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Pickled Beets
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Servings:
8
Ingredients
1/2
c
white vinegar
1/2
cup
water
1/4
c
sweet onion
sliced
4
peppercorns
3
cloves
2
Tablespoons
sugar
1
cinnamon stick
1/4
teaspoon
salt
2
cups
beets
cooked and sliced
Instructions
Combine the vinegar and water in a small saucepan.
Add the onion, peppercorns, cloves, sugar, cinnamon stick and salt.
Bring the brine to a boil and boil for 5 minutes.
Meanwhile take the cooked beets and slice them into 1/4 inch thick slices.
Pack the beets in a Mason jar and pour the hot brine over the beets, removing the cinnamon stick.
Let the jar cool on the counter for an hour or so, and then refrigerate.
The beets are ready to eat after 1 day and will keep in the refrigerator for up to a month.
Notes
This recipe is not appropriate for canning or long term storage. Nutrition facts are estimates.
Nutrition
Calories:
32
kcal
|
Carbohydrates:
7
g
|
Sodium:
101
mg
|
Potassium:
122
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
10
IU
|
Vitamin C:
1.9
mg
|
Calcium:
10
mg
|
Iron:
0.4
mg
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