PICKLED BEETS RECIPE
Once you make your own homemade Pickled Beets, you'll never want store bought again. We're "Saving Summer In A Jar" once again with our delicious recipe for making and canning Pickled Beets.
Provided by Steve Gordon
Categories Canning
Time 2h15m
Number Of Ingredients 8
Steps:
- Trim off tops of beets, leaving 2 inches of stems and all roots. This will prevent the beets color from bleeding while processing.
- Wash well, rinse and drain.
- Sort for size, separating larger beets from the smaller ones.
- Fill a large saucepot about ½ full of water, bring to a low boil over medium-high heat.
- Add the larger beets first, let cook for approximately 15 minutes.
- Add the medium sized beets, let cook for 5 minutes.
- Add the small beets, let cook for 5 minutes.
- Drain the beets and DISCARD THE LIQUID.
- Let beets cool, cut off the roots and stems, slip off the skins.
- Slice beets into about ¼ inch slices.
- Peel and slice the onions into about ¼ inch slices.
- In a medium saucepan, combine the vinegar, salt, sugar and fresh water.
- Tie spices in cheesecloth and add to the vinegar solution. Bring liquid to a low boil.
- Add the beets and onions. Simmer 5 minutes.
- Remove the spice bag and discard.
- Fill sterilized hot jars with beets and onions, leaving ½ inch of headspace.
- Add hot vinegar solution, filling to within ½ inch of top of the jar.
- Remove any air bubbles and adjust headspace to ½ inch if needed.
- Wipe the rim tops of the jars with a clean damp cloth or paper towel.
- Add lids and bands, tighten finger tight.
- Place jars in water bath canner and process according to the proper times for your local altitude.
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
LIBBY'S STOVETOP PICKLED BEETS
This is a very simple recipe for pickled beets from Elizabeth Corkery, of Groton, Massachusetts. The cooking process prevents the bleeding usually associated with working with beets and is much easier than roasting beets in the oven and peeling them afterwards. These beets get better as they sit in the refrigerator. They look very pretty in a pressed glass dish. Note: Leave part of the top stem and tail on beets to prevent them from bleeding during cooking. Golden beets or candy cane beets make a nice presentation with less bleeding. source unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Vegetables
Number Of Ingredients 7
Steps:
- Wash beets. Trim any long stems. Leave about 1 inch of stem. Don't trim tails Bring a pot of water to a boil over medium heat. Add beets, and return to a boil. Cook about 35 minutes or til blade of small knife can be inserted into beets easily. Remove beets from pot and let cool. Peel and cut into 1/4 inch thick rounds.
- Mix vinegar, sugar, salt, and cloves in nonreactive pan. Bring to boil, reduce heat and simmer 5 minutes, stirring with a wooden spoon. Add beets and onion and simmer another 5 minutes. Remove from heat and put in a glass container. Cool completely, cover and refrigerate overnight. Pickled beets are best served the next day. Store leftover beets in refrigerator. Makes 4 cups
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love