pickled beets

Pickled Beets

beets,

shallots,

rosemary

olive oil

red onion, thinly sliced

tarragon wine vinegar

salt

sugar

water

Roast the beets: Heat oven to 400ºF.

In a large bowl, toss the beets, shallots, and rosemary with the olive oil. Place into a foil pouch and roast in the oven for 40 minutes.

Roasted Beets

Remove the skin from the roasted beets and thinly slice. Arrange in 1-quart jars, alternating layers with the onion. In a small pot, boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

Dense rye bread topped with watercress, roasted salmon, creamy mustard dill sauce and pickled beets

Roasted Salmon Smørrebrød with Creamy Mustard Dill Sauce and Pickled Beets

For the Smørrebrød:

this slices of dense rye bread

Butter

salt and pepper

salmon filets (skin-on is fine)

Olive or canola oil

watercress (baby arugula or spinach would be a fine substitute)

Creamy Mustard Dill Sauce, recipe follows

Spicy Pickled Beets,

dill,

For the Creamy Mustard Dill Sauce:

olive oil or canola oil

shallot,

dry white wine

dijon mustard

heavy cream

dill

Preheat oven to 450 degrees.  Line a baking sheet with aluminum foil (for easy clean-up) and brush with olive or canola oil.  Don’t bother to brush the pan with oil if you are using skin-on filets. Set aside.

Place salmon filets, skin side down, on the prepared baking sheet.  Drizzle with olive oil and season with salt and pepper. Transfer to oven and roast until done to your liking.  (I like mine just cooked all the way through which will take about 10-12 minutes).

Meanwhile, make the Creamy Mustard Dill Sauce:  Heat oil in small saucepan over medium heat until shimmering.  Add shallot, reduce heat to medium-low and sauté until soft, 1-2 minutes.

Add white wine and simmer until reduced by half, about 2 minutes.

Add mustard, cream and water.  Simmer until thickened slightly, 2-3 minutes.

Arrange bread slices on your work surface.  Butter the bread.

Add a handful of watercress to each slice of bread.  

Remove salmon from the baking sheet, leaving the skin behind if necessary by coming between the salmon and the skin with a thin metal spatula.  It should come up quite easily. Place a salmon filet on top of watercress on each slice of bread.

Artfully arrange a generous dollop of mustard sauce and a spoonful of pickled beets around or on top of the salmon.  Garnish with fresh dill. Serve immediately.

Follow this simple tutorial to learn how to make fermented “pickled” beets. Fermentation is an excellent way to preserve vegetables when needed, or to simply create a super-healthy, probiotic-rich snack. The finished fermented beets are delicious, crisp, tangy, and add a beautiful pop of color to any meal!

Simple Fermented "Pickled" Beets with Garlic & Dill

beets

tbsp

filtered water (per quart jar)

garlic,

chili peppers

Wash and peel the beets. Cut away the tough portion near the stem.

Cut beets into desired size and shape (bite size chunks, sticks, slices, etc.) Thinner pieces make for more tender (but still crisp!) finished fermented beets. Large chunks may remain more tough.

In a clean jar or ferment vessel, place a few sprigs of washed fresh dill and a clove of garlic in the bottom of the container. Add optional pinch of peppercorns or chili flakes.

Next, pack the chopped beets into the container until halfway full - minimizing empty air space as you go.

Add another small handful of dill and clove of garlic.

Continue adding the chopped beets until the container is full.

On the stovetop on low heat, combine the called-for salt and filtered water to create a salt water brine. Heat only until salt dissolves. Do not add hot brine to the beets! Allow to cool to room temperature/lukewarm as needed.

Pour the brine into the ferment vessel or jar until the beets are fully submerged. Carefully tap and wiggle the jar side to side to release any trapped air pockets.

Next put a Kraut Source lid, or other fermentation weight and air lock lid on top of the jar.

Allow the beets to sit at room temperature to ferment for Fahrenheit for 7 to 14 days. The ideal fermentation temperature is between 70 and 75 degrees.

If you are using a Kraut Source lid, watch the air-lock water 'moat' in the lid to ensure it doesn&#x27;t dry up. Refill with water if needed. Also, carefully remove the top cap of the lid and press the spring down to remove more air halfway through fermentation. Keep the container on a plate to catch overflowing brine.

