Best 3 Best Beet Pickles Recipes
Dive into the vibrant world of pickled beets, where sweet, tangy, and earthy flavors dance together in perfect harmony. These vibrant ruby red roots, transformed through a pickling process, offer a delightful symphony of textures and a burst of nutrients. Whether you prefer classic whole beets, sliced rounds, or julienned strips, there's a recipe here to tantalize your taste buds. From quick refrigerator pickles, ready in just a few hours, to traditional fermented pickles that develop their complex flavors over time, these recipes cater to every level of pickling expertise. So, gather your ingredients, prepare your jars, and embark on a culinary journey that will turn ordinary beets into extraordinary treats.
Check out the recipes below so you can choose the best recipe for yourself!
BEST BEET PICKLES
Luscious, sweet-spicy beets stand out like jewels at meals throughout the year. The flavor takes me back to summer days. -Marla Fogderud, Mason, Michigan
Provided by Taste of Home
Time 1h50m
Yield 6 pints.
Number Of Ingredients 6
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool. Peel beets and cut into 1-in. pieces., Place beets in a Dutch oven. Add the water, sugar and vinegar. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the beet mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Discard spice bag., Divide cloves among 6 hot pint jars; carefully pack beets into jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 35 minutes in a boiling-water canner.
Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
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.
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
Tips:
- Choose the right beets: Look for beets that are small to medium in size, smooth, and have no blemishes. Avoid beets that are too large, as they may be woody.
- Prepare the beets properly: Before pickling, the beets need to be peeled and cooked. To peel the beets, use a vegetable peeler or a sharp knife. To cook the beets, you can either boil them in water or roast them in the oven. If you are boiling the beets, cook them until they are tender but still slightly firm. If you are roasting the beets, cook them until they are tender and slightly caramelized.
- Use a good quality vinegar: The type of vinegar you use will greatly affect the flavor of your pickles. For best results, use a vinegar that is light in color and has a mild flavor, such as white vinegar or apple cider vinegar.
- Add some spices: Spices can help to add flavor and depth to your pickles. Some common spices that are used in beet pickles include mustard seeds, coriander seeds, and cloves. You can also add some fresh herbs, such as dill or thyme.
- Let the pickles cure: After you have made the pickles, you need to let them cure for at least 2 weeks before eating them. This will allow the flavors to develop and mellow.
Conclusion:
Beet pickles are a delicious and versatile condiment that can be used in a variety of dishes. They are also a good source of vitamins and minerals. If you are looking for a new and exciting way to enjoy beets, give beet pickles a try.
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