In this delectable guide, we will embark on a culinary journey to discover the treasured recipe for "Ken's Pickled Beets," a delightful treat that tantalizes the taste buds with its vibrant colors and tangy flavors. Whether you're a seasoned chef or just starting your culinary exploration, this article will guide you through the art of creating this delectable dish, providing you with step-by-step instructions, essential tips, and insider secrets to ensure your pickled beets shine as the star of any occasion. Get ready to unveil the secrets behind this timeless recipe and elevate your culinary skills to new heights.
Let's cook with our recipes!
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.
OLD FASHIONED PICKLED BEETS - A SMALL BATCH PICKLED BEETS RECIPE
Try Grandma's Old Fashioned Pickled Beets Recipe. This is a small batch pickled beets recipe made for the refrigerator. Make these once, and they are sure to be in your summer rotation of garden vegetable recipes.
Provided by Barbara
Categories Appetizer Side Dish Snack
Time 1h
Number Of Ingredients 5
Steps:
- Trim leaves 2 inche from beet root.
- Place trimmed beets in large saucepan. Cover with water. Add 1-2 T⅞ablespoons of white vinegar.
- Boil until tender, approximately 25 minutes to an hour depending on size of beet.
- Cool in cold water until easy to handle.
- Remove skins using gloved hands or a vegetable peeler, and dice into bite-sized chunks.
- Add diced beets to a clean jar or glass bowl.
- In a saucepan, boil water, sugar and white vinegar, whisk to mix.
- Pour hot brine over diced beets.
- Cool, cover and refrigerate for a minimum 18 to 24 hours before eating.
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
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
KEN'S PICKLED BEETS
I like my pickled beets a little less sweet than most recipes I have found so I came up with this one. It is a combination of several different pickled beet recipes I have and I like how the beets came out after sitting a month or so. That gave the flavors time to mingle.
Provided by Bonnie Youngs Nephew
Categories Canning
Time 2h
Yield 9-10 pints
Number Of Ingredients 13
Steps:
- Scrub beets, trim root and stems leaving about 1/2 inch. In a large pot of boiling salted water, cook the beets until fork tender (about 25 - 45 minutes depending on the size of the beets). Drain and reserve 2 1/2 cups of the cooking liquid. When beets are cool enough to handle slip off the skins, snip off any root or stems, then slice the beets in about 1/4 inch slices and set aside.
- In a large pot stir together sugar, vinegar, reserved beet juice, salt, dry mustard, bay leaves and dried chili flakes. Heat to boiling sirring often until sugar is dissolved.
- In the bottom of each (9 to 10) sterilized pint sized canning jars place 1 clove, 4 or 5 peppercorns, 1 or 2 cloves of garlic and a small head of fresh dill weed (or a pinch of dried dill).
- Pack beets and raw onion slices alternately into jars to within 3/4 inch of the top. Pour in boiling pickling liquid into jars leaving 1/2 inch head space. Seal with lids and process in a boiling water bath for 30 minutes.
Nutrition Facts : Calories 245.6, Fat 0.7, SaturatedFat 0.1, Sodium 496, Carbohydrate 55.7, Fiber 6.5, Sugar 47.7, Protein 5.4
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
SCANDINAVIAN PICKLED BEETS
I'm told no good Dane or Swede considers a meal complete without these tangy treats. They add gorgeous color to any table. If you want to use fresh beets, peel and cook them. They can be served sliced or diced. Otherwise, just open a can like I do. Serve with slices of hard-boiled eggs.
Provided by Chardonnay Queen
Categories Side Dish Vegetables
Time 12h10m
Yield 6
Number Of Ingredients 5
Steps:
- Combine the vinegar, water, sugar, salt, and pepper in a saucepan; bring to a boil and cook until sugar dissolves.
- Arrange the beets in a glass or ceramic bowl; pour the hot vinegar mixture over the beets. Cover and refrigerate for 12 hours. Drain and serve.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 21.7 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 100.7 mg, Sugar 20.9 g
PICKLED BEETS
Steps:
- Remove all but an inch of the beet greens, reserving the rest of the greens for another use. Wash and scrub the beets, then simmer in boiling water to cover until tender, 30 to 60 minutes. Cool enough to peel off the skins. Cut the beets into 1/2-inch slices. (You can cook the beets a day or two in advance if you like; cut them up at the last minute.)
- Bring the vinegar, sugar, salt, bay leaves, and cloves to a boil. Add the beets and the onion and cook for about a minute. Cool, then add the horseradish and refrigerate. Eat within 2 weeks, as a side dish or as a garnish.
