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Pickled Beets

July/August 2010

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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.


Pickled Beets

Makes: 6 pint jars (about 12 cups)

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Nutrition Profile

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Ingredients

  • 3 1/2 pounds beets, peeled and cut into 1/8- to 1/4-inch-thick slices (about 11 cups)
  • 1 tablespoon pickling spice
  • 3 cups distilled white vinegar or cider vinegar
  • 3 cups water
  • 2 tablespoons plus 2 teaspoons sea salt
  • 2 tablespoons sugar

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.

Tips & Notes

  • 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

Per 1/4-cup serving: 19 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 90 mg sodium; 130 mg potassium.

Carbohydrate Servings: 0

Exchanges: free food


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Recipe Categories

Preparation/ Technique
Marinate/Rub
Ethnic/Regional
American
Season
Summer
Fall
Winter
Health & Diet Considerations
Gluten free
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Publication
July/August 2010
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