Easy Refrigerator Pickled Beets Recipes

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EASY REFRIGERATOR PICKLED BEETS



Easy Refrigerator Pickled Beets image

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

Provided by The Rabbit

Categories     Low Protein

Time 30m

Yield 1 quart, 10 serving(s)

Number Of Ingredients 7

1 quart beet, roasted
1/4 teaspoon whole cloves
1/2 teaspoon whole allspice
1 cinnamon stick
2/3 cup sugar, organic
1 cup cider vinegar
1 cup water

Steps:

  • Bring to a boil: water, vinegar, spices & sugar.
  • Peel roasted beets. Cut into quarters or slices. Pack into clean quart jar.
  • Pour hot brine over beets in jar. Cover beets completely (add filtered water if needed).
  • Store in fridge for 3-4 days, then enjoy.

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.

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

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.

15-MINUTE PICKLED BEETS (KITCHEN HACK VERSION)



15-Minute Pickled Beets (Kitchen Hack Version) image

I love my mom's pickled beets, but I don't always want to go through the fuss of making a batch. This recipe takes about as much time as boiling water! No special equipment needed. The hardest part is waiting for the beets to become infused with flavor.

Provided by CarolynCooks

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

Time P2DT18m

Yield 12

Number Of Ingredients 5

1 (16 ounce) jar pickled beets
⅔ cup white sugar
⅔ cup white vinegar
¼ teaspoon salt
2 whole cloves

Steps:

  • Drain beet juice from the jar, leaving about 1/2 inch juice in the bottom.
  • Combine sugar, vinegar, salt, and cloves in a saucepan over medium-high heat. Cook, stirring occasionally, until sugar dissolves into a syrup, about 3 minutes. Remove from heat and let cool, 5 to 10 minutes.
  • Pour syrup over beets in the jar, covering them completely. Seal jar and shake gently.
  • Refrigerate beets for 2 to 3 days before serving.

Nutrition Facts : Calories 68.3 calories, Carbohydrate 17.4 g, Fiber 1 g, Protein 0.3 g, Sodium 148.7 mg, Sugar 11.1 g

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