICKLED BEETS

Steps:

• Place pickling spices in a cheesecloth bag. In a large saucepan, combine vinegar, sugar, cinnamon, salt and the spice bag; bring to a boil. Drain the beets, reserving 3/4 cup juice. Stir beets, and reserved juice into a saucepan. Pour into a 1-1/2-qt. glass container. Cover and refrigerate overnight. Remove spice bag before serving.

PICKLED BEETS RECIPE

Steps:

• Trim off tops of beets, leaving 2 inches of stems and all roots. This will prevent the beets color from bleeding while processing.
• Wash well, rinse and drain.
• Sort for size, separating larger beets from the smaller ones.
• Fill a large saucepot about ½ full of water, bring to a low boil over medium-high heat.
• Add the larger beets first, let cook for approximately 15 minutes.
• Add the medium sized beets, let cook for 5 minutes.
• Add the small beets, let cook for 5 minutes.
• Drain the beets and DISCARD THE LIQUID.
• Let beets cool, cut off the roots and stems, slip off the skins.
• Slice beets into about ¼ inch slices.
• Peel and slice the onions into about ¼ inch slices.
• In a medium saucepan, combine the vinegar, salt, sugar and fresh water.
• Tie spices in cheesecloth and add to the vinegar solution. Bring liquid to a low boil.
• Add the beets and onions. Simmer 5 minutes.
• Remove the spice bag and discard.
• Fill sterilized hot jars with beets and onions, leaving ½ inch of headspace.
• Add hot vinegar solution, filling to within ½ inch of top of the jar.
• Remove any air bubbles and adjust headspace to ½ inch if needed.
• Wipe the rim tops of the jars with a clean damp cloth or paper towel.
• Add lids and bands, tighten finger tight.
• Place jars in water bath canner and process according to the proper times for your local altitude.

PICKLED BEETS

Steps:

• Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
• Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
• In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

PICKLED BEETS

Steps:

• Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
• Preheat oven to 400 degrees F.
• In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.