Easy Pickled Red Beets2012-08-28
- Cuisine: Italian, Mediterranean, Southern Italian
- Course: Appetizer, Salad, Side Dish, Snack
- Skill Level: Easy
- Yield : 1 qt/1
- Servings : 8
- Prep Time : 20m
- Cook Time : 40m
- Ready In : 168:00 h
This information is per serving.
Calories from Fat1
Serving Size2 oz (57g)
Red beets can be grown in a home garden of any size. Drowning your own beets from organ seeds assures pesticide free roots and leaves.
Like most root vegetables, beets can be boiled, roasted, or grilled. If you have a lot of beet roots or just like pickled beets this simple recipe for pickled beets allows you to enjoy your harvest for a year or more without hot water bath canning.
Since these pickled beets are not hot water bath canned they must be refrigerated to prevent bacterial growth and spoilage.
For this easy southern Italian style pickled red beets recipe, the only cooking required is the beets. A pressure cooker or microwave oven significantly reduces cooking time but is not necessary. Boiling beets can take up to an hour depending on the size and age. Small to medium size beets have optimum flavor and texture and require less cooking time.
If you have a large crop of beet roots of varying sizes, sort them by size for more even cooking. For small batches, you can cook all sizes at one time and remove the smaller beets as soon as they can be easily pierced with a sharp knife blade or a fork.
Adjust the cooking time to your taste and texture.
Any glass jar with a tight fitting lid will do for this recipe. You’ll need at least 1 quart jar for every 2 pounds of beets.
Beet greens are a rich source of vitamin C and can be can be steamed or sautéed. Beet root is also high in the B vitamins niacin (B3), B5, and B6 and the minerals iron, manganese, magnesium, and potassium. Potassium helps regulate sodium and beet greens are one of the best sources of potassium. A 2 ounce serving of beet greens also provides 2 grams of fiber.
- 2 lbs. (900 g) red beet roots [3-inch diameter or smaller]
- 1 to 1 1/4 cup (240-300 ml) white or white wine vinegar
- 1/4 - 1/2 cup (50-100 g) granulated sugar
- 1 qt/l or 2 16-oz. (500ml) glass jars with lids for storage
Method of Preparation
Trim off beet greens and root. Wash and place in a 3 qt/l pan. Cover with cold water. Bring water to boil over high heat, reduce heat, and simmer for 35 to 40 minutes or until fork tender. Add water if necessary to keep beets completely submerged.
Drain water and rinse with cold water until beets are cool enough to handle but not cold.
Remove skins and slice beets about 1/4 inch thick into the jar(s). Fill jar(s) to within 1/2 to 1 inch of the top. Leave room for pickling liquid to cover beets.
Fill jar(s) with cool water and drain water into a measuring cup. Record the amount of water and discard about half of the water. Replace the discarded water with vinegar to equal the original volume. Add sugar and stir until completely dissolved. Taste and adjust the amount of vinegar and sugar as desired. Pure the pickling liquid into the jar(s) completely covering the beets by at least 1/4 inch. Tap jars to dislodge any bubbles. Add vinegar if necessary to cover beets with liquid.
Cool about an hour and refrigerate. Beets can be eaten the following day but are best when allowed to pickle one week or more.