Beets are well known for their cultivated varieties, especially for the red or the purple root vegetable known as beetroot or the garden beet. One problem with favourite vegetables and fruits is that they are not available all through the year. What can a person do to preserve a nutritious and beneficial vegetable like beet till the next harvest? Nothing can be more rewarding for a gardener or a vegetable lover than to be able to preserve fruits and vegetables for use in the months to follow after the harvest season. The process of preserving includes a number of procedures like drying, stewing and pickling. One of the most famous and common of all the methods of preserving is pickling. Pickling will help preserve your favourite beets, making them accessible and edible even during the time of year when fresh beets are not available. There are a lot of pickling recipes which you can use in order to preserve beets. This article provides you with delicious pickled beets recipes that use several spices to preserve the taste of beets.
Easy Pickled Beets Recipes
- ¼ cup Cider Vinegar
- 4-5 Beets
- 1 tbsp Olive Oil
- 1 tbsp Sugar
- ½ tsp Mustard (Dry)
- Salt and Pepper
- Separate the greens from beets and cut beets into uniform size which will make it easy for you to cook them.
- Put the beets for steaming or boiling for around 30 minutes. You can insert a fork to test whether or not beets are cooked properly.
- Once cooked, drain out the water and rinse beets in cold water. Use your fingers to remove the peels off the beets. Make sure to remove all the peels off the beets.
- Prepare the vinegar dressing by combining together cider vinegar, sugar, olive oil and dry mustard. Whisk the ingredients together with a spoon or a fork, allowing dry mustard to emulsify the dressing.
- Add salt and pepper according to your taste and then mix the beets and vinaigrette in a bowl leaving it to marinate for half an hour at room temperature.
Balsamic Pickled Beets
- 1 tbsp Balsamic Vinegar
- 8 medium sized Beets (Trimmed)
- ¼ tsp Black Pepper (Freshly Ground)
- ¼ tsp Salt
- 2 tsp Olive Oil
- Wrap aluminium foil around each beet and roast them in an oven at 4250 F for an hour or until fork tender.
- Remove the beets from the oven after cooking and let them stand until cool enough to handle.
- Use a paring knife to peel off the skin from the cooked beets. Cut each into quarter or eights depending on the size.
- Toss the cut beets with vinegar, oil, salt and pepper.
Chinese Pickled Beets
- 2 tbsp Cornstarch
- 3 cans Beets (Sliced)
- 1 cup Sugar
- 24 whole Cloves
- 3 tbsp Catsup
- 1 cup Vinegar
- 1 tsp Vanilla
- 1 ½ cup Beet Juice
- 3 tbsp Oil
- 1 dash Salt
- Combine together all the ingredients except beets in a large shallow pan.
- Mix well the ingredients and then add beets and beet juice into the mixture.
- Cook the mixture over medium heat for 3 minutes, stirring it continuously until the mixture thickens.
Pickled Beet And Onions
- 1 cup Vinegar
- 7 lb medium Beets
- 2 tbsp Pickling Spices
- 2 tsp Salt
- 2 ½ cups Sugar
- 2 lb medium Onions
- 3 ½ cups White Vinegar
- 1 ½ cups of Water
- Cut two inches from the entire beets top, leaving the root ends attached. Also peel and cut onions into ¼ slices.
- Heat up water sufficient enough for the beets to boil. Add beet and 2 tsp of vinegar for each quarter of water used. Cover and leave it for boiling.
- Cook beets for around 35-45 minutes and then drain out the water. Let the beets cool down, remove the skin and the root ends and then cut into ¼ inch slices.
- Boil the remaining ingredients in a 6 quart Dutch oven. Once boiled, simmer the heat and let it cook uncovered for 10 minutes. Stir in the beets after 10 minutes and let cook for some more time.
- Pack the cooked beets and onions in hot jars. Heat the syrup till it reaches the boiling point. Pour it over beets and onions leaving ½ inch headspace.
- Process it for 30 minutes in boiling water bath before using.