When the time is up, remove air lock lid and weights, cover the container with a standard lid, and store the finished fermented vegetables in the refrigerator.

Use within several months, or possibly up to a year! As long as they aren&#x27;t moldy or obviously putrid, they&#x27;re still good!

Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack!

Refrigerator Pickled Beets

cider vinegar

mustard

black peppercorns

Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.

Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.

Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.

https://embed.mediavine.com/videos/md4bfrmy6kpaexhsrpux

Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its <a href="https://cooking.nytimes.com/search?q=tofu">versatility</a>. In this recipe, which is adapted from the “Superiority Burger Cookbook” (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the “tofu-fried tofu” sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It’s then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it’s also achievable in any home kitchen.

Superiority Burger’s Crispy Fried Tofu Sandwich

tofu,

pickle juice

hot sauce

Dijon mustard

gochugaru or red-pepper flakes

grapeseed oil oil

all-purpose flour

baking powder

smoked paprika

onion powder

garlic powder

cayenne

kosher salt,

black pepper

Grapeseed oil

potato buns

Vegan mayonnaise and hot sauce, as needed

green cabbage and dill pickles,

Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2 1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.

In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.

Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.

Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it’s the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.

In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.

To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.

A classic canned pickled beets recipe, just like my Grandma used to make! This makes 4 pint ( 500ml) jars!

Canned Pickled Beets Recipe

beets 40 - 48

white sugar

white vinegar

spice

Wash the beets and remove most of the tops, leaving about 1/2 inch of beet top remaining.In a large boiling pot of water, cook the beets until barely tender.Remove from the stove.

Submerge the beets in a large bowl of ice water, I find this helps the skins come off with more ease.

Cut off the tops and the roots completely, then remove the skin.Peel and slice beets into preferred size, I like larger chunks and not slices.

Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot and bring mixture to a boil; reduce the heat and simmer 10 minutes.

Add the beets to the pickling liquid and return to a boil.Remove the spice bag.Carefully ladle the beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace.

Remove any air bubbles with a non-metal utensil.Add additional pickling liquid, if needed, to keep the proper headspace.

Wipe the jar rims thoroughly with a clean damp cloth, failure to do this can result in the jars not sealing properly!

Seal the jars and process for 35 minutes in a boiling water bath.

For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.

Easy quick pickled beets made with just 3 ingredients. No added sugar and ready in about 4 hours in the refrigerator, although the longer you let them sit, the better. They make the perfect additions for salads, power bowls, breakfast, and more. Gluten-free, vegan, paleo, and Whole30 approved.

Quick Pickled Beets

red beets ((about 500 grams))

white vinegar ((amount will depend

spices

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.

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.

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.

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.

Let them sit in the refrigerator for at least 4 hours up to overnight. The longer they sit, the better they are!

How to quick pickle vegetables, from cauliflower to beets to green beans! These refrigerator pickled veggies are great for preserving fresh veggies and adding flavor to your dishes.

How to Quick Pickle Vegetables

water (236 mL)

tsp non iodized salt*

vinegar (apple cider

garlic (crushed)

red pepper flakes

cauliflower

green beans (trimmed, 226 g)

tsp sugar

bay leaf

Brine: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.

Pick Your Pickle: Choose your flavor, then add all of the ingredients to a lidded non-reactive container (like a glass jar or ceramic vessel). Pour liquid over ingredients so that they are covered (you may not need all of the liquid).

Pickle: Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in.)

With just 10 minutes of prep and only 5 ingredients you can transform earthy beets into tangy tender slices of absolute goodness. These Simple Pickled Beets are a gluten free, paleo-friendly, vegetarian side dish that will make all of your Summer grilling dishes sing!

red wine vinegar

Place beets in a 3-quart saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the beets are tender and a fork inserted into the beets comes out easily, 40 to 55 minutes, depending on the size of the beets. Drain and cool beets until cool enough to handle.

Whisk garlic, oil, vinegar and salt in a medium bowl. Peel and slice beets. Add to the dressing, and toss to coat. Cool beets completely in the dressing. Refrigerate or serve immediately.

