CANNED PICKLED BEETS RECIPE
A classic canned pickled beets recipe, just like my Grandma used to make! This makes 4 pint ( 500ml) jars!
Provided by Karlynn Johnston
Categories Appetizer
Number Of Ingredients 6
Steps:
- Wash the beets and remove most of the tops, leaving about 1/2 inch of beet top remaining.In a large boiling pot of water, cook the beets until barely tender.Remove from the stove.
- Submerge the beets in a large bowl of ice water, I find this helps the skins come off with more ease.
- Cut off the tops and the roots completely, then remove the skin.Peel and slice beets into preferred size, I like larger chunks and not slices.
- Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot and bring mixture to a boil; reduce the heat and simmer 10 minutes.
- Add the beets to the pickling liquid and return to a boil.Remove the spice bag.Carefully ladle the beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace.
- Remove any air bubbles with a non-metal utensil.Add additional pickling liquid, if needed, to keep the proper headspace.
- Wipe the jar rims thoroughly with a clean damp cloth, failure to do this can result in the jars not sealing properly!
- Seal the jars and process for 35 minutes in a boiling water bath.
- For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.
Nutrition Facts : ServingSize 4 g, Calories 527 kcal, Carbohydrate 120 g, Protein 7 g, Fat 1 g, Sodium 3852 mg, Fiber 13 g, Sugar 105 g
BEST BEET PICKLES
Luscious, sweet-spicy beets stand out like jewels at meals throughout the year. The flavor takes me back to summer days. -Marla Fogderud, Mason, Michigan
Provided by Taste of Home
Time 1h50m
Yield 6 pints.
Number Of Ingredients 6
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 for 30-60 minutes or until tender. Remove from the water; cool. Peel beets and cut into 1-in. pieces., Place beets in a Dutch oven. Add the water, sugar and vinegar. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the beet mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Discard spice bag., Divide cloves among 6 hot pint jars; carefully pack beets into jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 35 minutes in a boiling-water canner.
Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
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
SPICED SWEET & SOUR PICKLED BEETROOT
Forget crinkle-cut versions, this light pickle is sweet and rich - perfect with cold meats, salads and punchy cheeses
Provided by Barney Desmazery
Categories Condiment, Snack
Time 1h30m
Yield Fills 1 large kilner jar
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Trim the leaves and most of stalks off the beetroot, leaving a stump of stalk on each. Wrap the beetroots individually in pieces of foil and place on a baking tray. Roast for 1 hr 15 ins or until the point of a sharp knife can be easily inserted then leave to cool.
- Unwrap, peel and trim the stalks away from the beetroot. Leave the small ones whole and cut larger ones in half and pack them into a large sterilised kilner jar.
- Tip the sugar, white wine vinegar, 200ml cold water the spices and bay leaves into a sauce pan and bring to the boil. Turn down to a simmer and bubble gently, stirring, for 2 mins until all the sugar has dissolved. Turn off the heat and add the balsamic if using.
- Carefully pour the hot vinegar, spices and bay over the beetroot (you might not need it all) and leave to cool uncovered. Once cool pour the olive oil over, seal the jar and keep in the fridge for up to a month.
Nutrition Facts : Calories 52 calories, Fat 0.5 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1.4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
SWEET AND SOUR PICKLED BEETS
These are quick and easy to make. You'll want to snack on them right out of the jar. They're much more flavorful than those bland sliced beets you see on salad bars.
Provided by RunnerGirl76
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 22.7 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.7 g, Sodium 167 mg, Sugar 20.6 g
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
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