PICKLED BEETS AND ONION
Use these sweet-and-sour pickles to make our Potato-and-Pickled-Beet Salad. They also make a delectable snack straight out of the fridge.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P1DT1h10m
Yield Makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Wrap beets in parchment-lined foil and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Using a paper towel, rub off skins. Cut beets into 1-inch wedges.
- Combine vinegar, 1/4 cup water, sugar, celery seed, peppercorns, coriander, turmeric, and 1 tablespoon salt in a medium saucepan. Bring to a boil. Add beets and onion; return to a simmer, then transfer to a clean jar and let cool to room temperature. Seal and refrigerate at least 1 day and up to 2 months.
PICKLED BEETS
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
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.
QUICK PICKLED BEETS AND ONIONS
Steps:
- Gather the ingredients.
- Bring a large pot of salted water to a rolling boil.
- Add beets, reduce heat, and simmer until tender, 12 to 15 minutes. Drain well.
- When cool enough to handle, slip off the skin.
- Place beets in a nonreactive bowl and set aside.
- Gather the ingredients.
- In a small saucepan, combine onions, sugar, vinegar, salt, and water. Bring this mixture to a boil over high heat.
- Simmer 5 minutes and make sure that the sugar and salt are fully dissolved into the water.
- Pour the hot marinade over beets and then allow the beets to cool to room temperature.
- Cover the beets well and refrigerate for several hours, or ideally overnight, before serving.
- If you prefer, divide the beet and onion mixture into individual jars for easy storage.
- Keep refrigerated for up to two weeks.
- Enjoy.
Nutrition Facts : Calories 142 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, Sodium 1225 mg, Sugar 25 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g
PICKLED BEETS & ONIONS
Make and share this Pickled Beets & Onions recipe from Food.com.
Provided by byZula
Categories Vegetable
Time 1h50m
Yield 8 pints
Number Of Ingredients 8
Steps:
- Cut off all but 2-inches of the beet tops, leave the root ends attached.
- Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling.
- Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain.
- Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices.
- Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat.
- Simmer, uncovered 10 minutes, stir in beets.
- Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leaving about 1/2-inch headspace; seal.
- Process 30 minutes in boiling water bath. Makes about 8 Pints.
- NOTE: 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.
Nutrition Facts : Calories 486.6, Fat 0.8, SaturatedFat 0.1, Sodium 897.3, Carbohydrate 114.6, Fiber 9.6, Sugar 99.4, Protein 7.7
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