SPICED PICKLED BEETS
Sweet and spicy; and the juice makes an excellent marinade for pickled eggs. This recipe is great with freshly cooked beets instead of canned, if you have time.
Provided by Bea Gassman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Place the beets into a medium bowl and set aside.
- In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold.
Nutrition Facts : Calories 43.6 calories, Carbohydrate 10 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.7 g, Sodium 257.2 mg, Sugar 8.2 g
SPICED PICKLED BEETS
With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 4 pints.
Number Of Ingredients 7
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.
Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
PICKLED BEETS & ONIONS
Make and share this Pickled Beets & Onions recipe from Food.com.
Provided by byZula
Categories Vegetable
Time 1h50m
Yield 8 pints
Number Of Ingredients 8
Steps:
- Cut off all but 2-inches of the beet tops, leave the root ends attached.
- Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling.
- Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain.
- Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices.
- Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat.
- Simmer, uncovered 10 minutes, stir in beets.
- Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leaving about 1/2-inch headspace; seal.
- Process 30 minutes in boiling water bath. Makes about 8 Pints.
- NOTE: 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.
Nutrition Facts : Calories 486.6, Fat 0.8, SaturatedFat 0.1, Sodium 897.3, Carbohydrate 114.6, Fiber 9.6, Sugar 99.4, Protein 7.7
TANGY PICKLED BEETS & ONIONS
A good side dish. Not as sharp as many pickled beet salads. Quick and simple. Keeps well in refrigerator. Kids seem to like it. Cooking time does not include that it needs to marinate overnight.
Provided by winterice
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Drain beets saving liquid.
- Add water to beet liquid to measure one cup.
- In a saucepan combine beet liquid, sugar, vinegar and cinnamon stick.
- Heat to boiling.
- Pour over beets.
- Cover and refrigerate at least twelve (12) hours.
Nutrition Facts : Calories 248.3, Fat 0.2, Sodium 87.7, Carbohydrate 61.2, Fiber 2.2, Sugar 58.9, Protein 1.9
SPICY PICKLED BEETS
Provided by Food Network
Categories side-dish
Time 5h15m
Yield 10 to 15 servings
Number Of Ingredients 8
Steps:
- Wrap the beets in foil and place on a rack, set over a pan of hot water. Roast in a preheated 400 degree oven for 40 minutes. When cool enough to handle, peel and slice 1/4 inch thick. Mix together the onions, vinegar, sugar, fennel seeds, chile, salt, and pepper. Mix into the beets and marinate, refrigerate for at least 4 hours. Garnish with Thai basil chiffonade.
SPICY PICKLED BEETS
Make and share this Spicy Pickled Beets recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 2h
Yield 4 pints
Number Of Ingredients 10
Steps:
- *Beets should be no larger than 1 and 1/2 inches in diameter.
- Wash and drain beets, makin sure to leave 2 inches of stems and the tap root.
- Put Beets in a large nonreactive saucepan.
- Cover with boiling water and cook until tender-about 12 minutes-ish.
- Drain well.
- Remove peel and trim ends.
- Comvine the remaining ingredients in another large nonreactive saucepot.
- Bring to a full boil.
- Reduce heat and simmer for 5 minutes, stirring a few times.
- Add beets and cook until they are heated through.
- Remove cinnamon sticks and pieces.
- Pack hot beets into hot sterile jars, leaving 1/4 inch headspace.
- Ladle hot liquid over beet, again leaving 1/4 inch headspace.
- Remove air bubbles.
- Wipe rims and adjust two piece caps.
- Process in a boiling water bath canner for 30 minutes.
Nutrition Facts : Calories 684.5, Fat 1.8, SaturatedFat 0.2, Sodium 945.8, Carbohydrate 160.4, Fiber 11.4, Sugar 142, Protein 9.5
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