Easy Pickled Beets Recipes

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EASY PICKLED BEETS

"Here's an easy way to spice up canned beets," says Cordie Cash of Silsbee, Texas. "This is a perfect dish for large gatherings."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 18-20 servings.

Number Of Ingredients 6



Easy Pickled Beets image

Steps:

  • Place pickling spices in a cheesecloth bag. In a large saucepan, combine vinegar, sugar, cinnamon, salt and the spice bag; bring to a boil. Drain the beets, reserving 3/4 cup juice. Stir beets, and reserved juice into a saucepan. Pour into a 1-1/2-qt. glass container. Cover and refrigerate overnight. Remove spice bag before serving.

Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

1 tablespoon mixed pickling spices
2 cups vinegar
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon salt
4 cans (16 ounces each) sliced beets

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



Pickled Beets image

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

10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
¼ cup whole cloves

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



Pickled Beets image

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.

8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt

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



Easy Pickled Beets image

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.

6 -8 beets
1/3 cup vinegar
1/4 cup sugar
1/4 cup water
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves

SIMPLE PICKLED BEETS - CANNED

For salads, cut into julienne strips and sprinkle on top. These beets are a colorful and delicious side dish. I pack these in holiday gift baskets, and everyone enjoys receiving this delicious gift. I always double or triple the recipe and save at least a dozen jars for my family to enjoy throughout the year.

Provided by BeachGirl

Categories     Vegetable

Time 1h45m

Yield 8 pints, 32 serving(s)

Number Of Ingredients 6



Simple Pickled Beets - Canned image

Steps:

  • Put sugar, water, vinegar and spices in large pot.
  • Bring to boil.
  • Add drained beets to pot, cover, and return to boil.
  • Reduce heat and simmer for 5 minutes.
  • Pack beets in hot sterilized pint jars.
  • Pour hot liquid into jars, leaving 1/4-inch headroom.
  • Use a sterilized spoon handle to remove any air bubbles.
  • Seal with hot, sterilized lids.
  • Put jars into a hot water bath with water covering the top of the jars by 1-2 inches.
  • Cover, bring water bath to a boil and reduce heat to simmer.
  • Simmer in water bath for 30 minutes.
  • Remove jars from water and place on clean dish towel to cool.
  • When jars are completely cooled the lids should be slightly concave.
  • If any jars do not seal, refrigerate them.
  • Refrigerated, they will keep for several months.
  • Chill before serving.

Nutrition Facts : Calories 96.2, Fat 0.2, Sodium 100.2, Carbohydrate 22.4, Fiber 2.6, Sugar 19.7, Protein 2.2

10 (14 1/2 ounce) cans sliced beets, drained
1 1/2 cups granulated sugar
2 cups distilled white vinegar, 5% acidity
3/4 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

SIMPLE, EASY PICKLED BEETS

During the winter when fresh beets are not available, this is what I make. You can use beets out of the garden, just cook them, peel and slice them and reserve some of the juice that you cook them in. I love the way these taste. And they will keep in an airtight container in the 'fridge for quite a while.

Provided by The Big Cheese

Categories     Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 5



Simple, Easy Pickled Beets image

Steps:

  • Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside.
  • Slice onion and combine with the beets in a glass or non-reactive bowl.
  • In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling) then add the sugar.
  • Stir to dissolve the sugar and heat just to a boil.
  • Pour the hot juice over the beets and onions, stir and let cool.
  • When cool, cover and refrigerate. They taste best when they have sat for 24 hours.

2 (15 ounce) cans of sliced beets
1 1/2 cups beet juice
1 large vidalia onion
1 cup sugar
1 cup apple cider vinegar

SIMPLE PICKLED BEETS

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 5



Simple Pickled Beets image

Steps:

  • Preheat oven to 350 degrees. Wrap beets in aluminum foil, and place on a baking sheet. Bake until tender when pierced with the tip of a knife, about 1 hour and 30 minutes. Remove from oven, and let stand until just warm. Slip skins from beets, and slice beets into wedges.
  • In a medium bowl, whisk together vinegar, sugar, caraway seeds, salt, and pepper. Add beets, and toss to combine. Will keep, refrigerated in an airtight container, for up to 2 weeks.

2 pounds small beets, scrubbed well
1/2 cup rice-wine vinegar
2 tablespoons firmly packed light-brown sugar
1 tablespoon caraway seeds
Coarse salt and freshly ground pepper

EASY REFRIGERATOR PICKLED BEETS

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



Easy Refrigerator Pickled Beets image

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.

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

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



Homemade Pickled Beets image

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

5 pounds beets, stems removed
4 cups white vinegar
2 cups white sugar
1 ½ teaspoons pickling salt
½ teaspoon ground cloves

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