Spiced Beets Refrigerater Pickles Recipes

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EASY REFRIGERATOR PICKLED BEETS



Easy Refrigerator Pickled Beets image

Make and share this Easy Refrigerator Pickled Beets recipe from Food.com.

Provided by The Rabbit

Categories     Low Protein

Time 30m

Yield 1 quart, 10 serving(s)

Number Of Ingredients 7

1 quart beet, roasted
1/4 teaspoon whole cloves
1/2 teaspoon whole allspice
1 cinnamon stick
2/3 cup sugar, organic
1 cup cider vinegar
1 cup water

Steps:

  • Bring to a boil: water, vinegar, spices & sugar.
  • Peel roasted beets. Cut into quarters or slices. Pack into clean quart jar.
  • Pour hot brine over beets in jar. Cover beets completely (add filtered water if needed).
  • Store in fridge for 3-4 days, then enjoy.

SPICED PICKLED BEETS



Spiced Pickled Beets image

With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 4 pints.

Number Of Ingredients 7

3 pounds small fresh beets
2 cups sugar
2 cups water
2 cups cider vinegar
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.

Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CANNED SPICED PICKLED BEETS



Canned Spiced Pickled Beets image

Found this recipe in an old recipe box I bought at a rummage sale years ago. It's easy, and everyone who tries them loves them. I use large mouth quart or pint jars. Makes 6 quarts of beets.

Provided by Lori Manthei Ridlon

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

Time 1h45m

Yield 18

Number Of Ingredients 8

5 ⅓ cups distilled white vinegar
4 cups white sugar
4 cups water
2 tablespoons ground cinnamon
1 ½ tablespoons salt
1 tablespoon ground cloves
12 pounds beets, peeled and sliced
6 1-quart canning jars with lids and rings

Steps:

  • In a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes.
  • Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • 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 30 minutes. Add more time if you are at high altitude.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 74.2 g, Fat 0.6 g, Fiber 9 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 820 mg, Sugar 64.9 g

SPICY PICKLED BEETS



Spicy Pickled Beets image

Provided by Food Network

Categories     side-dish

Time 5h15m

Yield 10 to 15 servings

Number Of Ingredients 8

2 pounds beets
1 medium onion, thinly sliced
1/2 cup cider vinegar
1 tablespoon light brown sugar
1-tablespoon fennel seeds, toasted
1 serrano chile, deveined, seeded and chopped
Salt and pepper, to taste
Thai basil, chiffonade

Steps:

  • Wrap the beets in foil and place on a rack, set over a pan of hot water. Roast in a preheated 400 degree oven for 40 minutes. When cool enough to handle, peel and slice 1/4 inch thick. Mix together the onions, vinegar, sugar, fennel seeds, chile, salt, and pepper. Mix into the beets and marinate, refrigerate for at least 4 hours. Garnish with Thai basil chiffonade.

SPICED PICKLED BEETS (REFRIGERATER PICKLES)



Spiced Pickled Beets (Refrigerater Pickles) image

My sister in-law has been making these for 30 years or more. When feeling up to it she will can a large batch. But just for simplicity she will make this small batch that does not require canning. I had to stand at her shoulder and write everything down with guesses on the measuring. I really do not liked can pickled beets, they are very bland. I would rather have fresh cooked instead. This is the only recipe I will eat pickled beets. My DH loves the onions. You can use white vinegar, but this tastes better if you use apple vinegar.

Provided by Coppercloud

Categories     Vegetable

Time 15m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 11

4 cups beets, cooked peeled and cut into 1/4-inch slices
1/2-1 yellow onion, 1/4-1/2-inch slices
1 cup apple cider vinegar
1 cup water
1/4 cup sugar
1/4 cup brown sugar
4 inches cinnamon sticks, broken into 2-inch pieces or 1/2 teaspoon ground cinnamon
6 -8 whole cloves or 1/4 teaspoon ground cloves
4 -6 allspice berries or 1/4 teaspoon ground allspice
1/2 tablespoon pickling spices
1/4 teaspoon salt

Steps:

  • Mix beets and onions in large bowl. Put water and sugar into pan. Heat just until sugar has dissolves into the water.
  • Take pan off heat. Add vinegar and spices to the pan.
  • If you have a contaner large enought to hold all the ingredients, then just mix all items together and put into the fridge.
  • We usually pack the beets/onion mixture into two large jars, then split the spices evenly between the two if using whole spices. If using ground, just mix them with the liquid. Last pour liquid over beets to the top. You may have some liquid left over. Cover and refrigerate. These start to taste good after 12 hours, and best after 2 days. They will stay up to 4-6 weeks in the fridge.

