Easysweetbeetsandpickles Recipes

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SWEET AND SOUR PICKLED BEETS



Sweet and Sour Pickled Beets image

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

1 (15 ounce) can sliced beets, drained with liquid reserved
½ cup apple cider vinegar
½ cup white sugar
6 whole cloves
1 pinch ground cinnamon
1 pinch salt

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



Quick Sweet Pickles image

Provided by Tyler Florence

Categories     side-dish

Time 5h25m

Yield 1 quart

Number Of Ingredients 11

6 kirby cucumbers or 2 regular cucumbers
1/4 cup kosher salt
1 cup water
1 cup rice vinegar
1/2 cup sugar
1 tablespoon coriander seed
1 tablespoon mustard seed
1 tablespoon whole allspice berries
1 cinnamon stick
3 cloves
1 bay leaf

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



Sweet Tea Quick Pickles image

Provided by Trisha Yearwood

Categories     condiment

Time 1h35m

Yield 3 cups or one 24-ounce mason jar

Number Of Ingredients 9

3/4 cup brewed sweet tea
1/2 cup distilled white vinegar
2 tablespoons honey
1 tablespoon dried chives
1 teaspoon celery seeds
1 teaspoon kosher salt
One 16-ounce jar hot banana peppers
6 ounces fresh green beans, trimmed
3 mini cucumbers

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



Easy Pickles image

Provided by Katie Lee Biegel

Time 1h30m

Yield about 2 quarts pickles

Number Of Ingredients 8

1 1/4 cups apple cider vinegar
1 1/4 cups water
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon black peppercorns
1 small bay leaf
1 teaspoon red chile flakes, optional
4 to 5 Kirby cucumbers, quartered into spears to fit your jars OR 3/4 of a pineapple, cut into spears to fit your jars

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



Roasted Beets 'n' Sweets image

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

6 medium beets, peeled and cut into chunks
2 ½ tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon sugar
3 medium sweet potatoes, cut into chunks
1 large sweet onion, chopped

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



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.

BEST BEET PICKLES



Best Beet Pickles image

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

3 pounds fresh beets
4 cups water
2 cups sugar
2 cups white vinegar
2 tablespoons mixed pickling spices
12 whole cloves

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



Easy Sweet Beets and Pickles image

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

1 cup apple cider vinegar
3 cups sugar
24 ounces large dill pickles
15 ounces sliced beets
1 medium onion
1 cinnamon stick

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



Easy Sweet & Sour Beets image

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

1-3/4 pounds whole fresh beets
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup cider vinegar
2 tablespoons orange marmalade
1 tablespoon butter

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)



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

QUICK PICKLED EGGS AND BEETS



Quick Pickled Eggs and Beets image

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

8 eggs
1 (15 ounce) can sliced beets with liquid
½ cup white vinegar
½ cup white sugar
½ cup water
½ teaspoon ground cinnamon

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



Best Ever Sweet Pickles image

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

9 cups sliced pickling cucumbers
1 large sweet onion, halved and thinly sliced
1/4 cup canning salt
1 cup sugar
1 cup water
1 cup white vinegar
1/2 cup cider vinegar
2 tablespoons mustard seed
1 teaspoon celery seed
1/2 teaspoon whole peppercorns
12 garlic cloves, crushed
4 bay leaves

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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