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
FRESH BEET HORSERADISH
Sweet beets temper fierce horseradish while adding bright color to a traditional Passover condiment.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.
- Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar.
- Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.
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 BEET AND CUCUMBER SALAD WITH A HORSERADISH YOGURT SAUCE
Crisp cucumber and sharp pickled beets are enveloped in a tangy yogurt sauce and sprinkled with fresh dill.
Provided by Ksenia Prints
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- Chop cucumbers, beets and onions evenly.
- Mix all other ingredients except dill in a jar, and shake until combined.
- Dress vegetables with sauce, stirring gently to meld all the flavours. Sprinkle with dill weed and serve.
- This salad can be made ahead and allowed to rest in the fridge for a day or two.
HORSERADISH BEET SALAD
"The horseradish marinade sparks the flavor of this simple salad," says field editor Doris Heath of Bryson City, North Carolina. "The beets look particularly pretty on a bed of lettuce."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine sugar, vinegar and horseradish. Add beets and toss to coat. Cover and chill for 6 hours or overnight. Serve on lettuce.
Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.
PICKLED BEETS (CWIKLA)
A great Polish side dish for all you beet lovers.Serve over greens for a nice salad or all alone. Check out my polish Potato and Beet Salad recipe #66870 which has beets in it. We serve the potato salad for Easter.
Provided by Rita1652
Categories Lunch/Snacks
Time 20m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Layer beets and onions in a glass or earthenware bowl, sprinkling layers with horseradish and cloves.
- Boil vinegar with sugar and salt 2 minutes.
- Pour over the beets.
- Cover; refrigerate 24 hours.
BEET SALAD
This simple beet salad recipe uses just a handful of ingredients to create a delightful side dish. Roasted beets add a sweet, earthy and aromatic flavor that shines in this side salad.
Provided by Bruce Weinstein & Mark Scarbrough
Categories Healthy Beets Side Dish Recipes
Time 1h45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let cool.
- Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make dressing.
- When the beets are cool enough to handle, slip off the skins. Cut into 1/2-inch cubes and place in a large bowl. Add celery, shallot and the dressing; toss to coat well. Serve at room temperature or chilled.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 12.5 g, Fat 7.2 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 1 g, Sodium 242.7 mg, Sugar 8.3 g
POLISH BEETS WITH HORSERADISH - CWIKLA RECIPE
This cwikla recipe is traditional and simple. You can experiment with amounts of salt, horseradish, lemon, vinegar and sugar to make it perfect for you.
Provided by Margaret Bourne
Categories Food & Drink
Time 1h45m
Number Of Ingredients 6
Steps:
- Prepare the beets by boiling with their skins on for about one hour until soft. Check with a fork until it can smoothly enter until it reaches the centre of the beets. Don't overcook.
- While beets cool, peel horseradish and grate finely into a bowl.
- Once cooled, peel and grate the beets finely into a medium bowl.
- Combine beets and horseradish; add remaining ingredients to taste. Mix well and store in a refrigerator overnight for the best flavour.
Nutrition Facts : Calories 26 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 270 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BEET AND HORSERADISH RELISH
Beets and horseradish go together perfectly in this easy pickled relish. Serve it with roast or grilled meats, with sausages or on sandwiches.
Categories Preserving
Yield Makes 5 pint jars.
Number Of Ingredients 6
Steps:
- Cook beets until tender. Run under cold water until cool enough to handle. Peel; grate finely. Combine grated beets and horseradish.
- To prepare pickling liquid, combine vinegar, sugar, salt and pickling spice in a non-reactive saucepan. Bring to a boil; boil 1 - 2 minutes. Remove spice bag. Combine beet mixture and pickling liquid in saucepan. Return quickly to a boil, stirring constantly.
- Spoon into hot sterilized jars leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional relish, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in Alberta for 25 minutes in a boiling water bath.
Nutrition Facts : Calories 9 calories, 0.0 g fat, 0.2 g protein, 1.9 g carbohydrate, 0.4 g fibre, 39 mg sodium
PICKLED BEETS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time P2DT1h25m
Yield Makes 2 cups
Number Of Ingredients 13
Steps:
- Swedish vinegar: Place all ingredients in a saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat, and let cool.
