PICKLED BEETS (SYLTEDE RODBEDER)
Make and share this Pickled Beets (Syltede Rodbeder) recipe from Food.com.
Provided by CJAY8248
Categories Danish
Time 12h5m
Yield 2 cups beets, 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 140.6, Fat 0.2, Sodium 648.9, Carbohydrate 33.8, Fiber 1.7, Sugar 31.9, Protein 1.4
PICKLED BEETS
Join Alton Brown in jarring his Pickled Beets recipe from Good Eats on Food Network for a tangy vinegar-laced salad topper, side dish and more.
Provided by Alton Brown
Categories side-dish
Time 1h48m
Yield Two 1-quart jars
Number Of Ingredients 10
Steps:
- Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
- Preheat oven to 400 degrees F.
- In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.
PICKLED BEETS
The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. -Sara Lindler, Irmo, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
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
PICKLED BEETS
Make and share this Pickled Beets recipe from Food.com.
Provided by Lorrie in Montreal
Categories Low Protein
Time 1h20m
Yield 16 cups
Number Of Ingredients 8
Steps:
- Cook the beets until just tender.
- Slip off skins.
- Combine vinegar, water, sugar, spices and salt.
- Bring to a boil and simmer 15 minutes.
- Add the beets and simmer 5 minutes longer.
- Pack the beets into hot sterilized jars.
- Bring the syrup to a boil, then pour over beets.
- If not enough to cover add hot vinegar.
- Seal immediately.
- Allow to *pickle for 3 weeks before testing*.
Nutrition Facts : Calories 204.6, Fat 0.3, SaturatedFat 0.1, Sodium 278, Carbohydrate 48.4, Fiber 3.5, Sugar 44.8, Protein 2.9
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