Best 5 Easy Refrigerator Pickled Beets Recipes
Welcome to the wonderful world of easy refrigerator pickled beets! Pickling is a delightful way to preserve the vibrant flavors and colors of beets, allowing you to enjoy them for weeks or even months to come. With this guide, we'll walk you through the simple steps and ingredients needed to create delicious refrigerator pickled beets in the comfort of your own kitchen. So, gather your ingredients, prepare your jars, and get ready to embark on a pickling adventure that will surely impress your taste buds.
Here are our top 5 tried and tested recipes!
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
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.
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
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.
QUICK PICKLED BEETS
Here, beets are boiled and dressed with cider vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 5
Steps:
- Place beets in a large pot, and cover with cold water by 2 inches. Bring to a boil over high heat; add 2 teaspoons salt. Reduce heat slightly to maintain a rolling boil. Cook until tender, about 30 minutes. Drain, and let cool slightly. Trim stem ends, then peel beets using a paring knife or a vegetable peeler. Cut beets crosswise into 1/4-inch-thick slices. Arrange on a platter.
- Whisk together vinegar, 1 1/4 teaspoons salt, and the pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over beets, and serve.
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.
15-MINUTE PICKLED BEETS (KITCHEN HACK VERSION)
I love my mom's pickled beets, but I don't always want to go through the fuss of making a batch. This recipe takes about as much time as boiling water! No special equipment needed. The hardest part is waiting for the beets to become infused with flavor.
Provided by CarolynCooks
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT18m
Yield 12
Number Of Ingredients 5
Steps:
- Drain beet juice from the jar, leaving about 1/2 inch juice in the bottom.
- Combine sugar, vinegar, salt, and cloves in a saucepan over medium-high heat. Cook, stirring occasionally, until sugar dissolves into a syrup, about 3 minutes. Remove from heat and let cool, 5 to 10 minutes.
- Pour syrup over beets in the jar, covering them completely. Seal jar and shake gently.
- Refrigerate beets for 2 to 3 days before serving.
Nutrition Facts : Calories 68.3 calories, Carbohydrate 17.4 g, Fiber 1 g, Protein 0.3 g, Sodium 148.7 mg, Sugar 11.1 g
Tips:
- Choose small to medium-sized beets for pickling. They will cook more evenly and have a more tender texture.
- Use a variety of beet colors for a more visually appealing pickle. Golden beets and Chioggia beets are both good options.
- Trim the greens from the beets, leaving about 1 inch of stem. This will help prevent the beets from bleeding during cooking.
- Scrub the beets well to remove any dirt or debris. Do not peel the beets, as the skin helps to retain their color and flavor.
- Use a sharp knife to cut the beets into 1-inch cubes. This will help them cook evenly.
- Bring the vinegar, sugar, water, spices, and aromatics to a boil in a large saucepan. Reduce the heat to medium-low and simmer for 5 minutes, or until the sugar has dissolved.
- Add the beets to the pickling liquid and bring to a boil again. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the beets are tender when pierced with a fork.
- Remove the beets from the heat and let them cool in the pickling liquid for at least 1 hour, or overnight.
- Store the pickled beets in a covered container in the refrigerator for up to 2 months.
Conclusion:
Refrigerator pickled beets are a delicious and easy-to-make condiment that can be used in a variety of dishes. They are a great way to add a pop of color and flavor to salads, sandwiches, and wraps. Pickled beets can also be served as a side dish or appetizer. With a little planning, you can enjoy homemade pickled beets in no time.
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