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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2010
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Carefully fill jars (or containers) with the brine to within 1/2 inch of the rim, covering the beets completely. (Discard any leftover brine.)

  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 month.

Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids

Nutrition Facts

14.5 calories; protein 0.5g 1% DV; carbohydrates 3.2g 1% DV; exchange other carbs; dietary fiber 0.9g 4% DV; sugars 2.3g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 10.9IU; vitamin c 1.6mg 3% DV; folate 36mcg 9% DV; calcium 5.3mg 1% DV; iron 0.3mg 1% DV; magnesium 7.6mg 3% DV; potassium 107.5mg 3% DV; sodium 49.2mg 2% DV; thiaminmg 1% DV; added sugar 1g.