PICKLED BEETS RECIPE EASY RECIPES

Name: Easy Pickled Beets
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 6 -8 beets; 1/3 cup vinegar; 1/4 cup sugar; 1/4 cup water; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/4 teaspoon ground cloves

EASY PICKLED BEETS RECIPE - FOOD.COM

Easy Pickled Beets Recipe - Food.com image

Make and share this Easy Pickled Beets recipe from Food.com.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

6 -8 beets
1/3 cup vinegar
1/4 cup sugar
1/4 cup water
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves

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.

Nutrition Facts : Calories 57.4, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 136.1, CarbohydrateContent 13.5, FiberContent 1.1, SugarContent 12.3, ProteinContent 0.8

PICKLED BEETS RECIPE | ALTON BROWN | FOOD NETWORK

Pickled Beets Recipe | Alton Brown | Food Network image

Join Alton Brown in jarring his Pickled Beets recipe from Good Eats on Food Network for a tangy vinegar-laced salad topper, side dish and more.

Provided by Alton Brown

Categories side-dish

Total Time 1 hours 48 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield Two 1-quart jars

Number Of Ingredients 10

Ingredients

Roasted Beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil

Steps:

Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
Preheat oven to 400 degrees F.
In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

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