Best 4 Pickled Beets Syltede Rodbeder Recipes
Pickled beets, known as syltede rodbeder in Danish, are a traditional Scandinavian dish often served as a side dish at Christmas or other special occasions. Typically made with fresh beets that are sliced, boiled, and then pickled in a vinegar solution, this dish offers a sweet and slightly sour taste. The vibrant red color of the beets and the delicate flavor of the vinegar make this an eye-catching and flavorful addition to any meal. Whether you're looking to create an authentic Danish dish or simply want to try something new, this guide will provide you with the necessary knowledge and step-by-step instructions to make the best pickled beets syltede rodbeder.
Here are our top 4 tried and tested 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.
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
PICKLED BEETS (SYLTEDE RODBEDER)
Make and share this Pickled Beets (Syltede Rodbeder) recipe from Food.com.
Provided by CJAY8248
Categories Danish
Time 12h5m
Yield 2 cups beets, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a stainless-steel or enameled 1 1/2 to 2 quart saucepan, combine the vinegar, water, sugar, salt and pepper, bring to a boil and boil briskly for 2 minutes.
- Meanwhile, place the sliced beets in a deep glass, stainless-steel or enamel bowl.
- Pour the hot marinade over the beets and let them cool uncovered to room temperature.
- Cover the bowl with plastic wrap and refrigerate for at least 12 hours, stirring every few hours to keep the slices moist.
Nutrition Facts : Calories 140.6, Fat 0.2, Sodium 648.9, Carbohydrate 33.8, Fiber 1.7, Sugar 31.9, Protein 1.4
PICKLED BEETS (SYLTEDE RODBEDER)
Steps:
- Place a layer of beets in a bowl. Sprinkle with sugar and a few caraway seeds. Repeat layers. Heat vinegar and water together. Pour over beets. Chill for 24 hours. Drain and serve. Posted to Recipe Archive - 06 Oct 96 submitted by: [email protected] Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
Nutrition Facts : Calories 101 calories, Fat 0 g, Carbohydrate 15.0922 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 1 Serving (490g), Sodium 11.87 mg, Sugar 15.0922 g, TransFat 0 g
Tips:
- Choose fresh, firm beets for pickling. Avoid beets that are bruised or have blemishes.
- Scrub the beets thoroughly to remove any dirt or grit. Do not peel the beets.
- Use a sharp knife to slice the beets into thin, even slices. This will help them pickle evenly.
- Pack the beet slices tightly into a clean glass jar. Add the pickling liquid and cover the jar tightly.
- Store the pickled beets in a cool, dark place for at least 2 weeks before eating. The longer you let them pickle, the better they will taste.
Conclusion:
Pickled beets are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are also a good source of vitamins and minerals, including vitamin C, potassium, and folate. If you are looking for a healthy and flavorful way to add more vegetables to your diet, pickled beets are a great option.
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