Best 6 Spiced Pickled Beets Refrigerater Pickles Recipes
Have you ever tasted spiced pickled beets and felt a burst of tangy, sweet, and savory flavors in your mouth? If not, you're missing out on a delightful culinary experience. These vibrant and versatile vegetables can transform any meal into a gourmet feast. Whether you prefer them as a crunchy side dish, a colorful addition to your salads, or a tangy topping for sandwiches and burgers, pickled beets will surely leave a lasting impression on your palate. In this article, we will guide you through the process of creating the most delectable spiced pickled beets, using simple ingredients and a step-by-step recipe that will turn your kitchen into a pickling haven. Get ready to embark on a pickling adventure that will tantalize your taste buds and leave you craving more!
Check out the recipes below so you can choose the best recipe for yourself!
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.
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
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
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
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
SPICED PICKLED BEETS (REFRIGERATER PICKLES)
My sister in-law has been making these for 30 years or more. When feeling up to it she will can a large batch. But just for simplicity she will make this small batch that does not require canning. I had to stand at her shoulder and write everything down with guesses on the measuring. I really do not liked can pickled beets, they are very bland. I would rather have fresh cooked instead. This is the only recipe I will eat pickled beets. My DH loves the onions. You can use white vinegar, but this tastes better if you use apple vinegar.
Provided by Coppercloud
Categories Vegetable
Time 15m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix beets and onions in large bowl. Put water and sugar into pan. Heat just until sugar has dissolves into the water.
- Take pan off heat. Add vinegar and spices to the pan.
- If you have a contaner large enought to hold all the ingredients, then just mix all items together and put into the fridge.
- We usually pack the beets/onion mixture into two large jars, then split the spices evenly between the two if using whole spices. If using ground, just mix them with the liquid. Last pour liquid over beets to the top. You may have some liquid left over. Cover and refrigerate. These start to taste good after 12 hours, and best after 2 days. They will stay up to 4-6 weeks in the fridge.
SPICED PICKLED BEETS
Pickling was popular during World War II and was considered patriotic for its frugality. Whole pickling spices, bay leaves, white wine, and sugar give these red and golden beets a bright, sweet, relish-like flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 quarts
Number Of Ingredients 13
Steps:
- Put red beets in a medium saucepan; cover with water. Repeat with golden beets in another medium saucepan. Cover each, and bring to a boil. Reduce heat to medium-low. Simmer until beets are tender, about 30 minutes. Keeping beets separate, drain, and let stand until cool enough to handle. Peel beets; cut into 1/4-inch-thick rounds. Transfer to separate nonreactive containers.
- Stir together the spices in a small bowl. Sprinkle beets with the spice mixture and the bay leaves, dividing evenly.
- Stir together vinegar, wine, 1 1/4 cups water, the sugar, and the salt in a medium saucepan. Bring to a boil. Immediately pour brine over beets, dividing evenly. Let cool completely. Cover each container, and refrigerate 7 to 10 hours. Serve cold or at room temperature. Pickled beets can be refrigerated, covered, up to 3 weeks. Transfer to smaller containers to store, if desired.
NOTHIN' SWEET ABOUT THESE SPICY REFRIGERATOR PICKLES
A truly piquant pickle that will satisfy those of us who have a loose sweet tooth. I have been looking for a truly flavorful pickle recipe, not sweet, but not just spicy, either. The key is the variety of ingredients, not just cutting down on the sugar. Only 24 hours in the refrigerator, and they're ready for snacking. Pucker up!
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT55m
Yield 12
Number Of Ingredients 12
Steps:
- Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and crushed red pepper flakes in a saucepan over medium heat. Cook until sugar and salt have dissolved, 5 to 7 minutes. Allow mixture to cool, about 30 minutes.
- Cut cucumbers into even spears and pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour cooled vinegar mixture over cucumbers in the jar to cover completely. Seal with a lid and refrigerate for 24 hours before serving.
Nutrition Facts : Calories 25.9 calories, Carbohydrate 5.8 g, Fat 0.3 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 488.3 mg, Sugar 2.6 g
Tips:
- Choose small to medium-sized beets for pickling, as they have a more tender texture and a higher concentration of flavor.
- Scrub the beets thoroughly before cooking to remove any dirt or debris.
- To prevent the beets from bleeding into the pickling liquid, add a splash of vinegar to the cooking water.
- Allow the beets to cool completely before pickling them. This will help to prevent the pickling liquid from becoming cloudy.
- Use a variety of spices and herbs to flavor the pickling liquid, such as garlic, cloves, allspice, and bay leaves.
- Store the pickled beets in a cool, dark place for at least two weeks before eating them. This will allow the flavors to develop and mellow.
Conclusion:
Spiced pickled beets are a delicious and versatile side dish that can be enjoyed on their own or as part of a larger meal. They are also a great way to preserve beets and extend their shelf life. With a little planning and preparation, you can easily make your own spiced pickled beets at home. So next time you have a bounty of beets, give this recipe a try!
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