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
CANNED SPICED PICKLED BEETS
Found this recipe in an old recipe box I bought at a rummage sale years ago. It's easy, and everyone who tries them loves them. I use large mouth quart or pint jars. Makes 6 quarts of beets.
Provided by Lori Manthei Ridlon
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h45m
Yield 18
Number Of Ingredients 8
Steps:
- In a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes.
- Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- 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 30 minutes. Add more time if you are at high altitude.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 74.2 g, Fat 0.6 g, Fiber 9 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 820 mg, Sugar 64.9 g
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
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.
EASY PICKLED BEETS
"Here's an easy way to spice up canned beets," says Cordie Cash of Silsbee, Texas. "This is a perfect dish for large gatherings."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 18-20 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
SPICED PICKLED BEETS
Pickling was popular during World War II and was considered patriotic for its frugality. Whole pickling spices, bay leaves, white wine, and sugar give these red and golden beets a bright, sweet, relish-like flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 quarts
Number Of Ingredients 13
Steps:
- Put red beets in a medium saucepan; cover with water. Repeat with golden beets in another medium saucepan. Cover each, and bring to a boil. Reduce heat to medium-low. Simmer until beets are tender, about 30 minutes. Keeping beets separate, drain, and let stand until cool enough to handle. Peel beets; cut into 1/4-inch-thick rounds. Transfer to separate nonreactive containers.
- Stir together the spices in a small bowl. Sprinkle beets with the spice mixture and the bay leaves, dividing evenly.
- Stir together vinegar, wine, 1 1/4 cups water, the sugar, and the salt in a medium saucepan. Bring to a boil. Immediately pour brine over beets, dividing evenly. Let cool completely. Cover each container, and refrigerate 7 to 10 hours. Serve cold or at room temperature. Pickled beets can be refrigerated, covered, up to 3 weeks. Transfer to smaller containers to store, if desired.
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.
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