Pickled Beets Food

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PICKLED BEETS



Pickled Beets image

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

Time 40m

Yield 8 servings.

Number Of Ingredients 6

8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt

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.

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



Homemade Pickled Beets image

Beautifully colored and not overly spicy. This is how my mom always made her pickled beets, and I continue the tradition.

Provided by Bren

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 14h

Yield 6

Number Of Ingredients 5

5 pounds beets, stems removed
4 cups white vinegar
2 cups white sugar
1 ½ teaspoons pickling salt
½ teaspoon ground cloves

Steps:

  • 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

PICKLED BEETS



Pickled Beets image

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

4 cups sugar
2 cups water
2 cups vinegar
garden-fresh beet, washed

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

PICKLED BEETS



Pickled Beets image

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

10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
¼ cup whole cloves

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

EASY PICKLED BEETS



Easy Pickled Beets image

Make and share this Easy Pickled Beets recipe from Food.com.

Provided by Carol

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 -8 beets
1/3 cup vinegar
1/4 cup sugar
1/4 cup water
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves

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.

PICKLED BEET SALAD



Pickled Beet Salad image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8

Number Of Ingredients 6

2 pounds medium fresh beets, about 2 bunches with tops
1 medium red, halved and sliced
1/3 cup sugar
1 cup white wine, tarragon, or cider vinegar
1/3 cup water
2 teaspoons kosher salt

Steps:

  • 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.

PICKLED BEETS



Pickled Beets image

Make and share this Pickled Beets recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Low Protein

Time 1h20m

Yield 16 cups

Number Of Ingredients 8

16 cups beets, small
3 cups vinegar
2 cups water
2 1/2 cups sugar
2 teaspoons whole allspice
2 inches piece cinnamon sticks
1/2 teaspoon whole cloves
1 teaspoon salt

Steps:

  • 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



Easy Refrigerator Pickled Beets image

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

1 quart beet, roasted
1/4 teaspoon whole cloves
1/2 teaspoon whole allspice
1 cinnamon stick
2/3 cup sugar, organic
1 cup cider vinegar
1 cup water

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 BEETROOT



Pickled beetroot image

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

1kg beetroot
vegetable oil
4-5 tsp coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar, plus 3½ tbsp
100g light brown soft sugar

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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