Quick Pickled Beets – Spend With Pennies

Pickled beets are a sweet and sour addition to a crudité platter, salad, or even a sandwich! 

Beets are great for a healthy snack or as a colorful addition to other pickled veggies! Serve these at a cocktail party with some crackers & small cubes of feta cheese. Add to a platter with Pickled AsparagusRefrigerator Bread and Butter Pickles, and some Pickled Red Onions.

plated Quick Pickled Beets with jars full in the back

Perfectly Pickled Beets

  • We love this recipe because the beets come out tender, and mildly sweet and tart.
  • This recipe is quick and requires no canning.
  • It will last about 4 weeks in the fridge.
  • This recipe retains a bright red color which makes them a pretty addition to any dish!

Ingredients and Variations

Fresh beets are sold year-round in supermarkets but they are also a great veggie for beginning gardeners!

VINEGAR Any kind of vinegar can be used, but apple cider vinegar will yield a sweeter result.

SUGAR Any kind of sugar to offset the vinegar will do, as long as it dissolves in the brine. We use regular granualted sugar.

CINNAMON A cinnamon stick slowly releases its flavor giving these pickled beets an extra touch warmth.

VARIATIONS Use pearl onions for a really colorful combination (boil them until tender first). Even hard-boiled eggs can be added to a jar of pickled beets! Black peppercorns can be added to the pickling juice for a little bit of a spicy flavor.

jar full of Quick Pickled Beets with a fork

How to Pickle Beets

  1. Prepare beets & bake per the recipe below.
  2. Whisk together brine ingredients & bring to a boil.
  3. Cover beets with brine & refrigerate in an airtight container.


  • Keep the beets the same size so they bake at the same rate.
  • Avoid roasting them too long or they will not hold their shape when they are cut into slices.
  • Once the beets are eaten, add a few boiled eggs to the jar and let them sit for a few days for a pretty pickled egg.

How to Store

Pickled beets taste best when they are cold so keep them in the refrigerator for up to 4 weeks. Keep them in their brine and if the beets aren’t fully covered by the brine, simply add a 1:1 ratio of vinegar to water to the jar.

Perfectly Pickled

Did you love these Pickled Beets? Be sure to leave a rating and a comment below! 

Quick Pickled Beets

Bright & tangy, these pickled beets are the perfect addition to any lunch or dinner plate!

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  • Preheat oven to 400°F.

  • Cut beets in half if they’re large. Rub the skins with olive oil and place beets in a baking dish. Add ¼ cup water and cover tightly. Bake 45-60 minutes or until beets are tender.

  • While beets are cooking, combine vinegar, water, sugar, cinnamon stick and salt in a saucepan. Bring to a boil and let boil 1 minute. Remove from the heat, discard cinnamon stick.

  • Once beets are cool enough to handle, rub the skins to remove and slice beets into ¼” slices.

  • Place in a jar with a tight fitting lid and pour liquid overtop. Refrigerate at least 24 hours before serving.

  • Store in the refrigerator for up to 30 days.

Keep beets in the refrigerator up to 4 weeks.

Calories: 137, Carbohydrates: 29g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 384mg, Potassium: 416mg, Fiber: 4g, Sugar: 25g, Vitamin A: 40IU, Vitamin C: 6mg, Calcium: 33mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best Pickled Beets, how to make Pickled Beets, Pickled Beets, Pickled Beets recipe

Course Appetizer, Side Dish

Cuisine American

Quick Pickled Beets in a jar with a spoon and writing
plated Quick Pickled Beets with a title
jar of Quick Pickled Beets with a title
Quick Pickled Beets in the jar and plated with a title

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Bahama Mama – Spend With Pennies

Try this fun and fruity Bahama Mama Cocktail recipe!

This sweet and fruity cocktail has a tropical fruit flavor with Malibu, Bacardi, Kahlua plus colorful tropical fruit juices. It’s a summertime drink that’s sure to get the party started.

Bahama Mama Cocktail with a an orange slice and cherry

What’s in a Bahama Mama?


