Best 6 Moms Pickled Beets Recipes
If you're looking for a delicious and easy way to enjoy pickled beets, then you've come to the right place. Moms pickled beets are a classic recipe that has been passed down through generations, and for good reason. They're simple to make, yet they always turn out perfectly tangy, sweet, and flavorful. Whether you're serving them as a side dish or using them in a salad or sandwich, these pickled beets are sure to be a hit.
Check out the recipes below so you can choose the best recipe for yourself!
QUICK PICKLED BEETS
Steps:
- Slice the beets into evenly sized pieces.
- Place the beets and fresh herbs in a large, sealable jar. Next, place all the marinade ingredients in a measuring cup or bowl and stir until the salt and sugar dissolve.
- Pour the marinade over the sliced beets, making sure the beets are completely submerged in the marinade. Allow beets to pickle for at least 24 hours in the fridge (they should stay fresh for up to 2 weeks).
- Enjoy in salads, soups, and on appetizer boards!
Nutrition Facts : Calories 45 kcal, Carbohydrate 11 g, Sodium 518 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
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.
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
MOM'S PICKLED BEETS
Zesty and fresh-tasting, these bright, beautiful beet slices add spark to any meal. My mouth still begins to water when I think of how wonderful they tasted when Mother prepared them. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first 6 ingredients; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; add beets. Let stand at room temperature for 1 hour. Transfer to a large bowl., Cover and chill 6 hours or overnight. Garnish with green onions if desired.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 626mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 2g fiber), Protein 1g protein.
MOM'S PICKLED BEETS
This is a recipe I enjoyed growing up. Stews, sheppards pie or turkey dinner was always accompanied by these pickled beets. Later once I moved away, pickled beets was always one of those stocking stuffers I hoped for.
Provided by Kim A. Heaphy
Categories Vegetable
Time 45m
Yield 6 pint jars
Number Of Ingredients 9
Steps:
- Sterilize jars.
- Wash well and cook beets just until tender. Let cool and coarsely dice into rough 1 inch cubes or slices.
- Mix sugar, water, vinegar salt and spices together and bring to a boil. Reduce heat and simmer for five minutes.
- Place a 1/2 inch piece of cinnamon stick in each jar.
- Fill with beets, leaving 1/2 inch space at the top. Poor hot brine over beets and seal.
- Let sit for at least two weeks.
- Note: Reserve the liquid from the beets and make my Old Fashion Beet Jelly Recipe (Recipe #469171) for a wonderful jelly for toast!
Nutrition Facts : Calories 258.9, Fat 0.5, SaturatedFat 0.1, Sodium 285.3, Carbohydrate 61.8, Fiber 2.5, Sugar 59, Protein 2.1
MOMS PICKLED BEETS
My Mom made these when I was a kid her bothers, brother-in-laws and friends always asked her to make some for them. I'm 64 so they've been around for a long time.
Provided by awnutz
Categories Lunch/Snacks
Time 2h30m
Yield 4-6 qts.
Number Of Ingredients 6
Steps:
- IMPORTANT! Leave the root and a couple of inches on the top of the beet until they are cooked. This will keep the color in them.
- Boil 4 quarts beets until tender. Remove skins, tops & roots.
- Combine above ingredients bring to a boil, boil 5 minutes. Add beets, let come to a full boil then pack into hot sterilized jars.
- If you want you can put spices into cheese cloth and toss when you are ready to pack into jars. I don't mind the spices in the jars, so I leave them in, I cut the cinnamon stick into fourths I think the flavor gets a little stronger.
Nutrition Facts : Calories 408.7, Sodium 5, Carbohydrate 100.1, Sugar 100
Tips:
- Choose the right beets: Look for beets that are firm and smooth, without any blemishes or bruising. Smaller beets tend to be more tender and flavorful.
- Prepare the beets properly: Before pickling, scrub the beets thoroughly to remove any dirt or debris. Trim the tops and roots, leaving about an inch of stem attached.
- Use a variety of pickling liquids: You can use a simple vinegar solution or experiment with different flavorings such as spices, herbs, and sweeteners. Some popular pickling liquids include apple cider vinegar, white vinegar, red wine vinegar, and balsamic vinegar.
- Let the beets pickle for at least 2 weeks: The longer the beets pickle, the more flavorful they will become. You can store pickled beets in the refrigerator for up to 6 months.
- Use pickled beets in a variety of dishes: Pickled beets can be enjoyed as a snack, side dish, or ingredient in salads, sandwiches, and other recipes.
Conclusion:
Pickling beets is a great way to preserve this delicious and nutritious vegetable. With a little planning and effort, you can enjoy homemade pickled beets all year long. So next time you're at the farmers market or grocery store, be sure to pick up a few beets and give pickling a try!
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