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20 minute dinner recipes

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Pickled Beets

http://www.eatingwell.com/recipes/real_pickled_beets.html

From EatingWell:  July/August 2010

Tangy pickled beets are a summertime favorite. Try them as a garnish for a Greek salad or as part of a relish tray at your next summer barbecue.

6 pint jars (about 12 cups) | Active Time: 40 minutes (plus 1 day marinating time) | Total Time: 40 minutes

Ingredients

Preparation

  1. Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil. Add about a third of the beet slices, cover, return to a boil and cook for 5 minutes. Use a slotted spoon to transfer the beets to the ice water to cool. Repeat with the two remaining batches of beets.
  2. Drain the cooled beets and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1/2 teaspoon of pickling spice to each jar.
  3. Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
  4. Carefully fill jars (or containers) with the brine to within 1/2 inch of the rim, covering the beets completely. (Discard any leftover brine.)
  5. Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

Nutrition

Per 1/4-cup serving : 19 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 4 g Carbohydrates; 1 g Protein; 1 g Fiber; 90 mg Sodium; 130 mg Potassium

0 Carbohydrate Serving

Exchanges: free food

Tips & Notes