EASY PICKLED BEETS
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
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 BABY BEETS
Preserve the vibrant color and earthy flavor of red beets by pickling them. A combination of granulated sugar, black peppercorns, juniper berries, and salt build flavor. Use this recipe when making our Bleeding Heart Martini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8 to 10 garnishes
Number Of Ingredients 7
Steps:
- Combine all ingredients, except beets, in a small saucepan, and stir until sugar is dissolved. Add beets and bring to a boil; reduce heat and simmer very gently until beets are tender, 25 to 30 minutes, stirring occasionally. Remove from heat. Transfer to a small heatproof container; keep beets submerged.
PICKLED BEETS
Make and share this Pickled Beets recipe from Food.com.
Provided by Lorrie in Montreal
Categories Low Protein
Time 1h20m
Yield 16 cups
Number Of Ingredients 8
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*.
Nutrition Facts : Calories 204.6, Fat 0.3, SaturatedFat 0.1, Sodium 278, Carbohydrate 48.4, Fiber 3.5, Sugar 44.8, Protein 2.9
AMISH PICKLED BEETS
The great thing about beets is they're available all year long, and while they are quite versatile, pickling them is the most popular way to cook this colorful veggie. It's no wonder! The flavors in this recipe go great with salads, on a sandwich, or just as a snack on their own! So grab a pot, boil some water, and start slicing, 'cause this Amish Pickled Beets recipe is one you won't want to miss!
Provided by Ginsburg Enterprises
Categories Vegetables
Number Of Ingredients 5
Steps:
- Trim the leafy tops off the beet stems, leaving 2 inches of stem. In a large saucepan, place beets in enough water to cover. Add 1 teaspoon salt and bring to a boil over medium-high heat. Reduce heat to medium, cover, and cook 35 to 40 minutes or until fork-tender.
- Drain beets, allow to cool slightly, then wearing plastic gloves, (so your hands don't turn purple) slip off the skins and cut into 1/4-inch slices; discard remaining stems. Return sliced beets to the pot and add remaining salt, the sugar, cider vinegar, and 1 cup water. Bring to a boil over medium-high heat and cook 2 to 3 minutes or until warmed through.
- Transfer to a glass serving dish or jar; cover, and chill overnight before serving.
EASY PICKLED BEETS - AN OLD FASHIONED RECIPE
Learn How to Pickle Beets with this Old Fashioned Pickled Beets Recipe. These are a bit sweet, a bit tangy, and oh so flavorful!
Provided by Mary's Nest
Categories Side Dish
Time 50m
Number Of Ingredients 9
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.
PICKLED BEETS
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
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
GINGER PICKLED BABY BEETS
These pickled baby beets have the loveliest zing from the ginger. They're perfect for salads, as a side dish or even on their own. You will LOVE them!
Provided by Kristen Stevens
Categories Pickles
Time 40m
Number Of Ingredients 7
Steps:
- To sterilize the jars, begin by washing them well. Once you have washed the jars place them on a baking sheet and put them in your oven. Turn your oven on to 240 degrees Fahrenheit and leave the jars in your oven for 20 minutes. Once the 20 minutes is up turn off the heat and open the oven door a crack so they can begin to cool slightly.
- While the jars are sterilizing, begin preparing the beets. Remove the stems from the beets and scrub them thoroughly. Place beets in a large pot, cover with cold water and bring the pot to a boil. Cook the beets until they are fork tender.
- While beets are cooking, mix remaining ingredients together in a medium-sized pot and bring the pot to a boil. Boil hard for 3 minutes then remove it from the heat and allow it to cool.
- Drain the beets and set them aside until they are cool enough to handle. Once they are cool remove the skin from the beets. It will easily peel off with your fingers. Cut the beets in half or leave whole if they are very small.
- Pack the beets into the sterilized jars with a piece of star anise and a few pieces of ginger. Pour the pickling liquid over beets. Leave a ¼″ space at the top of the jar. Seal lid and allow it to sit for at least 2 weeks.
Nutrition Facts : ServingSize 1 serving = ¼ cup, Calories 22 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 29 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g
PICKLED BEETROOT
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
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
PICKLED BEETS
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
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.
PICKLED BEETS
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
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.
PICKLED BABY BEETS
"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
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.
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