NOTHIN' SWEET ABOUT THESE SPICY REFRIGERATOR PICKLES



Nothin' Sweet About These Spicy Refrigerator Pickles image

A truly piquant pickle that will satisfy those of us who have a loose sweet tooth. I have been looking for a truly flavorful pickle recipe, not sweet, but not just spicy, either. The key is the variety of ingredients, not just cutting down on the sugar. Only 24 hours in the refrigerator, and they're ready for snacking. Pucker up!

Provided by Buckwheat Queen

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

Time P1DT55m

Yield 12

Number Of Ingredients 12

1 ¼ cups water
1 ¼ cups white vinegar
2 ½ teaspoons pickling salt
1 teaspoon whole Tellicherry peppercorns
1 teaspoon yellow mustard seeds
½ teaspoon brown mustard seeds
½ teaspoon white sugar
¼ teaspoon crushed red pepper flakes, or more to taste
6 pickling cucumbers
¼ small white onion, sliced
8 sprigs fresh dill
1 clove garlic, slightly crushed

Steps:

  • Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and crushed red pepper flakes in a saucepan over medium heat. Cook until sugar and salt have dissolved, 5 to 7 minutes. Allow mixture to cool, about 30 minutes.
  • Cut cucumbers into even spears and pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour cooled vinegar mixture over cucumbers in the jar to cover completely. Seal with a lid and refrigerate for 24 hours before serving.

Nutrition Facts : Calories 25.9 calories, Carbohydrate 5.8 g, Fat 0.3 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 488.3 mg, Sugar 2.6 g

SPICED PICKLED BEETS



Spiced Pickled Beets image

Pickling was popular during World War II and was considered patriotic for its frugality. Whole pickling spices, bay leaves, white wine, and sugar give these red and golden beets a bright, sweet, relish-like flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 quarts

Number Of Ingredients 13

5 medium red beets and 5 golden beets, stems trimmed (2 pounds total with greens)
2 teaspoons coriander seeds
1 1/2 teaspoons yellow mustard seeds
3/4 teaspoon dill seed
1 teaspoon whole allspice
1/2 teaspoon fenugreek seeds
1/4 teaspoon whole cloves
1/4 teaspoon crushed red pepper, flakes
4 or 5 fresh bay leaves (or 6 dried)
1 1/4 cups white wine vinegar
1 1/4 cups dry white wine
1/4 cup plus 2 tablespoons sugar
1 tablespoon plus 1 teaspoon coarse salt

Steps:

  • Put red beets in a medium saucepan; cover with water. Repeat with golden beets in another medium saucepan. Cover each, and bring to a boil. Reduce heat to medium-low. Simmer until beets are tender, about 30 minutes. Keeping beets separate, drain, and let stand until cool enough to handle. Peel beets; cut into 1/4-inch-thick rounds. Transfer to separate nonreactive containers.
  • Stir together the spices in a small bowl. Sprinkle beets with the spice mixture and the bay leaves, dividing evenly.
  • Stir together vinegar, wine, 1 1/4 cups water, the sugar, and the salt in a medium saucepan. Bring to a boil. Immediately pour brine over beets, dividing evenly. Let cool completely. Cover each container, and refrigerate 7 to 10 hours. Serve cold or at room temperature. Pickled beets can be refrigerated, covered, up to 3 weeks. Transfer to smaller containers to store, if desired.

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REFRIGERATOR PICKLED BEETS - SIMPLE JOY
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Top Asked Questions

How to make refrigerator pickled beets?
How to make refrigerator pickled beets Roast beets in the oven at 400° F wrapped in foil for 35 minutes. Remove from oven and cool to room temp. Scrub off the skin and thinly slice beets. Place into small mason jars and set aside. In a saucepan, combine vinegar, water, sugar, salt, bay leaf, and desired spices and/or herbs.
What is the best vinegar for pickling beets?
vinegar - White vinegar or apple cider vinegar are very popular for pickled beets. water - Filtered or distilled water are recommended to reduce unwanted flavors and/or chemicals. sugar - Use white sugar or preferred sugar for this recipe.
How to pickle beets for steak?
Place the beets in jars alternating with onion half rings. Pour the marinade over the beets and refrigerate for 24 hours. The longer the beets are pickled, the tastier. Such pickled beets are great to add as a side dish to a meat steak to soften the fat content of the meat.
How do you cook beets and peppercorns in vinegar?
Instructions 1 Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. ... 2 Add peppercorns and beets to a clean glass jar with a tight fitting lid. ... 3 Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.

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