Fresh Pickled Beet Melody Recipes

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

Ingredients

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.

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

Ingredients

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.

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

Ingredients

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.

FRESH PICKLED BEET MELODY

Fresh Pickled Beet Melody image

A modern day spin on an old-time favorite, incorporating fresh beets, carrots. and onion in a tangy, sweet marinade. Very quick and easy to make. Beets stain! Make sure to wear an apron!

Provided by Ginger Hackley

Categories Side Dish Vegetables Onion

Time P1DT50m

Yield 12

Number Of Ingredients 13

Ingredients

6 beets, stems removed
4 large carrots, cut diagonally into 1 1/2-inch slices
1 large onion, cut in half and thinly sliced
1 ½ cups cider vinegar
⅔ cup sugar
2 teaspoons ground ginger
2 teaspoons orange zest
2 teaspoons dried dill
1 ½ teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon dry mustard
¼ teaspoon freshly ground black pepper
⅓ cup olive oil

Steps:

Place whole beets in a pot and cover with water. Bring water to a boil, cover the pot, reduce heat to medium-low, and cook until beets are tender, about 30 minutes.
Place carrots in a microwave-safe dish and cook on high until firm but tender, about 6 minutes. Place carrots in a colander under cold water to stop the cooking process, 3 to 5 minutes. Remove peels and discard; cut beets into thin slices.
Whisk cider vinegar, sugar, ginger, orange zest, dill, sea salt, garlic powder, mustard, and black pepper together in a microwave-safe bowl until sugar and salt dissolve. Whisk oil into cider dressing mixture. Microwave dressing on high for 2 minutes; whisk again.
Combine beets, carrots, and onions together in a large container; pour dressing on top and mix well. Cover the container and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 138.8 calories, Carbohydrate 19.4 g, Fat 6.3 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 271.2 mg, Sugar 15.7 g

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