Pickled Beets Recipes Vegetarian

Quick Pickled Beets (No Sugar Added) Eat the Gains

WEBFeb 11, 2022 · Easy quick pickled beets made with just 3 ingredients. No added sugar and ready in about 4 hours in the refrigerator, although the …

Rating: 4.6/5(13)
1. Rinse off any excess dirt and cut off the stem and root. I suggest finding ones that are similar in size to ensure even cooking. If some are larger than the others, which is bound to happen, slice the larger ones into smaller pieces so they can cook evenly.
2. Add water to a large pot with a steamer basket and steam for 30-45 minutes. The time will depend on how large the beets are. They are done when you can easily pierce them with a knife.
3. Remove from the pan and let them cool for a few minutes. Next, you will need to peel them. With the beets being warm, the skin should be able to peel right off. To get it started, you can slide a knife in between the skin and the bulb and then use your hands.* Once you get it going, it should easily come off.
4. Slice them into 1/4-1/2 inch thick pieces. Then place them in a wide-mouth jar. Pour vinegar over them so they are just barely covered.

Preview

See Also:

Show details

The Best Pickled Beets Recipe with Cinnamon! That …

WEBMay 1, 2020 · Remove the beet greens, but keep the stem on about ½-inch from the top of the beet. Cover the beets with water in a large pot and …

1. Remove the beet greens, but keep the stem on about ½-inch from the top of the beet. Cover the beets with water in a large pot and bring to a boil. Once boiling, reduce the heat to a steady simmer (about medium-high heat). Boil the beets for about 30 minutes, until a fork can be inserted into them without too much hassle.
2. Remove the beets from the pot. Under cold running water, remove the outside layer of skin to reveal the fleshy, soft magenta skin underneath.
3. Cut off the tail and upper stem from the beet, and then cut the beets in half. Cut each half cross-wise into half moons.
4. Marinade the beets in the pickling liquid of rice wine vinegar, brown sugar, cinnamon and a little bit of pepper. Also, note that you can dilute the pickling liquid with a couple tablespoons of water for a less concentrated version if the vinegar is too strong a taste for you.Store the pickled beets in a closed container in the fridge - good for about two to three weeks.

Preview

See Also: Share RecipesShow details