Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 15.1
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 162.1 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
Pickled Beets
Submitted by: CHEF_MEG
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
1/2 teaspoon black peppercorns
1/2 teaspoon cumin seeds
1/4 teaspoon red pepper flakes
1 bay leaf
Tips
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.
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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