Sweet and Tangy Pickled Beets

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Sweet and Tangy Pickled Beets calories by ingredient
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Introduction

Roasted homegrown, heirloom beets are kissed with a vinegar, honey and red wine brine spiked with cinnamon, allspice, black peppercorns and turmeric. Canned, they're a gorgeous addition to the pantry that's equally delicious. Roasted homegrown, heirloom beets are kissed with a vinegar, honey and red wine brine spiked with cinnamon, allspice, black peppercorns and turmeric. Canned, they're a gorgeous addition to the pantry that's equally delicious.
Number of Servings: 8

Ingredients

    1 lbs beets, topped and scrubbed
    2 cups apple cider vinegar
    cup red wine
    2 tbsp honey
    2 tsp raw sugar
    tbsp Kosher salt
    tsp cinnamon
    tsp ground allspice
    tsp cracked black peppercorns
    tsp turmeric

Directions

Preheat the oven to 375F.
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.

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