How To Make Pickled Beets Food

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HOMEMADE PICKLED BEETS



Homemade Pickled Beets image

Beautifully colored and not overly spicy. This is how my mom always made her pickled beets, and I continue the tradition.

Provided by Bren

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 14h

Yield 6

Number Of Ingredients 5

5 pounds beets, stems removed
4 cups white vinegar
2 cups white sugar
1 ½ teaspoons pickling salt
½ teaspoon ground cloves

Steps:

  • Place beets into a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, 20 to 25 minutes, depending on size.
  • Meanwhile, inspect six 16-ounce jars for cracks and rings for rust, discarding any defective ones. Bring a second pot of water to a boil. Immerse jars in simmering water until beets are ready. Wash new, unused lids in warm soapy water.
  • Drain cooked beets, reserving 1 cup beet water. Let cool until able to handle, 10 to 15 minutes. Peel and slice.
  • Pack beets into the hot, sterilized jars, filling to within 1/2 inch of the top.
  • Strain reserved beet water through a fine-mesh strainer into a saucepan. Add vinegar, sugar, pickling salt, and cloves. Bring to a rapid boil over high heat. Pour hot brine over beets in jars, leaving 1/4-inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 424.4 calories, Carbohydrate 102.9 g, Fat 0.7 g, Fiber 10.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 876.9 mg, Sugar 92.2 g

SIMPLE, EASY PICKLED BEETS



Simple, Easy Pickled Beets image

During the winter when fresh beets are not available, this is what I make. You can use beets out of the garden, just cook them, peel and slice them and reserve some of the juice that you cook them in. I love the way these taste. And they will keep in an airtight container in the 'fridge for quite a while.

Provided by The Big Cheese

Categories     Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 5

2 (15 ounce) cans of sliced beets
1 1/2 cups beet juice
1 large vidalia onion
1 cup sugar
1 cup apple cider vinegar

Steps:

  • Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside.
  • Slice onion and combine with the beets in a glass or non-reactive bowl.
  • In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling) then add the sugar.
  • Stir to dissolve the sugar and heat just to a boil.
  • Pour the hot juice over the beets and onions, stir and let cool.
  • When cool, cover and refrigerate. They taste best when they have sat for 24 hours.

PICKLED BEETS



Pickled Beets image

The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. -Sara Lindler, Irmo, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 6

8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt

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.

Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.

EASY PICKLED BEETS



Easy Pickled Beets image

Make and share this Easy Pickled Beets recipe from Food.com.

Provided by Carol

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 -8 beets
1/3 cup vinegar
1/4 cup sugar
1/4 cup water
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves

Steps:

  • Boil beets for approx.
  • 15-20 minutes.
  • Drain and pour cold water over them.
  • Peel skin off and cut roots& tops off.
  • In a sauce pan add remaining ingredients, stir.
  • and add beets, bring to a boil.
  • Simmer for 5 minutes.
  • Chill.
  • Good for 1 month in refridgerator.

PICKLED BEETS



Pickled Beets image

This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!

Provided by SHARON HOWARD

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 50m

Yield 60

Number Of Ingredients 5

10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
¼ cup whole cloves

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.

Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g

PICKLED BABY BEETS



Pickled Baby Beets image

"These beets are brightened by the flavor of cloves, orange and herbs, making them an ideal holiday side dish, not to mention a great present," says Jose.

Provided by Jose Garces

Categories     side-dish

Time 45m

Yield 8 cups

Number Of Ingredients 15

Kosher salt
2 pounds baby red beets (about 8), trimmed
2 pounds baby gold beets (about 8), trimmed
1 onion, julienned
1 cup sugar
3 fresh bay leaves
3 sprigs thyme
Zest (in wide strips) and juice of 1 orange
1 tablespoon whole allspice
1 tablespoon mustard seeds
1 canela stick (or regular cinnamon stick)
6 cloves
3 cups rice wine vinegar
1 cup white balsamic vinegar
1/2 cup honey

Steps:

  • Bring a large pot of salted water to a boil. Add the beets and blanch until the skin becomes loose, 5 to 10 minutes. Shock the beets in ice water to cool.
  • Combine 6 cups water, 1/4 cup salt, the onion, sugar, bay leaves, thyme sprigs, orange zest, orange juice, allspice, mustard seeds, canela, cloves, rice wine vinegar, balsamic vinegar and honey in a separate pot; stir to incorporate and bring to a simmer.
  • Peel the skin from the beets and halve or quarter if large. Divide among jars. Pour the pickling liquid over and allow to cool at room temperature. Refrigerate up to 2 weeks.

PICKLED BEETS



Pickled Beets image

Join Alton Brown in jarring his Pickled Beets recipe from Good Eats on Food Network for a tangy vinegar-laced salad topper, side dish and more.

