QUICK PICKLED BEETS WITH DILL
Quick Pickled Beets with Dill are super-simple to make! Once you make pickled beets yourself, you'll never go back to purchased jars from the supermarket!
Provided by By: Carol | From A Chef's Kitchen
Categories Pickles and Relishes
Time 1h30m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1, Calories 78 kcal, Carbohydrate 110 g, Protein 10 g, Sodium 2736 mg, Fiber 17 g, Sugar 86 g, Fat 1 g, SaturatedFat 1 g, UnsaturatedFat 2 g
PICKLED DILL BEETS
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time P7D
Yield Makes 2 pints
Number Of Ingredients 10
Steps:
- Combine beets, vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with boiling brine. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.
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
HOMEMADE PICKLED BEETS
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
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
An easy Pickled Beets recipe.
Categories Side Marinate Beet Winter Dill Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and simmer 30 minutes.
- Cool marinade, then chill, covered, 1 day to allow flavors to develop. Pour through a fine sieve into a bowl.
- Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. Drain and cool. Slip off skins and cut into 1/2-inch pieces.
- Stir together beets and marinade, then marinate, covered and chilled, 1 day.
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