Pretty in Pink Pickles

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 16
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

View full nutritional breakdown of Pretty in Pink Pickles calories by ingredient

Introduction

Makes 1 qt of delicious, sweet and sour pickles with just enough ginger tang to make them interesting! Radishes and carrots get tinted with steamed baby beets in an Asian-inspired brine. I recommend you wait at least 2 weeks before enjoying them, but once you open the jar the possibilities are endless! Makes 1 qt of delicious, sweet and sour pickles with just enough ginger tang to make them interesting! Radishes and carrots get tinted with steamed baby beets in an Asian-inspired brine. I recommend you wait at least 2 weeks before enjoying them, but once you open the jar the possibilities are endless!

Minutes to Prepare: 30

Minutes to Cook: 40

Number of Servings: 16

Ingredients

1 oz whole baby beets (about 4 tiny ones)

5 oz small or baby carrots

1 tbsp kosher salt

2 cups rice vinegar

1 cup sugar

1 1/2 tbsp black peppercorns

2" fresh ginger root, peeled and sliced thinly

10.5 oz radishes, sliced thinly

Directions

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.