Pickled Beets Food

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PICKLED BEETS



Pickled Beets image

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

10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
¼ cup whole cloves

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



Pickled Beets image

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

8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt

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.

EASY PICKLED BEETS



Easy Pickled Beets image

Make and share this Easy Pickled Beets recipe from Food.com.

Provided by Carol

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 -8 beets
1/3 cup vinegar
1/4 cup sugar
1/4 cup water
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves

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.

PICKLED BEETS



Pickled Beets image

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

16 cups beets, small
3 cups vinegar
2 cups water
2 1/2 cups sugar
2 teaspoons whole allspice
2 inches piece cinnamon sticks
1/2 teaspoon whole cloves
1 teaspoon salt

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

PICKLED BEETS



Pickled Beets image

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

Roasted Beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil

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 BEET SALAD



Pickled Beet Salad image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8

Number Of Ingredients 6

2 pounds medium fresh beets, about 2 bunches with tops
1 medium red, halved and sliced
1/3 cup sugar
1 cup white wine, tarragon, or cider vinegar
1/3 cup water
2 teaspoons kosher salt

Steps:

  • Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
  • When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
  • In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.

QUICK PICKLED BEETS



Quick Pickled Beets image

Here, beets are boiled and dressed with cider vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 5

6 medium red beets with greens, stems trimmed to 2 inches, remaining stems and greens reserved for Stewed Beet Greens
Coarse salt
1/3 cup cider vinegar
1/4 teaspoon freshly ground pepper
1/3 cup olive oil

Steps:

  • Place beets in a large pot, and cover with cold water by 2 inches. Bring to a boil over high heat; add 2 teaspoons salt. Reduce heat slightly to maintain a rolling boil. Cook until tender, about 30 minutes. Drain, and let cool slightly. Trim stem ends, then peel beets using a paring knife or a vegetable peeler. Cut beets crosswise into 1/4-inch-thick slices. Arrange on a platter.
  • Whisk together vinegar, 1 1/4 teaspoons salt, and the pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over beets, and serve.

PICKLED BEETS



Pickled Beets image

Pickled beets are considered one of the "7 sours" that are frequently referred to in Eastern European countries. Do you know the others? Sauerkraut, garlic dill pickles, pickled herring, pickled plums, horseradish and marinated cukes. Posted for the Zaar World Tour 2005 Eastern Europe. These need to set for 24 hours before eating.

Provided by LAURIE

Categories     Vegetable

Time 2h

Yield 1-2 pints

Number Of Ingredients 9

2 lbs uncooked beets, peeled
1/2 cup vinegar
1 cup water
1 bay leaf
4 allspice berries
4 black peppercorns
1 whole clove
1 tablespoon sugar
1/4 teaspoon salt

Steps:

  • In a 2 qt non reactive saucepan, combine all ingredient but the beets.
  • Bring to a boil.
  • Remove from heat and let cool while beets cook.
  • Place beets ina large saucepan.
  • Cover with cold water and bring to a boil.
  • Cook at a slow boil until theya re tender, about 45 minutes to 1 hour.
  • Drain.
  • When cool enough to handle, slice thin.
  • Discard bay leaf from marinade.
  • Combine beets and marinade and pour into clean jars.
  • Cap and refrigerate for 24 hours to let the flavors meld.
  • Will keep indefinitely refirgerated.

Nutrition Facts : Calories 470.6, Fat 1.6, SaturatedFat 0.3, Sodium 1288.8, Carbohydrate 103.3, Fiber 18.2, Sugar 85, Protein 15.3

HOMEMADE PICKLED BEETS



Homemade Pickled Beets image

Beautifully colored and not overly spicy. This is how my mom always made her pickled beets, and I continue the tradition.

Provided by Bren

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 14h

Yield 6

Number Of Ingredients 5

5 pounds beets, stems removed
4 cups white vinegar
2 cups white sugar
1 ½ teaspoons pickling salt
½ teaspoon ground cloves

Steps:

  • Place beets into a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, 20 to 25 minutes, depending on size.
  • Meanwhile, inspect six 16-ounce jars for cracks and rings for rust, discarding any defective ones. Bring a second pot of water to a boil. Immerse jars in simmering water until beets are ready. Wash new, unused lids in warm soapy water.
  • Drain cooked beets, reserving 1 cup beet water. Let cool until able to handle, 10 to 15 minutes. Peel and slice.
  • Pack beets into the hot, sterilized jars, filling to within 1/2 inch of the top.
  • Strain reserved beet water through a fine-mesh strainer into a saucepan. Add vinegar, sugar, pickling salt, and cloves. Bring to a rapid boil over high heat. Pour hot brine over beets in jars, leaving 1/4-inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 424.4 calories, Carbohydrate 102.9 g, Fat 0.7 g, Fiber 10.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 876.9 mg, Sugar 92.2 g

PICKLED BEETS



Pickled Beets image

An easy Pickled Beets recipe.

Categories     Side     Marinate     Beet     Winter     Dill     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 10

1 cup cider vinegar
1/2 cup water
1/2 cup sugar
1/8 teaspoon pickling spice
1/4 teaspoon mustard seeds
1/4 onion, halved
1 small bay leaf (not California)
3/4 teaspoon whole black peppercorns
1/4 bunch fresh dill
3 beets (1 pound without tops)

Steps:

  • Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and simmer 30 minutes.
  • Cool marinade, then chill, covered, 1 day to allow flavors to develop. Pour through a fine sieve into a bowl.
  • Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. Drain and cool. Slip off skins and cut into 1/2-inch pieces.
  • Stir together beets and marinade, then marinate, covered and chilled, 1 day.

EASY PICKLED BEETS



Easy Pickled Beets image

"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

1 tablespoon mixed pickling spices
2 cups vinegar
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon salt
4 cans (16 ounces each) sliced beets

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.

TANGY PICKLED BEETS & ONIONS



Tangy Pickled Beets & Onions image

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

1 can sliced beet
1 cup sugar
1/2 cup vinegar
1 cinnamon stick
1 sliced onion (but good) (optional)

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

PICKLED BEETS



Pickled Beets image

This is a recipe that has been passed down in my family from my great-grandmother, to my grandmother, to my mom, and now to me! I am so glad to have this family favorite! I have now become the designated "pickled beets" preparer in our family!

Provided by Paula

Categories     Vegetable

Time 1h45m

Yield 5 pints

Number Of Ingredients 4

4 cups sugar
2 cups water
2 cups vinegar
garden-fresh beet, washed

Steps:

  • Boil beets in enough fresh water to cover, until tender.
  • Allow beets to cool enough to handle, then remove skins (they should slip right off).
  • If beets are small, leave whole, otherwise quarter or half as desired.
  • Place beets in clean pint jars.
  • Boil brine ingredients and pour over beets in pint jars to within 1/2 inch of rim.
  • Wipe rims to remove any spills.
  • Add lids and rings.
  • Process 10 minutes in a hot water canner.
  • If any jars do not seal when checked after 24 hours, put in refrigerator and use.
  • You may also re-process these.

Nutrition Facts : Calories 636.3, Sodium 6.3, Carbohydrate 160, Sugar 159.7

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From foodandwine.com


PICKLED BEETS RECIPE | EATINGWELL
Advertisement. Step 2. Drain the cooled beets and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1/2 teaspoon of pickling spice to each jar. Step 3. Combine vinegar, 3 cups water, salt and sugar in a …
From eatingwell.com


PICKLED BEETS | IGA RECIPES
Try this easy pickled beets recipe. In a large saucepan, cook beets for about 1 hour, or until tender. Drain, cool under cold running water, peel, and cut into large chunks.
From iga.net


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