Hot And Spicy Beets Recipes

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.

Steps:

• Boil ingredients 2-6 until liquid is reduced to about half.
• Add beets.
• Simmer only to heat and blend flavor.

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.

Steps:

• Drain beets, reserving 1/2 cup juice. Place in a large glass bowl; add the remaining ingredients. Cover and refrigerate overnight.

Steps:

• Combine first 6 ingredients in a saucepan. Boil until liquid is reduced by half. Add beets and simmer until heated through.

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.

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, 45-60 minutes or until tender. Remove from water; cool. Peel and shred beets., In a Dutch oven, combine sugar and vinegar; cook and stir over medium heat until sugar is dissolved. Stir in shredded beets, horseradish, salt, cayenne and pepper; bring to a boil., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. If desired, serve on baguette slices and sprinkle with lemon zest.