Best 6 Spiced Pickled Beets Refrigerater Pickles Recipes

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**Spiced Pickled Beets: A Tangy and Vibrant Culinary Delight**

Immerse yourself in the vibrant world of pickled beets, a culinary delight that tantalizes the taste buds with its sweet, tangy, and earthy flavors. These pickled gems are a symphony of textures, offering a delightful crunch with every bite. Whether you prefer the classic sliced beets or crave the adventurous spears, this collection of recipes has something for every palate. Discover the secrets of creating the perfect pickling brine, infused with a harmonious blend of spices that elevate the natural goodness of beets. Each recipe provides step-by-step instructions, ensuring pickling success for both novice and experienced cooks. Get ready to embark on a culinary journey that will transform ordinary beets into extraordinary pickled treasures.

Check out the recipes below so you can choose the best recipe for yourself!

PICKLED BEETS



Pickled Beets image

Provided by The Art of Doing Stuff

Categories     Canning/Preserves

Number Of Ingredients 8

10 lbs beets
3 cups water
7 cups vinegar
4 cups sugar
2 1/2 teaspoons cloves
2 1/2 teaspoons allspice
2 1/2 teaspoons cinnamon
3 Tablespoons Kosher (or pickling salt)

Steps:

  • Cook and peel beets.
  • Cut into quarters.
  • Mix together remaining ingredients in large pot.
  • Add quartered beets to brine in pot and simmer 10 minutes.
  • Fill hot, sterilized jars to 1/2" from top with beets.
  • Fill with brine to 1/2" from top of jar.
  • Remove any air bubbles in jar.
  • Wipe rim clean.
  • Secure with seal and screw band.
  • Process beets 30 minutes in hot water bath.

SPICED PICKLED BEETS



Spiced Pickled Beets image

With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 4 pints.

Number Of Ingredients 7

3 pounds small fresh beets
2 cups sugar
2 cups water
2 cups cider vinegar
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.

Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

EASY REFRIGERATOR PICKLED BEETS



Easy Refrigerator Pickled Beets image

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

1 quart beet, roasted
1/4 teaspoon whole cloves
1/2 teaspoon whole allspice
1 cinnamon stick
2/3 cup sugar, organic
1 cup cider vinegar
1 cup water

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.

SPICED PICKLED BEETS (REFRIGERATER PICKLES)



Spiced Pickled Beets (Refrigerater Pickles) image

My sister in-law has been making these for 30 years or more. When feeling up to it she will can a large batch. But just for simplicity she will make this small batch that does not require canning. I had to stand at her shoulder and write everything down with guesses on the measuring. I really do not liked can pickled beets, they are very bland. I would rather have fresh cooked instead. This is the only recipe I will eat pickled beets. My DH loves the onions. You can use white vinegar, but this tastes better if you use apple vinegar.

Provided by Coppercloud

Categories     Vegetable

Time 15m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 11

4 cups beets, cooked peeled and cut into 1/4-inch slices
1/2-1 yellow onion, 1/4-1/2-inch slices
1 cup apple cider vinegar
1 cup water
1/4 cup sugar
1/4 cup brown sugar
4 inches cinnamon sticks, broken into 2-inch pieces or 1/2 teaspoon ground cinnamon
6 -8 whole cloves or 1/4 teaspoon ground cloves
4 -6 allspice berries or 1/4 teaspoon ground allspice
1/2 tablespoon pickling spices
1/4 teaspoon salt

Steps:

  • Mix beets and onions in large bowl. Put water and sugar into pan. Heat just until sugar has dissolves into the water.
  • Take pan off heat. Add vinegar and spices to the pan.
  • If you have a contaner large enought to hold all the ingredients, then just mix all items together and put into the fridge.
  • We usually pack the beets/onion mixture into two large jars, then split the spices evenly between the two if using whole spices. If using ground, just mix them with the liquid. Last pour liquid over beets to the top. You may have some liquid left over. Cover and refrigerate. These start to taste good after 12 hours, and best after 2 days. They will stay up to 4-6 weeks in the fridge.

CANNED SPICED PICKLED BEETS



Canned Spiced Pickled Beets image

Found this recipe in an old recipe box I bought at a rummage sale years ago. It's easy, and everyone who tries them loves them. I use large mouth quart or pint jars. Makes 6 quarts of beets.

Provided by Lori Manthei Ridlon

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h45m

Yield 18

Number Of Ingredients 8

5 ⅓ cups distilled white vinegar
4 cups white sugar
4 cups water
2 tablespoons ground cinnamon
1 ½ tablespoons salt
1 tablespoon ground cloves
12 pounds beets, peeled and sliced
6 1-quart canning jars with lids and rings

Steps:

  • In a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes.
  • Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • 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 30 minutes. Add more time if you are at high altitude.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 74.2 g, Fat 0.6 g, Fiber 9 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 820 mg, Sugar 64.9 g

SPICED PICKLED BEETS



Spiced Pickled Beets image

Sweet and spicy; and the juice makes an excellent marinade for pickled eggs. This recipe is great with freshly cooked beets instead of canned, if you have time.

Provided by Bea Gassman

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h

Yield 8

Number Of Ingredients 8

2 ½ cups sliced canned beets, juice reserved
½ cup apple cider vinegar
2 tablespoons sugar
2 whole cloves
3 black peppercorns
1 bay leaf
½ teaspoon salt
1 small onion, sliced

Steps:

  • Place the beets into a medium bowl and set aside.
  • In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold.

Nutrition Facts : Calories 43.6 calories, Carbohydrate 10 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.7 g, Sodium 257.2 mg, Sugar 8.2 g

Tips:

  • Choose fresh, firm beets of uniform size for pickling.
  • Scrub beets well to remove any dirt or blemishes, but do not peel them.
  • Use a variety of spices and seasonings to create your desired flavor profile.
  • Sterilize jars and lids properly to prevent spoilage.
  • Allow pickles to cool completely before refrigerating.
  • Store pickles in the refrigerator for up to 3 months.

Conclusion:

Spiced pickled beets are a delicious and versatile condiment that can be enjoyed in a variety of ways. They are perfect for adding a pop of color and flavor to salads, sandwiches, and wraps. Pickled beets can also be used as a side dish or appetizer. With a little planning and preparation, you can easily make your own spiced pickled beets at home. So next time you are looking for a new and exciting way to enjoy beets, give this recipe a try!

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