## Tantalizing Taste of Sweet and Sour Pickled Beets: A Culinary Delight
Dive into a delightful culinary journey with our exquisite Sweet and Sour Pickled Beets, a symphony of flavors that will tantalize your taste buds. These vibrant ruby-red jewels, preserved in a harmonious blend of tangy vinegar, subtly sweet sugar, and aromatic spices, offer a refreshing and versatile addition to your meals. From classic salads to sophisticated charcuterie boards, these pickled beets add a pop of color, a burst of flavor, and a touch of elegance to any occasion.
**Recipes Unveiled:**
1. **Classic Sweet and Sour Pickled Beets:** Experience the timeless tradition of pickled beets with this classic recipe. Simple yet captivating, it captures the essence of this beloved dish with a balance of vinegar, sugar, and spices. The result is a delightful symphony of flavors that will transport you to a world of culinary bliss.
2. **Honey-Roasted Sweet and Sour Pickled Beets:** Elevate your pickled beets to new heights with the addition of honey and a touch of roasting. This recipe introduces a delightful caramelized sweetness that pairs perfectly with the tangy vinegar and earthy beets. The roasting process intensifies the flavors, creating a depth of taste that will leave you craving more.
3. **Spiced Sweet and Sour Pickled Beets:** Embark on a culinary adventure with this spiced variation of pickled beets. A carefully curated blend of aromatic spices, including cinnamon, cloves, and star anise, adds a layer of warmth and complexity to the classic recipe. These pickled beets are perfect for those who enjoy a touch of intrigue in their culinary experiences.
4. **Quick Pickled Beets:** Time-pressed individuals will appreciate the convenience of this quick pickled beets recipe. Utilizing a quicker pickling process, this recipe delivers the same vibrant flavors in a fraction of the time. Ideal for last-minute gatherings or when you crave a tangy treat without waiting, these quick pickled beets are a lifesaver.
5. **Pickled Beets with Goat Cheese and Walnuts:** Discover a harmonious union of flavors in this delightful recipe that pairs pickled beets with creamy goat cheese and crunchy walnuts. Arrange these ingredients atop a bed of arugula, drizzle with a balsamic reduction, and sprinkle with a touch of fresh herbs for an elegant and satisfying salad that will impress your guests.
6. **Pickled Beets and Avocado Toast:** Transform your avocado toast into a culinary masterpiece with the addition of pickled beets. Spread creamy avocado on toasted bread, top with thinly sliced pickled beets, crumbled feta cheese, and a sprinkle of red pepper flakes. This vibrant and flavorful combination will elevate your brunch or lunch to new heights.
Embark on this culinary adventure and explore the world of pickled beets with our diverse collection of recipes. From classic to contemporary, simple to sophisticated, these recipes offer a delightful journey that will satisfy your taste buds and leave you craving more.
EASY SWEET & SOUR BEETS
The slight sweet-sour flavor and hint of orange found in every bite make these beets hard to resist. They're a must on my family's Christmas menu. -Dottie Kilpatrick, Wilmington, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and quarter beets; keep warm. , Meanwhile, in another large saucepan, combine the sugar, cornstarch and salt; stir in vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in marmalade and butter until melted. Reduce heat to low. Add beets; heat through.
Nutrition Facts : Calories 165 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 218mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.
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.
MICHELE'S SUPER EASY SWEET & SOUR PICKLED BEETS
I've loved beets since I was a child, and so does my husband. These are his favorite, during the summer when our beets are still growing. Since it's too early to start canning beets, I have an alternative method so you can enjoy pickled beets all summer and all year long! The directions are explained by using one can of beets....
Provided by Michele Wallace
Categories Vegetables
Time 15m
Number Of Ingredients 4
Steps:
- 1. For each can of beets, pour liquid in can into a clear glass measuring cup. There should be 1 cup of liquid. Pour 1/2 of this liquid down drain. You won't be saving this or using it.
- 2. To the 1/2 cup of liquid that remains in the clear glass measuring cup, add 1/2 cup of white vinegar.
- 3. Add 3 Tablespoons of sugar to the 1 cup of liquid in the glass measuring cup. Pour this solution into a clean pint mason jar.
- 4. Add the sliced beets from one can and sliced red onion, add as much red onion as you would like. Screw or clamp mason jar closed. Mix well and refrigerate overnight.
- 5. Tips:
- 6. DO NOT PUT IN PLASTIC CONTAINER, IT WILL STAIN.
