Best 5 Kens Pickled Beets Recipes
**Discover the Vibrant World of Pickled Beets with an Assortment of Delightful Recipes**
Embark on a culinary journey into the realm of pickled beets, where vibrant colors meet tangy flavors. From classic and traditional to unique and unexpected, this collection of recipes offers a symphony of tastes that will tantalize your palate. With step-by-step instructions and a treasure trove of tips, these recipes guide you through the process of creating pickled beets that are both visually stunning and bursting with flavor. Whether you're a seasoned pickling enthusiast or a curious beginner, this article has something for everyone. Dive into the vibrant world of pickled beets and explore the endless possibilities of this versatile vegetable.
**Classic Pickled Beets:** Experience the timeless tradition of pickled beets, where sweet and sour flavors dance in perfect harmony. This recipe captures the essence of simplicity, allowing the natural goodness of beets to shine through.
**Spicy Pickled Beets:** Ignite your taste buds with a fiery twist on the classic pickled beet recipe. A blend of chili peppers and aromatic spices transforms this dish into a tantalizing treat that will leave you craving more.
**Sweet and Tangy Pickled Beets:** Indulge in a delightful balance of sweet and tangy flavors in this unique pickled beet recipe. With a hint of honey and a touch of vinegar, these beets offer a burst of refreshment with every bite.
**Dill Pickled Beets:** Discover the magic of dill and its transformative effect on pickled beets. This recipe infuses the beets with a delicate herbal flavor, creating a symphony of flavors that will surprise and delight your senses.
**Pickled Beet Salad:** Elevate your salads with the vibrant colors and tangy flavors of pickled beets. This recipe combines tender beets, crisp vegetables, and a zesty dressing, resulting in a refreshing and nutritious dish that's perfect for any occasion.
**Pickled Beet Hummus:** Experience a culinary fusion like never before with this innovative pickled beet hummus. The earthy sweetness of beets blends seamlessly with the creamy richness of hummus, creating a dip that's both flavorful and visually stunning.
**Pickled Beet Soup:** Indulge in the warmth and comfort of pickled beet soup, a hearty and flavorful dish that's perfect for a cold winter day. This recipe showcases the versatility of pickled beets, transforming them into a nourishing and satisfying soup.
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
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.
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.
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
KEN'S PICKLED BEETS
I like my pickled beets a little less sweet than most recipes I have found so I came up with this one. It is a combination of several different pickled beet recipes I have and I like how the beets came out after sitting a month or so. That gave the flavors time to mingle.
Provided by Bonnie Youngs Nephew
Categories Canning
Time 2h
Yield 9-10 pints
Number Of Ingredients 13
Steps:
- Scrub beets, trim root and stems leaving about 1/2 inch. In a large pot of boiling salted water, cook the beets until fork tender (about 25 - 45 minutes depending on the size of the beets). Drain and reserve 2 1/2 cups of the cooking liquid. When beets are cool enough to handle slip off the skins, snip off any root or stems, then slice the beets in about 1/4 inch slices and set aside.
- In a large pot stir together sugar, vinegar, reserved beet juice, salt, dry mustard, bay leaves and dried chili flakes. Heat to boiling sirring often until sugar is dissolved.
- In the bottom of each (9 to 10) sterilized pint sized canning jars place 1 clove, 4 or 5 peppercorns, 1 or 2 cloves of garlic and a small head of fresh dill weed (or a pinch of dried dill).
- Pack beets and raw onion slices alternately into jars to within 3/4 inch of the top. Pour in boiling pickling liquid into jars leaving 1/2 inch head space. Seal with lids and process in a boiling water bath for 30 minutes.
Nutrition Facts : Calories 245.6, Fat 0.7, SaturatedFat 0.1, Sodium 496, Carbohydrate 55.7, Fiber 6.5, Sugar 47.7, Protein 5.4
Tips:
- Choose small, firm beets for pickling. Beets that are too large may not pickle evenly.
- Wash the beets thoroughly before pickling to remove any dirt or debris.
- Use a sharp knife to trim the tops and bottoms of the beets. You can also peel the beets if desired, but this is not necessary.
- Cut the beets into 1-inch thick slices or wedges. You can also use a mandoline to slice the beets thinly.
- Combine the beets with the vinegar, sugar, salt, and spices in a large pot or jar. Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for 15 minutes.
- Remove the pot or jar from the heat and let the beets cool completely. Once the beets are cool, transfer them to a clean jar or container and seal tightly.
- Let the beets pickle for at least 2 weeks before eating. The longer you pickle the beets, the more flavorful they will become.
Conclusion:
Pickled beets are a delicious and versatile side dish or snack. They are also a good source of vitamins and minerals, including vitamin C, potassium, and iron. If you are looking for a healthy and flavorful way to enjoy beets, try pickling them at home. With just a few simple ingredients and a little bit of time, you can create a delicious and nutritious snack that the whole family will enjoy.
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