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.
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 EGGS AND BEETS
Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. Will keep in fridge for up to 2 weeks.
Provided by Cathy Swanson
Categories Appetizers and Snacks Pickled Egg Recipes
Time 4h30m
Yield 8
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
- In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.
Nutrition Facts : Calories 137 calories, Carbohydrate 16.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 173.6 mg, Sugar 15.8 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.
EASY REFRIGERATOR PICKLED BEETS
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
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.
SIMPLE, EASY PICKLED BEETS
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
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
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
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
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.
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
PICKLED BEETS
Make and share this Pickled Beets recipe from Food.com.
Provided by Jacqueline in KY
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Drain beets, reserving 2/3 cups liquid (if necessary add water to make 2/3 cups of liquid).
- In a large pan combine all ingredients, bring to a boil.
- Simmer 10 minutes.
- Stirring occasionally.
- Refrigerate.
- Before serving drain and remove cinnamon stick and cloves.
Nutrition Facts : Calories 127.4, Fat 0.2, Sodium 89.6, Carbohydrate 30.3, Fiber 2.6, Sugar 26.7, Protein 2.1
QUICK AND EASY PICKLED BEETS
These pickled beets taste just as good as home canned beets from the garden. And they are a lot less work. You can serve these pickled beets right away or refrigerate them and serve cold.
Provided by David_McKinney
Categories Side Dish
Time 15m
Number Of Ingredients 4
Steps:
- Place a colander over a large bowl or pot. Pour the 15 oz. can of sliced beets into the colander and collect the juice in the bowl below. Fill a measuring cup with ½ cup of the collected beet juice.
- In a 1 to 2-quart saucepan combine the 1/2 cup sugar, 1/3 cup white vinegar, and 1/2 cup beet juice. Cook and stir over medium heat until it begins to simmer.
- Add the drained beets from the colander and continue to cook until the mixture begins to boil.
- Reduce to a simmer and cook for an additional 5 minutes. Remove from heat.
- You can serve these pickled beets right away or refrigerate them and serve cold. Refrigerate for several hours or overnight. As a rule, these pickled beets will keep in the refrigerator for about 5 days. You can serve the chilled beets with a dollop of sour cream or yogurt.Please note that the Nutrition Facts below are for drained Pickled Beets
Nutrition Facts : ServingSize 123 g, Calories 40 kcal, Carbohydrate 9 g, Protein 1 g, Sodium 140 mg, Fiber 2 g, Sugar 39 g
QUICK PICKLED BEETS
Steps:
- Place the beets in a large pot and add enough water just to cover. Bring to a boil over medium-high heat. Cover and reduce the heat to medium-low. Cook for 30 to 40 minutes. Remove the beets from the water and let rest until cool enough to handle.
- Using a paper towel, rub the beets all over to remove their skins. Cut the beets into wedges and divide them between two pint-sized canning jars, leaving 1-inch of space at the top of the jar. Add the dill sprigs.
- In a medium saucepan, combine the vinegar, sugar, salt, garlic, peppercorns, mustard seeds and 1½ cups of water. Bring to a boil over medium-high heat and stir well to dissolve the sugar. Remove from the heat immediately and pour over the beets, stopping at ½ inch from the rim of the jar. Cover the jars and let cool to room temperature. Transfer to the refrigerator to cool completely.
QUICK PICKLED BEETS
Easy quick pickled beets made with just 3 ingredients. No added sugar and ready in about 4 hours in the refrigerator, although the longer you let them sit, the better. They make the perfect additions for salads, power bowls, breakfast, and more. Gluten-free, vegan, paleo, and Whole30 approved.
Provided by Kelly
Categories Side Dish
Time 4h50m
Number Of Ingredients 4
Steps:
- Rinse off any excess dirt and cut off the stem and root. I suggest finding ones that are similar in size to ensure even cooking. If some are larger than the others, which is bound to happen, slice the larger ones into smaller pieces so they can cook evenly.
- Add water to a large pot with a steamer basket and steam for 30-45 minutes. The time will depend on how large the beets are. They are done when you can easily pierce them with a knife.
- Remove from the pan and let them cool for a few minutes. Next, you will need to peel them. With the beets being warm, the skin should be able to peel right off. To get it started, you can slide a knife in between the skin and the bulb and then use your hands.* Once you get it going, it should easily come off.
- Slice them into 1/4-1/2 inch thick pieces. Then place them in a wide-mouth jar. Pour vinegar over them so they are just barely covered.
- Let them sit in the refrigerator for at least 4 hours up to overnight. The longer they sit, the better they are!
Nutrition Facts : ServingSize 1 /2 cup, Calories 54 kcal, Carbohydrate 12 g, Fiber 3.5 g, Sugar 8.4 g, Fat 0.2 g, UnsaturatedFat 0.1 g
QUICK PICKLED BEETS
For these easy pickled beets, you only need to let them marinate in the pickling mixture for about 30 minutes to get great flavor. Marinating them longer just enhances the taste. Try them in place of cucumber pickles as a condiment or as a vegetable side dish for roasted chicken or beef.
Provided by EatingWell Test Kitchen
Categories Healthy Pickled Beets Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Combine onion, vinegar, sugar, cinnamon stick, peppercorns and cloves in a large saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer until the onion is tender-crisp, 4 to 6 minutes. Stir in beets. Transfer to a large bowl and let marinate, stirring occasionally, for 30 minutes.
Nutrition Facts : Calories 43.9 calories, Carbohydrate 10 g, Fat 0.2 g, Fiber 1.9 g, Protein 1.6 g, Sodium 65.9 mg, Sugar 7.7 g
QUICK-PICKLED RADISHES AND BEETS
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 8h35m
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a large saucepan, bring vinegar, beets, salt, sugar, fennel seeds, and 1/2 cup water to a boil, stirring until salt and sugar are dissolved. Remove from heat and let cool slightly. Stir in radishes. Refrigerate, covered, at least 8 hours and up to 1 week before serving.
PICKLED BEET SALAD
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8
Number Of Ingredients 6
Steps:
- Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
- When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
- In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.
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- Cut beets in half if they're large. Rub the skins with olive oil and place beets in a baking dish. Add ¼ cup water and cover tightly. Bake 45-60 minutes or until beets are tender.
- While beets are cooking, combine vinegar, water, sugar, cinnamon stick and salt in a saucepan. Bring to a boil and let boil 1 minute. Remove from the heat, discard cinnamon stick.
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- Bring the vinegar, water, sugar, salt and pickling spice to a boil in a medium saucepan until sugar is dissolved.
- Pour the brine over the beets in the wide mouth canning jar. Ensure that the beets are completely covered.
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- Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.
- Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves.
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- Place beets on trivet in pressure cooker and add 1 cup of cold water (if using 8 quart pressure cooker add 1 ½ cups cold water).
- Cook on HIGH PRESSURE for 13 to 30 minutes (refer to chart in notes on timing), followed by a quick pressure release. Test beets for tenderness with a fork. Let cool and then peel beets and slice or cube as desired.
- Combine the vinegar and water in a microwave-safe measuring cup or bowl and heat for 1 ½ minutes. Stir in sugar, salt and peppercorns until sugar and salt are dissolved.
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