RECIPE PRESERVED BEETROOT
After reading a hundred different preserving recipes I made my own. I realised you can add or change amounts to suit your own taste. Less vinegar works just as well or if you want another flavour from a herb just add it to the water. It can get messy but after growing about 3 square meters of beetroot I have 10 jars made and they have a much nicer taste than soft shop bought ones.
Provided by natct
Yield makes 2 to 4 Jars depending on size
Number Of Ingredients 5
Steps:
- Cut off beetroot stem leaving about 2 inches. Place them in a pot, cover with water and simmer till slightly soft but still slightly firm. Test by inserting a skewer. Remove beetroot from pot and place into a bowl and save the water. Allow beetroot to cool and remove the top and base and skin them which is quite easy with the hands it just rubs away. Discard skins etc. You can slice the beetroot or leave whole depending on size.Into another pot place about 6 cups of the saved beetroot water, vinegar and brown sugar. Simmer till sugar has dissolved. Place the jars and lids face down on a baking paper covered tray in the oven at 150 degrees for about 15 minutes. Remove from oven and turn right way up. Fill the jars with the beetroot slices being careful not to burn yourself. Pour beetroot water mix over beetroot to the top and place lids on tight.Set jars aside in a safe place to cool. The pop bit in jar lids will pull down as they get cool. I like to keep them in the cupboard for a few weeks minimum to infuse the vinegar flavour before eating.
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.
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
PICKLED BEETS
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
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.
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 BEETROOT
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
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
More about "recipe preserved beetroot"
5 WAYS TO PRESERVE BEETS - HOMESPUN SEASONAL LIVING
From homespunseasonalliving.com
Reviews 25Published 2016-08-03Estimated Reading Time 4 mins
- Pressure Canned. This is the way we preserve beets most of the time. It makes for a quick and easy side dish, mixes well into soups, and purees easily for desserts even.
- Dehydrating. Cook beets until they’re tender in boiling water, 30-45 minutes depending on size. Peel and slice thin. Dry in a dehydrator until brittle. Store in airtight jars.
- Freezing. Cook whole beets in boiling water until completely cooked. Peel and freeze whole or chopped. Again, don’t forget about the greens! Blanch those greens and then freeze to add to soups, smoothies, and more later.
- Root Cellaring. Leave 2″ of the stems attached but remove the greens. Do not wash. Pack the beets into straw or moist sand and store in a spot with high humidity.
- Pickled. Pickling beets allows them to be canned in a water bath canner. These can be a mighty tasty addition to salads and make for a great aide dish.
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