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.
SIMPLE PICKLED BEETS
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.
ENGLISH STYLE PICKLED BEETS BY THE JAR
You can make 1 jar of this or a few or a dozen at a time according to what your needs or supplies are. Leaving the beets whole for cooking prevents them from bleeding out and losing their color. I have always used the brown malt vinegar for these since white malt vinegar is harder to find. The brown vinegar will darken the color of the beets a little. These are my favorite beet pickles, better than the sweet kind! I developed this recipe from experimenting with a combination of several old recipes I found in British cookbooks and adapted it to the by the jar method I discovered in Andrea Chesman's "Summer in a Jar" cookbook. Number of servings is my guess at how many might come from one jar and cook time is the approximate time for processing in a boiling water bath.
Provided by teapotter
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Trim leaves from beets leaving about 2 inch stem stubs on beets. Scrub beets well. Leave long tap root attached.
- Boil whole beets until just tender. Let cool till easy to handle. Slip off skins and trim off tops and long tap roots (you may want to use rubber gloves, its messy work). Small beets may be left whole for packing into jars. Large beets can be cut into chunks.
- Into the bottom of each pint jar place the spices as listed above. Pack the beets into the jars. Fill the jars with hot malt vinegar to within 1/2 to 3/4 inch from jar top. Wipe rims of jars and seal with lids.
- Process in a boiling water bath according to the canner manufacturer's instructions. Set the jars in a draft free place to cool. Check seals before storing. Store for at least 1 month before using to allow the flavors to develop.
Nutrition Facts : Calories 1.2, Sodium 294.8, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1
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
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.
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.
GRANDMA JACKIE'S PICKLED BEETS
This recipe is close to my own grandmothers recipe. I think she would be proud of me as I do not have her original recipe.
Provided by Jackie Boehm
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT1h
Yield 20
Number Of Ingredients 6
Steps:
- Sterilize 5 (1 pint) jars with lids and rings. Keep hot.
- Place beets into a large pot and fill with enough water to cover. Bring to a boil and cook until beets are tender enough to pierce with a fork, but not mushy. Drain and cool, reserving 2 1/2 cups of the water from the beets. When beets are cool enough to handle, peel and trim the ends. Cut into wedges or chunks if desired and pack into hot jars.
- While the beets are cooking, combine the sugar, vinegar, pickling salt, lemon juice and clove oil in a large saucepan or pot. Bring to a boil. Pour the hot brine over the beets in the jars to within 1/4 inch of the top. Wipe the rims with a clean towel and seal with lids and rings. Set at room temperature for 24 hours, then store in the refrigerator. Wait a few days before eating to allow beets to soak up the flavor.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 37.9 g, Fat 0.2 g, Fiber 2.3 g, Protein 1.3 g, Sodium 412.8 mg, Sugar 35.5 g
Tips:
- Choose the right beets. Look for beets that are small and firm, with smooth skin and no blemishes.
- Scrub the beets thoroughly. Use a vegetable brush to scrub the beets under cold water to remove any dirt or debris.
- Trim the beets. Use a sharp knife to trim the tops and bottoms of the beets, leaving about 1 inch of stem attached.
- Cook the beets until tender. You can boil, steam, or roast the beets. If boiling, cook the beets for 20-30 minutes, or until they are tender when pierced with a fork. If steaming, steam the beets for 15-20 minutes, or until tender. If roasting, roast the beets at 400 degrees Fahrenheit for 45-60 minutes, or until tender.
- Peel the beets. Once the beets are cooked, peel them while they are still warm. The skin should come off easily.
- Slice or dice the beets. You can slice or dice the beets into any size you like.
- Make the pickling solution. In a saucepan, combine vinegar, water, sugar, salt, and spices. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes. Remove from heat and let cool slightly.
- Pour the pickling solution over the beets. Place the beets in a jar or container and pour the pickling solution over them. Make sure the beets are completely covered by the solution.
- Seal the jar or container and let the beets pickle. Seal the jar or container and let the beets pickle in a cool, dark place for at least 2 weeks.
Conclusion:
Pickled beets are a delicious and versatile side dish that can be enjoyed in many different ways. They are a good source of vitamins and minerals, and they are also a low-calorie food. Pickled beets can be used in salads, sandwiches, and wraps. They can also be served as a side dish with grilled or roasted meats. If you are looking for a healthy and flavorful side dish, pickled beets are a great option.
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