From the kitchen of One Perfect Bite...We spent most of the day at a local Scandinavian festival and when we returned found that a neighbor had left a bunch of freshly picked beets on the porch to share with us. We are not beet lovers, but do enjoy an occasional salad made with pickled beets. I have a simple recipe for an overnight pickle that works really well with small quantities of beets. While you can boil or bake them, the beets must be dressed with seasoned vinegar while they are still warm if you want the pickling flavors to permeate them. This recipe is one of those five ingredient wonders that really works. The best part of it is that you don't need any type of canning equipment to make this type of pickle. I plan to use the beets in a salad of bitter greens that I'll make tomorrow evening. I'll let you know how that turns out. In the meantime, here's the recipe for the quick beet pickle.
Quick Pickled Beets...from the kitchen of One Perfect Bite
Ingredients:
3/4 cup sugar
3/4 cup water
1 cup white vinegar
1 tablespoon mixed pickling spice
3 to 4 cups cooked beets, peeled and sliced
Directions:
Boil together sugar, water, vinegar and pickling spice. Cook for 2 minutes. Pour over cooked, sliced beets. Bring to room temperature, then cover and refrigerate overnight. Yield: 3 to 4 cups.
You might also enjoy these recipes:
Tomato and Beet Salad - Herbivoracious
Raw Beet and Fennel Salad - For the Love of Food
Gingered Beet Salad - Caviar and Cod Fish
Grated Raw Beet Salad - My Life Runs on Food
Golden Beet and Goat Cheese Salad - Island Vittles
Beet and Radish Salad - The Baking Barrister
This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.
How nice of them to share! Emm... I love pickled beets alot but haven't taken them for a very long time. Should try to make my own! Thanks and have a wonderful weekend with your family.
ReplyDeleteblessings, kristy
Ciao Mary, lovely recipe, how long do they last in the fridge? I suppose you can also bottle them? (pasteurizing the bottles, of course)
ReplyDeleteHave a great day
ciao
Alessandra
This look refreshing and good. Have a nice weekend with your family.
ReplyDeletethis is my recipe....people often forget that beets love sugar as do carrots and tomato....very healthy and it keeps in the fridge for month or until it's eaten
ReplyDeleteGood morning Mary... Well, tomorrow is Farmer's Market day and Jackie has asked for something Beets...
ReplyDeleteIf I find them looking raw as good as yours, I will give this a try for her.
Timely (for me) post
I love beets, I often have them as a hot vegetable, sweet and sour. Diane
ReplyDeleteI am not a fan of beet but they do make a great bread ingredient! Your pickles looks good though.
ReplyDeleteHappy PInk Saturday! I am not a big fan of beets either but I do have to say your photos make them look delicious.
ReplyDeleteI enjoy beetroots from time to time...this pickles looks very fresh and appetizing.
ReplyDeleteThose beets look lovely; they are not ready yet in our little corner.
ReplyDeleteI love them with salt and a wee bit of butter.
Rita
I'll have to try this quick pickle -- I love a good pickled beet and those in the store are definitely lacking.
ReplyDeleteI LOVE beets and keep trying to grow them but don't have any luck! Nice of your neighbor to share-enjoy!
ReplyDeleteGood morning Mary: Firstly, I am the one beet lover in our household and am happy to find a recipe that doesn't require canning. I'll be picking up beets this morning at the farmers' market.
ReplyDeleteSecondly, you are the winner of my giveaway. Congratulations! I posted my e-mail address so that you can send me your address.
Best,
Bonnie
Good Saturday morning Mary!
ReplyDeleteI just love the color of those beets! This recipe somewhat reminds me of "Harvard Beets" I tasted while visiting Lancaster, PA last fall. They are very popular there... but served warm, in a kind of sweet and sour thickened sauce. Very tasty.
Have a great weekend... Karen
Happy Pink Saturday, Mary!
ReplyDeleteI am not a beet lover either. However, I have discovered roasting them in the oven with just olive oil, salt and pepper gives them a softer, much less intense flavor. Roasting is such a wonderful thing.
These are beautiful. Love the color.
Have a fun weekend with the boys!
THis will go so well with roast meat :)
ReplyDeleteI love pickled beets. They will always always always remind me of my great-grandmother. She lived with my grandparents, and every summer picnic at their house, she would make her pickled beets. She added sliced hard-boiled eggs as well, and they were such a pretty pink because of the beet juice.
ReplyDeleteHave a lovely day,
Patti
How very sweet. My husband is Russian and introduced me to beets. I think I was always kinda scared of them at first! Lol! But one simple way we make them is just to boil, shred, add mayo, salt and garlic powder. Very very good. If you want to get adventurous... a wonderful, delicious, superb salad with beets is called shuba (fur coat). It's layered shredded onions, salotka (which I think is smoked herring), eggs (trust me it's good), carrots, beets and then mayo. When it's all finished and ready to serve it looks like this beautiful cake with purple icing. It's a huge success at every get-together.
ReplyDeleteMy mom used to make the best pickled beets, too! I love them.
