MAPLE PICKLED BEETS AND ONIONS
Active time: 2 hr Start to finish: 3 hr (plus 1 week for flavors to develop)
Yield Makes 6 (1-pint) jars
Number Of Ingredients 9
Steps:
- Sterilize jars and lids
- Cook onions in a large pot of boiling water until almost tender, about 5 minutes. Transfer with a slotted spoon to a bowl, reserving cooking water. When cool enough to handle, trim root ends from onions, keeping onions intact, then slip off skins. Halve onions lengthwise.
- Add beets to water in pot and boil until almost tender, about 25 minutes. Drain and, when cool enough to handle, slip off stems and skins. Halve beets lengthwise (quarter if large).
- Bring vinegar, syrup, water, salt, star anise, and ginger to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes.
- Drain jars upside down on a clean kitchen towel 1 minute, then invert. Fill jars with beets and onions. Remove star anise and ginger slices from pickling liquid and tuck 1 of each into side of each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
- Seal, process, and store filled jars, boiling beets and onions in jars 20 minutes.
- Let beets and onions stand in jars at least 1 week for flavors to develop.
SPICED PICKLED BEETS
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
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
SIMPLE, EASY PICKLED BEETS
During the winter when fresh beets are not available, this is what I make. You can use beets out of the garden, just cook them, peel and slice them and reserve some of the juice that you cook them in. I love the way these taste. And they will keep in an airtight container in the 'fridge for quite a while.
Provided by The Big Cheese
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside.
- Slice onion and combine with the beets in a glass or non-reactive bowl.
- In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling) then add the sugar.
- Stir to dissolve the sugar and heat just to a boil.
- Pour the hot juice over the beets and onions, stir and let cool.
- When cool, cover and refrigerate. They taste best when they have sat for 24 hours.
PICKLED BEETS AND ONION
Use these sweet-and-sour pickles to make our Potato-and-Pickled-Beet Salad. They also make a delectable snack straight out of the fridge.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P1DT1h10m
Yield Makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Wrap beets in parchment-lined foil and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Using a paper towel, rub off skins. Cut beets into 1-inch wedges.
- Combine vinegar, 1/4 cup water, sugar, celery seed, peppercorns, coriander, turmeric, and 1 tablespoon salt in a medium saucepan. Bring to a boil. Add beets and onion; return to a simmer, then transfer to a clean jar and let cool to room temperature. Seal and refrigerate at least 1 day and up to 2 months.
PICKLED BEETS & ONIONS
Make and share this Pickled Beets & Onions recipe from Food.com.
Provided by byZula
Categories Vegetable
Time 1h50m
Yield 8 pints
Number Of Ingredients 8
Steps:
- Cut off all but 2-inches of the beet tops, leave the root ends attached.
- Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling.
- Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain.
- Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices.
- Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat.
- Simmer, uncovered 10 minutes, stir in beets.
- Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leaving about 1/2-inch headspace; seal.
- Process 30 minutes in boiling water bath. Makes about 8 Pints.
- NOTE: 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.
Nutrition Facts : Calories 486.6, Fat 0.8, SaturatedFat 0.1, Sodium 897.3, Carbohydrate 114.6, Fiber 9.6, Sugar 99.4, Protein 7.7
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