Provided by Alton Brown

Categories     side-dish

Time 1h48m

Yield Two 1-quart jars

Number Of Ingredients 10

Roasted Beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil

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.

SIMPLE PICKLED BEETS - CANNED



Simple Pickled Beets - Canned image

For salads, cut into julienne strips and sprinkle on top. These beets are a colorful and delicious side dish. I pack these in holiday gift baskets, and everyone enjoys receiving this delicious gift. I always double or triple the recipe and save at least a dozen jars for my family to enjoy throughout the year.

Provided by BeachGirl

Categories     Vegetable

Time 1h45m

Yield 8 pints, 32 serving(s)

Number Of Ingredients 6

10 (14 1/2 ounce) cans sliced beets, drained
1 1/2 cups granulated sugar
2 cups distilled white vinegar, 5% acidity
3/4 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Steps:

  • Put sugar, water, vinegar and spices in large pot.
  • Bring to boil.
  • Add drained beets to pot, cover, and return to boil.
  • Reduce heat and simmer for 5 minutes.
  • Pack beets in hot sterilized pint jars.
  • Pour hot liquid into jars, leaving 1/4-inch headroom.
  • Use a sterilized spoon handle to remove any air bubbles.
  • Seal with hot, sterilized lids.
  • Put jars into a hot water bath with water covering the top of the jars by 1-2 inches.
  • Cover, bring water bath to a boil and reduce heat to simmer.
  • Simmer in water bath for 30 minutes.
  • Remove jars from water and place on clean dish towel to cool.
  • When jars are completely cooled the lids should be slightly concave.
  • If any jars do not seal, refrigerate them.
  • Refrigerated, they will keep for several months.
  • Chill before serving.

Nutrition Facts : Calories 96.2, Fat 0.2, Sodium 100.2, Carbohydrate 22.4, Fiber 2.6, Sugar 19.7, Protein 2.2

EASY REFRIGERATOR PICKLED BEETS



Easy Refrigerator Pickled Beets image

Make and share this Easy Refrigerator Pickled Beets recipe from Food.com.

Provided by The Rabbit

Categories     Low Protein

Time 30m

Yield 1 quart, 10 serving(s)

Number Of Ingredients 7

1 quart beet, roasted
1/4 teaspoon whole cloves
1/2 teaspoon whole allspice
1 cinnamon stick
2/3 cup sugar, organic
1 cup cider vinegar
1 cup water

Steps:

  • Bring to a boil: water, vinegar, spices & sugar.
  • Peel roasted beets. Cut into quarters or slices. Pack into clean quart jar.
  • Pour hot brine over beets in jar. Cover beets completely (add filtered water if needed).
  • Store in fridge for 3-4 days, then enjoy.

15-MINUTE PICKLED BEETS (KITCHEN HACK VERSION)



15-Minute Pickled Beets (Kitchen Hack Version) image

I love my mom's pickled beets, but I don't always want to go through the fuss of making a batch. This recipe takes about as much time as boiling water! No special equipment needed. The hardest part is waiting for the beets to become infused with flavor.

Provided by CarolynCooks

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P2DT18m

Yield 12

Number Of Ingredients 5

1 (16 ounce) jar pickled beets
⅔ cup white sugar
⅔ cup white vinegar
¼ teaspoon salt
2 whole cloves

Steps:

  • Drain beet juice from the jar, leaving about 1/2 inch juice in the bottom.
  • Combine sugar, vinegar, salt, and cloves in a saucepan over medium-high heat. Cook, stirring occasionally, until sugar dissolves into a syrup, about 3 minutes. Remove from heat and let cool, 5 to 10 minutes.
  • Pour syrup over beets in the jar, covering them completely. Seal jar and shake gently.
  • Refrigerate beets for 2 to 3 days before serving.

Nutrition Facts : Calories 68.3 calories, Carbohydrate 17.4 g, Fiber 1 g, Protein 0.3 g, Sodium 148.7 mg, Sugar 11.1 g

EASY PICKLED BEETS



Easy Pickled Beets image

"Here's an easy way to spice up canned beets," says Cordie Cash of Silsbee, Texas. "This is a perfect dish for large gatherings."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 18-20 servings.

Number Of Ingredients 6

1 tablespoon mixed pickling spices
2 cups vinegar
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon salt
4 cans (16 ounces each) sliced 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.

Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

PICKLED BEETS (FOR CANNING)



Pickled Beets (For Canning) image

A wonderful combination of sweet and sour, you won't be sorry if you try this recipe! This recipe can also be made using about 15-18 larger beets.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h

Yield 6 pints

Number Of Ingredients 8

35 -40 small beets, unpeeled
2 cups sugar
2 cups water
2 cups white vinegar
1 teaspoon ground cloves
1 teaspoon allspice
1 tablespoon cinnamon
1 teaspoon whole cloves

Steps:

  • In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
  • Slice into about 1/4-inch thick or cut into cubes.
  • Pack snuggly into the canning jars (be careful not to bruise).
  • In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
  • Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
  • Process in a boiling water bath for 12 minutes.
  • Cool on a rack.

