PICKLED BEETS
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
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
HOW TO MAKE PICKLED BEETS
A step by step tutorial to make your own old fashioned pickled beets at home.
Provided by Lea Ann Brown
Categories Appetizer Recipes
Time 2h30m
Number Of Ingredients 7
Steps:
- After beets have cooked, peel, cut into chunks, and set aside.
- Combine all ingredients excepts beets in a large sauce pan. Bring mixture to a boil; reduce heat. Simmer 15 minutes. Remove cinnamon sticks.
- Pack beets into hot jars, leaving 1/4-inch head space.Ladle hot liquid over beets leaving 1/4 inch head space. Remove air bubbles. Adjust two-piece caps. Process jars 30 minutes in boiling water canner.
Nutrition Facts : Calories 494 kcal, Carbohydrate 114 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 955 mg, Fiber 14 g, Sugar 99 g, ServingSize 1 serving
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.
PICKLED BEETS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time P2DT1h25m
Yield Makes 2 cups
Number Of Ingredients 13
Steps:
- Swedish vinegar: Place all ingredients in a saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat, and let cool.
- Beets: Put beets in a medium pot; add bay leaves, allspice berries, horseradish, and water. Bring to a boil, and cook until beets are tender when pierced, 45 minutes to 1 hour. Drain. When cool enough to handle but still warm, peel and cut into quarters.
- Transfer beets to a nonreactive container with a tight-fitting lid, and pour vinegar over them. Cover, and refrigerate at least 2 days and up to 1 week before serving.
GRANDMA JACKIE'S PICKLED BEETS
This recipe is close to my own grandmothers recipe. I think she would be proud of me as I do not have her original recipe.
Provided by Jackie Boehm
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT1h
Yield 20
Number Of Ingredients 6
Steps:
- Sterilize 5 (1 pint) jars with lids and rings. Keep hot.
- Place beets into a large pot and fill with enough water to cover. Bring to a boil and cook until beets are tender enough to pierce with a fork, but not mushy. Drain and cool, reserving 2 1/2 cups of the water from the beets. When beets are cool enough to handle, peel and trim the ends. Cut into wedges or chunks if desired and pack into hot jars.
- While the beets are cooking, combine the sugar, vinegar, pickling salt, lemon juice and clove oil in a large saucepan or pot. Bring to a boil. Pour the hot brine over the beets in the jars to within 1/4 inch of the top. Wipe the rims with a clean towel and seal with lids and rings. Set at room temperature for 24 hours, then store in the refrigerator. Wait a few days before eating to allow beets to soak up the flavor.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 37.9 g, Fat 0.2 g, Fiber 2.3 g, Protein 1.3 g, Sodium 412.8 mg, Sugar 35.5 g
EASY PICKLED BEETS
"Here's an easy way to spice up canned beets," says Cordie Cash of Silsbee, Texas. "This is a perfect dish for large gatherings."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 18-20 servings.
Number Of Ingredients 6
Steps:
- Place pickling spices in a cheesecloth bag. In a large saucepan, combine vinegar, sugar, cinnamon, salt and the spice bag; bring to a boil. Drain the beets, reserving 3/4 cup juice. Stir beets, and reserved juice into a saucepan. Pour into a 1-1/2-qt. glass container. Cover and refrigerate overnight. Remove spice bag before serving.
Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
PICKLED BEETS (FOR CANNING)
A wonderful combination of sweet and sour, you won't be sorry if you try this recipe! This recipe can also be made using about 15-18 larger beets.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h
Yield 6 pints
Number Of Ingredients 8
Steps:
- In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
- Slice into about 1/4-inch thick or cut into cubes.
- Pack snuggly into the canning jars (be careful not to bruise).
- In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
- Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
- Process in a boiling water bath for 12 minutes.
- Cool on a rack.
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