THE BEST PICKLED BEETS EVER (ADDICTIVE AND SO GOOD FOR YOU!)
Provided by Emma - NurturedHomes.com
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Wrap the beets tightly in aluminum foil.
- Place the beets on a baking sheet.
- Bake the beets for 50-60 minutes or until easily pierced with a knife.
- Peel the beets and cut into wedges.
- In a saucepan combine the water, vinegar, honey and salt.
- Bring to a boil over high heat.
- In a jar pack the beets, mustard seeds and black peppercorns.
- Pour the hot vinegar mixture over the cucumbers.
- Put the lid on and leave to cool.
- Refrigerate for at least 5 days before eating.
- Store in the fridge for up to 1 month.
OLD FASHIONED PICKLED BEETS - A SMALL BATCH PICKLED BEETS RECIPE
Try Grandma's Old Fashioned Pickled Beets Recipe. This is a small batch pickled beets recipe made for the refrigerator. Make these once, and they are sure to be in your summer rotation of garden vegetable recipes.
Provided by Barbara
Categories Appetizer Side Dish Snack
Time 1h
Number Of Ingredients 5
Steps:
- Trim leaves 2 inche from beet root.
- Place trimmed beets in large saucepan. Cover with water. Add 1-2 T⅞ablespoons of white vinegar.
- Boil until tender, approximately 25 minutes to an hour depending on size of beet.
- Cool in cold water until easy to handle.
- Remove skins using gloved hands or a vegetable peeler, and dice into bite-sized chunks.
- Add diced beets to a clean jar or glass bowl.
- In a saucepan, boil water, sugar and white vinegar, whisk to mix.
- Pour hot brine over diced beets.
- Cool, cover and refrigerate for a minimum 18 to 24 hours before eating.
PICKLED BEETS
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
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.
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
LAVENDER PICKLED BEETS
An abundance of Lavender in full bloom and beets bursting from the earth! Why not combine to two to make pickled beets, preserving them for enjoyment throughout the year. Do use pesticide free/organic grown lavender, thyme and beets.
Provided by Rita1652
Categories Onions
Time 1h30m
Yield 8 pints
Number Of Ingredients 8
Steps:
- Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 30 minutes). Drain and discard liquid. Cool beets.
- Trim off roots and stems and slip off skins. Slice into 1/4-inch slices.
- Combine vinegar, salt, sugar, and fresh water.
- Add lavender and thyme to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove lavender and thyme it`s fine if the flower heads release in the mixture. If you want you can tie them into a tea steeper or cheesecloth. Fill jars with beets and onions, leaving 1/2-inch head-space. Add hot vinegar solution, allowing 1/2-inch head-space.
- Process.
- Recommended process time for pickled beets in a boiling-water canner.
- Altitudes of.
- 0 - 1,000 ft - 30 minutes.
- 1,001 - 3,000 ft - 35 minutes.
- 3,001 - 6,000 ft - 40 minutes.
- Above 6,000 ft - 45 minutes.
- After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.
Nutrition Facts : Calories 412, Fat 0.8, SaturatedFat 0.1, Sodium 748.8, Carbohydrate 94.8, Fiber 8.9, Sugar 84, Protein 7.3
EASY PICKLED BEETS
"Here's an easy way to spice up canned beets," says Cordie Cash of Silsbee, Texas. "This is a perfect dish for large gatherings."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 18-20 servings.
Number Of Ingredients 6
Steps:
- Place pickling spices in a cheesecloth bag. In a large saucepan, combine vinegar, sugar, cinnamon, salt and the spice bag; bring to a boil. Drain the beets, reserving 3/4 cup juice. Stir beets, and reserved juice into a saucepan. Pour into a 1-1/2-qt. glass container. Cover and refrigerate overnight. Remove spice bag before serving.
Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
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