Best 2 Grandma Jackies Pickled Beets Recipes
If you are looking for a tangy, sweet, and savory treat, pickled beets are the answer. They are the perfect side dish for summer cookouts, holiday meals, and everything in between. With bold flavors that complement a wide variety of dishes, pickled beets can be enjoyed alone or as part of a larger meal. This collection of pickled beet recipes offers a range of options to suit every taste, from traditional sweet and sour beets to more adventurous creations with horseradish or dill. Whether you prefer a quick and easy recipe or one that allows you to experiment with different flavors, you're sure to find a pickled beet recipe that you'll love. So grab some beets and get pickling!
This collection includes:
* Grandma Jackie's Pickled Beets: A classic recipe that uses simple ingredients to create a delicious and versatile pickled beet.
* Quick Pickled Beets: This recipe is perfect for those who want a quick and easy pickled beet fix. Ready in just 30 minutes, these beets are perfect for a last-minute side dish or snack.
* Pickled Beets with Horseradish: The addition of horseradish gives these beets a spicy kick that is sure to wake up your taste buds.
* Pickled Beets with Dill: Dill adds a bright, herbaceous flavor to these pickled beets, making them a refreshing and flavorful side dish.
* Pickled Beets with Mustard Seeds: Mustard seeds add a subtle tang and crunch to these pickled beets, making them a great addition to salads or sandwiches.
OLD FASHIONED PICKLED BEETS - A SMALL BATCH PICKLED BEETS RECIPE
Try Grandma's Old Fashioned Pickled Beets Recipe. This is a small batch pickled beets recipe made for the refrigerator. Make these once, and they are sure to be in your summer rotation of garden vegetable recipes.
Provided by Barbara
Categories Appetizer Side Dish Snack
Time 1h
Number Of Ingredients 5
Steps:
- Trim leaves 2 inche from beet root.
- Place trimmed beets in large saucepan. Cover with water. Add 1-2 T⅞ablespoons of white vinegar.
- Boil until tender, approximately 25 minutes to an hour depending on size of beet.
- Cool in cold water until easy to handle.
- Remove skins using gloved hands or a vegetable peeler, and dice into bite-sized chunks.
- Add diced beets to a clean jar or glass bowl.
- In a saucepan, boil water, sugar and white vinegar, whisk to mix.
- Pour hot brine over diced beets.
- Cool, cover and refrigerate for a minimum 18 to 24 hours before eating.
PICKLED BEETS, GRANDMA'S STYLE
I planted beets in the garden this year as I love pickled beets. I also got this recipe from my sister and our Grandma Ruth's "instructions". "Do not hot pack".."slip skins and fill jars." "Do not cook in vinegar/sugar mixture. They will bleed too much and that will ruin the beets." I pulled the beets from the garden, washed...
Provided by deb baldwin
Categories Vegetables
Time 1h
Number Of Ingredients 12
Steps:
- 1. WASH BEETS. Trim tops to about 3 inches and remove any dead stem tops. Do not trim the root. If you have different size beets, sort into 2 or 3 sizes and fill your 2-3 large pots. The beets will cook even and you will have them already sized to fill the jars. Add water to cover beets, put on lid and set on medium heat to bring to a boil. Turn down and simmer.
- 2. MAKE PICKLING LIQUID: While beets are simmering..prepare the pickling liquid. Add all the liquid (vinegar, sugar & water)to one pot and mix well. Tie spices into the cheesecloth and add to liquid. Simmer pickling liquid and spice bag for about 5 to 10 minutes. Remove spice bag. Hint: I saved the spice bag in a ziplock bag and put in freezer for later use. One batch of pickling liquid was enough, and you can make more if needed.
- 3. SIMMER beets for about 15 to 30 minutes until skin slips easily. Hint: take one beet out and try to slip skin. If not, return to pot and add a few more minutes. I scooped out a few beets at a time and put into a bowl of cool water and then trimmed off top and root and slipped the skin. Discard water from pots when done.
- 4. FILL your clean, sterilized jars with the beets. I had quite a few cleaned as I thought I was going to fill up everything. LOL. I put the jars into the dishwasher to clean and keep while I was preparing beets. Leave 1" head space. FILL your beet filled jars with the warm pickling liquid and also leave 1" head space. Remove any bubbles you see (non metallic tool) and wipe jar tops and threads clean and place (cleaned and sterile) lids and rings and screw rings down firmly. Do not worry about keeping your filled jars hot..
- 5. WATER BATH: 30 minutes (old way)I did a little research and it says yes? and no? So I did not use this method. ELECTRIC PRESSURE COOKER: Mine can be used for canning. It will hold 3 - 32 oz (quart) and 4 - 16 oz (pint)
- 6. FILL ELITE ELECTRIC PRESSURE COOKER (8 Qt): Please use your directions for your pressure cooker. I got 6 pint jars of beets. Sooooo..fill inner pot with 4 pint jars. Wrap a clean dish towel around jars to keep from touching each other (and the sides). Fill with 6 cups of warm water. Close lid and lock...make sure that the pressure limiting valve is set to air tight. Plug in the power and set timer to 30 minutes. When pressure cooker time is finished, unplug and let sit until pressure release is released naturally. Open lid and look inside...2 of my jars had leaked (I did not tighten enough) Remove jars with canning tongs and set on a towel away from drafts. They will boil for a while until cool enough. Remove rings after the lids pop. Clean rings, tops and jars to keep rings from rusting. Repeat with the last 2 jars as above. (my jars leaked so I dumped out the water and rinsed towel and reused the towel and added clean water as above)
Tips:
- For the best pickled beets, use fresh, firm beets that are about 2 inches in diameter.
- To easily remove the skin from the beets, roast them in a 400°F oven for about 1 hour, or until the skins are wrinkled and easily peeled off.
- Use a combination of white vinegar, apple cider vinegar, and sugar to create the pickling liquid. This will give the beets a sweet and tangy flavor.
- Add pickling spices, such as mustard seeds, cloves, and allspice, to the pickling liquid for extra flavor.
- Pack the beets tightly into a clean glass jar and cover them with the pickling liquid. Make sure the beets are completely submerged in the liquid.
- Seal the jar tightly and store it in a cool, dark place for at least 2 weeks before eating. The longer the beets are pickled, the more flavorful they will become.
Conclusion:
Grandma Jackie's Pickled Beets are a delicious and easy-to-make side dish that can be enjoyed all year long. They are perfect for picnics, potlucks, and holiday gatherings. With their sweet and tangy flavor, these pickled beets are sure to be a hit with everyone who tries them.
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