- 7. DO NOT SAVE LIQUID FOR NEXT CAN. MAKE NEW!
SWEET PICKLED BEETS CANNING
My mom made these beets for us as kids and I now make them for my family. Fresh from the garden or farmers market.
Provided by Chili Dan
Categories Beginner Cook
Time 3h30m
Yield 4 pints, 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the leaves off the beet about 3" off the beet to prevent the beet from bleeding out. (Reserve them for cooked greens).
- Separate into sizes so little ones don't get over cooked and big ones are not under cooked.
- I like 3 kettles they boil faster that way.
- No salt in the water.
- Boil beets till tender, can be checked using a fork (like a potato).
- Drain and discard cooking liquid; let beets cool so they can be easily peeled.
- Cut beets into 1/2" pieces, leaving very small beets whole.
- Combine brine ingredients in a kettle.
- Bring brine to a boil.
- Simmer 10 minutes.
- You may need to make more brine for this amount of beets.
- Wash pint jars and covers.
- Fill jars within 1/2" from the top with beets.
- Fill jar with boiling brine to 1/2" from top.
- Place lids, adjust rings fingertip-tight and process in a boiling water bath for 30 minutes at up to 1000 feet in elevation.
- Cool processed jars undisturbed for 24 hours on a cloth-protected counter.
- Any leftover brine can be stored in the refrigerator till the next time you can.
Nutrition Facts : Calories 104.1, Fat 0.1, Sodium 2.3, Carbohydrate 25.6, Fiber 0.2, Sugar 25, Protein 0.1
SWEET AND SOUR BEETS
These are pretty much like Harvard beets, you can use canned beets slices (use one can) for this, or fresh cooked beets, I prefer the fresh cooked! also adjust the sugar to taste. You can double this recipe if desired, don't omit the orange zest, it really adds a kick to the beets!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl mix together the sugar, cornstarch and salt; stir in a little of the wine or vinegar to make a smooth paste.
- Slowly drizzle in the remaining wine or vinegar and the water (adding all the liquid at once can produce lumps in the cornstarch).
- Transfer the mixture to a saucepan; cook over low heat stirring and scraping bottom of the pan often.
- Cook until liquid is clear (about 5 minutes).
- Stir in cooked beets, butter and orange zest; stir until the beets are heated through.
- Season with black pepper is desired.
SPICED SWEET & SOUR PICKLED BEETROOT
Forget crinkle-cut versions, this light pickle is sweet and rich - perfect with cold meats, salads and punchy cheeses
Provided by Barney Desmazery
Categories Condiment, Snack
Time 1h30m
Yield Fills 1 large kilner jar
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Trim the leaves and most of stalks off the beetroot, leaving a stump of stalk on each. Wrap the beetroots individually in pieces of foil and place on a baking tray. Roast for 1 hr 15 ins or until the point of a sharp knife can be easily inserted then leave to cool.
- Unwrap, peel and trim the stalks away from the beetroot. Leave the small ones whole and cut larger ones in half and pack them into a large sterilised kilner jar.
- Tip the sugar, white wine vinegar, 200ml cold water the spices and bay leaves into a sauce pan and bring to the boil. Turn down to a simmer and bubble gently, stirring, for 2 mins until all the sugar has dissolved. Turn off the heat and add the balsamic if using.
- Carefully pour the hot vinegar, spices and bay over the beetroot (you might not need it all) and leave to cool uncovered. Once cool pour the olive oil over, seal the jar and keep in the fridge for up to a month.
Nutrition Facts : Calories 52 calories, Fat 0.5 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1.4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
Tips:
- Choose fresh, firm beets that are about 2 inches in diameter.
- Use a sharp knife to peel the beets, then cut them into 1-inch cubes.
- In a large bowl, combine the beets, vinegar, sugar, salt, pickling spice, and water.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes.
- Remove the beets from the heat and let them cool to room temperature.
- Transfer the beets and pickling liquid to a jar or container and refrigerate for at least 24 hours before serving.
- The beets will keep in the refrigerator for up to 2 months.
Conclusion:
Sweet and sour pickled beets are a delicious and versatile side dish that can be enjoyed in many different ways. They can be served as a simple snack, added to salads, or used as a condiment for sandwiches and burgers. Pickled beets 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 add more vegetables to your diet, sweet and sour pickled beets are a great option.
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