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charisstomaSpiced Pickled Beets
http://www.tasteofhome.com/recipes/spiced-pickled-beets
With spicy, robust flavor.
TOTAL TIME: Prep: 1-1/4 hours Process: 35 min. MAKES: 24 servings Yield: 4 pints.
Ingredients
3 pounds small fresh beets
2 cups sugar
2 cups water
2 cups cider vinegar
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice
Directions
Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer 25-35 minutes or until tender. Remove from water; cool. Peel beets and cut into fourths.
Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag.
Carefully pack beets into four hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Spiced Pickled Beets in Taste of Home June/July 2010, p66
Nutritional Facts
1/4 cup:
53 calories, 0 fat (0 saturated fat), 0 cholesterol, 44mg sodium, 12g carbohydrate (11g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
Comments
- added hard boiled eggs for Thanksgiving and my husband family loved them. Everyone could tell the beets were homemade opposed to when other guests bring store bought. They loved the unique spices."
- A very nice pickled beet recipe. With a couple more beets there was a enough brine for 5 pints. I'll just cook up extra in my next batch. I used allspice powder because that was what l had.
Pickled Eggs with Beets Recipe
http://www.tasteofhome.com/recipes/pickled-eggs-with-beets
Ever since I can remember, my Mother served pickled eggs at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left.
TOTAL TIME: Prep: 10 min. + chilling MAKES: 12 servings
Ingredients
2 cans (15 ounces each) whole beets
12 hard-cooked eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar
Directions
Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
Cover tightly and refrigerate for at least 24 hours before serving.
Originally published as Pickled Eggs with Beets in Reminisce April/May 2009, p 48
Nutritional Facts
1 each:
168 calories, 5g fat (2g saturated fat), 212mg cholesterol, 200mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 7g protein.
Comments
-add about a tablespoon of pickling spice(McCormick or Ball).. Also, I used ALL of the juice from the 2 cans of beets... You can probably get away with 3/4 cup sugar to perhaps let the vinegar shine through a little more.
-same as I ate as a kid growing up in the Penna. Dutch area. I did add a few peppercorns and a few cloves.
-"This is the almost exact recipe my mother passed down to me, but we always added a medium sliced onion, 2 cups of water (not 1) and ALL the juice from SLICED beets to our eggs. We also let them sit in the brine for at least 3-4 days so that the lovely magenta color would soak all the way to the yolk. LOVE them, and for us they are also an Easter dish. I'm 74, so I know this is a very old recipe since my mom served it to us as little children."
German-Style Pickled Eggs
http://www.tasteofhome.com/recipes/german-style-pickled-eggs
I make these deviled eggs and refrigerate them in a glass gallon jar for my husband to sell at his tavern. The customers love them! I found the recipe in an old cookbook years ago. —Marjorie Hennig, Green Valley, Arizona
TOTAL TIME: Prep: 20 min. + chilling MAKES: 12 servings
Ingredients
2 cups cider vinegar
1 cup sugar
1/2 cup water
2 tablespoons prepared mustard
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
6 whole cloves
2 medium onions, thinly sliced
12 hard-cooked eggs, peeled
Directions
In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely. Place onions and eggs in a large jar; add enough vinegar mixture to completely cover. Cover and refrigerate at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. Refrigerate up to 1 week.
Originally published as German-Style Pickled Eggs in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p173
Nutritional Facts
1 each:
166 calories, 6g fat (2g saturated fat), 212mg cholesterol, 682mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 7g protein.
Comments
"these are the first pickled eggs I have ever tasted or made, so I did not really know what to expect. They are very easy, and I think would also be great sliced on a salad, or tea sandwiches. I think that next time I may kick up the spice a wee bit, perhaps add a bit of red pepper flakes. My cloves were not the freshest, so that could be the reason they were more mild than expected."
http://www.tasteofhome.com/recipes/spiced-pickled-beets
With spicy, robust flavor.
TOTAL TIME: Prep: 1-1/4 hours Process: 35 min. MAKES: 24 servings Yield: 4 pints.
Ingredients
3 pounds small fresh beets
2 cups sugar
2 cups water
2 cups cider vinegar
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice
Directions
Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer 25-35 minutes or until tender. Remove from water; cool. Peel beets and cut into fourths.
Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag.
Carefully pack beets into four hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Spiced Pickled Beets in Taste of Home June/July 2010, p66
Nutritional Facts
1/4 cup:
53 calories, 0 fat (0 saturated fat), 0 cholesterol, 44mg sodium, 12g carbohydrate (11g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
Comments
- added hard boiled eggs for Thanksgiving and my husband family loved them. Everyone could tell the beets were homemade opposed to when other guests bring store bought. They loved the unique spices."
- A very nice pickled beet recipe. With a couple more beets there was a enough brine for 5 pints. I'll just cook up extra in my next batch. I used allspice powder because that was what l had.
Pickled Eggs with Beets Recipe
http://www.tasteofhome.com/recipes/pickled-eggs-with-beets
Ever since I can remember, my Mother served pickled eggs at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left.
TOTAL TIME: Prep: 10 min. + chilling MAKES: 12 servings
Ingredients
2 cans (15 ounces each) whole beets
12 hard-cooked eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar
Directions
Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
Cover tightly and refrigerate for at least 24 hours before serving.
Originally published as Pickled Eggs with Beets in Reminisce April/May 2009, p 48
Nutritional Facts
1 each:
168 calories, 5g fat (2g saturated fat), 212mg cholesterol, 200mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 7g protein.
Comments
-add about a tablespoon of pickling spice(McCormick or Ball).. Also, I used ALL of the juice from the 2 cans of beets... You can probably get away with 3/4 cup sugar to perhaps let the vinegar shine through a little more.
-same as I ate as a kid growing up in the Penna. Dutch area. I did add a few peppercorns and a few cloves.
-"This is the almost exact recipe my mother passed down to me, but we always added a medium sliced onion, 2 cups of water (not 1) and ALL the juice from SLICED beets to our eggs. We also let them sit in the brine for at least 3-4 days so that the lovely magenta color would soak all the way to the yolk. LOVE them, and for us they are also an Easter dish. I'm 74, so I know this is a very old recipe since my mom served it to us as little children."
German-Style Pickled Eggs
http://www.tasteofhome.com/recipes/german-style-pickled-eggs
I make these deviled eggs and refrigerate them in a glass gallon jar for my husband to sell at his tavern. The customers love them! I found the recipe in an old cookbook years ago. —Marjorie Hennig, Green Valley, Arizona
TOTAL TIME: Prep: 20 min. + chilling MAKES: 12 servings
Ingredients
2 cups cider vinegar
1 cup sugar
1/2 cup water
2 tablespoons prepared mustard
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
6 whole cloves
2 medium onions, thinly sliced
12 hard-cooked eggs, peeled
Directions
In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely. Place onions and eggs in a large jar; add enough vinegar mixture to completely cover. Cover and refrigerate at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. Refrigerate up to 1 week.
Originally published as German-Style Pickled Eggs in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p173
Nutritional Facts
1 each:
166 calories, 6g fat (2g saturated fat), 212mg cholesterol, 682mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 7g protein.
Comments
"these are the first pickled eggs I have ever tasted or made, so I did not really know what to expect. They are very easy, and I think would also be great sliced on a salad, or tea sandwiches. I think that next time I may kick up the spice a wee bit, perhaps add a bit of red pepper flakes. My cloves were not the freshest, so that could be the reason they were more mild than expected."
