SIMPLE PICKLED BEETS - CANNED
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
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
QUICK SPICY PICKLED BEETS
Provided by Food Network Kitchen
Time P1DT10m
Number Of Ingredients 0
Steps:
- Peel 1 pound golden or red beets, then cut into matchsticks. Toss with 1 1/2 teaspoons kosher salt; set aside until they release their liquid, about 15 minutes. Rinse, drain and pat dry; transfer to a glass bowl. Bring 1 cup cider vinegar, 1 cup water, 1/2 cup sugar, 1 halved serrano chile (seeded, if desired), 4 strips grapefruit zest, 1 1/2 teaspoons peppercorns and 1/4 teaspoon salt to a boil in a small saucepan. Pour over the beets. Let cool, then cover and refrigerate at least 1 day and up to 10 days.
- TIP: Use these pickled beets as you would sauerkraut-on top of a sandwich, burger or hot dog.
- How to Peel and Juice a Beet
QUICK PICKLED BEETS
I found this recipe nearly 20 years ago in the Toronto Sun and have made it several times over the years. It makes enough for a family of three, like mine, to enjoy over several weeks, since it doesn't require any processing and keeps well in the fridge. The recipe calls for cider vinegar but I have made it with white vinegar and think it tastes much better that way. Please note: Chilling time is under cooking time.
Provided by Irmgard
Categories Vegetable
Time 4h16m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Layer the beets and onion in a bowl or refrigerator container and set aside.
- In a 2-cup measure, mix the reserved beet juice (adding water to make 1/2 cup, if necessary), vinegar, sugar and salt.
- Microwave on High 2 minutes or until the mixture is hot and the sugar is dissolved.
- Pour the hot mixture over the beets and onion.
- Cool, then refrigerate, covered, for at least 4 hours, stirring occasionally.
- Keeps well in the refrigerator for at least a week.
- To prepare the beets: Wash 4 medium beets, unpeeled and with at least 1" of stem left on.
- Place in a bowl with 1/4 cup water.
- Cover and microwave at High for 10 to 12 minutes or until fork tender, rearranging twice during cooking.
- Let stand 5 minutes.
- Drain, reserving the cooking liquid.
- Refresh the beets with cold water, then peel and slice.
Nutrition Facts : Calories 119.1, Fat 0.2, Sodium 213.6, Carbohydrate 28, Fiber 2.2, Sugar 24.7, Protein 1.7
SCANDINAVIAN PICKLED BEETS
I'm told no good Dane or Swede considers a meal complete without these tangy treats. They add gorgeous color to any table. If you want to use fresh beets, peel and cook them. They can be served sliced or diced. Otherwise, just open a can like I do. Serve with slices of hard-boiled eggs.
Provided by Chardonnay Queen
Categories Side Dish Vegetables
Time 12h10m
Yield 6
Number Of Ingredients 5
Steps:
- Combine the vinegar, water, sugar, salt, and pepper in a saucepan; bring to a boil and cook until sugar dissolves.
- Arrange the beets in a glass or ceramic bowl; pour the hot vinegar mixture over the beets. Cover and refrigerate for 12 hours. Drain and serve.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 21.7 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 100.7 mg, Sugar 20.9 g
CANNED SPICED PICKLED BEETS
Found this recipe in an old recipe box I bought at a rummage sale years ago. It's easy, and everyone who tries them loves them. I use large mouth quart or pint jars. Makes 6 quarts of beets.
Provided by Lori Manthei Ridlon
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h45m
Yield 18
Number Of Ingredients 8
Steps:
- In a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes.
- Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- 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 30 minutes. Add more time if you are at high altitude.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 74.2 g, Fat 0.6 g, Fiber 9 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 820 mg, Sugar 64.9 g
QUICK PICKLED BEETS
Here, beets are boiled and dressed with cider vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 5
Steps:
- Place beets in a large pot, and cover with cold water by 2 inches. Bring to a boil over high heat; add 2 teaspoons salt. Reduce heat slightly to maintain a rolling boil. Cook until tender, about 30 minutes. Drain, and let cool slightly. Trim stem ends, then peel beets using a paring knife or a vegetable peeler. Cut beets crosswise into 1/4-inch-thick slices. Arrange on a platter.
- Whisk together vinegar, 1 1/4 teaspoons salt, and the pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over beets, and serve.
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