PICKLED BEETS AND ONION
Use these sweet-and-sour pickles to make our Potato-and-Pickled-Beet Salad. They also make a delectable snack straight out of the fridge.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P1DT1h10m
Yield Makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Wrap beets in parchment-lined foil and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Using a paper towel, rub off skins. Cut beets into 1-inch wedges.
- Combine vinegar, 1/4 cup water, sugar, celery seed, peppercorns, coriander, turmeric, and 1 tablespoon salt in a medium saucepan. Bring to a boil. Add beets and onion; return to a simmer, then transfer to a clean jar and let cool to room temperature. Seal and refrigerate at least 1 day and up to 2 months.
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
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 EGGS, BEETS AND ONIONS
If you like pickled onions and beets along with your eggs, you'll like this recipe. The juniper berries can be eliminated.
Provided by Kathy228
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place the eggs, sliced onions, and beets in a large jar. Set aside.
- In a saucepan, combine the remaining ingredients and slowly boil for 10 minutes. Let cool.
- Pour the cooled vinegar solution over the eggs, onions and beets. If the juice does not cover them, add additional water/vinegar (1:1) to cover. Refrigerate.
- Can be eaten in 24-hours, but are better after a couple of days. Store in fridge.
BEET AND ONION PICKLES
Make and share this Beet and Onion Pickles recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 1h45m
Yield 5 Pints
Number Of Ingredients 10
Steps:
- Note-when peparing beets for canning leave 2 inches of beet stem. Cut into uniform chunks.
- In a large stainless steel or enamel pot combine the onions, vinegar, sugar, water, mustard seeds, salt, allspice, cloves and cinnamon sticks.
- Bring to a boil.
- Gently boil for 5 minutes.
- Add Beets and return to a full boil.
- Remove cinnamon sticks.
- Pack beets in hot sterile jars leaving 3/4 inch headspace.
- Add boiling liquid, leaving 1/2 inch headspace.
- Remove air bubbles.
- Wipe rims and adjust two piece caps.
- Process in a boiling water bath canner for 30 minutes.
Nutrition Facts : Calories 507.2, Fat 1.3, SaturatedFat 0.2, Sodium 686, Carbohydrate 119.1, Fiber 7.3, Sugar 106.3, Protein 6
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