Sweet and Tangy Pickled Beets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 ½ lbs beets, topped and scrubbed2 cups apple cider vinegar¼ cup red wine2 tbsp honey2 tsp raw sugar½ tbsp Kosher salt½ tsp cinnamon½ tsp ground allspice½ tsp cracked black peppercorns¼ tsp turmeric
Preheat the oven to 375°F.
Wrap beets in foil and place on a cookie sheet.
Bake 30-45 minutes, until tender. Cool until you can handle them, then peel and cut into eighths.
In a large pot, combine vinegar, wine, honey, sugar, salt, cinnamon, allspice, pepper and turmeric. Bring to a boil.
Add beets and reduce heat to a simmer. Cook 5 minutes.
Ladle into jars (top off with more vinegar if needed) and seal. Can in a waterbath 30 minutes.
Let sit at least 2 days before enjoying - these get better as they age!
Serving Size: Makes about 2 pints, 8 (1/4 cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Wrap beets in foil and place on a cookie sheet.
Bake 30-45 minutes, until tender. Cool until you can handle them, then peel and cut into eighths.
In a large pot, combine vinegar, wine, honey, sugar, salt, cinnamon, allspice, pepper and turmeric. Bring to a boil.
Add beets and reduce heat to a simmer. Cook 5 minutes.
Ladle into jars (top off with more vinegar if needed) and seal. Can in a waterbath 30 minutes.
Let sit at least 2 days before enjoying - these get better as they age!
Serving Size: Makes about 2 pints, 8 (1/4 cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 40.6
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 115.4 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.4 g
- Protein: 1.4 g
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