Best 6 Easy Pickled Beets Recipes
Brighten up your meals with a delightful twist using pickled beets, a culinary gem known for its vibrant colors and tangy flavors. These easy-to-make pickled beets are not only a delectable side dish but also a versatile ingredient that can elevate salads, sandwiches, and even cocktails. With just a handful of pantry staples and simple steps, you can create a batch of pickled beets that will add a pop of color and a burst of flavor to your culinary creations. This comprehensive guide features a classic pickled beet recipe, along with variations that introduce exciting flavor combinations and techniques. Explore the zesty addition of horseradish, the subtle warmth of ginger, and the sweet-tangy balance of golden beets. Whether you're a seasoned pickling enthusiast or new to the world of fermented delights, these pickled beet recipes will surely tantalize your taste buds and add a touch of culinary magic to your meals.
Let's cook with our recipes!
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.
EASY REFRIGERATOR PICKLED BEETS
Make and share this Easy Refrigerator Pickled Beets recipe from Food.com.
Provided by The Rabbit
Categories Low Protein
Time 30m
Yield 1 quart, 10 serving(s)
Number Of Ingredients 7
Steps:
- Bring to a boil: water, vinegar, spices & sugar.
- Peel roasted beets. Cut into quarters or slices. Pack into clean quart jar.
- Pour hot brine over beets in jar. Cover beets completely (add filtered water if needed).
- Store in fridge for 3-4 days, then enjoy.
EASY PICKLED BEETS
"Here's an easy way to spice up canned beets," says Cordie Cash of Silsbee, Texas. "This is a perfect dish for large gatherings."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 18-20 servings.
Number Of Ingredients 6
Steps:
- Place pickling spices in a cheesecloth bag. In a large saucepan, combine vinegar, sugar, cinnamon, salt and the spice bag; bring to a boil. Drain the beets, reserving 3/4 cup juice. Stir beets, and reserved juice into a saucepan. Pour into a 1-1/2-qt. glass container. Cover and refrigerate overnight. Remove spice bag before serving.
Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
SIMPLE, EASY PICKLED BEETS
During the winter when fresh beets are not available, this is what I make. You can use beets out of the garden, just cook them, peel and slice them and reserve some of the juice that you cook them in. I love the way these taste. And they will keep in an airtight container in the 'fridge for quite a while.
Provided by The Big Cheese
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside.
- Slice onion and combine with the beets in a glass or non-reactive bowl.
- In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling) then add the sugar.
- Stir to dissolve the sugar and heat just to a boil.
- Pour the hot juice over the beets and onions, stir and let cool.
- When cool, cover and refrigerate. They taste best when they have sat for 24 hours.
MICHELE'S SUPER EASY SWEET & SOUR PICKLED BEETS
I've loved beets since I was a child, and so does my husband. These are his favorite, during the summer when our beets are still growing. Since it's too early to start canning beets, I have an alternative method so you can enjoy pickled beets all summer and all year long! The directions are explained by using one can of beets....
Provided by Michele Wallace
Categories Vegetables
Time 15m
Number Of Ingredients 4
Steps:
- 1. For each can of beets, pour liquid in can into a clear glass measuring cup. There should be 1 cup of liquid. Pour 1/2 of this liquid down drain. You won't be saving this or using it.
- 2. To the 1/2 cup of liquid that remains in the clear glass measuring cup, add 1/2 cup of white vinegar.
- 3. Add 3 Tablespoons of sugar to the 1 cup of liquid in the glass measuring cup. Pour this solution into a clean pint mason jar.
- 4. Add the sliced beets from one can and sliced red onion, add as much red onion as you would like. Screw or clamp mason jar closed. Mix well and refrigerate overnight.
- 5. Tips:
- 6. DO NOT PUT IN PLASTIC CONTAINER, IT WILL STAIN.
- 7. DO NOT SAVE LIQUID FOR NEXT CAN. MAKE NEW!
EASY PICKLED BEETS
Be sure to make these the night before or early in the morning to give the beets time to chill and the flavors to blend. These will keep for up to a month in the refrigerator.
Provided by Karen Caudle
Categories Vegetables
Time 20m
Number Of Ingredients 6
Steps:
- 1. Combine sugar, vinegar, cloves, cinnamon stick, mixed picklingspice, and reserved juice in pan. Cook over medium heat until sugar dissolves; add beets and brings to boil. Reduce heat and simmer 10-15 minutes. Remove from heat and chill thoroughly in refrigerator before serving.
Tips:
- For the best flavor, use fresh, young beets. Avoid beets that are large or have blemishes.
- To make peeling the beets easier, roast them in the oven for about 1 hour, or until the skins are loose. Then, simply rub the skins off with your fingers.
- If you don't have time to roast the beets, you can also peel them with a vegetable peeler. Just be careful not to cut yourself.
- To make the pickling liquid, you can use a variety of vinegars, including white vinegar, apple cider vinegar, or rice vinegar. You can also add other spices and herbs, such as garlic, dill, or bay leaves.
- The beets will be ready to eat after 24 hours, but they will continue to improve in flavor the longer they are pickled. You can store the pickled beets in the refrigerator for up to 2 months.
Conclusion:
Pickled beets are a delicious and versatile side dish that can be enjoyed on their own or as part of a larger meal. They are also a good source of vitamins and minerals, including folate, potassium, and manganese. If you are looking for a healthy and flavorful way to add more vegetables to your diet, pickled beets are a great option.
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