SWEET AND SOUR PICKLED BEETS RECIPES

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EASY SWEET & SOUR BEETS RECIPE: HOW TO MAKE IT



Easy Sweet & Sour Beets Recipe: How to Make It image

The slight sweet-sour flavor and hint of orange found in every bite make these beets hard to resist. They’re a must on my family’s Christmas menu. —Dottie Kilpatrick, Wilmington, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 7

1-3/4 pounds whole fresh beets
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup cider vinegar
2 tablespoons orange marmalade
1 tablespoon butter

Steps:

  • Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and quarter beets; keep warm. , Meanwhile, in another large saucepan, combine the sugar, cornstarch and salt; stir in vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in marmalade and butter until melted. Reduce heat to low. Add beets; heat through.

Nutrition Facts : Calories 165 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 218mg sodium, CarbohydrateContent 36g carbohydrate (31g sugars, FiberContent 3g fiber), ProteinContent 2g protein.

EASY PICKLED BEETS RECIPE | MYRECIPES



Easy Pickled Beets Recipe | MyRecipes image

Just six ingredients go into this easy sweet-and-sour pickled beets side dish. Use a mix of red and golden beets, if you like. Pickled beets can stay in your pantry for months so make extra to have on hand. They add a great tang and color to a fresh cole slaw, bright flavor and color to a cheese board and earthy notes to a spinach salad. The pickling liquid is a great base for other vegetables you will have depending on the season such as cucumbers, carrots and onions.

Provided by Chuck Williams

Yield 4 servings (serving size: about 1/2 cup)

Number Of Ingredients 6

1 pound small beets (about 7 beets)
½ cup white vinegar
¼ cup sugar
¼ teaspoon salt
½ teaspoon black peppercorns
2 bay leaves

Steps:

  • Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.
  • Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves.

Nutrition Facts : Calories 81 calories, CarbohydrateContent 19.8 g, FatContent 0.1 g, FiberContent 2.1 g, ProteinContent 1.2 g, SodiumContent 207 mg

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