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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 15.2
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 161.5 mg
  • Total Carbs: 3.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 0.4 g

View full nutritional breakdown of Pickled Beets calories by ingredient
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Pickled Beets

Submitted by: CHEF_MEG
Pickled Beets

Introduction

Think you don't like beets? You'll love these tangy pickled ones! Think you don't like beets? You'll love these tangy pickled ones!
Number of Servings: 16

Ingredients

    4 red or yellow beets


    Basic Pickling Mix
    8 ounces white wine vinegar
    1/2 cup water
    1 teaspoon kosher salt
    1 tablespoon sugar
    1/2 teaspoon mustard seeds
    1 teaspoon fresh thyme, washed and chopped
    1 teaspoon black peppercorns
    1/2 teaspoon cumin seeds
    1/4 teaspoon red pepper flakes
    1 bay leaf



Tips

Beets have a deep sweetness with musky earthiness. Pickling them infuses them with the tang of an acid, heat of a pepper and freshness of an herb. Use these pickled beets on salads along with mascarpone or ricotta cheese or as a garnish on cooked carrots or fennel.

They're also great on their own as a salty, crunchy snack.


Directions

Preheat the oven to 375 degrees. Remove the stem and root ends of the beets. Wrap each beet in a square of aluminum foil. Roast for an hour.

While the beets are roasting, prepare the pickling mixture. Place all the ingredients in a saucepan, bring to a boil and reduce to simmer. Cook for 5 minutes.

Allow the beets to cook, then remove the skin and slice them. Fill clean canning jars with the beets, leaving a half-inch of space at the top. Pour the pickling liquid over the beets, leaving 1/2 inch of space at the top. Top with lids. Cool to room temperature then refrigerate.

Use within 3 weeks--NOTE that this is NOT a recipe for pickles that are meant to be canned.





Serving Size: Makes 4 cups. 1/4 cup per serving.






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