Sweet Beets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 ½ lbs beets, topped and scrubbed2 cups apple cider vinegar2 tbsp dark honey (like buckwheat)⅓ cup sugar½ tbsp Kosher salt¼ tsp ground allspice½ tsp coarse-cracked black peppercorns¼ tsp turmeric
Preheat the oven to 375°F.
Wrap beets in foil and place on a cookie sheet.
Bake 50-60 minutes, until tender. Cool until you can handle them, then peel and cut into pieces (I used cylinder beets so I just cut slices).
In a large pot, combine the remaining ingredients. Bring to a boil.
Add beets and reduce heat to a simmer. Cook 5 minutes.
Ladle into pint 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 ~2 pints, 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Wrap beets in foil and place on a cookie sheet.
Bake 50-60 minutes, until tender. Cool until you can handle them, then peel and cut into pieces (I used cylinder beets so I just cut slices).
In a large pot, combine the remaining ingredients. Bring to a boil.
Add beets and reduce heat to a simmer. Cook 5 minutes.
Ladle into pint 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 ~2 pints, 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 81.1
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 357.2 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 2.4 g
- Protein: 1.4 g
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