Pickled Beets Recipes

The taste of commercially made pickled beets is marred due to the strong flavor of vinegar. It tends to overpower the natural flavor of beet.

Although most of you may want to boil the beet and eat it just like that, the pickled version is simply delicious, as it complements the sweetness of the beet, instead of overpowering it. Mentioned ahead are some recipes that you can easily try at home.

This is one of the finest recipes, which you can use for canning beets.

Ingredients

• Beets: 4 to 5
• Cider vinegar: ¼ cup
• Sugar: 1 tablespoon
• Dry mustard: ½ teaspoon
• Salt and Pepper to taste

Method

• Remove the leaves and greens from the beet. It can be used for some other recipe.
• Cut the beets into uniform size pieces so that all the pieces cook well evenly.
• Then, steam the pieces for about 25 to 30 minutes till they are done.

• An alternative to steaming is to roast them by wrapping the whole beets in a foil and cooking in an oven at 350ºF for about 55 to 60 minutes.
• To check whether the beet is done or not, you can make use of a fork.
• Drain the beets and rinse with cold water.

• Peel the skin of the beets. The peels will come off easily and will not take very long.
• After peeling the beets, slice them into medium-sized pieces.
• While the beet is cooling, make the vinaigrette by combing cider vinegar, sugar, olive oil, and dry mustard in a bowl.

• Whisk the ingredients together well. Dry mustard used in the recipe helps in emulsifying the vinaigrette.
• In the end, add salt and pepper to the vinaigrette as per taste.
• Combine beet slices and vinaigrette in a bowl, and let it marinate for 1½ to 2 hours at room temperature.

This recipe comes from the kitchen of an old farmer. When you have a lot of beets at home and would like to store it for further use, this is one of the most apt recipes which you should make use of.

Ingredients

• Fresh beets: 10 pounds
• White vinegar: 1 quart
• White sugar: 2 cups
• Whole cloves: ¼ cup
• Pickling salt: 1 tablespoon

Method

• Remove the stem and greens from the beet.
• Place the beets in a large stockpot filled with water.
• Bring it to a boil and cook for about 15 to 20 minutes till it becomes tender.

• If you are using large beets, then it is better to cut them into quarts.
• Drain the beets, but reserve about 2 cups of beet water.
• Let the beets cool and then peel the skin.
• Sterilize the jars and lids by immersing them in boiling water for a minimum period of 10 minutes.

• Fill the jars with beets and add the whole cloves to each of the jars.
• In a sauce pan, combine, sugar, beet water, vinegar, and pickling salt, and bring it to a boil.
• Pour the hot brine over the beets in the jars and seal the lids immediately.
• Place a rack at the bottom of a stockpot, and fill the stockpot halfway with water.

• Bring the water to a boil over high heat.
• Slowly place the sealed jars in the pot holder, but do leave a space of about 2 inches between two jars.
• The level of water in the stockpot should be about 1 inch above the top of the jars.
• Let the water come to a boil, cover the pot, and let it process for about 10 minutes.

This is an apt recipe for pickling eggs and beets. Some people choose to combine beets and eggs. It also makes for a delicious pickle; however, you will have to finish the pickle at the earliest else it will get spoiled.

Ingredients

• Eggs (hard-boiled): 10
• Beets (well-cooked): 10
• Juice of red beets: 1 can
• Vinegar: ½ cup
• Water: ½ cup
• Sugar: ½ cup
• Allspice: ½ teaspoon
• Nutmeg: ½ teaspoon
• Cinnamon: ½ teaspoon

Method:

• Combine vinegar, water, sugar, allspice, nutmeg, cinnamon, and juice of red beets in a sauce pan.
• Bring all the ingredients to a boil and cook for about 10 minutes.

• Next, place the eggs and beets in a jar and pour the vinaigrette over them.
• Close the jar with a tight lid and shake the jar well so that the eggs and beets get well coated.
• Finally, place the jar in the refrigerator.

Now, are you thinking about the nutritional aspects of pickled beets? Well, there are about 60 to 80 calories in one serving (size being ½ cup). It also contains about 380 milligrams of sodium and 19 grams of carbohydrates. So, now that you know how to make pickled beets, when do you plan to implement the above recipes?