The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. -Sara Lindler, Irmo, South Carolina
Provided by Taste of Home
Categories Side Dishes
Yield 8 servings.
Number Of Ingredients 6
- 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.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
HOMEMADE PICKLED BEETS
- Place beets into a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, 20 to 25 minutes, depending on size.
- Meanwhile, inspect six 16-ounce jars for cracks and rings for rust, discarding any defective ones. Bring a second pot of water to a boil. Immerse jars in simmering water until beets are ready. Wash new, unused lids in warm soapy water.
- Drain cooked beets, reserving 1 cup beet water. Let cool until able to handle, 10 to 15 minutes. Peel and slice.
- Pack beets into the hot, sterilized jars, filling to within 1/2 inch of the top.
- Strain reserved beet water through a fine-mesh strainer into a saucepan. Add vinegar, sugar, pickling salt, and cloves. Bring to a rapid boil over high heat. Pour hot brine over beets in jars, leaving 1/4-inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 102.9 g, Fat 0.7 g, Fiber 10.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 876.9 mg, Sugar 92.2 g
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
Yield 5 pints
Number Of Ingredients 4
- 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
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
Number Of Ingredients 5
- 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
EASY PICKLED BEETS
- 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.
- Good for 1 month in refridgerator.
PICKLED BEET SALAD
Provided by Food Network Kitchen
Yield 6 to 8
Number Of Ingredients 6
- 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.
- Cook the beets until just tender.
- Slip off skins.
- Combine vinegar, water, sugar, spices and salt.
- Bring to a boil and simmer 15 minutes.
- Add the beets and simmer 5 minutes longer.
- Pack the beets into hot sterilized jars.
- Bring the syrup to a boil, then pour over beets.
- If not enough to cover add hot vinegar.
- Seal immediately.
- Allow to *pickle for 3 weeks before testing*.
Nutrition Facts : Calories 204.6, Fat 0.3, SaturatedFat 0.1, Sodium 278, Carbohydrate 48.4, Fiber 3.5, Sugar 44.8, Protein 2.9
EASY REFRIGERATOR PICKLED BEETS
- 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.
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
Yield Makes 4-5 x 450ml jars
Number Of Ingredients 12
- 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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