Swedishpickledbeets Recipes

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SWEDISH PICKLED BEETS



Swedish Pickled Beets image

Adapted from House & Garden, 1964! Easy and tasty! A Scandinavian table is seldom without them. You can use canned beets for this.

Provided by Sharon123

Categories     Vegetable

Time 15m

Yield 2 cups, about

Number Of Ingredients 6

1/2 cup cider vinegar (or white vinegar)
1/2 cup water
1/4 cup sugar
1 teaspoon salt
1/8 teaspoon fresh ground pepper
2 cups beets, thinly sliced, cooked and peeled

Steps:

  • Combine vinegar, water, sugar, salt and pepper.
  • Bring to a boil; cool. Place beets in a deep bowl and pour dressing over them.
  • Let stand at least 12 hours before serving.
  • Serve with fried fish, hot and cold meats or on a smörgasbord. Enjoy!

Nutrition Facts : Calories 184.5, Fat 0.3, SaturatedFat 0.1, Sodium 1298.7, Carbohydrate 42.6, Fiber 3.4, Sugar 38.7, Protein 2.9

SCANDINAVIAN PICKLED BEETS



Scandinavian Pickled Beets image

I'm told no good Dane or Swede considers a meal complete without these tangy treats. They add gorgeous color to any table. If you want to use fresh beets, peel and cook them. They can be served sliced or diced. Otherwise, just open a can like I do. Serve with slices of hard-boiled eggs.

Provided by Chardonnay Queen

Categories     Side Dish     Vegetables

Time 12h10m

Yield 6

Number Of Ingredients 5

½ cup vinegar
½ cup water
½ cup sugar
salt and pepper to taste
1 (15 ounce) can sliced canned beets, drained

Steps:

  • Combine the vinegar, water, sugar, salt, and pepper in a saucepan; bring to a boil and cook until sugar dissolves.
  • Arrange the beets in a glass or ceramic bowl; pour the hot vinegar mixture over the beets. Cover and refrigerate for 12 hours. Drain and serve.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 21.7 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 100.7 mg, Sugar 20.9 g

SWEDISH PICKLED BEET AND APPLE SALAD



Swedish Pickled Beet and Apple Salad image

According to Marcus Samuelsson, this is a very traditional Swedish salad and a classic accompaniment to Swedish meatballs. I made it, using his pickled beet recipe (posted here), but you could certainly substitute your own favorite. It's very easy to put together and should be served warm or at room temperature, so if you make it ahead, make sure to let it 'unchill' before serving. I have made it with real mayo and sour cream and with lite mayo and fat-free sour cream--you can hardly tell the difference and the latter saves a lot of fat and calories.

Provided by Chef Kate

Categories     Apple

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons canola oil
1 medium red onion, halved and thinly sliced
2 granny smith apples, quartered, cored and thinly sliced
1/4 cup lemon juice, freshly squeezed
4 pickled beets, thinly sliced
2 tablespoons capers, drained
2 tablespoons mayonnaise
2 tablespoons sour cream
kosher salt & freshly ground black pepper
2 tablespoons flat leaf parsley, fresh, finely chopped
1 tablespoon chives, fresh, finely chopped

Steps:

  • Heat the oil in a large skillet over medium high heat.
  • Add the onion and apples and saute for three to five minutes, until apples have softened.
  • Transfer to a medium bowl and sprinkle with the lemon juice.
  • Add the beets and capers and toss well.
  • Mix the mayo and sour cream together, then add to the salad, tossing gently to coat.
  • Season with salt and pepper to taste.
  • Transfer to serving bowl or individual plates and garnish with the parsley and chives.
  • Note: Use a glass or stainless bowl because the beets will stain plastic and some ceramics.
  • Note 2: You can also do this with baby beets if you're lucky enough to find them at a farmer's market--increase the number of beets relative to their size.

Nutrition Facts : Calories 165.7, Fat 10.9, SaturatedFat 1.6, Cholesterol 5, Sodium 187.7, Carbohydrate 18.5, Fiber 2.9, Sugar 11.7, Protein 1

SWEDISH PICKLED BEETS



Swedish Pickled Beets image

This is Marcus Samuellson's recipe for the traditional Swedish condiment. It calls for his Swedish 1-2-3 Vinegar, the recipe for which is posted. The beets should sit in the refrigerator for at least two days before you serve them, but they will keep in the refrigerator for up to a month. (So he says--mine disappeared the day they were served.)

Provided by Chef Kate

Categories     Vegetable

Time P2DT1h

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 6

4 medium beets
2 bay leaves, preferably fresh
2 allspice berries
1 horseradish root, fresh, about a 3 inch piece, cut into chunks
2 quarts water
2 cups swedish 1-2-3 vinegar

Steps:

  • Put everything except the vinegar into a medium pot and bring to a boil.
  • Simmer over medium heat about thirty to forty five minutes, or until the beets are tender.
  • Drain and cool slightly.
  • When beets are still warm (but cooled enough to handle), peel and cut into quarters.
  • Place in a quart jar or other container with a lid and pour the vinegar over the beets.
  • Note: Use glass if possible--anything plastic and some ceramics will discolor.
  • Cover the mixture and refrigerate for at least two days before serving.

SWEDISH PICKLED BEETS



Swedish Pickled Beets image

Provided by Nika Standen Hazelton

Categories     Side     Vinegar     Beet     Boil     House & Garden     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 6

1/2 cup cider or white vinegar
1/2 cup water
1/4 cup sugar
1 teaspoon salt
1/8 teaspoon freshly ground pepper
2 cups (approximately) thinly sliced, cooked and peeled beets

Steps:

  • Combine first five ingredients. Bring to a boil; cool. Place beets in a deep bowl and pour dressing over them. Let stand at least 12 hours before serving. Serve with fried fish, hot and cold meats or on a smörgasbord.

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

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