Pretty in Pink Pickles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 oz whole baby beets (about 4 tiny ones)5 oz small or baby carrots1 tbsp kosher salt 2 cups rice vinegar 1 cup sugar 1 1/2 tbsp black peppercorns2" fresh ginger root, peeled and sliced thinly10.5 oz radishes, sliced thinly
Place beets into a steamer basket and cook 8 minutes. Add carrots, steam a further 5 minutes.
Pour into a bowl, cut the taproot portion of the beet off and set aside.
In a saucepan, combine vinegar, sugar, and peppercorns. Bring to a boil, the reduce to a simmer and cook 2 minutes.
Layer in jars (I used two 2-cup ones): ginger slices, radishes, beets, carrots, more ginger and remaining radishes.
Pour hot brine into the jars over the vegetbales.
Seal jars and process 20 minutes in a water-bath canner (optional, for dry storage - otherwise keep in the fridge up to 1 month).
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Pour into a bowl, cut the taproot portion of the beet off and set aside.
In a saucepan, combine vinegar, sugar, and peppercorns. Bring to a boil, the reduce to a simmer and cook 2 minutes.
Layer in jars (I used two 2-cup ones): ginger slices, radishes, beets, carrots, more ginger and remaining radishes.
Pour hot brine into the jars over the vegetbales.
Seal jars and process 20 minutes in a water-bath canner (optional, for dry storage - otherwise keep in the fridge up to 1 month).
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 13.4
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 16.1 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.6 g
- Protein: 0.1 g
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