PICKLED BEETROOT



Pickled beetroot image

Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses

Provided by Jane Hornby

Categories     Side dish

Time 1h30m

Yield Makes 4-5 x 450ml jars

Number Of Ingredients 12

1kg beetroot
vegetable oil
4-5 tsp coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar, plus 3½ tbsp
100g light brown soft sugar

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.

Nutrition Facts : Calories 37 calories, Fat 2 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium

FRESH PICKLED BEET MELODY



Fresh Pickled Beet Melody image

A modern day spin on an old-time favorite, incorporating fresh beets, carrots. and onion in a tangy, sweet marinade. Very quick and easy to make. Beets stain! Make sure to wear an apron!

Provided by Ginger Hackley

Categories     Side Dish     Vegetables     Onion

Time P1DT50m

Yield 12

Number Of Ingredients 13

6 beets, stems removed
4 large carrots, cut diagonally into 1 1/2-inch slices
1 large onion, cut in half and thinly sliced
1 ½ cups cider vinegar
⅔ cup sugar
2 teaspoons ground ginger
2 teaspoons orange zest
2 teaspoons dried dill
1 ½ teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon dry mustard
¼ teaspoon freshly ground black pepper
⅓ cup olive oil

Steps:

  • Place whole beets in a pot and cover with water. Bring water to a boil, cover the pot, reduce heat to medium-low, and cook until beets are tender, about 30 minutes.
  • Place carrots in a microwave-safe dish and cook on high until firm but tender, about 6 minutes. Place carrots in a colander under cold water to stop the cooking process, 3 to 5 minutes. Remove peels and discard; cut beets into thin slices.
  • Whisk cider vinegar, sugar, ginger, orange zest, dill, sea salt, garlic powder, mustard, and black pepper together in a microwave-safe bowl until sugar and salt dissolve. Whisk oil into cider dressing mixture. Microwave dressing on high for 2 minutes; whisk again.
  • Combine beets, carrots, and onions together in a large container; pour dressing on top and mix well. Cover the container and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 138.8 calories, Carbohydrate 19.4 g, Fat 6.3 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 271.2 mg, Sugar 15.7 g

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From badtothebowl.com


PICKLED BEETS RECIPE | SOUTHERN LIVING
Directions. Trim beets, leaving root and 1-inch stem; scrub with a brush. Place in a medium saucepan with water to cover, and bring to a boil over high. Cover, reduce heat to medium, and simmer until tender, about 45 minutes. Drain and rinse with cold water; drain completely. Cool 5 minutes; trim roots, and rub off skins.
From southernliving.com


HOW TO PICKLE BEETS – OLD FASHIONED PICKLED BEETS RECIPE
Instructions. 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.)
From marysnest.com


HOW TO MAKE DELICIOUS PICKLED BEETS - DOWN HOME COMFORT FOOD
Traditional pickled beetroots are cooked, peeled and fermented in the refrigerator for about 1 week. A spiced pickled beetroot can be prepared and eaten on the same day. To preserve salted beetroot for a long time, you can bring it into a jar. Here are instructions on how to pick the salt and close the beets: Ingredients: 1.5 kg of raw beetroots
From downhomecomfortfood.com


HOW TO MAKE PICKLED BEETS - PRACTICAL SELF RELIANCE
In a clean pot, add vinegar, water, sugar, salt, and a cinnamon stick. Bring the mixture to a boil and simmer 5 minutes, stirring to dissolve the sugar. Remove from heat and discard the cinnamon stick. Pour the brine over the beets in …
From practicalselfreliance.com


HOW TO EAT PICKLED BEETS - CREATE THE MOST AMAZING DISHES
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 …
From recipeshappy.com


PICKLED BEETS RECIPE – JUST LIKE GRANDMA USED TO MAKE
Pack beets into hot jars, leaving 1/4 inch head space. Ladle hot liquid over beets, leaving 1/4 inch headspace. Remove air bubbles with a thin plastic spatula of chopstick. Wipe jar rims and screw on two-piece caps until finger tight. Process pints and quarts 30 minutes in a boiling water water canner.
From commonsensehome.com


HOW TO MAKE PICKLED BEETS | KELLOGG GARDEN ORGANICS™
Bring your crop of beets from garden to jar by making pickled beets and enjoy these colorful, vitamin-packed vegetables all year long. Beets are high-fiber foods rich in essential nutrients, including folate, manganese, potassium, iron, and vitamin C, which work together to lower blood pressure, aid in digestion, and increase blood flow throughout the body.
From kellogggarden.com


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