Pickled Beets Syltede Rodbeder Recipes

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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

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.

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

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 BEETS (SYLTEDE RODBEDER)



Pickled Beets (Syltede Rodbeder) image

not set

Provided by BigOven Cooks

Categories     Side Dish

Time 30m

Yield 1

Number Of Ingredients 5

2 cn (1 lb each) sliced beets
4 c Vinegar
Caraway seeds
Sugar
2 c Water

Steps:

  • Place a layer of beets in a bowl. Sprinkle with sugar and a few caraway seeds. Repeat layers. Heat vinegar and water together. Pour over beets. Chill for 24 hours. Drain and serve. Posted to Recipe Archive - 06 Oct 96 submitted by: [email protected] Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

Nutrition Facts : Calories 101 calories, Fat 0 g, Carbohydrate 15.0922 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 1 Serving (490g), Sodium 11.87 mg, Sugar 15.0922 g, TransFat 0 g

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