Spicy Pickled Beets Recipes

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QUICK SPICY PICKLED BEETS

Provided by Food Network Kitchen

Time P1DT10m

Number Of Ingredients 0



Quick Spicy Pickled Beets image

Steps:

  • Peel 1 pound golden or red beets, then cut into matchsticks. Toss with 1 1/2 teaspoons kosher salt; set aside until they release their liquid, about 15 minutes. Rinse, drain and pat dry; transfer to a glass bowl. Bring 1 cup cider vinegar, 1 cup water, 1/2 cup sugar, 1 halved serrano chile (seeded, if desired), 4 strips grapefruit zest, 1 1/2 teaspoons peppercorns and 1/4 teaspoon salt to a boil in a small saucepan. Pour over the beets. Let cool, then cover and refrigerate at least 1 day and up to 10 days.
  • TIP: Use these pickled beets as you would sauerkraut-on top of a sandwich, burger or hot dog.
  • How to Peel and Juice a Beet

SPICED PICKLED BEETS

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



Spiced Pickled Beets image

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

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

SPICED PICKLED BEETS

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



Spiced Pickled Beets image

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

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

CANNED SPICED PICKLED BEETS

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



Canned Spiced Pickled Beets image

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

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

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

SPICY PICKLED BEETS

Make and share this Spicy Pickled Beets recipe from Food.com.

Provided by Diana Adcock

Categories     Vegetable

Time 2h

Yield 4 pints

Number Of Ingredients 10



Spicy Pickled Beets image

Steps:

  • *Beets should be no larger than 1 and 1/2 inches in diameter.
  • Wash and drain beets, makin sure to leave 2 inches of stems and the tap root.
  • Put Beets in a large nonreactive saucepan.
  • Cover with boiling water and cook until tender-about 12 minutes-ish.
  • Drain well.
  • Remove peel and trim ends.
  • Comvine the remaining ingredients in another large nonreactive saucepot.
  • Bring to a full boil.
  • Reduce heat and simmer for 5 minutes, stirring a few times.
  • Add beets and cook until they are heated through.
  • Remove cinnamon sticks and pieces.
  • Pack hot beets into hot sterile jars, leaving 1/4 inch headspace.
  • Ladle hot liquid over beet, again leaving 1/4 inch headspace.
  • Remove air bubbles.
  • Wipe rims and adjust two piece caps.
  • Process in a boiling water bath canner for 30 minutes.

Nutrition Facts : Calories 684.5, Fat 1.8, SaturatedFat 0.2, Sodium 945.8, Carbohydrate 160.4, Fiber 11.4, Sugar 142, Protein 9.5

4 lbs beets
3 cups thinly sliced yellow onions
2 cups white sugar
12 inches cinnamon sticks, broken
1 tablespoon mustard seeds
1 teaspoon whole allspice
1 teaspoon whole cloves
1 teaspoon salt
2 1/2 cups cider vinegar
1 1/2 cups water

SPICY PICKLED BEETS

Provided by Food Network

Categories     side-dish

Time 5h15m

Yield 10 to 15 servings

Number Of Ingredients 8



Spicy Pickled Beets image

Steps:

  • Wrap the beets in foil and place on a rack, set over a pan of hot water. Roast in a preheated 400 degree oven for 40 minutes. When cool enough to handle, peel and slice 1/4 inch thick. Mix together the onions, vinegar, sugar, fennel seeds, chile, salt, and pepper. Mix into the beets and marinate, refrigerate for at least 4 hours. Garnish with Thai basil chiffonade.

2 pounds beets
1 medium onion, thinly sliced
1/2 cup cider vinegar
1 tablespoon light brown sugar
1-tablespoon fennel seeds, toasted
1 serrano chile, deveined, seeded and chopped
Salt and pepper, to taste
Thai basil, chiffonade

SPICY SEASONED PICKLED BEETS

We usually have a bottle of these in the fridge, a very nice pickle! from Canadian Diabetes Association

Provided by Derf2440

Categories     Vegetable

Time 8h20m

Yield 2 cups

Number Of Ingredients 7



Spicy Seasoned Pickled Beets image

Steps:

  • Place beets in a sterilized jar.
  • Combine vinegar, water, brown sugar, cloves, cinnamon and salt in a saucepan, bring to a boil.
  • Pour over sliced beets, cover tightly, refrigerate for 8 hours or longer until beets are pickled.
  • (Remove cloves after 3 days.) Store in refrigerator up to 2 months.
  • Variation: These are best with fresh beets, but if fresh beets are unavailable, well drained canned beets will work nearly as well.

Nutrition Facts : Calories 119.9, Fat 0.6, SaturatedFat 0.1, Sodium 432.4, Carbohydrate 25.6, Fiber 4.2, Sugar 20.5, Protein 3

2 cups sliced cooked small beets
1/2 cup white vinegar
1/2 cup water
1 tablespoon brown sugar
2 teaspoons whole cloves
1/2 teaspoon cinnamon
1/4 teaspoon salt

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