Realgoodpickledbeets Recipes

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

Ingredients

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

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

Ingredients

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

Pickled Beets image

Join Alton Brown in jarring his Pickled Beets recipe from Good Eats on Food Network for a tangy vinegar-laced salad topper, side dish and more.

Provided by Alton Brown

Categories side-dish

Time 1h48m

Yield Two 1-quart jars

Number Of Ingredients 10

Ingredients

Roasted Beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil

Steps:

Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
Preheat oven to 400 degrees F.
In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

SIMPLE PICKLED BEETS - CANNED

Simple Pickled Beets - Canned image

For salads, cut into julienne strips and sprinkle on top. These beets are a colorful and delicious side dish. I pack these in holiday gift baskets, and everyone enjoys receiving this delicious gift. I always double or triple the recipe and save at least a dozen jars for my family to enjoy throughout the year.

Provided by BeachGirl

Categories Vegetable

Time 1h45m

Yield 8 pints, 32 serving(s)

Number Of Ingredients 6

Ingredients

10 (14 1/2 ounce) cans sliced beets, drained
1 1/2 cups granulated sugar
2 cups distilled white vinegar, 5% acidity
3/4 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Steps:

Put sugar, water, vinegar and spices in large pot.
Bring to boil.
Add drained beets to pot, cover, and return to boil.
Reduce heat and simmer for 5 minutes.
Pack beets in hot sterilized pint jars.
Pour hot liquid into jars, leaving 1/4-inch headroom.
Use a sterilized spoon handle to remove any air bubbles.
Seal with hot, sterilized lids.
Put jars into a hot water bath with water covering the top of the jars by 1-2 inches.
Cover, bring water bath to a boil and reduce heat to simmer.
Simmer in water bath for 30 minutes.
Remove jars from water and place on clean dish towel to cool.
When jars are completely cooled the lids should be slightly concave.
If any jars do not seal, refrigerate them.
Refrigerated, they will keep for several months.
Chill before serving.

Nutrition Facts : Calories 96.2, Fat 0.2, Sodium 100.2, Carbohydrate 22.4, Fiber 2.6, Sugar 19.7, Protein 2.2

EASY PICKLED BEETS

Easy Pickled Beets image

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

Ingredients

6 -8 beets
1/3 cup vinegar
1/4 cup sugar
1/4 cup water
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves

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.

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