Old fashioned pickled beets recipe - Appetizer snack
Author: Frank Everett
Easy to make Old-Fashioned Pickled Beets marinated in vinegar and spices to create a delicious side or condiment for sandwiches, burgers, salads and more. Learn How to Pickle Beets with this Old Fashioned Pickled Beets Recipe.
Old-Fashioned Pickled Beets
Easy to make Old-Fashioned Pickled Beets marinated in vinegar and spices to create a delicious side or condiment for sandwiches, burgers, salads and more.
Provided by: Lisa Soldo-Johnson
Yields: 0 servings
Cuisine: American
Number of ingredients: 6
Provided by: Lisa Soldo-Johnson
Yields: 0 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
- 8 medium beets
- 1 cup white vinegar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons whole cloves
- 1 1/2 teaspoons whole allspice
- 1/2 teaspoons sea salt
How to cook:
- If you are canning the beets for long-term storage, fill a large pot with a few canning jars and water just above the jars. Bring to a rolling boil for 5 minutes. Remove jars from water and set aside. If you are refrigerating the beets, skip this step.
- Rinse the beets and trim tips of the beets on both ends. Place the beets in a large pot, cover the beets with water and cover. Bring to a boil on high heat, reduce the heat to medium-low and simmer 30 minutes or until tender when pierced with a fork. Strain hot water from the pot and fill the pot with cold water and ice over the beets.
- While the beets are cooling, combine the vinegar, sugar, cloves, allspice, and salt into the same pot. Bring to a boil for 5 minutes.
- Once cooled to the touch, rub the skin off of the beets under running water before slicing into 1/4-inch rounds. Place the beets into the jars, leaving a 1/2-inch space at the top for the liquid. Ladle the liquid into the jars, leaving 1/4-inch headspace on the top. Use a cloth to wipe the rims of the jars. Place a flat ring and lid on each jar. Finger tighten and place back into the water bath.
- Bring to a boil and process for 5 minutes. Remove jars and let cool.
How to Pickle Beets - Old Fashioned Pickled Beets Recipe
Learn How to Pickle Beets with this Old-Fashioned Pickled Beets recipe that includes apple
Duration: 19:38
Old Fashioned Pickled Beets, Video Recipe
Homemade pickled beets, fresh from the garden and delicious. This is a very simple, very old
Duration: 10:10
Amish Pickled Beets
It's no wonder! The flavors in this recipe go great with salads, on a sandwich, or just as a snack
Duration: 1:45
Easy Pickled Beets - an Old Fashioned Recipe
Learn How to Pickle Beets with this Old Fashioned Pickled Beets Recipe. These are a bit sweet, a bit tangy, and oh so flavorful!
Provided by: Mary's Nest
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Americana
Number of ingredients: 9
Provided by: Mary's Nest
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Americana
Number of ingredients: 9
Ingredients:
- 3 pounds Beets, washed with greens removed (Approximately 6 large beets.)
- 1 Large onion (Yellow, white, or red. If small, use two onions.)
- 3 cups Apple cider vinegar
- 1/2 cup Sucanat (Brown sugar. Alternatively, light or dark or white sugar can be substituted. )
- 1 tsp. Whole allspice
- 1 tsp. Whole cloves
- 1 Cinnamon stick
- 1 tsp Salt
- 1 cup Water
How to cook:
- Bring a large pot of water to a boil for approximately 20-30 minutes. Add beets and cook until the beets can be pierced with a fork but with a bit of resistance.
- Drain beets and submerge in cold water. When beets have cooled, remove the skins and cut beets into approximately 1-inch cubes. (See video.) Place in a large bowl.
- Peel onion and slice into 1/4 inch half-moon slices. Add to bowl with beets and toss well.
- Fill jars with beet and onion mixture. Press down gently on the mixture to make sure that the jars are packed tightly. Set aside.
- In a saucepan, add vinegar, water, Sucanat, spices, and salt. Place on high heat and bring to a boil, constantly stirring until the sugar has dissolved. Turn heat down to medium and simmer for 10 minutes. Remove from heat. This is your brine.
- Ladle brine (taking care to filter out the spices with a strainer) over your beet and onion mixture in each jar. Fill each jar to within a 1/2 headspace from the top of the jar. Allow the jars to cool slightly, then put the lid on each jar and refrigerate. The Pickled Beets should stay fresh in the refrigerator for at least 3 months.
Old Fashioned Pickled Beets Recipe
Provided by: Elise New
Yields: 0 servings
Number of ingredients: 6
Yields: 0 servings
Number of ingredients: 6
Ingredients:
- 4 quarts of beets
- 2/12 cups sugar
- 2 cinnamon sticks
- 1 Tablespoons pickling spice
- 4 cups vinegar
- 2 cups water, reserved from boiled beets (Note, spices can be omitted if desired)
How to cook:
- Boil beets and drain, reserving liquid
- Peel beets, but into chunks if necessary, and set aside
- Combine remaining ingredients in a large pot
- Bring mixture to a boil, reduce heat, and simmer for 15 minutes
- Strain to remove cinnamon sticks and spices if desired
- Fill hot jars half-way with pickle brine
- Gently drop beets into brine, (adding more brine if necessary) to fill jars, leaving 1/4 inch of head space
- Fit with lids and rings
- Process jars for 30 minutes in a water bath canner
Baba's Old-Fashioned Pickled Beets
Pickled beets are an excellent way to preserve beets while they’re in season and add another layer of flavour to this earthy and complex root vegetable.
Yields: 0 servings
Number of ingredients: 7
Yields: 0 servings
Number of ingredients: 7
Ingredients:
- 5 cups prepared beets
- 2 cups white vinegar
- 1 cup water
- 1 cup sugar
- ½ cup pickling spice
- one whole dried chilli pepper or ¼ teaspoon dried chilli flakes
- 2 medium white onions (optional)
How to cook:
- Prepare jars, lids and bands for canning. Wash jars and bands with hot, soapy water then simmer in boiling water bath until ready to use. Get out new lids and have them ready. This recipe should make about 4 pints.
- Prepare beets. Trim stem leaving roughly two inches of stem in tact. Leave root end in tact. Wash and scrub to remove dirt, then bring a pot of boiling water to a boil and add beets to pot. Boil for about 20-25 minutes and test largest beet(s) with a fork to ensure they're cooked through but not too soft. Larger beets may need to cook for a bit longer. Strain beets and run under cold water, using fingers to slip off peels and break off stems and roots (or cut them off with a knife). Slice beets into equal sized rounds or wedges, leaving small baby beets whole.
- Prepare onions if using by slicing into thin slices, about ⅛-inch thick. Set beets and onions aside.
- Combine vinegar, water and sugar in a large saucepan. Tie pickling spice and chilli pepper(s) in some cheesecloth and add to pot. Bring all ingredients to a boil, stirring constantly to dissolve sugar. Reduce heat to medium and let simmer for roughly 15 minutes.
- Remove spice bag and discard. Add beets and onions to brine and simmer on medium-low for another 10 minutes.
- Using a slotted spoon, scoop beets and onions into prepared canning jars leaving a generous ½-inch headspace. Pour brine overtop leaving ½-inch headspace. Jostle jars to release any trapped air bubbles and adjust headspace as needed. Wipe rims, place lids on top and screw bands on to fingertip tight. Process jars in a boiling water bath for 30 minutes. Then turn off heat, remove canner lid and let stand for another 5 minutes before removing jars from canner. Let cool on counter completely before storing.
