Fresh Dilled Beets Recipes

QUICK PICKLED BEETS WITH DILL

Steps:

• TO BOIL: Place in a medium saucepan and fill with water so they're covered by an inch or so. Bring to a boil then lower the heat and simmer for 35-45 minutes or until you can easily pierce with a paring knife. Drain and rinse under cold water then peel and slice or quarter.
• TO ROAST: Preheat the oven to 375 degrees. Rub with olive, canola or any vegetable oil and wrap in foil. Roast for an hour or until easily pierced with a paring knife. Let cool then peel and slice or quarter.
• TO STEAM: Place in a steamer basket over 2 inches of water in a single layer. Bring to a boil, cover and cook 40-50 minutes or until the beets are tender. Be sure to check the water several times when it's getting low so it doesn't boil out! Cool under cold tap water then peel, slice or quarter.
• Place the beets in a 1-quart glass canning jar, alternating with the onion and adding dill as you go.
• Combine vinegar, water, sugar, salt and black peppercorns in a small saucepan.
• Bring to a boil and stir 1-2 minutes or until the sugar has fully dissolved.
• Slowly and carefully pour the hot brine into the jar over the beet.
• Push the beets down into the brine if necessary.
• Screw a lid onto the jar and invert once or twice so the dill gets evenly distributed. Let cool at room temperature.
• Refrigerate 4-5 days before serving.

PICKLED BEETS

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.

PICKLED BEETS

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.