Easy Pickled Red Beets Recipes

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.

Steps:

• Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil.
• Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly.
• Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.
• Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves.
• Pour vinegar mixture over beets; cover and chill. Discard bay leaves.

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.

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.