CANNED SPICED PICKLED BEETS | ALLRECIPES
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 Pickles
Total Time 1 hours 45 minutes
Prep Time 1 hours 0 minutes
Cook Time 45 minutes
Yield 6 quarts
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, CarbohydrateContent 74.2 g, FatContent 0.6 g, FiberContent 9 g, ProteinContent 4.9 g, SaturatedFatContent 0.1 g, SodiumContent 820 mg, SugarContent 64.9 g
HOMEMADE PICKLED BEETS RECIPE | ALLRECIPES
Beautifully colored and not overly spicy. This is how my mom always made her pickled beets, and I continue the tradition.
Provided by Bren
Categories Pickles
Total Time 14 hours 0 minutes
Prep Time 45 minutes
Cook Time 1 hours 5 minutes
Yield 6 16-ounce jars
Number Of Ingredients 5
Steps:
- Place beets into a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, 20 to 25 minutes, depending on size.
- Meanwhile, inspect six 16-ounce jars for cracks and rings for rust, discarding any defective ones. Bring a second pot of water to a boil. Immerse jars in simmering water until beets are ready. Wash new, unused lids in warm soapy water.
- Drain cooked beets, reserving 1 cup beet water. Let cool until able to handle, 10 to 15 minutes. Peel and slice.
- Pack beets into the hot, sterilized jars, filling to within 1/2 inch of the top.
- Strain reserved beet water through a fine-mesh strainer into a saucepan. Add vinegar, sugar, pickling salt, and cloves. Bring to a rapid boil over high heat. Pour hot brine over beets in jars, leaving 1/4-inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 424.4 calories, CarbohydrateContent 102.9 g, FatContent 0.7 g, FiberContent 10.7 g, ProteinContent 6.1 g, SaturatedFatContent 0.1 g, SodiumContent 876.9 mg, SugarContent 92.2 g
GRANDMA'S HARVARD BEETS RECIPE | ALLRECIPES
Peel and cut 6 medium beets and steam in a steamer basket for 25 min. Reserve 2T of the red water and add to a 4 cup glass measure combine 1/4 C sugar, 2 tsp cornstarch, 2T cider vinegar and cook in microwave for 2 min. Whisk in 3T melted butter and cook in microwave 1 more minute. Add beets …
From allrecipes.com
From allrecipes.com
See details
HOW TO COOK BEETS: EASY STEP BY STEP GUIDES | REAL SIMPLE
Dec 20, 2017 · Steaming Beets. Steaming beets retains their gorgeous color and delicate flavor—plus, it's the fastest way to cook beets. Just 15 minutes and you’re good to go! Here’s how: 1. Quarter large beets or halve smaller beets…
From realsimple.com
From realsimple.com
See details
ROASTED BEETS WITH GOAT CHEESE AND WALNUTS | ALLRECIPES
Actually it took two beets to get enough tender small beet greens to make one cup. I used olive oil, pecans and seasoned rice vinegar; that's what I had on hand. I recommend an 8" X 8" baking dish for this recipe. If you double the beets you'll need a 7" X 11" dish or larger, the beets …
From allrecipes.com
From allrecipes.com
See details
HOW TO EAT BEETS RAW, PICKLED, OR COOKED (BEETS AREN’T ...
Recipes commonly call for apple cider vinegar, sweet-sour vinegar, or even tarragon vinegar. Don’t be afraid to experiment to find your favorite. Slice the roasted beets thinly before pickling, and store in the refrigerator for a few days before serving. Pickled beets …
From humann.com
From humann.com
See details
SEITAN "BEEF" - MEATLESS RECIPES MADE FROM GLUTENSEITAN ...
Find the best seitan "beef" recipes including steaks, roasts, burgers, meatless balls, stews, stir frys, and more. ... about achieving the perfect oven temperature, frying or making a broth, because this seitan is cooked by wrapping and steaming…
From seitansociety.com
From seitansociety.com
See details
ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE RECIPE ...
Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they …
From allrecipes.com
From allrecipes.com
See details
BORSCHT - WIKIPEDIA
Borscht (English: / b ɔːr ʃ, b ɔːr ʃ t / ()) is a sour soup common in Eastern Europe and Northern Asia.In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
HOW TO COOK BEETS: EASY STEP BY STEP GUIDES | REAL SIMPLE
Dec 20, 2017 · Steaming Beets. Steaming beets retains their gorgeous color and delicate flavor—plus, it's the fastest way to cook beets. Just 15 minutes and you’re good to go! Here’s how: 1. Quarter large beets or halve smaller beets…
From realsimple.com
From realsimple.com
See details
SEITAN "BEEF" - MEATLESS RECIPES MADE FROM GLUTENSEITAN ...
Find the best seitan "beef" recipes including steaks, roasts, burgers, meatless balls, stews, stir frys, and more. ... about achieving the perfect oven temperature, frying or making a broth, because this seitan is cooked by wrapping and steaming…
From seitansociety.com
From seitansociety.com
See details