      • coconut rum
      • dark rum (try Bacardi or a good dark Jamaica rum)
      • Kahlua

FRUIT JUICE Pineapple and orange juice add a great citrusy tropical flavor with a splash of grenadine for color. Even lemon or lime juice can be added for a touch of sour tang.

GARNISH An orange slice and a maraschino cherry are the original garnish for this drink, but try making fancy pineapple stir sticks, or get imaginative with toasted coconut flakes! Lemon or lime slices on the rim of the glass are also a possibility.

ingredients to make a Bahama Mama Cocktail

How to Make a Bahama Mama Cocktail

Mix up this pretty cocktail in a flash, then sit back and enjoy!

  1. Mix all ingredients except Grenadine & club soda (per recipe instructions below).
  2. Pour into an iced glass, carefully layer with Grenadine & club soda.
  3. Garnish and serve.

process of adding final ingredients to cup to make Bahama Mama Cocktail

Fave Summer Cocktails

Did you make this Bahama Mama? Be sure to leave a rating and a comment below! 

Bahama Mama

This tropical cocktail is made with dark rum, Kahlua, coconut rum, pineapple juice, orange juice, and grenadine for a fun, fruity, and dangerously boozy drink!

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  • Add coconut rum, pineapple juice, orange juice, dark rum, and Kahlua to a cocktail shaker with ice and shake vigorously for 15 seconds until chilled.

  • Strain into a glass filled with ice and slowly pour in the grenadine and top with club soda.

  • Garnish with an orange slice and maraschino cherry and drink as is or stir.

If you would prefer a non-layered look, you can add the grenadine directly to the shaker with the other ingredients.
Do not add club soda to the shaker since it’s carbonated.
½ ounce of lemon juice may be added to the drink for a more vibrant cocktail.

Calories: 188, Carbohydrates: 19g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 6mg, Potassium: 98mg, Fiber: 1g, Sugar: 15g, Vitamin A: 58IU, Vitamin C: 17mg, Calcium: 8mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Bahama Mama Cocktail

Course Drinks

Cuisine American

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Deep Fried Oreos

Deep Fried Oreos are one of our favorite carnival foods, that you can now make at home! They are super easy to make, and your family will be begging for more!

Deep fried Oreos in a paper lined container.

What could we possibly say about deep fried Oreos? They are little pieces of heaven. There is nothing quite so amazing as taking an already delicious cookie and then frying it to golden brown perfection and sprinkling it with powdered sugar. It is seriously one of our most favorite foods ever. You no longer have to wait until the next carnival, you can now enjoy these any time you want! You can thank me later. 

Buttermilk Substitute:

If you do not have buttermilk, you can make your own buttermilk substitute by adding 2 tablespoons of vinegar or lemon juice to 2 cups of milk. Let it sit for 5 minutes before adding in to your batter.

Can Deep Fried Oreos be made gluten free?

Absolutely! You can use your favorite gluten free Oreo style cookie and swap out the flour for a gluten-free flour blend.

Single vs. Double Stuff:

We are a big fan of double stuff Oreos in this house, but you can use either single or double stuff.

If you like this recipe, you may be interested in these other delicious dessert recipes:

Deep fried Oreos with a bite taken out.
Deep fried Oreos in a paper lined container.

Deep Fried Oreos are one of our favorite carnival foods, that you can now make at home! They are super easy to make, and your family will be begging for more!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups buttermilk
  • 24 Oreo cookies
  • oil for frying vegetable or canola


  • In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

  • Pour in eggs and buttermilk and mix until the batter is mostly smooth.

  • Heat a skillet over medium to medium-high heat. Pour in enough oil to come up the sides of the pan about 3-4 inches. Let the oil heat up to about 350 degrees.

  • Working in small batches of 6 to 8 cookies, dip an Oreo into the bowl of batter. Make sure to coat all sides, Then carefully place into hot skillet. Fry until golden brown, flip, and fry the other side until it is also golden brown. About 2 minutes per side.

  • Transfer the fried Oreos to a paper towel-lined plate. Serve hot with a sprinkle of powdered sugar.

Calories: 116kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 130mg | Potassium: 103mg | Fiber: 1g | Sugar: 7g | Vitamin A: 53IU | Calcium: 44mg | Iron: 2mg

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