Pickled Beets
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Pickled Beets calories by ingredient
Introduction
Think you don't like beets? You'll love these tangy pickled ones! Think you don't like beets? You'll love these tangy pickled ones!Number of Servings: 16
Ingredients
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4 red or yellow beets
Basic Pickling Mix
8 ounces white wine vinegar
1/2 cup water
1 teaspoon kosher salt
1 tablespoon sugar
1/2 teaspoon mustard seeds
1 teaspoon fresh thyme, washed and chopped
1 teaspoon black peppercorns
1/2 teaspoon cumin seeds
1/4 teaspoon red pepper flakes
1 bay leaf
Tips
Beets have a deep sweetness with musky earthiness. Pickling them infuses them with the tang of an acid, heat of a pepper and freshness of an herb. Use these pickled beets on salads along with mascarpone or ricotta cheese or as a garnish on cooked carrots or fennel.
They're also great on their own as a salty, crunchy snack.
Directions
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.
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