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 DILLED BEETS
Fresh beets are boiled and peeled, then marinated with dill in a sweetened vinaigrette. Great during the summer when you can pick up beets and dill at the farmer's market!
Provided by JUMAHA
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 8h40m
Yield 4
Number Of Ingredients 6
Steps:
- Place the beets into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are tender when pierced with a fork, 20 to 30 minutes. Drain and allow to steam dry until cool enough to handle. While the beets are boiling, whisk together the vinegar and sugar until the sugar has dissolved; set aside.
- Once cool enough to handle, remove the skins from the beets and cut the tops off. Cut the beets into cubes or wedges, and add to the vinegar mixture. Season with the dill, clove, and allspice; toss until coated. Cover the bowl, and refrigerate the beets overnight before serving.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 22.5 g, Fat 0.2 g, Fiber 3 g, Protein 1.7 g, Sodium 80.9 mg, Sugar 19.4 g
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
An easy Pickled Beets recipe.
Categories Side Marinate Beet Winter Dill Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 10
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.
DILL PICKLES
Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.
Provided by Alton Brown
Time P10DT15m
Yield 3 pounds pickles
Number Of Ingredients 8
Steps:
- Combine the salt and water in a pitcher and stir until the salt has dissolved.
- Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
- Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
- Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
- The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.
QUICK PICKLED BEETS
Steps:
- Slice the beets into evenly sized pieces.
- Place the beets and fresh herbs in a large, sealable jar. Next, place all the marinade ingredients in a measuring cup or bowl and stir until the salt and sugar dissolve.
- Pour the marinade over the sliced beets, making sure the beets are completely submerged in the marinade. Allow beets to pickle for at least 24 hours in the fridge (they should stay fresh for up to 2 weeks).
- Enjoy in salads, soups, and on appetizer boards!
Nutrition Facts : Calories 45 kcal, Carbohydrate 11 g, Sodium 518 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
QUICK PICKLED BEETS WITH DILL
Quick Pickled Beets with Dill are super-simple to make! Once you make pickled beets yourself, you'll never go back to purchased jars from the supermarket!
Provided by By: Carol | From A Chef's Kitchen
Categories Pickles and Relishes
Time 1h30m
Number Of Ingredients 8
Steps:
- TO BOIL: Place in a medium saucepan and fill with water so they're covered by an inch or so. Bring to a boil then lower the heat and simmer for 35-45 minutes or until you can easily pierce with a paring knife. Drain and rinse under cold water then peel and slice or quarter.
- TO ROAST: Preheat the oven to 375 degrees. Rub with olive, canola or any vegetable oil and wrap in foil. Roast for an hour or until easily pierced with a paring knife. Let cool then peel and slice or quarter.
- TO STEAM: Place in a steamer basket over 2 inches of water in a single layer. Bring to a boil, cover and cook 40-50 minutes or until the beets are tender. Be sure to check the water several times when it's getting low so it doesn't boil out! Cool under cold tap water then peel, slice or quarter.
- Place the beets in a 1-quart glass canning jar, alternating with the onion and adding dill as you go.
- Combine vinegar, water, sugar, salt and black peppercorns in a small saucepan.
- Bring to a boil and stir 1-2 minutes or until the sugar has fully dissolved.
- Slowly and carefully pour the hot brine into the jar over the beet.
- Push the beets down into the brine if necessary.
- Screw a lid onto the jar and invert once or twice so the dill gets evenly distributed. Let cool at room temperature.
- Refrigerate 4-5 days before serving.
Nutrition Facts : ServingSize 1, Calories 78 kcal, Carbohydrate 110 g, Protein 10 g, Sodium 2736 mg, Fiber 17 g, Sugar 86 g, Fat 1 g, SaturatedFat 1 g, UnsaturatedFat 2 g
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
REFRIGERATOR PICKLED BEETS
Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack!
Provided by Amy
Categories Condiment
Time P1DT10m
Number Of Ingredients 7
Steps:
- Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
- Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.
- Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.
Nutrition Facts : Calories 77 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 360 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
SIMPLE FERMENTED "PICKLED" BEETS WITH GARLIC & DILL
Follow this simple tutorial to learn how to make fermented "pickled" beets. Fermentation is an excellent way to preserve vegetables when needed, or to simply create a super-healthy, probiotic-rich snack. The finished fermented beets are delicious, crisp, tangy, and add a beautiful pop of color to any meal!
Provided by DeannaCat
Categories Fermented Foods Preserved Food Side Dish Snack
Number Of Ingredients 6
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
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
PICKLED DILL BEETS
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time P7D
Yield Makes 2 pints
Number Of Ingredients 10
Steps:
- Combine beets, vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with boiling brine. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.
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
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- Preheat the oven to 450°. Wrap the beets in foil and roast for about 1 hour, until tender. When cool enough to handle, slip off the skins and quarter the beets.
- Meanwhile, in a medium saucepan, combine the vinegar, water, garlic, sugar, peppercorns and salt. Bring to a boil and simmer over moderately high heat, stirring, until the sugar is dissolved, about 5 minutes. Let the pickling liquid cool to warm, about 15 minutes.
- Layer the beets, onion, eggs and dill in a heatproof 1-quart glass jar and cover with the pickling liquid. Let stand at room temperature for 2 hours. Cover and refrigerate overnight.
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