Spicy Pickled Beets Food

SPICY PICKLED BEETS

Steps:

• *Beets should be no larger than 1 and 1/2 inches in diameter.
• Wash and drain beets, makin sure to leave 2 inches of stems and the tap root.
• Put Beets in a large nonreactive saucepan.
• Cover with boiling water and cook until tender-about 12 minutes-ish.
• Drain well.
• Remove peel and trim ends.
• Comvine the remaining ingredients in another large nonreactive saucepot.
• Bring to a full boil.
• Reduce heat and simmer for 5 minutes, stirring a few times.
• Add beets and cook until they are heated through.
• Remove cinnamon sticks and pieces.
• Pack hot beets into hot sterile jars, leaving 1/4 inch headspace.
• Ladle hot liquid over beet, again leaving 1/4 inch headspace.
• Remove air bubbles.
• Wipe rims and adjust two piece caps.
• Process in a boiling water bath canner for 30 minutes.

SPICY SEASONED PICKLED BEETS

Steps:

• Place beets in a sterilized jar.
• Combine vinegar, water, brown sugar, cloves, cinnamon and salt in a saucepan, bring to a boil.
• Pour over sliced beets, cover tightly, refrigerate for 8 hours or longer until beets are pickled.
• (Remove cloves after 3 days.) Store in refrigerator up to 2 months.
• Variation: These are best with fresh beets, but if fresh beets are unavailable, well drained canned beets will work nearly as well.

COBB SALAD WITH PICKLED BEETS, EGGS, AND SPICY SWEET MUSTARD DRESSING

Steps:

• Scrub and peel the beets. Peel and slice the onions. Put the beets and onions in a medium size saucepan and cover with water. Add the peppercorns, cloves and bay leaf and simmer over medium-heat for about 30 minutes or until the beets are semi soft. Remove from heat and cool. Add the sugar and the vinegar. Add the hard-boiled eggs. Refrigerate and cool overnight.
• Whisk together the Dijon, honey, vinegar, tarragon, and salt and pepper and set aside.
• Arrange romaine, bacon, chicken, Gorgonzola, avocado, eggs, and beets and onions on a plate and serve next to a small side dish of dressing.

SPICY PICKLED BEETS

Steps:

• Wrap the beets in foil and place on a rack, set over a pan of hot water. Roast in a preheated 400 degree oven for 40 minutes. When cool enough to handle, peel and slice 1/4 inch thick. Mix together the onions, vinegar, sugar, fennel seeds, chile, salt, and pepper. Mix into the beets and marinate, refrigerate for at least 4 hours. Garnish with Thai basil chiffonade.

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.

QUICK SPICY PICKLED BEETS

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

PICKLED BABY BEETS

Steps:

• Bring a large pot of salted water to a boil. Add the beets and blanch until the skin becomes loose, 5 to 10 minutes. Shock the beets in ice water to cool.
• Combine 6 cups water, 1/4 cup salt, the onion, sugar, bay leaves, thyme sprigs, orange zest, orange juice, allspice, mustard seeds, canela, cloves, rice wine vinegar, balsamic vinegar and honey in a separate pot; stir to incorporate and bring to a simmer.
• Peel the skin from the beets and halve or quarter if large. Divide among jars. Pour the pickling liquid over and allow to cool at room temperature. Refrigerate up to 2 weeks.

TICKLED PINK PICKLED EGGS OR PRETTY IN PINK PICKLED EGGS

Steps:

• In a gallon jar dump in the yellow chili peppers, juice and all.
• Then dump in the undrained beets over the peppers.
• Place the sliced onion rings on top of the beets.
• Then place the shelled, whole eggs in on top of the onion rings.
• Pour vinegar over everything to cover, making sure that all the ingredients are immersed in the vinegar, beet juice & chili juice.
• Put the lid on the jar or cover it with plastic wrap and refrigerate for 5 to 7 days.
• As I said, these are just gorgeous sliced and the beets and onions are yummy too. I don't eat the peppers because they're just too hot for me, but the brave may want to munch on them as well.
• Enjoy!

HOT AND SPICY BEETS

Steps:

• Boil ingredients 2-6 until liquid is reduced to about half.
• Add beets.
• Simmer only to heat and blend flavor.

PICKLED BEETROOT

Steps:

• Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
• Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

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.

SPICED PICKLED BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.