Best 3 Homemade Pickled Beets Recipes
**Discover the Art of Pickling Beets: A Culinary Journey into Tangy Delights**
From the vibrant hues of a farmers' market to the crisp, sweet-tart crunch of a pickled beet, this versatile root vegetable offers a symphony of flavors that have captivated taste buds for centuries. Join us on a culinary adventure as we explore the art of pickling beets, unveiling two distinct recipes that transform this humble ingredient into tangy, savory sensations.
**Classic Pickled Beets: A Timeless Tradition**
Our first recipe introduces you to the classic pickled beet, a staple in many traditional cuisines worldwide. With a harmonious balance of vinegar, sugar, and spices, this timeless recipe yields tender-crisp beets that burst with a delightful tanginess. Whether served as a vibrant side dish, an accompaniment to a hearty sandwich, or a colorful addition to a cheeseboard, these pickled beets are sure to impress.
**Spiced Pickled Beets: A Hint of Heat**
For those who crave a bit of heat, our spiced pickled beet recipe adds a touch of fiery intrigue. With the addition of chili flakes, mustard seeds, and a hint of garlic, these beets take on a tantalizing warmth that complements their natural sweetness. Perfect for adding zest to salads, tacos, or as a standalone snack, these spiced pickled beets pack a flavorful punch that will leave you craving more.
As you embark on this pickling journey, remember that the beauty of these recipes lies in their versatility. Feel free to experiment with different vinegars, spices, and herbs to create your own unique pickled beet creations. The possibilities are endless, and the rewards are delicious. So, gather your ingredients, prepare your jars, and let's dive into the world of pickled beets!
HOMEMADE PICKLED BEETS
Beautifully colored and not overly spicy. This is how my mom always made her pickled beets, and I continue the tradition.
Provided by Bren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 14h
Yield 6
Number Of Ingredients 5
Steps:
- Place beets into a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, 20 to 25 minutes, depending on size.
- Meanwhile, inspect six 16-ounce jars for cracks and rings for rust, discarding any defective ones. Bring a second pot of water to a boil. Immerse jars in simmering water until beets are ready. Wash new, unused lids in warm soapy water.
- Drain cooked beets, reserving 1 cup beet water. Let cool until able to handle, 10 to 15 minutes. Peel and slice.
- Pack beets into the hot, sterilized jars, filling to within 1/2 inch of the top.
- Strain reserved beet water through a fine-mesh strainer into a saucepan. Add vinegar, sugar, pickling salt, and cloves. Bring to a rapid boil over high heat. Pour hot brine over beets in jars, leaving 1/4-inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 102.9 g, Fat 0.7 g, Fiber 10.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 876.9 mg, Sugar 92.2 g
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
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.
Tips:
- Choose fresh, firm beets for pickling. Avoid beets that are bruised or have blemishes.
- Scrub the beets thoroughly to remove any dirt or debris.
- Use a sharp knife to remove the tops and bottoms of the beets.
- Slice the beets into thin slices or chunks.
- Bring the vinegar, sugar, water, and spices to a boil in a large saucepan.
- Add the beets to the boiling mixture and reduce the heat to low.
- Simmer the beets for 15-20 minutes, or until they are tender.
- Remove the beets from the heat and allow them to cool slightly.
- Transfer the beets to a clean glass jar and cover them with the pickling liquid.
- Seal the jar tightly and store it in a cool, dark place for at least 2 weeks before eating.
Conclusion:
Homemade 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 vitamin C, potassium, and iron. With just a few simple ingredients and a little bit of time, you can make your own pickled beets at home. So next time you're looking for a healthy and flavorful side dish, give this recipe a try!
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