SWEET AND SOUR PICKLED BEETS
These are quick and easy to make. You'll want to snack on them right out of the jar. They're much more flavorful than those bland sliced beets you see on salad bars.
Provided by RunnerGirl76
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 22.7 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.7 g, Sodium 167 mg, Sugar 20.6 g
QUICK SWEET PICKLES
Steps:
- Wash and dry the cucumbers. Using a sharp knife or a mandolin, slice the cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place the colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off the salt and dry the cucumber slices well. Place them into a sterilized quart jar.
- In a small saucepan add the remaining ingredients. Stir to dissolve sugar and bring to a boil. Remove from heat and allow it to cool. Pour the brine over the cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks.
SWEET TEA QUICK PICKLES
Provided by Trisha Yearwood
Categories condiment
Time 1h35m
Yield 3 cups or one 24-ounce mason jar
Number Of Ingredients 9
Steps:
- Place a saucepan over medium-high heat. Pour in the sweet tea, white vinegar, honey, dried chives, celery seeds, salt and brine from the banana peppers (reserve the banana peppers, refrigerated, until ready to serve). Heat until just boiling and the honey has dissolved, about 4 minutes.
- Place the green beans in a heatproof dish or container. Slice the mini cucumbers into 8 spears each and add to the green beans. Pour the hot brine over the vegetables and set aside for at least 20 minutes.
- Allow the pickles to cool completely before serving or storing in an airtight container. Serve with the banana peppers.
EASY PICKLES
Provided by Katie Lee Biegel
Time 1h30m
Yield about 2 quarts pickles
Number Of Ingredients 8
Steps:
- In a nonreactive stockpot over medium-high heat, bring the vinegar, water, sugar, salt, peppercorns and bay leaf (and chile flakes, if using) to a boil, stirring until the sugar dissolves. Add the cucumbers (or pineapple), then remove from the heat and let cool completely. Transfer to an airtight container and refrigerate until serving. Drain before serving. (Pickles keep, refrigerated, about 2 weeks.)
ROASTED BEETS 'N' SWEETS
This is a great autumn or winter side dish, especially for those who like things sweet and salty. The colors are beautiful and make a nice autumn presentation.
Provided by DRUMNWRITE
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
- Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
- Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.
Nutrition Facts : Calories 195 calories, Carbohydrate 33.6 g, Fat 5.9 g, Fiber 6.3 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 447.8 mg, Sugar 11.5 g
EASY PICKLED BEETS
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
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.
BEST BEET PICKLES
Luscious, sweet-spicy beets stand out like jewels at meals throughout the year. The flavor takes me back to summer days. -Marla Fogderud, Mason, Michigan
Provided by Taste of Home
Time 1h50m
Yield 6 pints.
Number Of Ingredients 6
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 for 30-60 minutes or until tender. Remove from the water; cool. Peel beets and cut into 1-in. pieces., Place beets in a Dutch oven. Add the water, sugar and vinegar. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the beet mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Discard spice bag., Divide cloves among 6 hot pint jars; carefully pack beets into jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 35 minutes in a boiling-water canner.
Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
EASY SWEET BEETS AND PICKLES
Make and share this Easy Sweet Beets and Pickles recipe from Food.com.
Provided by EdandTheresa
Categories Low Protein
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a small sauce pan, combine sugar and vinegar.
- Cook on low heat and stir until dissolved.
- Drain pickles and cut in 1/4's.
- Drain beets.
- Chop onion.
- Combine pickles, beets, and onions into a container with a lid.
- Add sugar mixture and cinnamon stick.
- Place lid on container and shake well.
- Put container in fridge for 1 hour. Longer is better.
- Shake well before serving.
Nutrition Facts : Calories 227.5, Fat 0.2, Sodium 761.3, Carbohydrate 57, Fiber 1.5, Sugar 55.3, Protein 1
EASY SWEET & SOUR BEETS
The slight sweet-sour flavor and hint of orange found in every bite make these beets hard to resist. They're a must on my family's Christmas menu. -Dottie Kilpatrick, Wilmington, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and quarter beets; keep warm. , Meanwhile, in another large saucepan, combine the sugar, cornstarch and salt; stir in vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in marmalade and butter until melted. Reduce heat to low. Add beets; heat through.
Nutrition Facts : Calories 165 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 218mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.
15-MINUTE PICKLED BEETS (KITCHEN HACK VERSION)
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
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
QUICK PICKLED EGGS AND BEETS
Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. Will keep in fridge for up to 2 weeks.
Provided by Cathy Swanson
Categories Appetizers and Snacks Pickled Egg Recipes
Time 4h30m
Yield 8
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
- In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.
Nutrition Facts : Calories 137 calories, Carbohydrate 16.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 173.6 mg, Sugar 15.8 g
BEST EVER SWEET PICKLES
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Provided by Taste of Home
Time 1h10m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. 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 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
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