Canned Spiced Pickled Beets Recipes

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PICKLED BEETS (FOR CANNING)



Pickled Beets (For Canning) image

A wonderful combination of sweet and sour, you won't be sorry if you try this recipe! This recipe can also be made using about 15-18 larger beets.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h

Yield 6 pints

Number Of Ingredients 8

35 -40 small beets, unpeeled
2 cups sugar
2 cups water
2 cups white vinegar
1 teaspoon ground cloves
1 teaspoon allspice
1 tablespoon cinnamon
1 teaspoon whole cloves

Steps:

  • In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
  • Slice into about 1/4-inch thick or cut into cubes.
  • Pack snuggly into the canning jars (be careful not to bruise).
  • In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
  • Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
  • Process in a boiling water bath for 12 minutes.
  • Cool on a rack.

SPICED PICKLED BEETS



Spiced Pickled Beets image

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

2 ½ cups sliced canned beets, juice reserved
½ cup apple cider vinegar
2 tablespoons sugar
2 whole cloves
3 black peppercorns
1 bay leaf
½ teaspoon salt
1 small onion, sliced

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



Canned Spiced Pickled Beets image

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

5 ⅓ cups distilled white vinegar
4 cups white sugar
4 cups water
2 tablespoons ground cinnamon
1 ½ tablespoons salt
1 tablespoon ground cloves
12 pounds beets, peeled and sliced
6 1-quart canning jars with lids and rings

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

SPICED PICKLED BEETS



Spiced Pickled Beets image

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

5 medium red beets and 5 golden beets, stems trimmed (2 pounds total with greens)
2 teaspoons coriander seeds
1 1/2 teaspoons yellow mustard seeds
3/4 teaspoon dill seed
1 teaspoon whole allspice
1/2 teaspoon fenugreek seeds
1/4 teaspoon whole cloves
1/4 teaspoon crushed red pepper, flakes
4 or 5 fresh bay leaves (or 6 dried)
1 1/4 cups white wine vinegar
1 1/4 cups dry white wine
1/4 cup plus 2 tablespoons sugar
1 tablespoon plus 1 teaspoon coarse salt

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.

SPICY SEASONED PICKLED BEETS



Spicy Seasoned Pickled Beets image

We usually have a bottle of these in the fridge, a very nice pickle! from Canadian Diabetes Association

Provided by Derf2440

Categories     Vegetable

Time 8h20m

Yield 2 cups

Number Of Ingredients 7

2 cups sliced cooked small beets
1/2 cup white vinegar
1/2 cup water
1 tablespoon brown sugar
2 teaspoons whole cloves
1/2 teaspoon cinnamon
1/4 teaspoon salt

Steps:

  • Place beets in a sterilized jar.
  • Combine vinegar, water, brown sugar, cloves, cinnamon and salt in a saucepan, bring to a boil.
  • Pour over sliced beets, cover tightly, refrigerate for 8 hours or longer until beets are pickled.
  • (Remove cloves after 3 days.) Store in refrigerator up to 2 months.
  • Variation: These are best with fresh beets, but if fresh beets are unavailable, well drained canned beets will work nearly as well.

Nutrition Facts : Calories 119.9, Fat 0.6, SaturatedFat 0.1, Sodium 432.4, Carbohydrate 25.6, Fiber 4.2, Sugar 20.5, Protein 3

SPICED PICKLED BEETS



Spiced Pickled Beets image

With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 4 pints.

Number Of Ingredients 7

3 pounds small fresh beets
2 cups sugar
2 cups water
2 cups cider vinegar
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.

Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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