Beet Cucumber Salad
This simple cucumber beet salad is easy to prepare and loaded with amazing flavors. It combines sweet beets, crunchy cucumber, fresh herbs and a tangy lemon dijon sauce. Highly customizable, super healthy, perfect for the summer and this version is naturally vegan and dairy-free.
Find the full recipe here:
Refrigerator Beet Pickle Recipe - One Jar Recipe - Small Scale Gardening
#beetpickles #refrigeratorbeets #smallscalegardening
This refrigerator beet pickle recipe is for only one jar! No need to jar up several beet pickles all at once. You can make one or two jars of refrigerator beet in about 30 minutes! These delicious refrigerator beet pickles are ready to eat within 24 hours. Welcome to the Saskatchewan Prairies, Growing Zone 3 - Canada! On my channel you will learn about cold climate growing techniques, indoor gardening during long cold winters and see what recipes I will be sharing in the kitchen. ???? Subscribe Here to See More of my Videos! -
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Old Fashioned Pickled Beets, Video Recipe.
Homemade pickled beets, fresh from the garden and delicious. This is a very simple, very old recipe, I have used it for many years and it has never let me down. In this case, I was lucky enough to have fresh from the garden beets which is very nice, that is not always the case for me though. Growing beets in this very hot climate can be very difficult and normally don’t end up being much of a harvest, in this case, the weather gods were on my side for a change.
Ingredients
Beets, the Amount is up to you, see note below.
3 cups of water
6 cups of vinegar
6 cups of sugar
2 tablespoons salt
Note: This makes enough liquid for 6 to 8, 500mm bottles, depending on how well there packed. This is a very easy recipe to scale up or down, once your bottles are full of beets it is easy to figure out how much pickling mixture/liquid you will need.
Directions
Boil beats 2-4 hours depending on size, there cooked when the skin comes off easily when pushed with your finger.
Add water, vinegar, sugar, and salt to a pot and warm over medium heat.
Let it get hot, stirring occasionally, but do not boil.
When you see bubbles forming on the bottom and sides of the pot, it is hot enough.
Add beets to the bottles, make sure the bottles are full but not packed in too tight, the beets are easy to crush.
Fill bottles with the pickling liquid, beets need to be covered, but make sure you leave about 1/2″ (12mm)of headspace.
Clean the rim of the bottle with a paper towel Before putting on the lid.
Note: As I said in the video, this is not a canning video, I normally don’t seal my bottles when I do a small batch like this, I just store them in the fridge till they’re gone.
Beets are ready to eat in a week, 3 to 5 days if you’re in a rush.
The first time I made this recipe on my own I did 50 pounds of beets in one go, big job. My kitchen was red from top to bottom by the time I finished, took longer to clean the kitchen than it did to bottle all the beets, but when it was over I had a mountain of pickled beets and I could not have been happier. I have since learned how to keep the “red” under control and the clean up is easy enough now…lol
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Pickled Beets - Traditional Danish Pickled Beetroot - Recipe # 160
Watch our video to learn how to pickle beets the Danish way (we call them syltede rødbeder)! They are made with a sugary brine full of spices and goodness! The spices can be varied according to your liking of course.
Ingredients for 2 jars of 850 ml each:
1 kilogram of whole beets with skin (2.2 pounds)
2 tsp. salt for cooking + plenty of water
Brine:
450 ml of white vinegar (15 fl. oz.)
250 ml of water (8.3 fl. oz.)
200 gr of sugar (7 oz.)
1 tsp salt spices: 1 cinnamon stick, 2-3 cloves, 2 bay leaves, 4 crushed peppercorns
1. Cook beets for 25-30 minutes until tender, let them cool off a bit and remove their skin. Cut into 1 cm pieces (1/3 of an inch).
2. Combine ingredients for the brine and let it boil a couple of minutes.
3. Place beet slices in sterilized jars and pour over the brine. Leave for at least 3 days in the fridge to pickle. The beets only gets better with time!
Bon appétit !
Music:
Soft Feeling - Cheel
YouTube Royalty Free Music
Instant Pickled Vegetable(radish, carrot, cucumber, beetroot and chili) #shorts
Hey!!
I am a big fan of pickles and this is a hassle-free way of making them.
Also, it can be enjoyed with sandwiches, wraps, burgers, and various other beverages.
If you want to make a healthy wrap using it then here is the link-
For Pickled Veggies -
1. In a saucepan add bay leaf, garlic, salt, sugar, water, and vinegar, and boil it for 15 minutes on low flame.
2. Cut your veggies and transfer them to an air-tight container.
3. After 15 minutes pour the hot water over it and let it cool down for 7-8 hours.
4. Refrigerate for 1 week and enjoy!
Happy Eating!