15 Minute Pickled Beets Kitchen Hack Version Recipes

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GRANDMA JACKIE'S PICKLED BEETS



Grandma Jackie's Pickled Beets image

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

20 beets
3 cups white sugar
1 quart white vinegar
1 tablespoon pickling salt
1 tablespoon lemon juice
3 drops oil of cloves

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

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

HOMEMADE PICKLED BEETS



Homemade Pickled Beets image

Beautifully colored and not overly spicy. This is how my mom always made her pickled beets, and I continue the tradition.

Provided by Bren

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

Time 14h

Yield 6

Number Of Ingredients 5

5 pounds beets, stems removed
4 cups white vinegar
2 cups white sugar
1 ½ teaspoons pickling salt
½ teaspoon ground cloves

Steps:

  • Place beets into a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, 20 to 25 minutes, depending on size.
  • Meanwhile, inspect six 16-ounce jars for cracks and rings for rust, discarding any defective ones. Bring a second pot of water to a boil. Immerse jars in simmering water until beets are ready. Wash new, unused lids in warm soapy water.
  • Drain cooked beets, reserving 1 cup beet water. Let cool until able to handle, 10 to 15 minutes. Peel and slice.
  • Pack beets into the hot, sterilized jars, filling to within 1/2 inch of the top.
  • Strain reserved beet water through a fine-mesh strainer into a saucepan. Add vinegar, sugar, pickling salt, and cloves. Bring to a rapid boil over high heat. Pour hot brine over beets in jars, leaving 1/4-inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 424.4 calories, Carbohydrate 102.9 g, Fat 0.7 g, Fiber 10.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 876.9 mg, Sugar 92.2 g

CINNAMON PICKLED BEETS



Cinnamon Pickled Beets image

These sweet and wonderful beets are a family recipe served every year around the holidays.

Provided by TasteKing

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

Time 8h15m

Yield 16

Number Of Ingredients 4

2 (15 ounce) cans sliced beets, drained with liquid reserved
¾ cup distilled white vinegar
1 ½ cups white sugar
2 (3 inch) cinnamon sticks

Steps:

  • Pour beet liquid, vinegar, sugar, and cinnamon sticks into a saucepan. Bring to a boil and cook over medium-high heat until the sugar has dissolved, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Pour mixture over sliced beets, and stir to coat. Cover and refrigerate at least 8 hours before serving.

Nutrition Facts : Calories 90.5 calories, Carbohydrate 23 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.5 g, Sodium 103.2 mg, Sugar 21.6 g

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