Pickled Beets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 red or yellow beetsBasic Pickling Mix8 ounces white wine vinegar1/2 cup water1 teaspoon kosher salt1 tablespoon sugar1/2 teaspoon mustard seeds1 teaspoon fresh thyme, washed and chopped1 teaspoon black peppercorns1/2 teaspoon cumin seeds 1/4 teaspoon red pepper flakes1 bay leaf
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.
Nutritional Info 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
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