Refrigerator Pickled Beets Food

REFRIGERATOR PICKLED BEETS

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.

EASY REFRIGERATOR PICKLED BEETS

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.

PICKLED BEETS

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 BEETS

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.

EASY PICKLED BEETS

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.

REFRIGERATOR PICKLED BEETS RECIPE:

Steps:

• Preheat oven to 350 degrees F. Place rack in middle of oven.
• Use tender, freshly picked beets.
• Wash and scrub the whole beets to clean off any dirt. Leave the beet whole unless you have some extra large ones (if extra large, cut in half). Trim off the stems (leafy tops) and ends of the beets. Please don't throw away those fresh beet greens when cooking fresh beets. Cook the beet greens and enjoy a delicious and nutritious dish just like your grandparents grew up with. Learn Beet How To Cook Fresh Beet Greens.
• On a large baking sheet, cover with aluminum foil. Place prepared beets, in a single layer, on top. Toss lightly with some olive oil to coat the beets. Place another large sheet of aluminum foil on top of the beets and crunch up the sides of the aluminum foil together to seal.
• Place in oven and roast approximately 1 hour or until tender and easily pierced with the tip of a paring knife. Remove from oven and take off the top foil. Set aside to cool enough to handle.
• When cool enough to handle, peel the skin off. They should peel easily by hand, but you can use a paring knife if you want. However, it is wise to use a paper towel or wear gloves to keep the beet juice from staining your hands.
• Use tender, freshly picked beets.
• Wash, rinse and drain until all traces of garden soil are removed. Use a small vegetable brush if needed. Cut off leaves and stems, leaving about 1 inch of the root end. Reserve beet leaves for a recipe using them.
• Place beets in large heavy pan and cover with water over medium-high heat. Bring just to a boil; reduce heat to medium, cover and cook until fork tender, approximately 25 to 30 minutes. Remove from heat and drain. Let beets cool until you can safely handle them.
• Once cool enough to hand, peel the skin off. They should peel easily by hand, but you can use a paring knife if you want. However, it is wise to use a paper towel or wear gloves to keep the beet juice from staining your hands.
• In a large saucepan over medium-high heat, add apple cider vinegar, water, sugar, and garlic cloves; bring to a boil, stirring until sugar melts. Reduce heat and let the pickling brine simmer approximately 5 minutes. Remove from heat and let brine cool before adding the cooked beets.
• Place sliced or whole cooked beet into a large jar that will fit in your refrigerator. NOTE: I personally like to slice the beets. Pour cooled Pickling Brine over the beets and gently stir. Place, covered, in the refrigerator.
• Let them sit in the refrigerator, maybe stirring once in a while, at least a week before eating them. Give the beets a chance to "pickle" and develop flavor before eating. These Refrigerator Pickled Beets will last a long time in the refrigerator, probably 2 to 3 months.

QUICK PICKLED BEETS

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!

OLD FASHIONED PICKLED BEETS - A SMALL BATCH PICKLED BEETS RECIPE

Steps:

• Trim leaves 2 inche from beet root.
• Place trimmed beets in large saucepan. Cover with water. Add 1-2 T⅞ablespoons of white vinegar.
• Boil until tender, approximately 25 minutes to an hour depending on size of beet.
• Cool in cold water until easy to handle.
• Remove skins using gloved hands or a vegetable peeler, and dice into bite-sized chunks.
• Add diced beets to a clean jar or glass bowl.
• In a saucepan, boil water, sugar and white vinegar, whisk to mix.
• Pour hot brine over diced beets.
• Cool, cover and refrigerate for a minimum 18 to 24 hours before eating.

GREAT GRANDMA'S PICKLED BEETS

Steps:

• Cut off the leaves and the root end of each beet and wash off the dirt.
• Put a very large stockpot of water on the stove and bring it to a boil.
• While you're waiting for the water to boil, cut the beets into uniformly sized chunks, especially if the beets vary a lot in size. You'll peel them after they are cooked because it's so much easier!
• While the beets are cooking, tie the spices into a piece of cotton cloth. In a medium-large pot, put the water, salt, sucanat, and vinegar. Place the bag of spices into the brine and bring to a low simmer for about 10 minutes.
• Cook the beets until they are tender. Test for doneness by poking them with the tip of a knife. Drain off the cooking water. If you like, save the water to add to smoothies. It will keep in the fridge for a week, or you can freeze it.
• Next, put the beets in a sink full of very cold water. The skins should slip off pretty easily, but a few beets are more stubborn than others. Cut out any woody parts of the beet and discard them.
• If the pot you used to cook the beets is deep enough to accommodate a quart jar with an inch or two of water covering the jar lids, you can use it for the hot water bath you'll use to process the beets.
• Rinse out and refill the pot with water and bring it to a boil again while you cut up the beets into pickle size pieces, which is entirely up to you! I like to add a tablespoon or two of vinegar to the hot water bath. This cuts down on lime deposits on the jars.
• Fill each clean quart jar about 1/4 of the way with the pickling brine. Then add the cooked, peeled, and cut-up beets to each jar. If needed, add more brine, so the beets are covered. Leave an inch or two of space between the beets and the lid of the jar.
• Use a clean damp cloth to wipe the rim of the jar before putting the canning flat and ring in place. Screw rings on snugly by hand on each jar.
• Place the filled jars carefully into the hot water bath, making sure there is at least an inch of water covering the lid.
• Bring to a boil and keep the water boiling for 15 minutes. Slowly lift each jar out to the boiling water with a jar lifting tool. Set each jar gently on a cooling rack or thickly folded towel to cool completely, undisturbed! No touching!
• The lids will each make a satisfying "ping" sound as they seal. If any of the jars do not seal, keep them in the refrigerator and eat them first! See how easy that is?