Best 5 Moms Pickled Beets Recipes
**Pickled Beets: A Culinary Delight Explored**
From the vibrant hues of ruby red to the earthy sweetness within, pickled beets offer a tantalizing culinary experience. Their distinct tang and crisp texture make them a versatile delicacy, enjoyed as a standalone snack, a colorful addition to salads, or as a tangy complement to sandwiches and burgers. This article presents a comprehensive guide to the world of pickled beets, featuring three delectable recipes that showcase the diverse culinary applications of this remarkable vegetable. Journey through the art of pickling, discover the secrets to achieving the perfect balance of flavors, and embark on a culinary adventure that will leave your taste buds craving for more. Whether you're a seasoned pickling enthusiast or a curious home cook looking to explore new flavors, this exploration of pickled beets promises to satisfy and inspire.
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.
MOM'S PICKLED BEETS
This is a recipe I enjoyed growing up. Stews, sheppards pie or turkey dinner was always accompanied by these pickled beets. Later once I moved away, pickled beets was always one of those stocking stuffers I hoped for.
Provided by Kim A. Heaphy
Categories Vegetable
Time 45m
Yield 6 pint jars
Number Of Ingredients 9
Steps:
- Sterilize jars.
- Wash well and cook beets just until tender. Let cool and coarsely dice into rough 1 inch cubes or slices.
- Mix sugar, water, vinegar salt and spices together and bring to a boil. Reduce heat and simmer for five minutes.
- Place a 1/2 inch piece of cinnamon stick in each jar.
- Fill with beets, leaving 1/2 inch space at the top. Poor hot brine over beets and seal.
- Let sit for at least two weeks.
- Note: Reserve the liquid from the beets and make my Old Fashion Beet Jelly Recipe (Recipe #469171) for a wonderful jelly for toast!
Nutrition Facts : Calories 258.9, Fat 0.5, SaturatedFat 0.1, Sodium 285.3, Carbohydrate 61.8, Fiber 2.5, Sugar 59, Protein 2.1
MOMS PICKLED BEETS
My Mom made these when I was a kid her bothers, brother-in-laws and friends always asked her to make some for them. I'm 64 so they've been around for a long time.
Provided by awnutz
Categories Lunch/Snacks
Time 2h30m
Yield 4-6 qts.
Number Of Ingredients 6
Steps:
- IMPORTANT! Leave the root and a couple of inches on the top of the beet until they are cooked. This will keep the color in them.
- Boil 4 quarts beets until tender. Remove skins, tops & roots.
- Combine above ingredients bring to a boil, boil 5 minutes. Add beets, let come to a full boil then pack into hot sterilized jars.
- If you want you can put spices into cheese cloth and toss when you are ready to pack into jars. I don't mind the spices in the jars, so I leave them in, I cut the cinnamon stick into fourths I think the flavor gets a little stronger.
Nutrition Facts : Calories 408.7, Sodium 5, Carbohydrate 100.1, Sugar 100
MOM'S PICKLED BEETS
Zesty and fresh-tasting, these bright, beautiful beet slices add spark to any meal. My mouth still begins to water when I think of how wonderful they tasted when Mother prepared them. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first 6 ingredients; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; add beets. Let stand at room temperature for 1 hour. Transfer to a large bowl., Cover and chill 6 hours or overnight. Garnish with green onions if desired.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 626mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 2g fiber), Protein 1g protein.
Tips:
- Choose fresh, firm beets of similar size for even cooking.
- Use distilled white vinegar for the pickling liquid to prevent discoloration of the beets.
- Add pickling spices, such as mustard seeds, cloves, and bay leaves, for extra flavor.
- Bring the pickling liquid to a boil before pouring it over the beets to ensure it penetrates the vegetables.
- Let the beets cool completely in the pickling liquid before refrigerating to allow the flavors to develop.
Conclusion:
Mom's 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 great way to preserve beets for later use. With a few simple ingredients and a little time, you can easily make your own pickled beets at home. These tangy, sweet, and slightly spicy beets are sure to be a hit at your next gathering.
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