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
SPICY PICKLED BEETS
Make and share this Spicy Pickled Beets recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 2h
Yield 4 pints
Number Of Ingredients 10
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.
Nutrition Facts : Calories 684.5, Fat 1.8, SaturatedFat 0.2, Sodium 945.8, Carbohydrate 160.4, Fiber 11.4, Sugar 142, Protein 9.5
SPICY SEASONED PICKLED BEETS
We usually have a bottle of these in the fridge, a very nice pickle! from Canadian Diabetes Association
Provided by Derf2440
Categories Vegetable
Time 8h20m
Yield 2 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 119.9, Fat 0.6, SaturatedFat 0.1, Sodium 432.4, Carbohydrate 25.6, Fiber 4.2, Sugar 20.5, Protein 3
SPICY PICKLED BEETS
Provided by Food Network
Categories side-dish
Time 5h15m
Yield 10 to 15 servings
Number Of Ingredients 8
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
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.
SPICED PICKLED BEETS
With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 4 pints.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
PICKLED BEETROOT
Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses
Provided by Jane Hornby
Categories Side dish
Time 1h30m
Yield Makes 4-5 x 450ml jars
Number Of Ingredients 12
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.
Nutrition Facts : Calories 37 calories, Fat 2 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium
SHANNONS SPICY PICKLED EGGS
I personally have never eaten a pickled egg in my life. My husband on the other hand loves pickled eggs. I took a couple of different recipes for pickled eggs and came up with this one. It's a real hit with him and his family!
Provided by um-um-good
Categories Spicy
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- boil everything except the eggs for about 15 minutes.
- put the eggs in a huge jar.
- pour the hot brine on top of the eggs.
- top off with hot water to completely cover the eggs.
- let sit in the refrigerator for 2 weeks.
PICKLED BEETS
This is a recipe that has been passed down in my family from my great-grandmother, to my grandmother, to my mom, and now to me! I am so glad to have this family favorite! I have now become the designated "pickled beets" preparer in our family!
Provided by Paula
Categories Vegetable
Time 1h45m
Yield 5 pints
Number Of Ingredients 4
Steps:
- Boil beets in enough fresh water to cover, until tender.
- Allow beets to cool enough to handle, then remove skins (they should slip right off).
- If beets are small, leave whole, otherwise quarter or half as desired.
- Place beets in clean pint jars.
- Boil brine ingredients and pour over beets in pint jars to within 1/2 inch of rim.
- Wipe rims to remove any spills.
- Add lids and rings.
- Process 10 minutes in a hot water canner.
- If any jars do not seal when checked after 24 hours, put in refrigerator and use.
- You may also re-process these.
Nutrition Facts : Calories 636.3, Sodium 6.3, Carbohydrate 160, Sugar 159.7
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
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.
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