Nedlagte Rdbeder Pickled Beetroot Recipes

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PICKLED BEETS



Pickled Beets image

This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!

Provided by SHARON HOWARD

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

Time 50m

Yield 60

Number Of Ingredients 5

10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
¼ cup whole cloves

Steps:

  • Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
  • Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
  • In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g

SPICED SWEET & SOUR PICKLED BEETROOT



Spiced sweet & sour pickled beetroot image

Forget crinkle-cut versions, this light pickle is sweet and rich - perfect with cold meats, salads and punchy cheeses

Provided by Barney Desmazery

Categories     Condiment, Snack

Time 1h30m

Yield Fills 1 large kilner jar

Number Of Ingredients 9

1kg small-medium sized raw beetroot
200g caster sugar
300ml white wine vinegar
2 star anise
3 cloves
2 allspice berries
2 bay leaves
2 tbsp balsamic vinegar (optional)
1 tbsp olive oil

Steps:

  • Heat oven to 180C/160C fan/gas 4. Trim the leaves and most of stalks off the beetroot, leaving a stump of stalk on each. Wrap the beetroots individually in pieces of foil and place on a baking tray. Roast for 1 hr 15 ins or until the point of a sharp knife can be easily inserted then leave to cool.
  • Unwrap, peel and trim the stalks away from the beetroot. Leave the small ones whole and cut larger ones in half and pack them into a large sterilised kilner jar.
  • Tip the sugar, white wine vinegar, 200ml cold water the spices and bay leaves into a sauce pan and bring to the boil. Turn down to a simmer and bubble gently, stirring, for 2 mins until all the sugar has dissolved. Turn off the heat and add the balsamic if using.
  • Carefully pour the hot vinegar, spices and bay over the beetroot (you might not need it all) and leave to cool uncovered. Once cool pour the olive oil over, seal the jar and keep in the fridge for up to a month.

Nutrition Facts : Calories 52 calories, Fat 0.5 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1.4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

PICKLED BEETS (SYLTEDE RODBEDER)



Pickled Beets (Syltede Rodbeder) image

Make and share this Pickled Beets (Syltede Rodbeder) recipe from Food.com.

Provided by CJAY8248

Categories     Danish

Time 12h5m

Yield 2 cups beets, 4 serving(s)

Number Of Ingredients 6

1 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 cups thinly sliced freshly cooked beets (or use canned beets)
1/2 cup white vinegar
1/2 cup water
1/2 cup sugar

Steps:

  • In a stainless-steel or enameled 1 1/2 to 2 quart saucepan, combine the vinegar, water, sugar, salt and pepper, bring to a boil and boil briskly for 2 minutes.
  • Meanwhile, place the sliced beets in a deep glass, stainless-steel or enamel bowl.
  • Pour the hot marinade over the beets and let them cool uncovered to room temperature.
  • Cover the bowl with plastic wrap and refrigerate for at least 12 hours, stirring every few hours to keep the slices moist.

Nutrition Facts : Calories 140.6, Fat 0.2, Sodium 648.9, Carbohydrate 33.8, Fiber 1.7, Sugar 31.9, Protein 1.4

PICKLED BEETROOT



Pickled beetroot image

Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses

Provided by Jane Hornby

Categories     Side dish

Time 1h30m

Yield Makes 4-5 x 450ml jars

Number Of Ingredients 12

1kg beetroot
vegetable oil
4-5 tsp coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar, plus 3½ tbsp
100g light brown soft sugar

Steps:

  • Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.
  • To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
  • Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

Nutrition Facts : Calories 37 calories, Fat 2 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium

NEDLAGTE RøDBEDER - PICKLED BEETROOT



Nedlagte Rødbeder - Pickled Beetroot image

Make and share this Nedlagte Rødbeder - Pickled Beetroot recipe from Food.com.

Provided by Coasty

Categories     Vegetable

Time 55m

Yield 1 jar

Number Of Ingredients 5

1 kg beetroot
1 onion (sliced )
1 1/2 cups vinegar
1 1/2 cups beet juice
2 cloves

Steps:

  • Leave 3-4 cm of stems on the beets with the roots, if any. Scrub throroughly and cook in water to cover 30 to 45 minutes, or until tender. Drain, saving 1½ cups of the juice.
  • Plungs the beets at once into cold water. Peel. Discard the roots and the stems with the skins. Cut beets into 1cm slices.
  • Separate the onion into thin rings. Put a layer of beets in a shallow pan. Cover with some of the onion rings. Repeat the procedure unitl all peets and onion are used.
  • Warm the vinegar, beet juice and the cloves. Pour mixture over the beets. Chill overnight to blend the flavors.

Nutrition Facts : Calories 550.5, Fat 1.9, SaturatedFat 0.3, Sodium 780.4, Carbohydrate 110.9, Fiber 21.5, Sugar 84.5, Protein 17.8

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