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.
MRS. WAGESU00AE RED RIBBON SLICED PICKLED BEETS
I normally can beets every summer. I get the beets at the Iowa City Farmeru2019s Market. I use them as a condiment with meals. I usually can pickles in competition, so Iu2019d thought Iu2019d try beets this time at the Iowa State Fair this year and won second place.
Provided by Guest Recipe
Yield 6 pints
Number Of Ingredients 6
Steps:
- 1 Trim and wash beets. Place in boiling water and boil until tender (about 25 to 30 minutes).
- 2 Discard the liquid and cool the beets in ice water. Trim the roots, stems and remove the skin. Slice the beets u00bc inch thick.
- 3 Combine the vinegar, sugar, horseradish, Mrs. Wagesu00ae Beet Mix and sliced beets; stir to combine. Bring this mixture to a boil and then reduce heat and simmer for 10 minutes. Remove from heat, add sliced onions and mix well.
- 4 Sterilize pint Mason jars. Fill jars with beets and add the hot vinegar solution. Maintain a 1/2-inch headspace. Wipe the rim with a clean, damp cloth. Tighten the hot lids with rings onto the jars.
- 5 Process the jars using a boiling water bath technique. Process time was 30 minutes. The beets were processed in Johnson County, IA, altitude 660 feet on 6/16/2013. The beets were canned in compliance with current USDA guidelines.
Nutrition Facts :
RED RIBBON PICKLED BEETS
Provided by Guest Recipe
Number Of Ingredients 6
Steps:
- 1 Combine beet mix, horseradish, vinegar, sugar and beets in large pot. Simmer for 10 minutes. Remove from heat. Add sliced onions, mix well.
- 2 Pack beets into sterilized jars, leaving u00bd-inch headspace. Evenly divide hot pickling liquid among the packed jars, leaving u00bd-inch headspace. Remove air bubbles and cap each jar as it is filled. If more liquid is needed for proper headspace, add a mix of 3 parts vinegar and 1 part water. Hot water bath for 20 minutes for pints and 30 minutes for quarts. Product is ready to eat in 24 hours.
Nutrition Facts :
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.
HOMEMADE PICKLED BEETS
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
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
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 RED BEETS
use the leftover sweet and sour red beet juice syrup to make "red beet eggs": poor 2 1/2 c cooled syrup over 6 peeled hardboiled eggs and let them soak overnight in the refridgerator. yum yum!
Provided by khah3765
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- scrub beets and remove tops.
- Cook beets until tender.
- Drain and reserve beet juice.
- Remove skins and cut beets into chunks.
- Combine vinegar, juice, sugar,& spices.
- Bring to a boil. Remove spices. Add beet chunks and boil again. Pour into hot sterilized jars and seal.
Nutrition Facts : Calories 160.5, Fat 0.3, Sodium 596, Carbohydrate 36.2, Fiber 4.6, Sugar 31.3, Protein 2.6
EASY PICKLED RED BEETS
Make and share this Easy Pickled Red Beets recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil.
- Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly.
- Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.
- Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves.
- Pour vinegar mixture over beets; cover and chill. Discard bay leaves.
Nutrition Facts : Calories 104.8, Fat 0.2, Sodium 234.4, Carbohydrate 24.1, Fiber 2.3, Sugar 21.7, Protein 1.9
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