ReplyDeleteMy DIL served a roasted beet humus at a party recently. I helped her make it. . . she combined roasted beets and garlic with great northern beans in a food processor. We added olive oil and lemon juice, too. It was yummy.....served with pita chips.
Hope you have a great PS!!! dana
I love pickled beets....
ReplyDeleteI have a recipe similiar to yours that you use canned beets to make.
Which reminds me...I haven't made any in a long time...thank you!!!
We really like pickled beets at Pondside - in truth, we like beets any way they come!
ReplyDeleteI can't remember the last time I had beets. This looks great.
ReplyDeleteCarmen
I love beets. I make them with yogurt and garlic. I will try this recipe too.
ReplyDeleteI adore beets (even out of a can). Always perplexed at folks hating them. Pickling them is fun and tasty.
ReplyDeleteI love, love beets! I forwarded this posting to my daughters who would also love these. Looking forward to your India postings? How soon are you going?
ReplyDeleteMore pickling! I love it. And beets make gorgeous prizes to show off in a mason jar. Thanks for sharing!
ReplyDeleteI grew up with pickled beets (my Oma made them) and I always look for good recipes to make them myself. I will give this one a try :o)
ReplyDeleteLove beets - any kind of beets - am really into cold beet soup and roasted beets lately - but, beets are not ready yet in our area... a couple more months and i can buy and can fresh and local. Thanks for the recipe. I have to dig mine out to compare... I haven't made them in years. I love love love them - but no one else does!!! I think you have motivated me to do at least a few!
ReplyDelete:)
Valerie
We do not like beets. Even so, the first picture is quite beautiful!! Congradulations on your win over at A Writer's Kitchen!! I was so very glad when I saw it was you who won, you are such a sweet lady. I know you will enjoy it all and certainly be putting it to use!
ReplyDeleteI am not a big fan of beets either but what a sweet gift from your neighbor! I like to use beets to make a chocolate poundcake...so rich and deeply colored!
ReplyDeleteBeets are no problem for us, we eat them as salad only, though not too often. This year Helen even planted some, but they are not yet ready for picking. The next salad will be pickled as per your recipe.
ReplyDeleteThat seems so easy! I bet they're delicious!
ReplyDeleteMary: My e-mail is: bonnie353@sbcglobal.net.
ReplyDeleteThought I had posted it and did not.
Best,
Bonnie
I love their colour and taste.
ReplyDeleteWishing you a great weekend ♥
My husband just loved pickled beets. He always puts them on at the salad bar. I haven't made my own, but these look great. Glad I hopped over on Pink Saturday.
ReplyDeleteWith beet also makes an optimal juice, a good antioxidant. kiss Mary have a nice weekend,
ReplyDeleteMariana, Portugal.
This sounds so refreshing . How long can i keep it in fridge.
ReplyDeleteOk, I can't say I'm a big fan of beets, but honestly Mary, if you're making them I know they'll be delicious! I'm looking forward to seeing your finished salad!
ReplyDeleteHi Mary! I can't say as I am a fan of beets either. My Mom loves them on salads too though! Happy Pink Saturday and have a beautiful weekend!
ReplyDeleteWell what nice neighbors. I am a big beet fan so I know I'd love this recipe.
ReplyDeleteYou know - i don't eat beets - but I love your neighbors. I am going to try this as my husband and son love those staining-fingers vegetables and (sometimes) I aim to please.
ReplyDeleteI do love beets, and when I make them I don't even have to share! Thanks for this quick easy recipe.
ReplyDeleteI love beets! Quick pickled beets sounds perfect!
ReplyDeleteLet me admit I am not a big fan of this veggie but this pickle looks very tempting..I hope you having a nice weekend..tk care..
ReplyDeletewhat lovely neighbors you have Mary. Must be great living in your neighborhood. I haven't had any pickled beets yet... but have you tried beets on potato salad?
ReplyDeleteOh, I love beets, but most of my family is more like you and only wishes to have them if they are pickled. Thanks for a quick way to pickle them. I so loved your pickles, I'm certain that your beets will be wonderful as well.
ReplyDeleteBeets are my FAVORITE vegetable.
ReplyDeleteCongrats ! I saw that you won a giveaway. How fun.
Fondly,
Glenda
I love picked beets! what a great way to have them FAST when I have a craving. ;)
ReplyDeleteI love beets but I don't often make pickled beets. Which is strange, because I really love them when I have them, like at Phillippes's the Original.
ReplyDeleteMary, here's a question - what ARE pickling spices? I have another recipe I love that calls for "Pickling spices" and I'm not really sure what that means. Why don't they just itemize the spices by name?
I just realized I've never eaten a beet that wasn't pickled... Which makes me a bit sad, because I like to try different foods. Anyways, thank you for sharing this recipe, I have a feeling it will come in handy!
ReplyDeleteI absolutely love the gorgeous color and natural sweetness of beets. I bet they make perfect pickles!
ReplyDeleteI love beets no matter how they are made! You should try them mixed with yogurt. I know it is weird but oh so delish! The yogurt turns pink.
ReplyDeleteIt is a typical Persian combination!
Happy very belated Pink Saturday, Mary.
ReplyDeleteThis is a definite for me. My family loves, loves, loves pickled beets.