Spanish Pickled Beets Recipes

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.

PICKLED BEETS

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.

EASY PICKLED BEETS

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 BEETS (FOR CANNING)

Steps:

• In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
• Slice into about 1/4-inch thick or cut into cubes.
• Pack snuggly into the canning jars (be careful not to bruise).
• In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
• Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
• Process in a boiling water bath for 12 minutes.
• Cool on a rack.

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.

HOMEMADE PICKLED BEETS

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.

SPANISH PICKLED BEETS

Steps:

• Combine all ingredients except the beets on a bowl and whisk to form.
• an emulsion.
• Add the beets and toss gently to coat the beets.
• Cover and marinate in the refrigerator for 24 to 48 hours, tossing occasionally.
• Serve chilled or at room temperature.

PICKLED BEETS (SYLTEDE RODBEDER)

Steps:

• In a stainless-steel or enameled 1 1/2 to 2 quart saucepan, combine the vinegar, water, sugar, salt and pepper, bring to a boil and boil briskly for 2 minutes.
• Meanwhile, place the sliced beets in a deep glass, stainless-steel or enamel bowl.
• Pour the hot marinade over the beets and let them cool uncovered to room temperature.
• Cover the bowl with plastic wrap and refrigerate for at least 12 hours, stirring every few hours to keep the slices moist.

SIMPLE PICKLED BEETS - CANNED

Steps:

• Put sugar, water, vinegar and spices in large pot.
• Bring to boil.
• Add drained beets to pot, cover, and return to boil.
• Reduce heat and simmer for 5 minutes.
• Pack beets in hot sterilized pint jars.
• Pour hot liquid into jars, leaving 1/4-inch headroom.
• Use a sterilized spoon handle to remove any air bubbles.
• Seal with hot, sterilized lids.
• Put jars into a hot water bath with water covering the top of the jars by 1-2 inches.
• Cover, bring water bath to a boil and reduce heat to simmer.
• Simmer in water bath for 30 minutes.
• Remove jars from water and place on clean dish towel to cool.
• When jars are completely cooled the lids should be slightly concave.
• If any jars do not seal, refrigerate them.
• Refrigerated, they will keep for several months.
• Chill before serving.