YELLOW BEETS RECIPE RECIPES

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QUICK PICKLED BEETS - HOW TO PICKLE BEETS



Quick Pickled Beets - How to Pickle Beets image

Beets will develop a sweet and salty flavor ?when pickled, perfect for putting on toasted bread with a spread of goat cheese. Here's how to quickly pickle your own!

Provided by THEPIONEERWOMAN.COM

Categories     salad    side dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 cups

Number Of Ingredients 8

2 lb.

medium beets, stems removed and scrubbed

4

sprigs fresh dill

2 c.

distilled white vinegar

1/2 c.

granulated sugar

2 tbsp.

kosher salt

2

garlic cloves, smashed

8

whole black peppercorns

1/2 tsp.

yellow mustard seeds

Steps:

  • Place the beets in a large pot and add enough water just to cover. Bring to a boil over medium-high heat. Cover and reduce the heat to medium-low. Cook for 30 to 40 minutes. Remove the beets from the water and let rest until cool enough to handle.  Using a paper towel, rub the beets all over to remove their skins. Cut the beets into wedges and divide them between two pint-sized canning jars, leaving 1-inch of space at the top of the jar. Add the dill sprigs. In a medium saucepan, combine the vinegar, sugar, salt, garlic, peppercorns, mustard seeds and 1½ cups of water. Bring to a boil over medium-high heat and stir well to dissolve the sugar. Remove from the heat immediately and pour over the beets, stopping at ½ inch from the rim of the jar. Cover the jars and let cool to room temperature. Transfer to the refrigerator to cool completely.

PICKLED BEETROOT RECIPE | BBC GOOD FOOD



Pickled beetroot recipe | BBC Good Food image

Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses

Provided by Jane Hornby

Categories     Side dish

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield Makes 4-5 x 450ml jars

Number Of Ingredients 12

1kg beetroot
vegetable oil
4-5 tsp coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar, plus 3½ tbsp
100g light brown soft sugar

Steps:

  • Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.
  • To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
  • Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

Nutrition Facts : Calories 37 calories, FatContent 2 grams fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.9 milligram of sodium

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From eatingwell.com
See details


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From tasteofhome.com
See details