- Beets: Put beets in a medium pot; add bay leaves, allspice berries, horseradish, and water. Bring to a boil, and cook until beets are tender when pierced, 45 minutes to 1 hour. Drain. When cool enough to handle but still warm, peel and cut into quarters.
- Transfer beets to a nonreactive container with a tight-fitting lid, and pour vinegar over them. Cover, and refrigerate at least 2 days and up to 1 week before serving.
BEET RELISH WITH HORSERADISH
This is a great recipe to make rather than purchasing it at the store.
Provided by Canning Homemade
Categories Appetizer
Time 1h20m
Yield 20
Number Of Ingredients 7
Steps:
- Cook beets in boiling water until tender, about 20 minutes. Drain beets, remove skins and chop finely. There should be about 2 cups. Mix beets with onions and peppers.
- Combine vinegar, sugar, salt, and horseradish in a large stainless steel or enamel saucepan. Bring to a boil over high heat. Add vegetables. Return to a boil, reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
- Fill hot, sterilized jars to 1/2 inch headspace. Remove air bubbles, adjust headspace. Wipe rims with a towel dipped in hot water, place hot lids on jars, add ring adjusting to finger tightness. Process in a boiling water bath 15 minutes for half pints and 20 minutes for pints.
- Makes 3 1/2 cups.
- NOTES: The recipe says you can use a 14 oz can of beets in place of the fresh ones. Also, you can use commercially prepared horseradish in pace of the fresh, just double the amount.
PICKLED BEET RELISH
Steps:
- Bring sugar and vinegar to a boil, add all ingredients (except parsley and olive oil) and cook until beets are tender. Strain, then toss with parsley and olive oil.;
PICKLED BEETS
Pickled beets are considered one of the "7 sours" that are frequently referred to in Eastern European countries. Do you know the others? Sauerkraut, garlic dill pickles, pickled herring, pickled plums, horseradish and marinated cukes. Posted for the Zaar World Tour 2005 Eastern Europe. These need to set for 24 hours before eating.
Provided by LAURIE
Categories Vegetable
Time 2h
Yield 1-2 pints
Number Of Ingredients 9
Steps:
- In a 2 qt non reactive saucepan, combine all ingredient but the beets.
- Bring to a boil.
- Remove from heat and let cool while beets cook.
- Place beets ina large saucepan.
- Cover with cold water and bring to a boil.
- Cook at a slow boil until theya re tender, about 45 minutes to 1 hour.
- Drain.
- When cool enough to handle, slice thin.
- Discard bay leaf from marinade.
- Combine beets and marinade and pour into clean jars.
- Cap and refrigerate for 24 hours to let the flavors meld.
- Will keep indefinitely refirgerated.
Nutrition Facts : Calories 470.6, Fat 1.6, SaturatedFat 0.3, Sodium 1288.8, Carbohydrate 103.3, Fiber 18.2, Sugar 85, Protein 15.3
BEETS WITH HORSERADISH
Categories Side Marinate Vegetarian Quick & Easy Low Cal Horseradish Beet Spring Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups, serving 8
Number Of Ingredients 5
Steps:
- In a kettle cover the beets by 2 inches with cold water, bring the water to a boil, and simmer the beets, covered, for 20 to 30 minutes, or until they are tender. Drain the beets and under cold water slip off and discard the skins and stems. Cut the beets into wedges, in a bowl combine them well with the horseradish, the sugar, the vinegar, the water, and salt and pepper to taste, and let them marinate, covered and chilled, for at least 8 hours and up to 3 days.
PICKLED BEETS
Steps:
- Remove all but an inch of the beet greens, reserving the rest of the greens for another use. Wash and scrub the beets, then simmer in boiling water to cover until tender, 30 to 60 minutes. Cool enough to peel off the skins. Cut the beets into 1/2-inch slices. (You can cook the beets a day or two in advance if you like; cut them up at the last minute.)
- Bring the vinegar, sugar, salt, bay leaves, and cloves to a boil. Add the beets and the onion and cook for about a minute. Cool, then add the horseradish and refrigerate. Eat within 2 weeks, as a side dish or as a garnish.
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