QUICK PICKLED BEETS
Steps:
- Slice the beets into evenly sized pieces.
- Place the beets and fresh herbs in a large, sealable jar. Next, place all the marinade ingredients in a measuring cup or bowl and stir until the salt and sugar dissolve.
- Pour the marinade over the sliced beets, making sure the beets are completely submerged in the marinade. Allow beets to pickle for at least 24 hours in the fridge (they should stay fresh for up to 2 weeks).
- Enjoy in salads, soups, and on appetizer boards!
Nutrition Facts : Calories 45 kcal, Carbohydrate 11 g, Sodium 518 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
QUICK PICKLED BEETS WITH DILL
Quick Pickled Beets with Dill are super-simple to make! Once you make pickled beets yourself, you'll never go back to purchased jars from the supermarket!
Provided by By: Carol | From A Chef's Kitchen
Categories Pickles and Relishes
Time 1h30m
Number Of Ingredients 8
Steps:
- TO BOIL: Place in a medium saucepan and fill with water so they're covered by an inch or so. Bring to a boil then lower the heat and simmer for 35-45 minutes or until you can easily pierce with a paring knife. Drain and rinse under cold water then peel and slice or quarter.
- TO ROAST: Preheat the oven to 375 degrees. Rub with olive, canola or any vegetable oil and wrap in foil. Roast for an hour or until easily pierced with a paring knife. Let cool then peel and slice or quarter.
- TO STEAM: Place in a steamer basket over 2 inches of water in a single layer. Bring to a boil, cover and cook 40-50 minutes or until the beets are tender. Be sure to check the water several times when it's getting low so it doesn't boil out! Cool under cold tap water then peel, slice or quarter.
- Place the beets in a 1-quart glass canning jar, alternating with the onion and adding dill as you go.
- Combine vinegar, water, sugar, salt and black peppercorns in a small saucepan.
- Bring to a boil and stir 1-2 minutes or until the sugar has fully dissolved.
- Slowly and carefully pour the hot brine into the jar over the beet.
- Push the beets down into the brine if necessary.
- Screw a lid onto the jar and invert once or twice so the dill gets evenly distributed. Let cool at room temperature.
- Refrigerate 4-5 days before serving.
Nutrition Facts : ServingSize 1, Calories 78 kcal, Carbohydrate 110 g, Protein 10 g, Sodium 2736 mg, Fiber 17 g, Sugar 86 g, Fat 1 g, SaturatedFat 1 g, UnsaturatedFat 2 g
PICKLED DILL BEETS
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time P7D
Yield Makes 2 pints
Number Of Ingredients 10
Steps:
- Combine beets, vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with boiling brine. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.
QUICK PICKLED BEETS
Here, beets are boiled and dressed with cider vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 5
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.
ROASTED BEETS WITH DILL
Categories Herb Vegetable Side Roast Vegetarian Beet Fall Healthy Dill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Place beets in small roasting pan with 1/4 cup water. Cover pan tightly with foil. Bake until beets are tender when pierced with knife, about 1 hour. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate.) Peel beets. Cut into 1-inch pieces.
- Melt butter in heavy large skillet over medium heat. Stir in dill and lemon juice. Add beets and toss until heated through, about 5 minutes. Season with salt and pepper. Transfer to bowl; serve.
QUICK PICKLED BEANS WITH GARLIC AND DILL
You won't have to wait long for these pickles - a speedy overnight stint in the fridge has them bursting with classic dill flavour, which will intensify the longer they sit (they will keep for up to 4 days). Be sure to use non-iodized, or pickling salt, table salt can turn pickled foods dark and make the brine cloudy.
Provided by Chef mariajane
Categories < 30 Mins
Time 25m
Yield 1 bottle
Number Of Ingredients 8
Steps:
- In a 5-cup canning jar or a heatproof glass container, place garlic cloves, pickling spice, dill and 3-8 slices of chili (depending on your taste). Add beans, standing upright. Set aside.
- In a saucepan over medium heat, heat the water, vinegar and salt until the salt dissolves, about 5 minutes.
- Pour the hot brine into the jar, filling to about 1/4 in,. below the rim. Close the jar firmly and refrigerate overnight or up to 4 days.
Nutrition Facts : Calories 250.4, Fat 1, SaturatedFat 0.2, Sodium 7043.4, Carbohydrate 38.1, Fiber 12.4, Sugar 16.8, Protein 8.7
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.
FRESH DILLED BEETS
Fresh beets are boiled and peeled, then marinated with dill in a sweetened vinaigrette. Great during the summer when you can pick up beets and dill at the farmer's market!
Provided by JUMAHA
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 8h40m
Yield 4
Number Of Ingredients 6
Steps:
- Place the beets into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are tender when pierced with a fork, 20 to 30 minutes. Drain and allow to steam dry until cool enough to handle. While the beets are boiling, whisk together the vinegar and sugar until the sugar has dissolved; set aside.
- Once cool enough to handle, remove the skins from the beets and cut the tops off. Cut the beets into cubes or wedges, and add to the vinegar mixture. Season with the dill, clove, and allspice; toss until coated. Cover the bowl, and refrigerate the beets overnight before serving.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 22.5 g, Fat 0.2 g, Fiber 3 g, Protein 1.7 g, Sodium 80.9 mg, Sugar 19.4 g
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