Pickled Beets
Description
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This number one selling product in our entire line of ninety plus products is a must try for everyone. Small beets, ready to be easily popped in to your mouth are processed in a vinegar/sweet brine. After you have eaten all of the beets, use the juice to make Lancaster County’s famous Red Beet Eggs. We don’t let anything go to waste around here! After letting the peeled hard cooked eggs sit in the juice for at least 24 hours, they can be removed and eaten as is or made in to Deviled Eggs.
Allergen Statement: Processed on equipment that also processes:Â Egg, Milk, Peanut, Soy, and Wheat.
Nutrition
Ingredients:Â Whole Beets (Water), Beet Juice, Sugar, Distilled Vinegar, Salt.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts, and Wheat.
Recipes
- Orange and Beet Salad
- Beet and Pineapple Confusion
- Salmon Tacos
- Beet Grog
- “Can’t Be Beet” Brownies
- Pickled Beets & Horseradish
- Indian Summer Salad
- Red Beet Eggs
- Quick Delicious Harvard Beets
- Beet Hummus
- Beet Grog Slushy
Featured Recipe:Â Beet and Pineapple Confusion
DESCRIPTION
A unique but scrumptious dessert sauce sure to cause conversation!
INGREDIENTS
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup Kitchen Kettle Pickled Beets drained
- 2 cups diced fresh pineapple
- 1/2 teaspoon ground cloves
INSTRUCTIONS
Melt butter in a saute pan, add brown sugar and continue to cook till it comes to 210 degrees then add pineapple, beets and ground cloves. Cook for approximately 4-5 minutes to have the caramel sauce coat the fruit. Serve over grilled pound cake or vanilla ice cream.
