Pickled Beets Food

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SIMPLE, EASY PICKLED BEETS

2015-11-23



Simple, Easy Pickled Beets image

During the winter when fresh beets are not available, this is what I make. You can use beets out of the garden, just cook them, peel and slice them and reserve some of the juice that you cook them in. I love the way these taste. And they will keep in an airtight container in the 'fridge for quite a while.

Provided by The Big Cheese

Categories     Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients:

  • 2 (15 ounce) cans of sliced beets
  • 1 1/2 cups beet juice
  • 1 large vidalia onion
  • 1 cup sugar
  • 1 cup apple cider vinegar

Steps:

  • Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside.
  • Slice onion and combine with the beets in a glass or non-reactive bowl.
  • In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling) then add the sugar.
  • Stir to dissolve the sugar and heat just to a boil.
  • Pour the hot juice over the beets and onions, stir and let cool.
  • When cool, cover and refrigerate. They taste best when they have sat for 24 hours.

PICKLED BEETS

2020-09-05



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

Ingredients:

  • 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.

QUICK PICKLED BEETS

2010-12-16



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

Ingredients:

  • 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.

Top Asked Questions

  1. How do you make pickled beets?
    Directions. 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,...
  2. Are beets good for Pickles?
    Yes, the benefits of beets are numerous (as stated above), and adding them to a quick pickle can be beneficial. They can help with gut health, are typically anti-inflammatory, and support immune function. This method for quick pickled beets is foolproof! While cooking the beets takes a little bit of time, everything else is super easy.
  3. What can I do with leftover pickled beets?
    Just boil equal parts water, white vinegar and sugar to make the pickling brine. This is a refrigerator pickled beet recipe. There is no pressure cooking or boiling of the jars involved. Use the leftover beet juice in the jar to make pickled eggs. Place peeled hard boiled eggs in the leftover pickled beet brine for a minimum of 1 day before eating.
  4. How to can beets?
    Place the sliced beets back in the pot with the vinegar solution and simmer for another 5 minutes. Ladle the sliced beets into the jars, spooning enough liquid over them to completely cover while leaving ¼ inch head space from the top of the jar rim. Place the canning lids on the jars and process for 30 minutes in a water bath.

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From canadianliving.com
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PICKLED BEETS 10 | CANADIAN LIVING
2008-07-26 Food / Pickled Beets 10; Pickled Beets 10 Jul 26, 2008. By: The Canadian Living Test Kitchen. Share. Author: Canadian Living Pickled Beets 10 Jul 26, 2008. By: The Canadian Living Test Kitchen. These spices are intense enough to stand up to robust beets plus add a touch of the exotic. Use a vinegar with at least 5 per cent acetic acid shown on the label. …
From canadianliving.com
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NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I? PICKLE
2022-04-06Preparing and Canning Pickled Vegetables Pickled Beets . 7 lbs of 2- to 2-1/2-inch diameter beets; 4 cups vinegar (5 percent) 1-1/2 teaspoons canning or pickling salt; 2 cups sugar; 2 cups water; 2 cinnamon sticks; 12 whole cloves; 4 to 6 onions (2- to 2-1/2-inch diameter) if desired; Yield: About 8 pints Please read Using Boiling Water Canners before beginning. If this is your …
From nchfp.uga.edu
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PICKLED BEETS - FOOD GARDENING NETWORK
2022-04-06Many people enjoy adding other vegetables to their pickled beets, such as carrots and sliced onions—go ahead, the main consideration is to include sugar, water, vinegar, and pickling salt. The other important factor is using clean canning jars and lids and boiling the jars in order to seal the lids properly. If you follow the directions, you’ll be just fine. On the off chance your jar has ...
From foodgardening.mequoda.com
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