Beets (enough to make 3 quarts)

cinnamon

whole allspice

vinegar

Water bath canner

Canning jars, seals, and rings

Ladle and bubble tool

Step 1

Wash beets, keeping taproot and 2” of stem. 

Step 2

Boil the beets until tender, about 25–35 minutes. 

Step 3

Step 4

Step 5

Slice or chop beets to desired size. Keep hot.  

Preparing Beets 

Combine vinegar, water, sugar, and seasonings in a saucepan. 

Bring brine to a boil. Simmer for 15 minutes. 

Prepare Brine  

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.  

Canning Procedure 

Cover beets with hot brine, leaving 1/2” headspace. 

Remove air bubbles, wipe rim clean, and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process according to chart below.   

Hot Pack only

A brine starring tart lime (instead of the usual vinegar) gently counteracts the sweetness of the beets without completely overpowering their natural flavor.

golden, beets

limes

kosher salt

green peppercorns

Try Grandma&#39;s Old Fashioned Pickled Beets Recipe.  This is a small batch pickled beets recipe made for the refrigerator.  Make these once, and they are sure to be in your summer rotation of garden vegetable recipes.

Old Fashioned Pickled Beets - A Small Batch Pickled Beets Recipe

Trim leaves 2 inche from beet root.

Place trimmed beets in large saucepan. Cover with water. Add 1-2 T⅞ablespoons of white vinegar.

Boil until tender, approximately 25 minutes to an hour depending on size of beet.

Cool in cold water until easy to handle.

Remove skins using gloved hands or a vegetable peeler, and dice into bite-sized chunks.

How to Make Boiled Beets

Add diced beets to a clean jar or glass bowl.

In a saucepan, boil water, sugar and white vinegar, whisk to mix.

Pour hot brine over diced beets.

Cool, cover and refrigerate for a minimum 18 to 24 hours before eating.

How to Make Refrigerator Pickled Beets

Learn How to Pickle Beets with this Old Fashioned Pickled Beets Recipe. These are a bit sweet, a bit tangy, and oh so flavorful!

Easy Pickled Beets - an Old Fashioned Recipe

Beets,

Large onion (Yellow, white,

Apple cider vinegar

Sucanat (Brown sugar. Alternatively, light

Whole allspice

Whole cloves

Cinnamon stick

Salt

Water

Bring a large pot of water to a boil for approximately 20-30 minutes.  Add beets and cook until the beets can be pierced with a fork but with a bit of resistance.

Drain beets and submerge in cold water.  When beets have cooled, remove the skins and cut beets into approximately 1-inch cubes. (See video.)  Place in a large bowl.

Peel onion and slice into 1/4 inch half-moon slices. Add to bowl with beets and toss well.

Fill jars with beet and onion mixture. Press down gently on the mixture to make sure that the jars are packed tightly. Set aside.

In a saucepan, add vinegar, water, Sucanat, spices, and salt. Place on high heat and bring to a boil, constantly stirring until the sugar has dissolved.  Turn heat down to medium and simmer for 10 minutes.  Remove from heat. This is your brine.

Ladle brine (taking care to filter out the spices with a strainer) over your beet and onion mixture in each jar.  Fill each jar to within a 1/2 headspace from the top of the jar.  Allow the jars to cool slightly, then put the lid on each jar and refrigerate. The Pickled Beets should stay fresh in the refrigerator for at least 3 months.

https://www.youtube.com/watch?v=qRDw4-uYyPI

Learn How to Pickle Beets with this Old-Fashioned Pickled Beets recipe that includes apple cider vinegar, onions, and spices. 
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🍎RECIPE: https://marysnest.com/how-to-pickle-beets/

➡️TIMESTAMPS:
0:00 Introduction
0:57 Ingredients for Making Pickled Beets
5:54 Instructions for How to Pickle Beets

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➡️ABOUT THIS VIDEO: In this video, Mary from Mary's Nest shows How to Pickle Beets with this Old-Fashioned Pickled Beets Recipe.

#MarysNest #Beets #PickledBeets

▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

How to Pickle Beets - Old Fashioned Pickled Beets Recipe

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